Coconut Butternut soup
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 4 cups butternut 1 medium red onion, diced 1 cup dry coral lentils 4 cups vegetable broth or veggie stock 300ml can of coconut milk 1 tsp white miso paste or soy sauce 1 tsp ground cumin 1 tsp ground coriander 1-2 garlic cloves Salt and pepper to taste Toppings 1/3 cup pumpkin seeds 1/3 cup coconut flakes 1/4 cup coconut oil Coconut cream to serve Method Preheat the oven to 180 degrees Celsius. Add the diced butternut and sliced red onion to a pan, drizzle with olive oil, and season with the spices, salt, and pepper. Roast for 20-25 minutes, or until golden. Once the butternut is cooked, add the vegetables to a deep cast-iron pot, along with the lentils, vegetable stock, and coconut milk. Let it simmer for 20 minutes on medium and then let the soup cool before blending until super smooth. Heat the coconut oil, add in the pumpkin seeds and coconut flakes, and fry until brown. Pour the soup into bowls, top with the pumpkin seeds and toasted coconut flakes, and add a sprinkle of pepper and a drizzle of coconut cream, and enjoy! Photo Gallery I hope you love this easy and comforting soup! M* Related Posts
Pumpkin pie chia pudding
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 1/3 cup TF chia seeds 1/2 cup coconut water or milk 1/2 cup plain yogurt or full-fat coconut milk 1-2 tbsp honey 1 scoop vanilla protein powder 1/2 tsp ground ginger 1/4 tsp ground nutmeg 1/2 tsp ground cinnamonPumpkin Pie Filling 1 cup steamed or cooked pumpkin ( butternut or sweet potato) 1/2 cup plain yogurt or coconut milk 1-2 tbsp honey or brown datesOr date syrup 1 tbsp nut butter Method Mix the chia seeds with the water and yogurt, protein powder, sweetener, and spices, and let it curdle to get nice and thick. Mash or blend the pumpkin pie filling until nice and smooth. Layer the chia seed pudding with the pumpkin pie filling and serve with extra sweetener andtoasted nuts. Photo Gallery I hope you love this creamy and super filling chia pudding recipe!! M* Related Posts
Spicy butternut beans
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 medium onion, diced 1/3 cup chopped celery (can be substituted with leek or fennel) 1 tbsp fennel seeds 1 can of drained butter beans 1 can of canned baby tomatoes 1 tbsp tomato paste 1 tsp miso paste 1 tsp chilli paste of choice 2 tsp Worcestershire sauce (vegan) 1 tbsp soy sauce 1 tbsp balsamic vinegar 1 tbsp syrup of choice (i used date syrup) 1/3 cup nutritional yeast 1/2 cup coconut cream Salt and pepper to taste 2 cups honey-roasted butternut cubes Fresh dill to serve Hazelnut Rayu to serve (recipe in previous post) or just your fave chill oil Dollops of coconut cream to serve Method 1. Add the butternut to a roasting dish with some oil, honey/syrup, and cinnamon and roast until golden. 2. For the beans: add some olive oil to the pan, then the onions, celery, and fennel seeds, and sauté until fragrant. 3. Add in the tinned tomatoes, beans, tomato paste, miso paste, chilli sauce, Worcestershire sauce, soy sauce, and date syrup, and let it simmer for a bit before adding in the nutritional yeast and coconut cream. Leave to simmer for 10 minutes on medium heat. 4. Once nice and jammy, remove from the heat, add the roasted butternut, coconut cream, fresh dill, and hazelnut rayu! Serve with some flatbreads, on top of hummus, whipped feta or toast! Photo Gallery I hope you love this yummy bean recipe** M* Related Posts
Potato leek soup
