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*
Black bean mango salsa
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 0 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/2 cups , ripe, chopped mango 1/2 cups diced red pepper 1/3 cup diced red onion 1 cup black beans 1 medium diced ripe avocado 1-2 tbsp lime juice 1-2 tbsp raw honey or agave syrup salt and pepper to taste chilli flakes fresh basil or cilantro to serve Method Add the mango, red pepper, onion, black beans, and avocado to a bowl. add the lemon juice and honey on the top, season with salt, pepper, and chili flakes. Serve with fresh herbs and tortilla chips. Photo Gallery Hope you love this delicious and fresh salsa recipe M*
Zucchini shredded tofu enchilada bake
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 4 large zucchini sliced lengthways into thin strips 1 heaped tbsp nutritional yeast garlic salt olive oil 2-3 cups grated tofu 1 cup canned chickpeas, drained olive oil 1 heaped tbsp Mexican fajita spice mix or Mexican spice mix Salt and pepper to taste 2 cups tomato sauce 1/4 cup harissa paste from Pesto Princess 1 packet of Pesto princess tomato sauce 2-3 cups shredded vegan mozzarella 3/4 cup vegan cream cheese mixed with 1/4 cup pesto basil lemon pesto from pesto Princess More Vegan cream cheese to top extra Harissa paste to serve basil lime pesto to serve sliced jalapeños to serve fresh basil or cilantro to serve Method Preheat the oven to 180 degrees Celsius. Add the washed and sliced zucchini to a parchment paper-lined tray and drizzle with olive oil, garlic salt, and nutritional yeast. Add the grated tofu and the chickpeas to a parchment paper lined pan, and drizzle with olive oil, Mexican spice mix, salt, and pepper. Mix well and bake for 20-25 minutes. Bake the zucchini for 25 minutes or so until golden, remove to cool. Add the harissa to the baking tray of choice, then 1/2 cup of the tomato sauce, and baked zucchini slices layered nicely next to one another, then add the shredded tofu and chickpeas, dollops of cream cheese, and vegan cheddar cheese. Repeat the layers until done, then lastly top with dollops of the cream cheese & vegan cheddar cheese. Bake for 25-30 minutes until golden, lastly add the harissa paste, more cream cheese, jalapeño slices and fresh herbs. Photo Gallery Hope you love this super easy and protein packed delicious recipe!! M*
Asian infused baked cauliflower
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, washed Asian marinade 1 -2 tbsp soy sauce 1/4 raw honey 1-2 tbsp lemon or lime juice 1 tsp miso paste Salt and pepper to taste Roasted butterbean and red onion hummus 1 x 400g can butterbeans 1 red onion, sliced 1-2 tbsp Olive oil 1 tsp ground coriander 1-2 tbsp lemon or lime juice 1 tbsp tahini Salt and pepper to taste Serve with: Pomegranate seeds Fresh cilantro’s Sesame seeds Method Preheat the oven to 180 degrees Celsius. Place the drained butterbeans, red onion, and cauliflower head in a baking tray and drizzle with olive oil, salt and pepper. Mix the Bratt marinade and brush the cauliflower generously. Place in the oven and roast the vegetables until soft and golden for about 18-20 minutes. Add the butterbeans (leave a few butterbeans to decorate), 3/4 of the onion, olive oil,lemon juice, salt, and pepper into a high-speed blender and blend until smooth, add somemilk to make it more creamy.3. Scoop the hummus onto the plate, then place the cauliflower in the centre and decorate it with the extra butterbeans, red onion, pomegranate seeds, coriander, and sesame seeds. Photo Gallery Hope you love this super yummy cauliflower recipe! M*
Wellington pie
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1/2 onion diced 2 cups cooked butternut 1 cup cooked brown lentils 1 cup diced mushrooms 1/4 cup dried cranberries 1 tbsp buttanutt almond macadamia nut butter Olive oil to fry 1/2 tsp ground cumin 1/2 tsp curry powder 1 tbsp Worcestershire sauce 1/4 cup apricot chutney Salt and pepper to taste 3-4 small beets sliced 1/3 cup cornstarch mixed with 1/2 cup Buttanut almond milk to make a paste Puff pastry Vegan butter to brush Sesame seeds to top Buttanutt mushroom gravy 1 cup mushrooms diced 1 1/2 cup Buttanutt almond milk 1 tbsp almond butter 1-2 tbsp soy sauce 1/4 cup nutritional yeast Pinch of salt Dash of cracked black pepper 1 1/2 tbsp cornstarch Method Preheat the oven to 180 degrees Celsius. Add some olive oil to a pan and add in the diced onion and the mushrooms, then spicedand dry a bit more until fragrant. Add the cooked butternut and lentils and mix and mash well before adding in the nut butter,chutney, and cornstarch slurry. Mix until thickened and remove to cool. Layer out the puff pastry and slice 1cm longer around the baking dish, spray the baking dish with baking spray, and then layer the bottom layer with the puff pastry, add the cooled lentil filling, add the sliced beets, and press them in. Press out star shapes with the rest of the puff pastry and add on top of the filling, brush with butter, and sprinkle on sesame seeds. Bake for 25-30 minutes until cooked and golden on top, let it cool slightly, serve, and enjoy!7. For the Buttanut gravy, add the mushrooms to a pan with some oil and fry until fragrant, add a bit of water if needed. Then add 1 cup of the milk and the nut butter, mix the rest of the milk with the corn starch, and add it to the gravy along with the soy sauce and the nutritional yeast. Let it thicken and some more salt and pepper to taste before serving with the pie. Photo Gallery Hope you love this crispy and super flavourful pie! 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*
