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* Related Posts
Charred cabbage steaks
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 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* Related Posts
Gnocchi a la vodka
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1/2 cup chopped shallots 1 packet tomato paste (roughly 2 tsp) 1-2 crushed garlic cloves or garlic flakes or powder 1 cup vegetable or vegan chicken stock 1/4 cup vodka of choice 1 tsp truffle pesto (optional) 1 packet of your favorite vegan gnocchi salt and pepper to taste vegan parmesan to serve vegan cream cheese to serve (i made my own fermented cashew cream cheese) fresh herbs to serve Method Cook the gnocchi according to the packet instructions (usually I boil them in hot water with some salt until soft), drain, and add to sauce. For the sauce: Add the butter to a pan on medium heat, then gradually add the shallots and fry along with the garlic until fragrant. Then squeeze in the tomato paste along with the truffle pesto, and the vegetable stock. Let it simmer for 5-8 minutes before removing from the heat to pour in the vodka, dollops of cream cheese, or coconut cream, and mix well. Now, Drain the gnocchi and add it to the sauce, mix well again, grate in as much vegan parmesan as you desire, and then broil the gnocchi bake for 5-8 minutes at 180 degrees Celsius. Once broiled serve the gnocchi with more cream cheese, vegan parmesan, and fresh herbs. Photo Gallery Hope you love this uber-creamy and satisfying dish! M* Related Posts
Carrot cake waffles
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1/2 cup self-rising flour 1/2 cup whole wheat flour 1 cup rolled oats 1 scoop of you favourite protein powder 1 tsp baking powder pinch of salt 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 1 cup shredded carrots 1 very ripe banana 1 1/4 cup soy milk 1 tsp vanilla extract 1/4 cup chopped walnuts 1/4 cup diced raisins serve with walnuts fresh fruit Method Add the flours to a bowl, then add the oats, baking powder, protein powder, spices, and salt and mix well. Then mash the banana, milk, carrots and vanilla. Add the wet into the dry and mix well, fold in the walnuts and raisins. Spray your waffle maker with non-stick spray and add 2-3 tbsp for each. Fry until brown, repeat until the batter is done, now serve with fresh fruit, honey, and more walnuts. Photo Gallery Hope you love these fluffy and protein-packed waffles! M* Related Posts
Za’atar hummus chickpea pasta
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1x packet of your favorite pasta Jar of canned sun-dried tomatoes and artichoke 1/2 cup diced sun-dried tomatoes 1 cup za’atar roasted chickpeas 1/2 cup diced fresh cilantro and Italian parsley 1/3 cup juice of canned sun-dried tomatoesDressing 2 tbsp red wine vinegar 1/2 cup hummus 1 tbsp honey/malt syrup 1 tbsp za’atar spice 1 tsp sumac Salt and pepper to taste Hummus to serve Roasted Chickpeas to serve Method 1. Cook the pasta according to the packet instructions. Once cooked, add in the sun-dried tomatoes, artichokes, chickpeas, and herbs.2. Mix the dressing and pour over the pasta, gently fold over, and add a dollop of hummus on top with some chickpeas before serving. Photo Gallery Hope you love this flavour packed pasta recipe!! M* Related Posts
Miso butter couscous butternut
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2 small butternut pumpkins, washed and steamed soft 1 cup Israeli couscous (sub with wholewheat) 1/2 cup cooked lentils of choice (I used Beluga lentils my sister brought back from France from me) 1/3 cup sun-dried tomatoes, diced 1 tsp of your favourite lemon grass paste or lemon grass-infused pesto (this one from Pesto Princess is my fave) fresh basil to serve pine nuts to serve vegan cream cheese mixed with your favourite pesto to serve Honey Miso butter 1 tbsp White miso paste or regular 1/3 cup vegan butter or margarine 1-2 tbsp honey or agave or golden syrup Method Steam the