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1x 600g packet of potato leek soup packets from @checkers_saOlive oil 1/2 cup cashews Garlic powder Salt and pepper to taste 1 x 400ml can of coconut milk 1/3 cup nutritional yeast for that cheesy taste and extra vitamins Water to thin out 1-2 tsp dried dill powder*Cheese cracker 1 cup grated cheese baked on parchment paper until crispy*Vegan bacon bits 1 cup torn tofu tossed with some soy sauceand balsamic glaze, baked until crispy*garlic confit 1 garlic bulb sliced lengthways, baked in a generous amount of oil until jammy Method Add the oil to a large pot, add the veg and sauté a bit if you like or just add the rest of the soup ingredients like the spices, salt, pepper cashews, coconut milk, nutritional yeast and water. Let it simmer until soft! Blend the soup until smooth. Serve with vegan bacon bits, cheese crackers, garlic confit, and fresh dill, and enjoy! Photo Gallery I hope you love this delicious and creamy soup recipe!! M* Related Posts
Harissa Gnocchi stew
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 x 1kg soup & stew mix from @checkers_sa 1/2 cup onions, diced 1-2 crushed garlic cloves or garlic paste 1 tsp ground cinnamon 1 tsp ground coriander 400ml can of coconut milk 2 tsp tomato paste 1-2 tsp harissa spice mix or harissa paste 1/3 cup nutritional yeast 2-3 cups vegetable stock, 2-3 tbsp pomegranate molasses or date syrup or just raw honey Salt and pepper to taste 1 x packet Gnocchi of choice (i used forage and Feast spinach stuffed gnocchi) Toasted or caramelised pumpkin seeds to serve Pomegranate jewels Cream to top Method Heat some oil and add in the onion and spices, fry along with the garlic before adding in the stew mix, coconut milk, vegetable stock, tomato paste & nutritional yeast. Let it simmer for 15 minutes before adding in the harissa spice mix or paste, tomato paste, and molasses/honey. Season to taste and cover with a lid until the vegetables have softened. Once the vegetables are soft, add the gnocchi and press into the stew and let it simmer for about 5-8 minutes until the gnocchi is cooked. Serve the stew with the desired toppings as mentioned above and enjoy! Generously freeze the rest for your freezer. Photo Gallery Hope you love this cozy and comforting stew! M* Related Posts
Pumpkin chickpea soup
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 x 600g packet of pumpkin chickpea soup mix from @checkers_sa 4 cups water or veggie stock 1/4 cup soy sauce 1-2 tsp miso paste (optional but needed) 1/3 cup nutritional yeast 1 can of coconut milk 1 tub creamed cheese or hummus or choice (i used homemade tempeh hummus) Coconut bacon 1 cup coconut flakes 1 tbsp soy sauce 1 tbsp balsamic glazeToppings Coconut cream Coconut bacon Fresh herbs Method 1. Add a dollop of olive oil to a large pot, add in the soup mix, soy sauce, nutritional yeast, and water, and leave to simmer until all the vegetables are soft.2. Once the veggies are soft, add them to a high-speed blender along with the coconut milk and hummus, and blend until creamy.3. For the coconut bacon: simply place the coconut in a bowl and dress with the soy sauce and balsamic glaze, and then place on a baking sheet lined with parchment paper and bake for 8-10 minutes at 180 °C until crispy.4. Serve the soup with additional coconut milk, coconut bacon, and a dash of sesame oil, along with fresh herbs. Freeze the rest in servings for later. Photo Gallery Hope you love this soup recipe as much as we do! M* Related Posts
Tuscan bean soup
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 packet 600g Bean soup mix from @checkers_sa 1/2 cup preserved sun-dried tomatoes (juices and oil) 3-4 garlic cloves (I used preserved baked garlic from my fridge, but you can use fresh) 1 1/2 tsp smoked paprika 1 tsp cumin or coriander Fresh or dried thyme 3/4 cups vegetable stock 300ml can of full-fat or light coconut milk Cooked orzo pasta, rice, or mini pasta of choice Olive oil to fry Salt and pepper to taste Grated Parmesan to serve Italian herb mix to serve Sun-dried tomato cream 1 cup cashews soaked in hot water until soft 1 cup coconut milk 4-5 sun-dried tomatoes (removed from soup to blend) 1/4 cup nutritional yeast (optional) Salt to taste Some of the sun-dried tomato oil to blend Method .Add oil to a pan, add the spices, and fry for 2-3 minutes before adding the Bean soup mix packet, sun-dried