Spring orzo salad
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 People Serves 4 Beginner Difficulty 0 Ingredients 2 cups cooked orzo pasta 1 cup cooked brown lentils, lightly air-fried with oil and spices until crispy 1 small red onion, diced 1/4 cup chopped red pepper 1/4 cup chopped yellow pepper 1/4 cup chopped snap peas 1/4 cup chopped capers 1 1/4 cups chopped raw or lightly steamed baby asparagus 1 tsp lemon zest 1/2 cups kalamata olives 1/4 chopped fresh mint or dill Dressing 1 tbsp lemon zest 1/4 cup lemon juice 1/4 cup olive oil 1/3 cup honey or agave 1 tsp Dijon mustard salt to taste pepper to taste top the salad with toasted seeds Method Add the cooked orzo pasta to a bowl, and top with the diced onions, peppers, asparagus, snap peas, lentils, lemon zest, capers, kalamata olives, and freshly chopped mint leaves. Mix the dressing until emulsified, pour over the salad, mix until fully covered, and enjoy! Store the salad in an airtight container for 2-3 days, this salad gets even more flavourful after a day or two! Photo Gallery I hope you love this ultra-delicious delicious and protein-packed salad! M*
High protein roasted cauliflower tacos
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 cup chickpea flour 1/3 cup tapioca flour or cornstarch 1 tsp baking powder 1 cups water (more if needed) 1/4 cup nutritional yeast salt to taste Roasted cauliflower and leek filling 2 cups broccoli florets 1 cup chopped leeks or red onion or even chickpeas as a substitute 1/4 cup olive oil 1/3 cup nutritional yeast 1 tsp ground cumin 1 tsp ground smoked paprika 1 tsp lemon juice 1 tsp lemon zest Refined bean mash 2 cups black beans 1 tsp ground cumin 1 tsp smoked paprika 1-2 tsp lemon juice salt and pepper to taste olive oil if needed Dressing Toppings sliced avocado fresh cilantro of mint lemon quarters sriracha sauce diced radishes or pickled red onions Method Firstly start roasting the cauliflower and the leeks. On a parchment paper lined tray add the chopped cauliflower florets and the leeks, drizzle with oil, add spices, and nutritional yeast, and mix well until all the veggies are covered. Bake for 15-20 minutes at 180 degrees Celsius until nice and golden. Move on to the GF chickpea tortillas, mix the tortilla ingredients, and on a hot pan, add 3-4 tbsp of the batter per tortilla, fry on each side for 2-3 minutes until nice and toasted. Place on top of each other in a warm area until serving time. For the refined black bean mash, add all the ingredients into a pan, mash the beans, and adjust the seasoning according to your liking. Here you can add oil of just some water if you like! Blend the dressing and chill. Once all of the components of the tacos are done, add 2 tbsp of the refined bean mash to the tortillas, add on the roasted vegetables, sliced avocado, radishes or onions, dressing, and drizzle or sriracha sauce. Finish with some lemon squares and fresh cilantro! Photo Gallery I hope you love these super YUM and protein-packed tacos!! M*
Sushi bagel donuts
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2 cups cooked sushi rice 1 tbsp rice wine vinegar fresh dill or cilantro diced radish fried noodles to top for crunch bagel seasoning to top Vegan carrot lox 2 cups carrot slices 1-12 tbsp rice wine vinegar or apple cider vinegar 1 tbsp honey salt and pepper to taste Soy sauce pearls 1 cup soy sauce 1/4 cup balsamic vinegar 1 1/2 tbs agar-agar 1 cup super chilled canola oil Crunchy fried noodles 1 packet crushed ramen noodles some oil to fry them in Method Mix the sushi rice and the wine rice vinegar, press into your donut moulds, and chill or freeze overnight. Make the carrot lox and the soy sauce pearls while the donuts are chilling. Shred the carrots, add to boiling water for 3 minutes, then drain, mix in the rice wine, sesame oil, honey, salt, and pepper, and let it marinate and chill. For the soy pearls, add the soy sauce and balsamic vinegar to a saucepan and bring to a simmer for 5 minutes, remove from the heat and then whisk in the agar-agar. Remove the chilled oil from the fridge and then drop in the soy pearls in the chilled oil with a fork or a pipet. Drain the pearls, rinse them off, and then add them into a glass container and chill for future use. Once the sushi donuts are set, remove them from the moulds, wrap the carrot lox around the donuts, and add the sliced radish, radish, fresh dill, and soy pearls on top. Add some crushed fried noodles on top and some bagel seasoning. Photo Gallery I hope you love this fun recipe as much as I do! M*
