Chilli tray bake quinoa salad

Recipe Gallery Share the Love This salad is everything South African flavors urs should taste like. I love this tomato chili sauce with its pungent yet delightful taste, it just adds this wow factor to this autumn-like salad! Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty  0 Ingredients 2 cups diced sweet potato chunks  2 cups diced Brussels sprouts  1 cup diced leeks  1 cup diced fennel  1 cup sliced or diced carrots olive oil  3-4 tbsp tomato chili sauce  salt and pepper 2-3 tbsp nutritional yeast   2 cups cooked quinoa  pickled red onions  Pomegranate jewels  sliced radishes  fresh dill  rocket leaves to serve  Salad dressing  1 tbsp Dijon mustard  2-3 tbsp honey  2-3 tbsp red wine vinegar or balsamic vinegar, even some pickle juice could be a great alternative  1-2 tbsp neutral oil to mix the dressing or sub with tahini or runny almond butter for oil-free pinch of cumin powder  pinch or coriander powder 1-2 crushed garlic cloves  salt and pepper to taste  Quick pickled red onions  1 cup water  1/2 cup white vinegar  2 tbsp sugar  1/2 tsp mustard seeds  pinch of salt  1 medium red onion diced  Method  Preheat the oven to 180 degrees Celsius.  Add the sweet potatoes, Brussels sprouts, leeks, and fennel to a baking tray. Generously drizzle with olive oil, nutritional yeast, salt,  pepper, splashes of balsamic vinegar, and a couple of dollops of tomato chili sauce. Mix well and bake for 20-25 minutes until soft and jammy.  Cook the quinoa accordingly to the instructions until nice and fluffy.  for the pickled red onions: add the vinegar, water, sugar, mustard seeds, sugar, and salt into a glass jar and microwave for 3-5 minutes until the sugar has dissolved.  Dice the red onion very fine and once the pickle juice has cooled down a bit add the diced onion and let it do its thing! Chill for future use* Mix the salad dressing and once the veggies have cooked add the quinoa straight to the tray and mix, then let it cool for 5 minutes before adding in the rocket leaves and plating up the salad.  Dress with the diced radishes, pomegranate jewels, fresh dill, and pickled onions, and then generously add your dressing! Enjoy or store the leftovers without the rocket leaves, just serve em fresh with some creamy feta, hummus, or crispy croutons, or flatbread chunks! Photo Gallery Hope you love this super flavourful salad as much as I do!! M*

Mushroom biltong soup

Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty  0 Beginner Ingredients Four cups brown button mushrooms or oyster mushrooms  1/2 cup chopped leeks 400ml coconut cream  1 can butter beans or cannellini beans  1 cup soaked cashews  1-2 tbsp olive oil  1 tsp ground cumin  1 tsp ground coriander  salt and pepper to taste  1-2 tbsp soy sauce   1 tsp miso paste  3-4 cups vegetable stock  cornstarch slurry (1/3 cup cornstarch mixed with water)   Coriander oil  1 heaped tbsp coriander seeds  2-3 tbsp neutral oil    Method First off you have to roast the mushrooms for that perfect biltong-like flavor.  Add the washed or wiped-clean mushrooms to a [pan lined with parchment paper, and drizzle with olive oil, some soy sauce, cumin, coriander, salt, and pepper.  Roast the mushrooms for 15-20 until nice and brown, use 3/4 of the mushrooms and leave the rest to top the soup.  Add some olive oil to a big round pot to make the soup in, then, add in the leeks and the garlic, and fry until fragrant. Pop the mushrooms, beans, cashews, coconut cream, and the veggie stock in the pan and let it simmer for 15-20 minutes.  Lastly add the cornstarch slurry, miso paste, more soy sauce, and season to taste.  Remove from the heat and then blend the soup until super smooth, pour through a sieve if necessary for ultra creamy soupy goodness.  Serve the soup with dried-out mushrooms, cashew cream or coconut cream olive oil, and a dash of pepper.  To make the coriander oil, add the ingredients to a pan and lightly bring to a simmer. Remove from the heat so it doesn’t burn.  Photo Gallery Hope you love this creamy and tasty soup recipe! M*

