Exotic Mushroom penne pasta

Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty  0 Ingredients 2-3 cups sliced exotic mushrooms from @Checkers_sa 1 packet of green pea penne pasta from Simple Truth  1/4 cup soy sauce (more if needed)  1-2 tbsp raw honey, agave, or syrup of choice  1 tsp all-spice  salt and pepper to taste  vegan creamed cheese to serve  vegan parmesan to serve  some truffle oil to serve  fresh herbs to serve    Crispy chickpeas 1 cup canned and drained chickpeas 1/4 cup soy sauce  1-2 tbsp honey, agave or maple syrup  Method Add the sliced mushrooms to a hot pan with some oil and fry, add a bit of water before adding the soy sauce and the all-spice. Let it fry until nice and golden, keep warm before serving.  Meanwhile, cook the pasta according to the packet instructions, once cooked, drain and drizzle with some truffle oil and add a few shreds of the vegan parmesan.  Add chickpeas to a parchment paper lined pan for an additional crunchy topping, drizzle with oil, soy sauce, and honey, and bake for 15-18 minutes until super crispy.  Serve the pasta with mushrooms, chickpeas, creamed vegan cheese, fresh herbs and vegan parmesan cheese.  Photo Gallery I hope you love this super simple and delicious pasta recipe! M*

Pink orange pound cake

Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty  0 Ingredients Pound Cake 2 cups (250 g) self-rising flour  1 tbsp cornstarch or arrowroot starch 1 tsp baking powder 1/4 tsp sea salt 1/3 cup vegan butter or neutral oil, like canola or melted coconut oil  1 cup (200 g)  light brown sugar  1 tbsp vanilla extract  1 cup coconut cream  1/3 cup dairy-free milk  chopped orange-infused dark chocolate  Toppings: vegan frosting drizzle, fresh pink-orange from @checkersa, pomegranate jewels.  Frosting drizzle:  juice of 1 pink orange 1 1/2 cups icing sugar  Method Preheat the oven to 180 degrees Celsius. Prepare and measure out all of the ingredients.  In a medium bowl, whisk together the dry ingredients like flour, cornstarch, and sea salt. Set aside. In a large mixing bowl, cream the vegan butter on high speed for 2-3 minutes, or until whipped and creamy. Into the butter add in the sugar and vanilla extract, and cream together until light and fluffy, about 2 minutes. Add the coconut cream until integrated into the vegan butter.  Add in half of the flour mixture at first, and mix on medium-low speed until integrated. Then add in the remaining flour mixture, along with the dairy-free milk, and mix again. Use a rubber spatula to scrape the bottom and ensure that all flour and wet ingredients are combined. Fold in the chopped chocolate, pour the cake batter into your prepared loaf pan, and bake the pound cake for 45-50 minutes, or until a toothpick comes out clean. Remove from the oven and allow the pound cake to cool for 10 minutes in the pan. Then carefully flip the pound cake onto a cooling rack and back over to be right side up to cool completely  For the frosting, press out the juice of the pink oranges and mix in the icing sugar, frost the cake, decorate, and serve! Photo Gallery I hope you love this beautiful yummy citrus cake!! M*

Pumpkin tahini bread

Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty  0 Ingredients 1 1/2 cups white bread flour sub with self-rising flour  3/4 cup spelt or buckwheat flour  1 1/2 tsp baking powder  1/3 tsp salt  1 tsp ground cinnamon  1/2 cup light brown sugar or coconut sugar  1 1/3 cups plant-based milk  1/4 cups coconut oil  3/4 cups cooked and mashed pumpkin  1 heaped tbsp tahini  1 tsp vanilla extract  Toppings  brown sugar  cinnamon  runny tahini  sesame seeds  Method Preheat the oven to 180 degrees Celsius.  Add the flour, baking powder, salt, and cinnamon into a bowl.  In a separate bowl, add the sugar, milk, coconut oil, mashed pumpkin, tahini, and vanilla until incorporated.  Mix the wet into the dry and mix well with a spatula, pour the batter into a parchment paper lined banana bread tin, then sprinkle on the brown sugar, sesame seeds, and cinnamon, and bake for 30-35 minutes until golden brown.  Let the loaf cool and serve the loaf with more tahini on top. Slice and enjoy!  Freeze the slices in the freezer in individual bags for future snacking!  Photo Gallery I Hope you love this super yummy loaf!! M*

