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*
Cauliflower Parmesan
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, sliced into steaks 1 cup self-rising flour (gluten-free, use almond or coconut flour) 1 tbsp cornstarch Spices: ground cumin, coriander, oregano garlic salt pepper to taste Crumb Topping: 2 cups ground cornflakes mixed with 1/4 cup polenta or maizemeal Pasta sauce of choosing Shredded vegan parmesan toasted pine nuts fresh basil Vegan cream cheese to top Some truffle or chili oil to the top Hot honey to serve Method Line your baking dish or air-fryer tray with parchment paper. preheat your oven or air fryer to 180 degrees Celsius. Slice your cauliflower steaks no more than 2cm thick, steam lightly if you can to ensure they cook all the way through. Mix the dipping mixture, dip the steaks, and then place in the crumb mixture. Place some grated parmesan on the baking sheet and then place the cauliflower steak on top, generously drizzle with oil, and add some more cheese on top, bake for 15 minutes or so until golden. Add the pasta sauce on top and bake for another 5-8 minutes. Serve the cauliflower parmesan with some fresh herbs, cream cheese, more parmesan if you like, and a drizzle with chili oil & hot honey! (optional but so good!!) Photo Gallery Hope you love this super easy and delicious recipe as much as I do, it really is a super easy meal to make!! M*
Sweet potato quinoa bowls
Recipe Gallery Share the Love This beautifully curated recipe is in collaboration with @Checkersa. I have been so fortunate to have been able to work with them. Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 cup Simple Truth Quinoa; cooked to package instructions1 large O-So-Orange Sweet Potato; peeled and cut into 1cm thick slices1 large exotic purple sweet potato; peeled and cut into 1m thick slices2 tbsp. Forage and Feast Olive OilSalt and pepper; to taste1 avocado1 packet (200g) shelled edamame beans1 cup baby spinach2 tbsp. Padkos Mixed NutsA few edible flowers for garnishFor the dressing:2 tbsp. tahini2 tbsp. olive oil1 tsp. mustard1 tbsp. honey or sugar1 tbsp. lemon juice2-3 tbsp. waterSalt and pepper; to taste¼ tsp. each of garlic, ginger, chili, fresh turmeric mix Method 1. Toss the sweet potatoes with olive oil, garlic, salt and pepper.2. Roast in a preheated oven/air fryer until golden. Ensure it’s cooked through.3. For the air fryer, air fry in the basket for 10 minutes at 200ºC, spreading the sweet potatoes out as much as possible.4. For the oven, spread the sweet potatoes on a roasting tray in a single layer. Roast for 25-30 minutes in a preheated oven at 200ºC.5. For the sauce, whisk together all the ingredients. Adjust seasoning to taste.6. Assemble cooked quinoa and vegetables in 2 bowls, sprinkle over some nuts and edible flowers and drizzle with tahini dressing. Photo Gallery Hope you love this recipe as much as I do. Checkers really did outdo themselves. It was delicious! M*
Sweet potato white bean stew
Sweet potato butter bean stew with mango jalapeño salsa is the perfect spring meal. Since the weather is acting up like it always does this time of year. This light and tangy stew are just simply delish and perfectly light before the actual heavy heat comes around. Summer vacation or our winter vacation is around the corner and I am simply looking forward to some quality family time.