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*
White bean chilli stuffed sweet potatoes
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 2 medium sweet potatoes slightly steamed soft 3/4 cup butter beans 1/2 cup soy mince or crumbled tofu 1/4 red onion diced 1 tsp ground cumin 1 tsp ground coriander 1 tsp smoked paprika Pinch of chili powder Salt and pepper to taste 1 1/2 cup coconut cream 1-2 tbsp nutritional yeast 1-2 tbsp lime juice Olive oil Corn starch slurry 1 heaped tbsp cornstarch mixed with equal parts water To serve: Cream cheese Diced avocado Shredded cheese Lime slices Corn chips Crushed and roasted walnuts Method Make the white bean chili first. Add the diced red onion to a pan along with some olive oil and fry until fragrant, add the dry herbs and fry a bit more before adding in the butter beans and rehydrated soy minced, fry a bit more before adding in the seasoning, nutritional yeast, and the coconut milk. Add the lime juice and cornstarch slurry turn off the heat and set aside. Place the steamed sweet potatoes on the Air- fryer tray and bake for 10 minutes at 180 degrees Celsius. Slice lengthways and add 2-3 tbsp of the chili to the sweet potatoes, bake again for 10 minutes. Add your desired toppings and enjoy! Photo Gallery Hope you love these delicious and filling stuffed sweet potatoes! M*
Gnocchi a la vodka
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner 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*
Za’atar hummus chickpea pasta
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner 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*
Miso butter couscous butternut
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner 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*
Creamy tomato Wonton ravioli
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 8-10 wonton wrappers (found at a local Asian store, or you can make use of puff pastry or make your wonton wrappers) 1 tub vegan cream cheese (125g-250g) your favourite vegan pesto 2 cups Roma or cherry tomatoes washed juice of half a lemon black onion seeds toasted pine nuts your favourite chilli oil fresh basil to serve salt and pepper to taste Method Preheat your oven to 175 degrees Celsius. Wash the tomatoes and pat dry, add to a baking tray, and drizzle generously with some oil, lemon juice (lemon rind for more flavour) salt and pepper, and some garlic flakes. Let it bake on low for 18-20 minutes until nice and jammy. While the tomatoes are baking, mix 125g of the vegan cream cheese with a heaped tbsp of the vegan pest of your choosing. Here you add a dollop to one of the edges of the wonton wrappers, wetting the edge and folding it over into a half moon. Grab the edges of the Half-moon wonton and let them meet in the middle, wetting the edges so they stick once again and you have a neat little pocket with cream cheese inside. Fry the wontons in olive oil, until nice and crispy, add some salt, pepper, and the onion flakes. Once the tomatoes have been baked, scoop them into a bowl and add a tbsp of the pesto cream cheese to the tomatoes to make them extra creamy. To dish: Add 2-3 tbsp of the slow-roasted confit tomatoes to a serving bowl, and add the fried wonton ravioli, toasted pinenuts, and fresh basil. Add a drizzle of chili oil, cracked black pepper, and some more lemon zest for punch! Photo Gallery Hope you love this yummy and fun dish!! M*
Gochujang sweet potatoes
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 2 medium sweet potatoes, washed and sliced into wedges 1 heaped tbsp Gochujang Korean chili paste 1-2 tbsp honey or agave or maple syrup 1 tbsp soy sauce 1 tsp sesame oil 1/4 cup sesame seeds 1/3 cup salted toasted peanuts 1 cup soy honey, roasted chickpeas Mini tomatoes (optional) vegan cream cheese to serve (i used the sweet chili one from @checkerssa) Dressing 1/4 cup soy sauce 1/4 cup honey, agave or maple syrup 1 tbsp rice wine vinegar 1 tbsp sesame oil Method Preheat the oven to 180 degrees Celsius. Add the sweet potato wedges into a bowl, and mix the Gochujang paste, honey, soy sauce, sesame oil, and sesame seeds into a bowl. Massage the sweet potatoes with the Gochujang mix and then place them onto a parchment paper-lined baking tray. Bake for 20-25 minutes until golden and soft. For the chickpeas, just add the drained and cooked chickpeas to a parchment paper lined tray, dress with the soy sauce, honey, and a dash of oil, mix, and bake for 10-15 minutes until crispy. Mix the dressing and chill, add 3-4 generous tbsp of the cream cheese onto your serving bowl, and smooth out. Once the sweet potatoes have been cooked, let them cool down slightly before adding on to the cream cheese. Then layer on to the sweet potatoes a few handfuls of the salted peanuts, more sesame seeds, mini tomatoes, fresh basil, and then the dressing. Photo Gallery Hope you love this yummy and easy sweet potato recipe as much as I do!! M*
