Tofu cream cheese dip
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1/2 cup canned chickpeas 300g firm tofu 1/4 cups cashew butter or tahini 1 tbsp lemon juice 1/3 cup nutritional yeast 1 tbsp honey pinch of salt Toppings roasted almonds roasted dates honey or syrup chilli oil fresh herbs Method Combine the cream cheese ingredients in a high-speed blender until smooth. Add the almonds and chopped or torn brown dates o to a baking sheet and roast for 10 minutes at 180 degrees Celsius until toasted and hot. Scoop the tofu on to a serving plate and then serve with the toasted nuts, dates, honey, and a drizzle of syrup on top. Photo Gallery I hope you love this super creamy high-protein dip! M*
Chili roasted peach avocado barley salad
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups cooked barley 1 cup canned chickpeas, drained and washed 1 tsp cumin seeds 1-2 tbsp lemon zest Juice of 1/2 lemon 1-2 tbsp honey Fried peaches and beets4 yellow Nectarines, sliced Halfway ways with seeds removed 4 small beets, washed and steamed Drizzle of olive oil Extra honey to roastAdditional toppings 1 cup cherries, washed and sliced in half 1 cup giant green olives 1/3 cup pomegranate jewels 1 medium ripe avocado 4 cups lettuce leaves of choice, I used a herb mix Vegan cream cheese Fresh herbs like dill and mintSalad dressing 1/4 cup chili crunch paste (I used a chili and onion ) 1/4 cup honey 1/4 cup pomegranate molasses 1/4 cup red wine vinegar 1-2 tbsp olive oil Salt and pepper to taste 1 tbsp lemon zest Method 1.Preheat the oven to 180 degrees Celsius. 2. Place the barley (cooked according to the packet instructions) and the chickpeas on a baking tray, drizzle with olive oil, garlic salt, Lemon zest, lemon juice, and honey, mix, and bake in the oven for 10-15 minutes until toasted. Let it cool.3. Place the nectarine halves on a skillet drizzle with oil and honey and fry until golden and delicious, add the beets and repeat the process. Let it cool.4. Add the salad leaves to the base of the Le Creuset salad bowl and then 1-2 cups of the barley chickpea mixture, fried peaches, fried beets, olives, cherries, sliced avocado, and dollops of the vegan cream cheese and the herbs.5. Mix the salad dressing and spoon or drizzle over the salad, serve, and enjoy! Photo Gallery Hope you love this super flavourful and bright salad! M*
Vegan questo dip
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients • For the vegan cheese dip:• 1 1/2 cups raw cashews*• 1 1⁄2 cups cubed butternut• Garlic flakes• 1/2 cup nutritional yeast• 1 1/2 cups coconut milk• 1 jalapeño, chopped or pickled• 1 teaspoon paprika• 1 tsp cumin powder• 1/2 cumin seeds• 1⁄2 teaspoon chilli powder• 1 teaspoon salt, plus more to taste• ground black pepper• For mix-ins:• 1 cup chopped baby tomatoes• 1⁄4 cup spring onion• 1/4 cup chopped cilantro• Favourite sweet chilli sauce to top• A few slices of jalapeño or pickled jalapeños • For serving:• Trigz chips to dip• Limes to serve Method 1.Add 2 cups of cubed butternut squash to a large baking sheet lined with parchment paper.Drizzle 1-2 tablespoons of olive oil and use your hands to coat the cubes. Roast at 180 degrees C for 30-40 minutes, flipping halfway through.2. While your butternut squash is roasting: fill a medium pot with water and add in your raw cashews. Place over high heat and bring water to a boil. Once boiling, immediately turn off the heat; let the cashews sit for 30-45 minutes in the warm water, then drain.3. Once the cashews have finished soaking you’ll be ready to make the dip: add drained cashews, cubed roasted butternut squash, garlic, nutritional yeast, coconut milk, jalapeño, cumin, cumin seeds, paprika, Chili powder, salt, and black pepper to a high powered blender. Blend on high until a sauce comes together. Taste and adjust seasonings as necessary.4. Transfer dip to a large shallow bowl and garnish with the tomatoes, spring onions, jalapeño slices and cilantro. Drizzle with the sweet chilli sauce and a few lime slices. Serve with the Trigz chips and enjoy!! Photo Gallery Hope you love this cheesy, spicy dip! M*
Tomato mummy puff pastry tarts
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1 sheet puff pastry Tomato jam Cayenne pepper pink salt Coconut oil to brush Candy eye sprinkles Method 1. Preheat the oven to 180 degrees Celsius. 2. Slice the puff pastry into equal small squares for each mummy, and keep one of the squares aside to slice into strips for the mummy’s bandages. 3. Add a generous dollop of tomato jam in the center of each square spread out, and add the bandages on top leaving some space for the eyes. Pinch the sides and slice the excess dough neatly away if it sticks over. 4. Brush the mummies with coconut oil, and sprinkle over the cayenne pepper and pink salt. Bake for 15-18 minutes until golden. Photo Gallery Hope you love these super cute puff pastry snacks! M*
Slow roasted tomato hummus
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1 x can of canned chickpeas slighty drained 1 tbsp runny tahini 2-3 tbsp olive oil 1 tbsp lemon juice 1-2 tbsp nutritional yeast 1/2 tsp ground cumin 1/2 tsp ground smoked paprika Salt and pepper to taste Black onion seeds to top 2 cups cherry or Roma tomatoes 1/2 garlic house fresh thyme salt and pepper to taste Method Place all of the hummus ingredients in to a high speed blender and blend until smooth. Place the cherry tomatoes in an oven-proof dish and drizzle over around 1/3 cup olive oil, slice a garlic house in half and add half a garlic of the garlic in the pan (place upside down) add a few stems of fresh thyme, rosemary and sprinkle on some salt. Bake at 150 degrees Celsius for about 60 minutes until jammy. Place the tomatoes with the garlic in a glass jar or use right away on top of the hummus! Photo Gallery Hope you love this super creamy and tangy hummus! M*
