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*
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*
Asparagus stuffed sweet potatoes
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients two medium sweet potatoes 1 cup cooked chickpeas, washed bunch steamed asparagus 1/2 cup raw cashews 1 medium potato, peeled and diced 1/2 cup coconut milk or plant-milk 1 tbsp nutritional yeast garlic salt za’atar fresh dill truffle/lemon oil Method Wash the sweet potatoes, steam lightly, and place on a baking tray, sprinkle with salt, add the chickpeas, and then bake for 10 minutes at 200 degrees Celsius. check after 10 minutes and then bake for another 5-8 minutes at 180 degrees Celsius. Bring the cashews and diced potato to a boil until soft. Drain and add the milk, nutrition yeast, and corn starch, and blend until smooth. bring the sauce to a simmer until it starts to thicken and keep warm until the sweet potatoes and chickpeas have crisped up. Steam the asparagus until soft, slice the sweet Potato lengthways and then stuff with the steamed asparagus, top with the creamy sauce and crispy chickpeas, and add a dash of the za’atar, dill, and truffle/lemon oil. Photo Gallery Hope you love this super fast, healthy, and oil-free meal! M*
Roasted vegetable tomato spagetti
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1x packet LSF gluten-free spaghetti 1 1/2 cups mini tomatoes 1/2 red onion diced 1 1/4 cup chopped zucchini 1/4 cup almond flour Garlic salt to roast 1 tsp dried oregano 1 tbsp lemon juice 1-2 tbsp nutritional yeast Vegan parmesan cheese grated Olive oil Fresh herbs to serve Method Cook the spaghetti according to the packet instructions. Place the tomatoes, and onions in a baking tray and cover with garlic salt, lemon juice, oregano, and olive oil. Roast at 180 degrees Celsius for about 15-2 minutes. Add the zucchini to another baking tray drizzle with olive oil, and then sprinkle over the almond flour, more herbs, and salt to taste. Mix well and then roast until golden. Once the spaghetti has cooked, drain and add to the roasted tomatoes and mix well, add some nutritional yeast if you like too, and then add 1/3 cup grated vegan parmesan. Add the spaghetti to your serving bowls and then top with the roasted zucchini, pine nuts, and herbs. Add some more cheese before serving. Photo Gallery Hope you love this easy and fresh spaghetti dish! M*
Falafel waffle bowls
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/2 cup Simple truth chickpeas soaked in water overnight 1 cup thawed peas 1 tbsp tahini 1/2 a lemon juice squeezed out 1-2 tbsp olive oil Handful cilantro Handful Italian parsley 1 tsp sumac or dukkah 1 tsp ground cumin Salt and pepper to taste Milk or water to smooth out the batter 2 tbsp coconut & flaxseed bread mix from Simple truth (or just ground flax seeds) Serve the falafels with roasted carrots, butternut, zucchini, wholewheat couscous, hummus, and greens. Method 1. Place all of the falafel mixture in a high-speed blender, and blend until a smooth like consistency, almost a bit clumpy, add more liquid as needed. 2 Heat up your waffle maker or some oil to shallow fry the falafels. Add a generous scoop and bake or fry until brown. 3. Add with desired roasted vegetables, hummus, and greens or side vegetables. Freeze the rest for up to one month. Photo Gallery Hope you love these falafel waffles as much as I d0! M*
Chipotle quinoa stuffed sweet potatoes
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 3 medium sweet potatoes, steamed or boiled until soft 1 1/2 cups cooked Tony F quinoa (see package instructions) 1/2 cup Roma baby tomatoes, sliced 1/3 cup cooked corn 1/2 cup butterbeans or roasted chickpeas Juice of 1/2 a lime 1 tsp chipotle seasoning (substitute with BBQ or ground cumin/coriander/paprika and Chili flakes) 1-2 tbsp olive oil Salt and pepper to taste Chipotle mayonnaise 1/3 cup Chipotle sauce 1/3 LSF Vegan mayonnaise Salt and pepper to tasteToppings Pickled jalapeños Fresh cilantro Sliced avocado Chipotle mayonnaise Method 1.Preheat your oven or air fryer to 180 degrees Celsius.2. Slice the Sweet potatoes oven lengthways, dress with a bit of oil, salt, and pepper, and thenbake for 15 minutes or so.3. Meanwhile mix the cooked quinoa with the diced tomatoes, corn, and butterbeans, add seasoning to taste, chipotle seasoning, lime, and 1 tbsp olive oil.4. Mix the sauce and set aside.5. Once the sweet potatoes are baked, scoop in the quinoa filling and bake for 5 minutes more before serving with the avocado, pickled jalapeños, dollop of chipotle mayonnaise, and fresh cilantro. Add a few lime slices with serving. Photo Gallery Hope you love these delicious stuffed sweet potatoes, they really are my go-to quick meal! M*
Peanut noodles bowls
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups cooked noodles of choice (ramen, buckwheat, soba or any other Asian noodles) 2 garlic cloves, crushed 1 tbsp grated fresh ginger Neutral Oil to fry 1 cup chopped red pepper 1 cup shredded carrots 1 cup shredded edamame 1 1/2 cup shredded purple cabbageSauce 1 cup smooth peanut butter from @Buttanutt spreads 1-2 tbsp sambal oelek or any other Chilli pasta/sauce of choosing 1-2 tbsp lime juice 1-2 tbsp soy sauce 1-2 tbsp honey Salt and pepper Hot water to smooth outToppings Salted chopped peanuts Fresh cilantro Lime squares Method 1. Cook the noodles while you make the peanut butter sauce.2. Add a generous dollop of oil to a hot pan, add the garlic and the ginger and fry until fragrant.3. Add the peanut butter, sambal oelek, hot water and smooth out.4. Then add the honey/agave and soy sauce and let it simmer on low.5. Add the noodles and swirl until covered. Then ads in the vegetables and mix until wellcovered.6. Serve the noodles with the cabbage, peanuts, cilantro and lime slices. Photo Gallery Hope you love this super easy and Delicious Recipe! M*
Smashed burger tacos
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients Vegan sausage or vegan mince Tortillas of choice Salt and pepper to taste Cumin seeds Ground Paprika to season Grated vegan cheese or cheese slices Toppings Diced lettuce Diced baby tomatoes Picked Jalapeños Burger sauce 1/2 cup vegan mayonnaise 1/3 cup ketchup of choice 1 tbsp chili sauce like sriracha or gochujang 1/4 cup diced red onion 1/4 cup diced gherkins Method Heat a pan with some oil or non-stick spray. Smash the vegan mince onto the tortillas you are going to use, season with spices, salt, and pepper. Fry face-down on a pan until golden, flip over, and add the vegan cheese as fry or leave to melt for a bit right side up on the pan. Mix the burger sauce ingredients and season with salt. Add a generous dollop onto each fried taco, and layer them with the lettuce, tomatoes, pickled jalapeños, and some spice vegan cream cheese or other sauces of choice. Photo Gallery Hope you love this super quick and delicious recipe!! M*