butternuts in the microwave or bake in the oven until soft, remember to poke holes in with a knife to let the air escape. Once steamed, slice open and remove the seeds. Heat up the miso butter mixture until well combined and brush the butternut with the miso butter. Bake the butternut for 15 minutes. Cook the couscous according to the packet instructions until soft, then add in your pesto, diced sun-dried tomatoes, and cooked lentils. Scoop into the butternut holes and add a drizzle of more miso butter on top, bake for another 5-8 minutes. Serve the butternut with fresh basil, toasted pine nuts, and a dollop of the pesto cream cheese. Photo Gallery Hope you love these gorgeous stuffed butternuts! M* Related Posts
Caramel Miso butter roasted pumpkin
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 medium pumpkin, washed, sliced into quarters (I used a Chinese pumpkin I bought at the farmers market, but you can use butternut or any other non-stringy pumpkin) Glaze 1/3 cup vegan butter or margarine 1 1/2 tsp white miso paste 1/3 cup honey 1 tbsp soy sauce 1 tsp sesame oil Soy honey mushrooms 2 cups mushrooms (mixed with wild mushrooms, if you like, or just white button mushrooms) 1-2 tbsp oil 1-2 tbsp soy sauce 1-2 tbsp honey or agave or maple syrup Caramelized pumpkin seeds 1/2 cup of the pumpkin seeds from the pumpkin or just regular pumpkin seeds 1/4 cup vegan butter or margarine 1/4 cup honey 1/2 tsp white miso paste Serve with: Vegan feta Method Preheat the oven to 180 degrees Celsius. Add the sliced pumpkin to a cast iron or oven-proof dish. For the glaze: Melt the vegan butter, honey, miso paste, soy sauce, and sesame oil, pour half of the glaze over the pumpkin, and brush so it is fully covered. Bake for 20 minutes and then add the rest of the glaze. Meanwhile add the mushroom to a pan with some oil, add a bit of water and some seasoning, and let it fry until the water starts to dissolve. Gradually add the soy sauce and the honey and turn down the heat until the mushrooms start to caramelize. Keep warm until serving time. For the caramelized pumpkin seeds: 10-5 mins or so before serving – add the seeds and the rest of the ingredients into a saucepan, mini pan, or oven-proof dish. Let it start to caramelize, but keep a watchful eye so it doesn’t burn. Serve the baked pumpkins with soy honey mushrooms, caramelized pumpkin seeds, and vegan feta. Photo Gallery Hope you love this delicious pumpkin recipe and mush as I do!! M* Related Posts
Raspberry fig lemon loaf
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1½ cups full-fat coconut cream ¾ cup non-dairy milk (I used soy milk) ½ cup castor sugar or coconut sugar 1 tsp vanilla extract 1/4-1/3 cups coconut oil 1 tbsp lemon juice 1 tsp lemon zest 1 1/2 cups all-purpose flour 1/2 cups spelt flour 2 tsp baking powder ¼ tsp salt 3/4 cups raspberries fresh or frozen 1 tsp cornstarch Frosting: 3/4 cup vegan cream cheese 1 1/2 cups icing sugar 1 tsp vanilla extract pinch of salt Method Preheat the oven to 180 degrees Celsius degrees. Line a banana bread tin loaf with parchment paper. Combine all the wet ingredients in a large bowl and stir well. In another bowl, whisk all the dry ingredients except raspberries. Pour the wet mixture over the flour mixture and whisk until just combined. Wash and pat dry the raspberries. Add cornstarch and raspberries to a medium bowl and toss to coat. Gently fold raspberries and the lemon zest into the cake batter, until combined. Pour the batter into the prepared pan. Bake for 45-50 minutes or until a toothpick inserted near the center comes out clean. Let the cake cool completely before slicing/glazing. For the glaze: cream the cream cheese with the icing sugar, vanilla extract, and salt. Frost the cake with the icing and then decorate with sliced figs or more raspberries. serve and enjoy! Photo Gallery Hope you love this fluffy ,delish loaf as much as we do!! M* Related Posts
Apple pie banana bread