Vegetable Lasagna soup

Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 medium red onion diced 1 1/2 tsp Italian seasoning Garlic salt 1 1/2 cup cooked brown lentils 1 1/2 cups soya mince or vegan mince replacement 1 tbsp tomato paste 1 tbsp sugar 1 tbsp sun-dried tomato pesto 1 can canned mini tomatoes 1 can tomato sauce (pasta sauce of choice) 2 tbsp vegetable stock powder (dilute with water if you like) 1 1/2 cups diced carrots 2 cups mushrooms of choice Some lasagna sheets (1 1/2 cup dry more if you like) Some stock or water to top Salt and pepper 2 cups kale or baby spinach Coconut milk to serve Basil to serve Vegan parmesan cheese to serve Method Fry the onion in some oil until translucent, add the Italian seasoning, and then add the lentils, soya mince meat and let it simmer before adding in the carrots, mushrooms and tomato paste, canned tomatoes, and tomato sauce. Add in your stock and let it simmer for a few minutes before you add in the sun-dried tomato paste and sugar. Break in the lasagne noodles and cover, let them cook until the noodles are soft. Add salt and pepper to taste. Add in the coconut cream and kale for 8 minutes or so before serving, and stir through. Serve the soup with some fresh basil and vegan cheese.6. Store the rest of the soup in the fridge for up to three days, or in freeze-in containers for one month. Photo Gallery Hope you love this cozy and veggie filled recipe as much as we do** M*

Chili oil dumplings

Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty  0 Beginner Ingredients 2 cups shredded vegetables 1 cup mushrooms of choice (preferably diced) 1-2 tbsp soy sauce 1 tbsp liquid sweetener of choice Sat and pepper to taste 1/4 cup diced spring onions Dumpling wrappers (local Asian store or make use of rice paper sheets, just wet and then add filling) Sesame seeds to fry Chilli oil dressing 2 tbsp chilli oil found at your local supermarket 2 tbsp sesame oil 1 tbsp liquid sweetener 1 tbsp lime or lemon juice Diced spring onion to serveFresh basil or mint to serve Method Fry the vegetables and mushrooms in some oil, add some soy sauce and liquid sweetener, and let it start to become sticky before lastly adding in the spring onion and turning down the heat. Remove the filling to cool down. Fill each dumpling wrapper with 1 tbsp of the filling, fold over neatly, and fry again until crispy, add a dollop of soy sauce and sesame seeds, and then mix the chili oil dressing. Pour over and let it simmer for a few minutes and serve on a plate with the spring onions and fresh herbs. Photo Gallery Hope you love this dumplings as much as we do!! M*

Lemon cauliflower bean soup

Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty  0 Beginner Ingredients 1 medium cauliflower head washed and diced (approx 4 cups) 1 yellow onion diced 1-2 garlic cloves 1 1/2 cups cooked chickpeas or cannelloni beans 300-400ml coconut milk Vegetable stock 1/3 cup nutritional yeast Salt & pepper to taste300g gnocchi uncooked Lemon flavoured olive oil to top @babylonstoren Fresh lemon sliced to top Dill Nigella/onion seeds Method 1. Add a dollop of oil to a deep dish cast iron pot, add in the diced onion and garlic, and fry until fragrant, add the rest of the soup ingredients and let it simmer for 25 minutes or so until the cauliflower is soft. Once cooled, blitz everything together until smooth. Add in the uncooked gnocchi and bring to a simmer once again until the gnocchi is soft, season to your liking. Serve with the lemon oil, lemon slices, dill, and onion seeds. (More coconut milk or cheese on top if you like) Store the soup in an airtight container in the fridge for two days. Photo Gallery Hope you love this recipe as much as I do! Have a lovely blessed easter** M*

Curry quinoa salad

Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty  0 Beginner Ingredients 2 cups cooked quinoa  1 cup sliced Brussels sprouts  1 1/4 cup chopped butternut  sliced avocado  1/3 cup dried cranberries  olive oil  nutritional yeast  salt and pepper  1-2 tsp balsamic vinegar  1 tbsp honey  Caramelized seeds and pecans  1/3 cup mixed seeds  1/3 cup chopped pecans  1/2 cup syrup or honey  1/2 tsp cinnamon  Curry sauce  1/3 cup runny tahini  1/4 cup raw honey or syrup  1/4 cup coconut milk  1 tsp Dijon mustard  1/2 tsp ground or freshly grated turmeric  1/4 tsp ground ginger  1/4 tsp ground cinnamon  salt and pepper to taste  hot water to smooth out if needed  Method Preheat the oven or air-fryer to 180 degrees Celsius and add the sliced Brussels sprouts and butternut to a parchment paper-lined tray. Drizzle with 1-2 tbsp oil, 1 tbsp nutritional yeast, 2 tbsp balsamic vinegar, 1-2 tbsp honey or syrup, and some salt and pepper, and roast for about 15-20 minutes until golden.  Add the mixed seeds and pecans to a baking tray lined with parchment paper and drizzle with the honey and cinnamon. Let it bake for 10 minutes or so until jammy, let it cool, and break it into pieces to serve.  Mix or blend together the sauce ingredients and set aside.  Once the veggies have cooked and you are ready to assemble the salad, start by adding the quinoa to a bowl, roasted vegetables on top, cranberries, caramelised seeds & pecans, sliced avocado, and a generous drizzle of the curried sauce on top.  Serve and enjoy! Photo Gallery Hope you love this nourishing and easy recipe!! M*