Cauliflower tabouli
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 packet of cauliflower rice from steamed (or blitz one medium-sized cauliflower into small pieces0 2 cups cooked whole wheat couscous Chopped baby asparagus (sub with roasted sweet potato, roasted Brussels sprouts, greens beans, etc) De-seeded cherries (sub with chopped dates, grapes, chopped peaches etc) 1/2 pomegranate jewels 1/3 cup dried cranberries 1/3 cup chopped pistachios Fresh chopped dill Fresh chopped mint Caramelised seeds and nuts 1/2 cup simple truth mixed seeds from @checkers_sa 1 packet of raw cashews from @checkers_sa 1/2 cup golden syrup or raw honey Pinch of salt Dressing 1 tbsp Dijon mustard 1/4 cup molasses or raw honey 1/3 cup apple cider vinegar 1/3 cup olive oil 1/2 tsp ground allspice 1/2 tsp ground cinnamon 1 tsp sumac Chilli salt Serve with creamy hummus and fluffy naan Method 1. Preheat oven to 180 degrees Celsius. Place the seeds and nuts on parchment paper and then drizzle over the syrup or honey, bake for 10-15 minutes until golden. Let it cool. 2. Place the cooked couscous, steamed cauliflower in a bowl, add in the rest of the salad ingredients, and mix well. 3. Shake all of the dressing ingredients together and pour over the salad. 4. Scoop the salad onto some creamy hummus, add more herbs on top, the caramelized nuts, and serve with fluffy naan. Photo Gallery Hope you love this scrupulous and fresh salad! M*
Greek chickpea pasta salad
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients LSF gluten free fusilli corn pasta 1/3 cup green olives 1 1/2 cups cherry tomatoes 3/4 cup diced cucumber 3/4 cup cooked chickpeas 1/2 cup vegan feta Fresh basil Dressing 1/4 LSF olive oil 1/4 cup red wine vinegar 1/2 fresh Italian parsley 1/4 cup fresh cilantro 1/4 cup fresh basil 1-2 tbsp honey 1 tbsp Dijon mustard Salt and pepper to taste Method 1. Cook the pasta according to packet instructions, dice the tomatoes, and cucumber, and drain the olives. 2. Once the pasta has been cooked, drain and dress with some of the LSF olive oil. 3. Blend the dressing ingredients together until smooth and pour over the cooled pasta, add in the chickpeas, tomatoes, cucumber, olives, and cubed feta. 4. Serve the salad with fresh basil. Photo Gallery Hope you love this super delicious and simple pasta salad! M*
Sweet corn cider bread
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients • 2 1/2 cups bread flour• 1 1/2 cups whole wheat flour• 1 tbsp baking powder• 1 teaspoon salt• 50ml Maple syrup• 300 ml dry cider like savanna• 2 cups fresh or canned corn kernels or sub with 1x 300ml can sweetcorn /creamed corn • 1 cup grated vegan cheddar cheese• 6 tbsp vegan butter or margarine Method 1. Preheat the oven to 180° and grease a loaf pan.2. In a mixing bowl, combine all the dry ingredients and mix.3. Add the cider then mix until just combined. Stir in the corn and cheese.4. Transfer to the prepared loaf pan then place the butter on top and place in the oven.5. Bake for 60 minutes, checking to see if the bread is cooked after 45 minutes. Test by inserting a skewer, if it comes out clean the bread is cooked.6. If the bread is browning too fast, loosely cover it with a piece of foil and continue baking.7. When the bread is cooked, remove it from the oven and allow to cool before serving with some butter. Photo Gallery Hope you love this lovely loaf, its really so Delicious! M*
Israeli cous cous pumpkin brittle salad
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/2 cups Israeli couscous 1-2 cups roasted sweet potatoes (i used purple) 1 cup roasted baby tomatoes or sundried tomatoes 1 cup cooked brown lentils 1 cup green olives Caramelised pumpkin seeds 1 cup Tony Ferguson pumpkin seeds 1/3 cup golden syrup/honeyDressing 1/4 cup Tony Ferguson lemon juice 1/4 cup grapeseed, olive or avocado oil 1-2 tbsp honey 1 tbsp Dijon mustard 1-2 tbsp balsamic glaze Salt and pepper to taste Feta to serve Method Place the salad ingredients in a bowl and mix well. Meanwhile, place the pumpkin seeds on aparchment paper-lined baking tray and drizzle with the syrup or honey. Bake for 10 minutesat 180 degrees Celsius and let it chill to harden. Mix the dressing and pour over the salad. Serve the salad with the pumpkin brittle and some feta. Photo Gallery Hope you love this scrumptious and flavourful salad! M*
Hot honey BBQ cauliflower wings
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, broken in to pieces 1 cup all purpose flour 1 cup soy or oat milk 1 tbsp nutritional yeast 1/2 tsp ground cumin 1/2 tsp ground paprika Salt to taste Sauce 1/3 cup LSF blue honey 1/3 cup bbq sauce of choice 1/4 cup soy sauce 1/2 tsp chilli flakes Pinch of salt Method 1. Wash and pat dry the cauliflower, mix the flour, milk, nutritional yeast and spices. 2. Dip the cauliflower until fully covered and place on a parchment paper lined tray and bake for 15-18 minutes until cooked. 3. Mix the sauce ingredients and then dip the cauliflower wings in the sauce and bake again for another 5 minutes. 4. Once baked, dress with more sauce and serve with fresh cilantro and lime slices. Photo Gallery Hope you love these little delicious nuggets of goodness! M*