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients IngredientsWet2 medium overripe bananas mashed1 cup caramelised apple cubes (see below)1/2 cup soy milk1/3 cup coconut oil1 tbsp apple cider vinegar1 tsp vanilla extractDry1 1/2 cup self rising flour (sub half with spelt, wholewheat or buckwheat flour)3/4 cup oats1 1/2 tsp baking powder1 tsp baking soda1 cup coconut sugar1 tsp cinnamon Method 1. Preheat oven to 180 degrees Celsius.2. Mash the banana and add the rest of the ingredients, in a separate bowl mix the flour with the oats, baking powder, baking soda, salt & cinnamon.3. Pour the wet in to the dry until well combined, pour in to a baking tin lined with parchment paper and add some more apple, sugar and oats on top before baking.4. Bake for 35-40 minutes until golden, remove to cool down before slicing. Store in an airtight container for up to three days or alternatively freeze in slices on those days you need a hearty, healthy snack!**Caramelised apples: wash and sliced 4-5 apples, heat up a pan with some coconut oil and sauté the apples for 5 minutes on medium heat, add 1/3 cup golden syrup or coconut sugar and some cinnamon and sauté until gooey and caramel. Store in a glass container for porridge, bread or toast toppings! Photo Gallery Hope you love this banana bread recipe as much as I do! M Related Posts
Hummingbird cake
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients Ingredients 3¼ cups + 2 teaspoons all-purpose flour 1½ cups brown sugar ½ cup granulated white or fine brown sugar ½ cup finely shredded coconut 6 tablespoons ground flaxseed 1 tablespoon baking powder 1¼ teaspoon baking soda 2 teaspoons ground cinnamon 1 tsp allspice, or ½ teaspoon ground nutmeg 1 teaspoon fine salt 2 cups mashed banana, about 4 medium bananas ¾ cup liquid oil of choice (sunflower, canola oil, etc) ½ cup dairy-free milk ¼ cup pineapple juice, from the can is fine 1 tablespoon apple cider vinegar 1 tablespoon vanilla extract 1 packed cup of drained canned pineapple pieces or crushed pineapple 2 cups chopped pecans, divided Vegan Cream Cheese Frosting 1 cup vegan cream cheese 3-3 cups icing sugar ½ cup vegan butter, or softened margarine 4 teaspoons arrowroot powder or cornstarch ⅛ teaspoon fine salt 1 teaspoon vanilla extract Method Method 1. Preheat oven to 175 °C and have a shelf positioned in the middle of the oven. 2. Grease and line the bottoms of two cake pans and set them aside. 3. To a large mixing bowl add all of the dry ingredients except the pecan nuts. That’s the flour, sugar, coconut, ground flaxseed, baking powder, baking soda, cinnamon, allspice, and salt. Whisk well. 4. In a separate bowl, to the mashed banana add the oil, milk, pineapple juice, apple cider vinegar, vanilla, and chopped pineapple. Mix well. 5. Have the pecans nearby, pour the wet mixture into the dry mixture, and stir together gently with a spatula to combine. Treat the batter gently but work quickly.6. Fold in half of the chopped pecan nuts, give the pans a little shake to level the batter out, then put them in the oven on the middle shelf and bake for 45 minutes, or until a skewer, toothpick or thin knife inserted into the middle comes out clean. 7. Remove from the oven and place the cakes still in their pans on a wire rack and allow them to cool completely. Cream cheese Frosting 1. Add the vegan butter or margarine to a large bowl and beat it with an electric mixer on medium-high speed until soft and fluffy.2. Add the cream cheese and beat again until combined and smooth but don’t over-beat.3. Now add the arrowroot or cornstarch powder, salt, vanilla, and around 2 cups of powdered sugar.4. Beat on low for about 20 seconds until combined, then add another 2 cups of icing sugar and beat again until smooth.5. Add a tad more icing sugar to thicken as needed, spread, and pipe.6. Add extra pecans on top of the cake and store in a cool dry area. Photo Gallery Hope you love this recipe as much as I do! Have a lovely blessed easter** M* Related Posts