Coconut hot chocolate

Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 1 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups plant based milk2 tbsp vegan hot chocolate or white hot chocolateWhipped olé whip or coconut cream to topShredded coconutSyrup to topChopped chocolate to top Method 1. Heat up the milk, whisk in the hot chocolate and pour in to serving glass.2. Top with whipped cream, coconut, chocolate and syurp. Photo Gallery Hope you love this cozy and delicious hot chocolate! M*

Blueberry sponge pudding

Recipe Gallery Share the Love Watch the full recipe here! For @checkerssa https://www.instagram.com/reel/Cu67tW7I5z4/?utm_source=ig_web_button_share_sheet Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 4 cups fresh blueberries from @checkerssaJuice and finely grated rind of 1 Tango Fruit1 tsp. cinnamonA generous pinch of saltFor the Sponge:45g vegan butter1 cup castor sugar (keep 2 tbsp. aside for dusting) sub with coconut sugar 1/2 cup plant milk1 tbsp apple cider vinegar130g (about 1 cup) gluten-free cake flour or sub with almond or oat flour 1/4 cup cornstarch1½ tsp. baking powder¼ tsp. salt Method 1. Preheat your air fryer to 160°C. Make sure to use a 2-litre capacity air fryer that is safe for use with dishes.2. Mix the berries (set aside a handful), Tango Fruit juice and rind, cinnamon and salt, and then pour the mixture into the baking dish.3. Air fry the blueberries for 5 minutes, then give them a good stir.4. Cream the vegan butter, sugar (excluding the 2 tbsp.) until light and fluffy. Add the curdled milk and mix well.5. Sift the dry ingredients into the butter and milk mixture.6. Gently mix everything until just smooth and spoon the batter onto the blueberries.7. Carefully spread the batter out so that it covers the blueberries.8. Dust with castor sugar and sprinkle the last handful of berries over the surface.9. Air fry for 40-50 minutes (depending on the air fryer brand and the shape of the baking dish) or until the top is golden and brown, and the sponge layer is cooked through. If the top starts browning before the centre is cooked, cover it with a layer of foil.10. Serve with whipped cream, custard or ice cream. Photo Gallery Hope you love this baked dessert, it sure is delicious! Re-create for @Checkerssa  M*

Wild mushroom cauliflower risotto

Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 3 tbsp. Vegan butter 2 x 180g exotic mushrooms 2 tsp. fresh thyme; chopped 1 small onion; finely diced 1 clove garlic; crushed 1 glass of white wine 1 tbsp. dried shiitake mushroom powder (ground to a powder in a spice grinder) ½ cup vegetable stock 1 cup coconut cream 2 packets (300g each) Simple Truth Cauliflower and Turnip Rice from @checkerssa ½ cup finely vegan grated Parmesan Salt and pepper; to taste 2 tbsp. parsley; chopped Method 1. In a large pan, melt 2 tablespoons of butter over medium heat. 2. Add the mushrooms and thyme, season well and cook until browned. Make sure you don’t crowd the pan. 3. Spoon the mushrooms out and continue cooking in the same pan – add another tablespoon of butter and add the onion. Cook for 3 minutes, stirring often. 4. Stir in the garlic and cook for 30 seconds more. 5. Add the wine and dried mushroom powder and let it reduce by half before adding the stock and cream. Let it simmer and reduce for 5 more minutes or until thicker. 6. Blanch the cauliflower and turnip rice in a separate pot of salted boiling water for 1 minute. Stir into the creamy sauce along with ½ the browned mushrooms, Parmesan and parsley. 7. Season well and serve topped with the rest of the mushrooms. Photo Gallery Hope you love this gluten-free and cozy recipe* M*

Cream of broccoli zucchini soup

Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Ingredients4 cups broccoli washed diced2 cups diced zucchini1 small red onion400ml can coconut cream (more for on top)Vegetable stock to top1/3 cup nutritional yeastSalt and pepper to taste1 1/2 tsp ground corianderCooked jasmine rice, cooled and rolled into small ballsOlive oil to frySesame seedsFresh cilantro Method 1. Fry the red onion in some olive oil until translucent, add in the ground coriander, broccoli, zucchini, salt and pepper. Fry a bit more before adding in the coconut cream, and top with vegetable stock.2. Add in the nutritional yeast and let it simmer for 15-20 minutes until the vegetables are soft. Let the soup cool and blend until smooth.3. Add the jasmine rice balls into a bowl with sesame seeds and roll and cover, then drop into a hot pan with olive oil and fry until brown.4. Serve the soup with more coconut cream, jasmine rice balls & fresh cilantro. Photo Gallery Hope you love this cozy soup recipe, the rice balls are such a fun add on! M*