Cashew snicker bars

Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty  0 Ingredients 1 cup rolled oats ground into flour 1 cup almond flour1-2 tbsp of vanilla protein or chocolate protein powder  1 tsp ground cinnamon Pinch of salt 1/3 cup melted coconut oil 1/2 cup smooth peanut butter 1-2 tbsp maple syrup, honey or sugar-free syrup Dark chocolate or sugar-free chocolate chips Roasted cashews Date caramel 1 cup brown dates soaked in water until soft 1/2 cup nut butter Toppings Melted Sugar-free chocolate chips or dark chocolate   crushed roasted cashews  crushed pistachios  pistachio butter ganache  cacao nibs  Pistachio butter ganache  1 cup pistachio butter  100g white chocolate or 50ml coconut oil mixed with 50ml honey or syrup to create a ganache  Method Add the oats to a blender and blend until fine, then add the oats, almond flour, protein powder, cinnamon, and some salt to a medium bowl. Gradually pour in the coconut oil, cashew butter, and syrup and mix well. Fold in the chocolate chips, add 1-2 tbsp of the batter to each mold, and tap the bottom on the counter to have a smooth base. Add 1-2 tbsp of the date caramel, then the roasted cashews on top and freeze until set. For the date caramel: add the soaked and drained dates to a blender, then the nut butter, and blend until smooth. (Add some milk if needed to smooth it out.) Once the bars are set, remove them from the molds and dip them in the desired chocolate mixture of choice, or just a drizzle. Add some crushed nuts, cacao nibs, pistachio butter ganache and more chocolate on top! Photo Gallery I Hope you love these yummy bars as much as we do! M*

Coconut immunity soup

Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty  0 Ingredients 1/4 cup diced ginger 1-2 crushed garlic cloves 1 cup snap peas 1 cup diced baby corn 2 cups mixed wild mushrooms 1 tsp miso paste 1 tsp turmeric powder 3 cups LSF coconut almond milk 1-2 cups vegetable stock Salt and pepper to taste   Serve with: 1-2 cups crispy sautéed tofu Chopped spring onion to serve Chopped red onion Cilantro Sesame seeds Coconut cream Peanut Chill oil crunch Method Add the diced ginger, garlic, vegetable, miso paste, turmeric, and the rest of the soup ingredients, and bring to a simmer until the vegetables are soft. And more seasoning and serve with your desired toppings and enjoy! Photo Gallery I hope you love this fragrant and mood and immunity-boosting soup! M*

Pickled shallot curry potato salad

Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty  0 Ingredients Curry roasted vegetables 2 cups cauliflower florets 1 1/2 cups sliced potatoes 1 tsp curry powder 1/2 tsp fennel seeds 1/2 tsp garlic powder 1 tbsp nutritional yeast Salt and pepper to taste Olive oil Pickled shallots 1 cup sliced shallots  1 cup pickle juice 1/4 cup red wine vinegar or apple cider vinegar 1-2 tbsp sugar 1 tsp mustard seeds pinch of salt Cream cheese hummus 1 cup hummus 1/3 cups cream cheese To serve: Cooked Black rice (crisp up in the oven for 8-10 minutes) sub with basmati or quinoa Pomegranate seeds Chopped mint Toasted black sesame seeds Toasted pine nuts Chutney dressing: 1/3 cup smooth apricot chutney or onion marmalade 1-2 tbsp honey 1-2 tbsp apple cider vinegar 1/4 cup full cream milk or coconut milk Pinch of salt Method Add the cauliflower and diced potato rounds to a parchment paper-lined tray. Add a generous drizzle of olive oil, spices, nutritional yeast and mix well. Bake for 18-20 minutes at degrees Celsius. For the pickled shallots: heat the pickle juice and the rest of the ingredients until the sugar is dissolved, add the shallots to the hot pickle brine, and let it sit to pickle in a glass jar. Mix the hummus and cream cheese, add to a plate, then the toasted black rice, roasted curry vegetables, pomegranate seeds, chopped mint, pickled shallots, sesame seeds, and pine nuts.4. Mix the chutney dressing add on to the salad and enjoy! Photo Gallery Hope you love this super delicious and flavourful salad! M*

