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*
Creamy tomato soup chakalaka chickpeas
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 4 cups tomatoes diced (Roma or tomatoes of choice)2 cups mini roma tomato, washed1 giant red onion dicedGarlic saltOlive oil to drizzle1 tsp ground Coriander1 tsp ground Cumin1/4 cup sun dried tomato paste1/3 cup diced sun dried tomatoes1 cup soaked cashews400ml coconut cream, more to serve4 cups vegetable stock, plus more water if neededPepper to tasteChakalaka chickpeas1 can chickpeas, drained and washedChakalaka spiceOlive oilSalt and pepper to tastePesto to serve with soup (i made my own with dill and basil)Coconut cream to serve Method 1. Preheat oven or air fryer to 180 degrees Celsius. Place the tomatoes and diced onion on a parchment paper lined baking tray and drizzle with oil, spices, garlic salt and toss with the sun dried tomato pesto. Bake for 15-18 minutes until gooey and jammy.2. Pour in to a pot to simmer on the stove, add the diced sun dried tomatoes, cashews, coconut cream, vegetable stock and seasoning and let it simmer for 15-20 minutes. Once cooked let it cool before blending or make use of an hand held blender.3. Whilst the soup is cooking, add the chickpeas to a parchment paper lined baking tray and drizzle with oil, chakalaka seasoning (1 -1/2 tsp) , salt and pepper. Bake for 10-12 minutes at 180 degrees Celsius until crispy.4. Once the soup is nice and smooth, pour through a sieve to get rid of the seeds and skin. Serve the soup with the roasted chickpeas, coconut cream and pesto drizzle of choice. Photo Gallery Hope you love this delightfully and comforting recipe! M*
Mashed potato mushroom lentil pie
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Butterbean mash potatoes3 cups peeled and steamed potatoes1 cup butterbeans1/3 cup vegan margarine or vegan butter1/4 cup nutritional yeast1 tbsp corn starch1 cup coconut milk to mashGarlic salt to taste2 handfuls baby spinachLentil mushroom pesto filling2 cups cooked brown lentils3 cups brown button mushrooms, sliced1 small yellow onion@inapaarmanskitchen mushroom pesto (i used the 1/2 of the packet)1 tbsp corn starch1 tsp dried thyme1 tbsp soy sauceSalt and pepper to taste Method 1. Preheat oven to 180 degrees Celsius. Mash the potatoes, add the butter beans, margarine, nutritional yeast, garlic salt and milk. Mash until smooth and lastly fold in the raw, washed spinach and set aside, keep warm.2. For the filling, add a dollop of oil to a pan, add in the onion, dried thyme, mushroom pesto, mushrooms, and sauté until the mushrooms have lost their water, sprinkle over the corn starch, and add some milk. Season and let it thicken, take 10-13 minutes.3. Scoop the filling into your serving dish, top with the mashed potatoes, and sprinkle over some cheese.4. Bake the pie for 15-18 minutes until golden on top and serve with some crusty bread and salad! Photo Gallery Hope you love this cozy recipe as much as we do, it’s a favourite! M*
Carrot Miso soup
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients Roasted carrots700g carrots washed and diced2 red onions dicedOlive oil1-2 crushed garlic cloves1 tsp ground cumin1 tsp ground cinnamon1 tsp ground corianderSalt and pepper to tasteMethod1. Preheat the oven to 180 degrees Celsius.2. Place the carrots and onions on a baking tray and drizzle with oil, add in the garlic, spices, salt and pepper and bake for 20-25 minutes.Soup2 cups coral lentils (sub with canned butter beans)500ml coconut cream or coconut milk500ml vegetable stock (more if needed)Salt to taste Method 1. Heat the stovetop to medium, add the roasted carrots and onion in to the casserole and then the rest of the soup ingredients.2. Bring to a simmer for about 30 minuted until the lentils are cooked through. Let the soup cool down before blending.Toppings3. For the topping: mix together 1/3 cup tahini with equal amounts of honey/agave. Add some hot water to smooth it out.4. Serve the soups with the tahini drizzle, sprinkle of za’atar and other fresh herbs. Photo Gallery Hope you love this creamy roasted carrot soup! M*
Citrus olive oil cake
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 2 1/4 cups self rising flour1/4 cup almond flour1 1⁄4 cups white or brown sugar3 teaspoons baking powderPinch of any good quality salt, optional1 cup (250g) soy, oat or coconut milk1⁄2 cup (125g) extra virgin olive oil @babylonstoren1⁄3 cup (80g) lemon, lime or orange juice and zest (about 2-3 lemons)1 teaspoon vanilla extract Frosting250g soft margarine2-3 cups icing sugar1-2 tbsp lemon juice1-2 tbsp lemon zest1 tsp vanilla extract Method 1. Preheat your oven to 180°C. Line a bread loaf tin with parchment paper or spray with nonstick spray.3. Add all the dry ingredients (flour, sugar, baking powder, and salt) to a large mixing bowl.5. Mix until there are no lumps. Add all the wet ingredients (milk, oil, lemon juice/zest, and vanilla)and mix until smooth.6. Pour the lemon cake batter into your prepared loaf tin. Smooth the surface if necessary, and tap thebottom of the table a few times.7. Bake the cake for 1 hour or until you can poke a skewer in the middle and there’s no wet batter on it. As this is a moist cake, some crumbs on your skewer are fine.8. Allow the cake to cool in the loaf tin for 10 minutes then cool on a wire rack. Frosting 1. Whisk all of the icing ingredients until smooth. Frost the loaf and add more lemon or lime zest on top and freshly sliced citrus. Photo Gallery Hope you love this beautiful loaf! M*