tomatoes, garlic, stock, and some salt. Leave to simmer until the beans and veggies are soft, topping with more water if needed. When the soup is ready, add the coconut milk and remove some sun-dried tomatoes for the cream topping. Blend the sun-dried Tomato cashew cream until smooth, and cook the pasta until desired texture. Once the soup is ready, scoop it into bowls, top with the pasta, cashew cream, Italian herbs, fresh thyme, and grated Parmesan, and enjoy! I like to individually add the pasta rice so it doesn’t get soggy, and the soup gets too starchy. Freeze the rest of the soup for the future* Photo Gallery I hope you love this cozy and filling recipe!! M* Related Posts
Sweet potato sourdough pancakes
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 3/4 cups steamed sweet potato 1/2 tsp ground ginger 1/4 tsp ground nutmeg 1/2 tsp ground cinnamon 1/3 cups milk 1/4 cup sourdough discard 1 heaped date caramel or syrup 1:1 ratio of choice plus almond butter mixed 1 cup buckwheat or spelt flour or oat flour Scoop of protein powder if you like(just add more milk) Pinch of saltOil to fryBananas to serveDate syrup or syrup of choice to serve Date caramel:1 1/2 cups soaked brown dates blended with some almond butter and a dash of milk and a pinch of salt to make the caramel. Method 1. Blend the sweet potato and milk, add in the spices and sourdough discard, and blend again until smooth.2. Scoop into a bowl, add in the date caramel and salt, mix well, then fold in the flour until mixed well until smooth.3. Fry 2-3 tbsp for each pancake until brown, then layer the pancakes with the date caramel, sliced banana and top with date caramel when serving! Photo Gallery I hope you love these super delicate and delish pancakes! M* Related Posts
Harissa sweet potatoes
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 3-4 cara cara sweet potatoes 1/3 cup foodie harissa paste juice of 1/2, along with 1 tbsp zest 1/3 cup raw honey or syrup of choice (brown sugar will work too) Olive oil to drizzle Sesame seeds Salt and Pepper to taste Butterbean dip 1 can butterbeans drained (use 3/4 of the can save the rest to roast) 1 tbsp tahini 1-2 tsp lemon juice 1 tsp lemon zest 1-2 tbsp olive oil 1 heaped tbsp nutritional yeast 1 tbsp honey or syrup 1/2 tsp ground sumac or cumin( optional) Salt and pepper Milk if needed Toppings Fresh chopped dill Fresh chopped mint Pomegranate jewels Lemon zest Runny tahini Toasted pine nuts Method Preheat the oven to 180 degrees Celsius. Add the sweet potatoes to the microwave, poke a few holes, and steam for 7-10 minutes or boil until slightly soft. Slice into rounds or slice in half, making sections on top look like hassle back potatoes. Add the sweet potatoes to a baking tray and drizzle with oil, lemon zest, lemon juice, honey, sesame seeds, salt and pepper. Roast for 15 minutes before brushing on the harissa paste, smash the sweet potato rounds, or just roast with extra butter beans for 10-15 minutes until fragrant and caramelized. Add the butterbean hummus ingredients to a high-speed blend until smooth. Add the hummus onto a serving plate, and top with the sweet potatoes, herbs, zest, more harissa dollops, pomegranate jewels, tahini, and toasted pine nuts! Serve and enjoy Photo Gallery I hope you love this delicious and super-filling recipe** M* Related Posts
Coffee tahini tapioca pudding
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 1 cup tapioca pearls soaked in water for 30 minutes 1 1/2 cups milk 1 shot espresso 1 tsp vanilla extract pinch of salt sugar to serve tahini to serve dash of cinnamon dash of milk Method Add the tapioca pearls and the rest of the ingredients into a saucepan and bring to a simmer until the pearls are nice and soft, here you can add some sugar to sweeten slightly or more milk if needed. Serve the tapioca pudding, with tahini, sugar, and a dash of milk. Photo Gallery I Hope you love this super easy and delicious recipe!! M* Related Posts