Creamy French shallot pasta bake

Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty  0 Ingredients • 4 tbsp vegan butter• 3-4 shallots sliced thinly• 2 tsp honey or agave or just soft brown sugar• 1 cup dry red wine, such as Cab Sauvignon• 2 cloves garlic or 1 tbsp garlic flakes• 2 cups wild mushrooms of choice• 2 tbsp fresh thyme leaves (or 2 teaspoons dried thyme)• Pink salt and black pepper• 2 cups low-sodium vegetable broth• 1 tbsp vegan Worcestershire sauce (or use soy sauce)• 2 leaves bay leaves (optional)• 500g of your favorite shortcut pasta• 1/4 cup cornstarch mixed with water• 1⁄4 tsp cayenne pepper using more or less to your taste• 1 1⁄4 canned coconut milk or 1 cup vegan cream cheese• 1⁄3 cup crumbled vegan feta cheese• 2 cups parmesan cheese• 1 cup crispy onion crumbs Method Preheat the oven to 180 degrees Celsius. Melt the butter, and add the shallots, and honey together in a large pot over medium-high heat. Cook, stirring occasionally until softened, about 5minutes. Add 1/2 cup of the wine, until the wine cooks into the onions. Continue to cook another 8-10 minutes until you’ve used the 1/2 cup of wine and the onions are deeply caramelized.  Add the garlic, mushrooms, thyme, and season with salt and pepper, cook another 3-4 minutes. Add the remaining 1/2 cup wine, the vegetable broth, Worcestershire sauce, bay leaves, and cornstarch slurry and lastly Add in the cooked and drained pasta. Stir frequently until the pasta is al dente and the broth has been absorbed about 8-10 minutes. Stir in the cayenne, coconut milk, and parmesan. Transfer the pasta to a baking dish. Top with the cheese and onion crutides. Transfer the baking dish to the oven and bake for 20 minutes or until the cheese has melted and is lightly browned on top. Cool for 5 minutes before serving. Serve with dollops of cream cheese and fresh thyme.Enjoy! Photo Gallery Hope you love this creamy and filling recipe! M*

Caramelized butternut shallot salad

Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty  0 Ingredients 4-5 shallots sliced lengthways 2 cups chopped butternut 2-3 tbsp olive oil 2-3 tbsp honey 1 tbsp rice wine vinegar or red wine vinegar 1 tbsp nutritional yeast Salt and pepper to taste 4 cups washed baby spinach or kale 1 cup chopped brown dates 1/2 cup toasted pecan nuts Feta Dressing 1/4 cup honey 1/4 red wine vinegar or rice wine vinegar 1-2 tbsp olive oil 1 tsp Dijon mustard Salt and pepper to taste Method 1. Preheat the oven to 180 degrees Celsius.2. Add the diced butternut and sliced shallots to a parchment paper-lined baking tray and drizzlewith oil, honey, vinegar, nutritional yeast, and seasoning. Mix well until the vegetables are fullycoated.3. Let the shallots lay face down so the inside caramelizes nicely! Bake for 18-20 minutes untilcaramelized. Let it cool.4. Mix the dressing in a glass container and shake it up until mixed.5. Add the washed spinach to a serving platter, add the roasted vegetables onto the spinach,then the chopped dates, toasted pecans, feta and the dressing. Serve and enjoy! Photo Gallery Hope you love this delicious salad as much as we do!! M*

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*

Charred cabbage steaks

Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty  0 Beginner Ingredients 1 medium cabbage sliced into quarters1 cup canned butter beansLSF olive oil sprayMarinade1 tsp ground sumac1 tsp ground cumin1/2 tsp ground cinnamonSalt and pepper to taste1 tbsp honey1 tbsp lemon juice1/4 cup tahiniSome water to smooth it outTahini protein dip1/4 cup runny tahini1 block firm or soft tofu (sub with 1 cup canned butter beans)1/4 cup plant-based milk1/4 cup nutritional yeast1 tbsp honey1 tbsp lemon juice1/2 tsp lemon zestSalt and pepper to tasteTo serve:1/3 cup pomegranate jewelsBalsamic drizzle to serveFresh basil or mint to serveToasted cashews Method Add the cabbage steaks and butter beans to the pan, and spray with the olive oil spray. Brush the cabbage steaks with the marinade until covered, add the butter beans and bake for20-35 minutes until golden. Blend the sauce and add it as the base of the cabbage steaks, add the steaks, baked butter beans, jewels, fresh herbs, crushed cashews, and balsamic glaze. Photo Gallery Hope you love these beautifully charred cabbage steaks easter** M*