Quick pickled vegetables
Recipe Gallery Share the Love The season for vegetable abundance is almost here. Whatever season you may be in preserving leftovers is something that is becoming more of a necessity these days. Recipe 10 Prep Time 8 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1/3 cup apple cider vinegar 1/4 cup sugar 1 tsp yellow mustard seeds 1/2 tsp chili flakes 2 cups water Salt and pepper Vegetables of choice Method Place the apple cider vinegar, sugar, mustard seeds, chili flakes, and water in a microwave proof container or heat over stove top. 2. Heat over 2-3 minutes stirring every now and again until the sugar has dissolved, add salt and pepper. 3. Place the vegetables you’d like to pickle in already sterilized jars and pour over the apple cider mixture, let it cool, add the jar on top, and place in a cool dry area or in the fridge. Use as desired. desired. Photo Gallery Hope you love these crunchy veg as much as we do! M*
Quick mushroom ramen
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2 x packets lifestyle foods gluten free instant noodles500g button mushrooms1 packet fried shiitake mushroomsBok choy1 tbsp olive oil1/4 cup soy sauce1 tbsp sesame oilSesame seedsDumplings wrappersSpring onions to serveChili flakes to serve Method 1.Bring 4 cups water to a boil, add in the dried mushrooms, 2 tbsp soy sauce and 1 tbspsesame oil and let it simmer, add the instant noodles.2. Add 1 tbsp oilive oil to a pan, add the sliced mushrooms, fry until brown, add some soy sauceand the honey and let them caramelise.3. Once the noodles are slightly cooked add the bok choy, and let it cook for 2-3 minutes.4. Reserve some of the mushrooms, stuff one tsp per dumpling and fry in oil, add sesame seedsand fry until crispy.5. Serve the cooked noodles with the mushroom, dumplings, bok choy, drizzle of sesame oil,chilli flakes, chopped spring onions and sesame seeds. Photo Gallery Hope you love this cozy ramen noodle bowl, it’s such a must for a quick and easy meal! M*
Creamy butternut chickpea curry
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups butternut slightly cooked and cubed1 cup cooked lifestyle foods chickpeas1 small red onion1-2 tbsp olive oil1 tsp ground cumin1 tsp mustard seeds1-2 tsp turmeric1 crushed garlic clove or garlic flakes1 can coconut milk1 can cherry tomatoesSalt and pepper to tastePolenta sweetcorn fingers1 1/2 cup lifestyle foods dry polenta1 cup water (more if needed)1 tbsp nutritional yeast200ml sweetcornSalt to taste Method 1. Add a dollop of olive oil to a pan, add in the diced onion, spices and fry until fragrant.2. Add in the butternut, chickpeas, coconut milk and the canned cherry tomatoes, salt andpepper to taste.3. Let the curry simmer for a bit, before serving with cooked bulgarwheat, limes, crispychickpeas, coconut cream, pomegranate jewels , mixed seeds and the polenta fingers.For the polenta fingers:1. Add all of the ingredients to a pot, bring to a simmer, whisking to avoid clots, once cooked after8-10 minutes pour in to a square ramenkin and place in the fridge to set. Once set, remove, slicein to fingers and fry until crispy. Photo Gallery Hope you love this curry, it really is so super delicious! one for the books, for sure* M*
Lentil bobotie
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups canned/freshly cooked brown lentils (drained)1 small red onion diced1/4 cup chopped red or yellow pepper1 cup cooked or frozen butternut or any other soft pumpkin1/4 cup chopped dried apricots1 tbsp apple cider vinegar1 heaped tbsp good quality or homemade apricot jam or chutney2 cups vegetable stock1 1/4 tsp Ras el Hanout curry spice1/2 tsp turmeric1/2 tsp mustard seeds1-2 garlic cloves or 1/2 tsp garlic flakes1 tbsp tomato pureesalt and pepper to tasteOlive oil for frying “Egg” topping 2 tbsp cornstarch1 coconut cream1/3 cup plant milk2-3 bay leaves1/3 tsp turmeric powder1/4 tsp salt1/4 cup pine nutsChili flakes (optional) Method Preheat the oven to 175 degrees Celsius. Slice the red onion and red pepper, and fry in the olive oil, add the garlic, curry spices and the mustard seeds. Fry until fragrant and then add the lentils and pumpkin, and cook until soft; halfway through add the apple cider vinegar, apricot jam, and tomato puree. Lastly, add the dried apricots and vegetable stock, let it simmer, and then scoop into an ovenproof dish. Mix the “egg” topping and pour onto the bobotie, sprinkle over the pine nuts, and top with bay leaves. Bake for 15 to 20 minutes until golden brown. Serve with fluffy rice, sliced banana, chutney, and shredded coconut. Photo Gallery Hope you love this recipe SA recipe with a plant-based twist! it’s a favourite in our house. M*