Air fryer stuffed olives
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/2 cups giant green olives without the seeds, or olives of choice some soy milk to dip cornstarch to roll Breading mixture 1/3 cup chickpea or regular all-purpose flour 1/2 cup vegan cheddar or parmesan cheese, grated 1 tbsp nutritional yeast spices to taste like dried oregano, paprika, cumin ground onion flakes, etc. some olive oil vegan cream cheese to stuff (add your favourite pesto) vegan mayonnaise to serve Method Mix the breading mixture, add a tbsp of your favorite pesto to the cream cheese, and smooth out nicely. Scoop the vegan cream cheese into a piping bag or ziplock bag, pipe in a generous amount of the cream cheese roll in some cornstarch, dip lightly in the milk, and then roll in the breading mixture. Add to a parchment paper lined tray or air-fryer safe dish, add a drizzle of oil over the olives or mom-stick spray, and air-fry for 10-15 minutes at 180 degrees Celsius. Serve with some vegan mayonnaise, aioli, or your favorite dipping sauce! Photo Gallery Hope you love these delicious and super crispy Olives* M*
Cauliflower Caesar salad
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Cauliflower wings 1 small cauliflower head broken into florets 1/2 cup all-purpose flour 1 cup plant-based milk (more if needed) 1 tbsp nutritional yeast 1/2 tsp smoked paprika 1/2 tsp ground cumin 1/2 tsp garlic flakes Salt and pepper to taste Basting sauce 1/4 cup BBQ sauce 1/4 cup tomato sauce 1 tbsp lemon juice 1 tbsp golden syrup or liquid sweetener of choice Salt and pepper water to smooth out Garlic roasted chickpeas and croutons 1 cup cooked chickpeas garlic flakes salt and pepper 1 1/4 cups old bread, diced (preferably sourdough or wholewheat) Cashew Caesar salad dressing 1 cup soaked cashews 1/2 cup coconut milk, 1/4 cup capers 1 tbsp Dijon mustard 1 tbsp lemon juice 1/4 cup nutritional yeast1 tsp garlic flakes salt and pepper. Add on’s Sun-dried tomatoes hemp seeds sliced avocado micro greens or sprouts Method Mix the batter ingredients, dip the cauliflower, remove with a fork, place on a parchment paper lined tray, and bake for 10-15 minutes at 180 degrees Celsius. Once baked, dip the roasted cauliflower in the basting sauce, and roast again for 5-8 minutes until crispy. Garlic roasted chickpeas Toss the chickpeas with olive oil, garlic flakes, salt and pepper. Roast for 10-12 minutes at 180 degrees Celsius. Repeat with bread to make croutons. Cashew Caesar salad dressing Place all of the salad ingredients in a high-speed blender and store in a glass container until serving time. Assemble the salad Layer the butter lettuce, cauliflower wings, chickpeas, croutons, garlic bread croutons, sun-dried tomatoes, micro greens, and sliced avocado. Drizzle with the Caesar dressing add the sliced avocado on top and sprinkle with some hemp seeds! Photo Gallery Hope you love this super delicious and wholesome salad! M*
Milk tart Jaffle
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 400ml coconut milk or cream 1/4 cup corn starch (mixed with some milk to make a paste) 1 tsp vanilla extract 1/4 cup sugar or choice For slices of your favorite bread, I used honey and oat bread from @sasko_sa Cinnamon sugar to roll Bushbaby or any gas stove will work/ braai Jaffel pan/maker Method 1. Place the filling ingredients in a saucepan and bring to a simmer, whisking whilst it thickens. Once thicken let it cool! 2. Add 1-2 tbsp of the milk tart filling to one slice & add another slice on top, press into the Jaffle maker, and then let it toast for 2-3 minutes on each side. Roll in cinnamon sugar, and enjoy hot with some whipped cream or ice cream! Photo Gallery Hope you love these delicious Jaffles! 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*
Roasted corn avocado pasta
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Lifestyle foods Packet of gluten free corn pastaWater to topSalt to tasteSauce1 ripe avocado200ml coconut milkHandful fresh cilantro1/2 fresh lime1/4 cup nutritional yeast1/2 tsp smoked paprika1/2 tsp ground cuminSalt and pepper to tasteGrilled corn (toast some corn kernels in a pan with garlic salt and oil)Top with fresh herbs and edible flowersFresh avocado slicesPine nuts Method 1. Cook the pasta according to packet instructions. Drain and drizzle with some oil so they don’tstick together.2. In a high-speed blender add in the avocado, coconut milk, cilantro, nutritional yeast, paprika,cumin, lime juice, salt, and pepper and blend until smooth.3. Pour the sauce over the pasta and mix well, add the grilled corn, avocado slices, herbs, and edible flowers. flowers and pine nuts. Photo Gallery Hope you love this beautiful and wholesome recipe. M*