Marry me spagetti
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1x packet Simple Truth gluten-free pasta 2 cups cherry/Roma tomatoes, washed 1 red onion, quartered 1 garlic bulb sliced in half olive oil to drizzle salt and pepper to taste Simple truth Italian seasoning as desired 1/2 cup Simple truth sweet chili vegan cream cheese 200ml coconut cream or plant-based milk of choice 1/4 cup nutritional yeast some tomatoes to serve vegan feta, crumbled toasted pine nuts to serve fresh herbs to serve puff pastry hearts to serve Method Preheat the oven to 180 degrees Celsius. Add the tomatoes, diced onion, and garlic into a pan and drizzle with olive oil, salt pepper, and Italian seasoning. Let it roast for about 20-25 minutes until golden. Boil the pasta according to the packet instructions. Once the tomatoes has roasted, blend along with the sweet chili cream cheese, coconut milk/cream, Nutritional yeast, and more salt and pepper to taste if needed. Drain the pasta and rinse with a bit of cold water so they don’t stick together, add into a bowl and pour over the pasta sauce, add in diced tomatoes, and serve the pasta with the vegan feta, toasted pine nuts, and fresh herbs. Photo Gallery Hope you love this delicious and super simple pasta dish!! M*
Lentil Bobotie cups
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 cooked brown lentils 1 cup roasted or boiled Delica or butternut squash 1/2 red onion diced 1/2 -3/4 cups cup coconut milk 1/4 cup chutney 1 tsp yellow mustard seeds 1/2 tsp cinnamon 1 tsp ground turmeric 1 tsp medium heat curry powder 1-2 crushed garlic cloves 1 cup veggie stock 1 tbsp cornstarch olive oil to fry Chickpea egg batter 1 1/4 cups chickpea flour 1 1/4 cups milk or water 1 tbsp nutritional yeast salt to taste Method Preheat oven to 180 degrees Celsius. Add a generous dollop of olive oil to a pan, add in the spices, and yellow mustard seeds and fry until fragrant, add in the garlic, onion, and fry until translucent. Then add in the cooked lentils and pumpkin and top with some coconut milk to simmer for 5-8 minutes, add more coconut milk if desired later on. Lastly mix the cornstarch into the veggies stock and add to the bobotie mixture along with the chutney. Let it simmer on low to medium heat for another 8-10 minutes, and season as desired. Once the bobotie mixture has cooked, mix the chickpea batter into a pancake-thickness kinda of batter, line a muffin tray with paper cups or parchment paper, and add 2-3 tbsp of the chickpea batter then 1-2 tbsp bobotie mixture on top. Add a Laurier leave and then place in the oven to bake for 15-18 minutes until set. Photo Gallery Hope you love these delicious protein-packed cups! M*
Orzo pasta 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 cooked orzo pasta (available at Food lover market, Woolworths, Faithful to nature, ) 1 cup chopped cucumber and baby zucchini 1 cup chopped baby Roma tomatoes 1/3 cup chopped red or yellow pepper 1/4 chopped red onion 1/3 cup chopped green olives 1/4 cup chopped peppadews 1 cup tofu feta 1/3 cup jalapeño spiced cashews or just regular salted roasted cashews tahini basil sauce 2 cups fresh basil 1/3 cup runny tahini 1/4 cup lemon juice 1-2 tbsp honey or raw agave 1 tbsp nutritional yeast 1/4 olives diced salt and pepper to taste some water to smooth it out Method Add the cooked orzo, diced cucumber, diced tomatoes, peppers, onion, olives, and feta cubes to a bowl. Blend the sauce ingredients, add some hot water if too thick and then pour a generous amount over the pasta salad. Serve with chopped cashews and fresh herbs. Store in an airtight container for up to four days. Photo Gallery Hope you love this amazing pasta salad! M*