Fragrant Stuffed gem squash
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 6-8 medium-sized gem squash, cut lengthways with seeds removed 2 1/2 cups cooked bulgar wheat and quinoa 1/3 cup cranberries 1/3 cup sun-dried tomato pesto Olive oil 1 tsp ground oregano 1 tsp ground cumin 1 tbsp lemon zest 1-2 tbsp lemon juice 1-2 tbsp honey Garlic salt to tasteHoney butter 1/3 cup vegan butter 1/4 cup honey 1/4 tsp dried chilliToppings Vegan feta pomegranate seeds Fresh thyme Fresh mint Toasted pumpkin seeds Toasted walnutsServe with Cooked or roasted beets Method 1.Preheat the oven to 180 Degrees Celsius.2. Slice the gem squash and remove the seeds, place in a pot with water, and sprinkle with salt.Steam until soft, remove from the water, and set aside.3. For the filling, cook the bulgar wheat according to the packet instructions. I like to cover the bulgarwheat in boiling water with some salt and butter until puffed up and cook it for another3-5 minutes.4. Mix the bulgar wheat with the pesto, ground cumin, oregano, 1-2 tbsp olive oil, cranberries,and garlic salt to taste and set aside to marinate.5. Melt the honey butter ingredients together.6. Brush the gem squash with the honey butter and bake for 10-15 minutes until jammy and golden, add 1-2 tbsp of the bulgar wheat filling and bake for another 5 minutes before servingon the Le Creuset Cerise serving platter with the desired toppings like the vegan feta, toasted seeds, toasted crushed walnuts, pomegranate jewels, fresh thyme, mint and a drizzle of morehoney on top. Photo Gallery Hope you these delicious stuffed pumpkins! M*
Cauliflower spinach pesto gnocchi
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1 medium cauliflower head, cut into florets and steamed with some salt until tender 1 1/2 cups canned chickpeas, drained (reserve some of the liquid) 1 heaped tbsp runny tahini 1 tbsp lemon juice 1/2 tsp ground cumin 1/2 tsp ground cinnamon 1/2 tsp ground coriander salt and pepper to taste some plant-milk to smooth out 500g spinach gnocchi 1 cup cooked brown lentils Thai green pesto (love the one from Pesto Princess) fresh basil and more pesto to serve olive oil ground spices like cumin, coriander and cinnamon splash of lime juice Method Let the cauliflower cool and add half of the softened cauliflower to a blender along with the chickpeas (along with the reserved juices from the can), tahini, olive oil, lemon juice, cumin, coriander, salt and pepper and blend until smooth, add more liquid if needed. Let it chill while you roast the rest of the cauliflower and the lentils. Add the cauliflower and lentils to a parchment paper lined pan and drizzle with more olive oil, cumin, coriander, cinnamon, and a dash of lime. Roast for 10-15 minutes at 180 degrees Celsius and until crispy. Add the gnocchi to a hot pan and let it simmer until soft according to the packet instructions, drain from the water and add to a hot pan with some oil and a tbsp of the pesto, let it crisp up nicely. Add the hummus to a plate and add the gnocchi, roasted cauliflower, and lentils, plus more dollops of pesto and fresh basil leaves. Add a splash of lime and enjoy! Photo Gallery Hope you love this delicious fragrant recipe and much as we do* M*
Curry quinoa salad
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups cooked quinoa 1 cup sliced Brussels sprouts 1 1/4 cup chopped butternut sliced avocado 1/3 cup dried cranberries olive oil nutritional yeast salt and pepper 1-2 tsp balsamic vinegar 1 tbsp honey Caramelized seeds and pecans 1/3 cup mixed seeds 1/3 cup chopped pecans 1/2 cup syrup or honey 1/2 tsp cinnamon Curry sauce 1/3 cup runny tahini 1/4 cup raw honey or syrup 1/4 cup coconut milk 1 tsp Dijon mustard 1/2 tsp ground or freshly grated turmeric 1/4 tsp ground ginger 1/4 tsp ground cinnamon salt and pepper to taste hot water to smooth out if needed Method Preheat the oven or air-fryer to 180 degrees Celsius and add the sliced Brussels sprouts and butternut to a parchment paper-lined tray. Drizzle with 1-2 tbsp oil, 1 tbsp nutritional yeast, 2 tbsp balsamic vinegar, 1-2 tbsp honey or syrup, and some salt and pepper, and roast for about 15-20 minutes until golden. Add the mixed seeds and pecans to a baking tray lined with parchment paper and drizzle with the honey and cinnamon. Let it bake for 10 minutes or so until jammy, let it cool, and break it into pieces to serve. Mix or blend together the sauce ingredients and set aside. Once the veggies have cooked and you are ready to assemble the salad, start by adding the quinoa to a bowl, roasted vegetables on top, cranberries, caramelised seeds & pecans, sliced avocado, and a generous drizzle of the curried sauce on top. Serve and enjoy! Photo Gallery Hope you love this nourishing and easy recipe!! M*