Vegan chicken ramen soup
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients Some olive oil 1-2 crushed garlic cloves 1/4 cup chopped ginger 2 cups mushrooms of choice 3-4 cups vegetable stock Some Chicken seasoning to taste 1 packet of rice noodles 1 tbsp tahini or cashew butter 150g soft silken tofu Some oil to bake 2 cups tofu Chicken seasoning Extras Bok choy Edamame beans Finely chopped or slivered carrots to serve Pickled ginger Chilli oil to serve Method Preheat the oven to 180 degrees Celsius. Add the chopped tofu to a parchment paper lined pan and then drizzle with oil and season with the chicken spice. Let it bake for 15 minutes or so until crispy. For the ramen, add some oil to a large pan, add in the garlic with the ginger, and sauté for 5 minutes before adding in the mushrooms. Then add the stock and chicken seasoning. Let it simmer for 5 minutes before adding in the soft tofu & rice noodles, cook until al dente, before adding in the tahini to infuse, then after 5 minutes add in the bok choy. Serve the ramen with crispy tofu, edamame, carrots, chili oil, pickled garlic, and fresh herbs. Photo Gallery Hope you love this super cozy and uber-healthy ‘chicken’ ramen. M*
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*
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*
Mediterranean stuffed pasta shells
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2 cups dry giant pasta shells 1 1/2 cups sliced portabello or mini portabello mushrooms 1/2 cups sun-dried tomatoes 1/3 cup of your favorite pesto 1 1/2 cups cashews soaked in water until soft (sub with vegan creamed cheese) 1/3 cups plant milk 1-2 tbsp lemon juice salt and pepper to taste pine nuts fresh herbs to serve Method Cook the pasta according to the instructions until the shells are soft. Sauté the mushrooms in some of the oil of the sun-dried tomatoes, until nice and golden. cashew cream: Add the drained cashews, lemon juice, milk, nutritional yeast, sal, and pepper into a high-speed blender and blend until super smooth. Add 1 heaped tbsp of the pesto to the cashew creamed cheese. Once the pasta shells have been cooked, drain and add a 1/4 cup of the cashew cream into the pasta. Add 2-3 tbsp of the cashew cheese onto a plate, layer the shells onto a plate, and then add the mushrooms, diced sun-dried tomatoes, dollops of pesto, fresh herbs, and pine nuts. Serve and enjoy! Photo Gallery I Hope you love this delicious and cozy recipe! M*
Lasagna stuffed gem squash
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 medium gem squash sliced length-ways, steamed and seeds removed 1 cup soy or pea mince hydrated with some water 1 cup canned and drained white beans 1/2 red onion diced 1 tbsp tomato paste 1-2 tbsp sun-dried tomato pesto or ketchup 1-2 tsp soy sauce to taste 1 tsp oregano 1 tsp dried thyme salt and pepper to taste olive oil to fry other add-on’s sun-dried tomato pesto toasted bread cubes grated vegan parmesan cheese vegan creamed cheese toasted pine nuts fresh herbs Vegan cheese sauce 1 medium potato diced 1/2 cup chopped carrots 1 cups cashews 1 tsp miso paste or soy sauce 1/4 cup nutritional yeast 1 -2 tbsp corn stach salt and pepper to taste some milk to blend it out Method For the lasagna filling: Heat a pan with some oil, add the diced onion and the spices, and fry until nice and fragrant. Add the drained soy mince and beans and fry more before adding the tomato paste, pesto, and soy sauce, let it simmer on low. Steam the gem squash in some salted water until soft. For the cheese sauce: add the potatoes, carrots, and cashews to some boiling water for the cheese sauce and simmer everything until soft. Drain the cheese ingredients and add into a blender and add the miso paste, nutritional yeast, corn starch, salt, and pepper. Blend until smooth. Pour the sauce into a pot and bring to a simmer until it starts to thicken. Turn off the heat before ensembling the gem squash. Fill the gem squash with the lasagna filling, then top with the cheese and bake the gem squash for 10-15 minutes at 180 degrees Celsius. Serve with grated cheese, vegan cream cheese, tomato pesto, pine nuts, toasted bread crumbs and fresh herbs. Photo Gallery I Hope you love these delicious lasagna-filled gem squash! 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*
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*