Hummus spread
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients Basic hummus 1 can of chickpeas 1x can butter beans Old stone mill tahini Ground cumin Lemon juice, salt, and pepper to taste Olive oil Add-ins-Beet roasted lemon hummus 1-2 cups chopped beets 1/2 sliced lemon Salt and pepper Garlic flakes and powder Roasted red pepper and red onion hummus 1 red pepper chopped 1 medium onion, chopped 1/2 garlic bulb Olive oil Salt and pepper to roast Pesto Spinach edamame hummus 2 handfuls of baby spinach 1/2 cup slightly thawed edamame 1 tsp basil pesto Method Drain the beans or chickpeas slightly, add to a blender or blend with a hand blender with 1/4 cup of Tahini, 1-2 tbsp lemon juice, salt and pepper to taste, and a drizzle of olive oil. Add 1-2 cubes of ice to make the hummus creamier. Slice the vegetables, roast the different veggies in separate pans, and top with the salt, pepper, and olive oil. Roast until beautifully fragrant, and let it cool before adding to the hummus. For the various hummus flavours, divide the hummus into two parts, and add the desiredveggies for the various flavours. Serve in separate bowls, with various toppings on top. Serve and enjoy! Photo Gallery I hope you love these delicious hummus spreads! M* Related Posts
Honey roasted carrot protein dip
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 cups sliced and washed carrots 1 cup canned chickpeas 1/3 cup slivered almonds Olive oil honey 1/4 tsp mixed allspice 1/2 tsp ground cinnamon Dash of onion or garlic powder Salt and pepper to taste Pea hummus 1 1/2 cups canned chickpeas 1 cup thawed peas 1-2 tbsp tahini 1 tbsp honey 1-2 tbsp lemon juice 1/3 tsp ground coriander 1/2 tsp ground cumin Salt and pepper to taste Ice cubes for blending Method 1. Preheat the oven to 180 degrees Celsius. Add the carrots and chickpeas into a roasting trayand drizzle with oil, the spices, salt, pepper, and the honey.2. Roast for 20-25 minutes until jammy and golden.3. Blend the pea hummus ingredients until smooth, and add some water or milk to smooth it out.4. Slather the hummus on a serving platter and once the vegetables have cooled, top on to thehummus, along with toasted slivered almonds, some pomegranate seeds, fresh herbs, and adrizzle of honey and lemon zest, and enjoy! Photo Gallery I hope you love this exquisite protein packed recipe! M* Related Posts
Watermelon feta blueberry salad
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 3-4 cups sliced and cubed watermelon 1 cup blueberries Sliced radishes 1/2 cups toasted pistachios Feta to serve Mint to serve Dressing 1/3 cup olive oil 1-2 tsp apple cider vinegar 1-2 tsp honey 1 tsp dijon mustard 1 tsp fresh ginger Some salt to taste Method Mix the dressing well, add the watermelon to a serving platter, add the blueberries, slicedradishes, cubed feta, and mint. Top with the pistachios and the dressing and enjoy! Photo Gallery I hope you love this super easy and fresh salad! M* Related Posts
High protein gingerbread bites
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 1/2 cups oat flour 1/2 cup shredded coconut flakes 2 scoop Biogen salted caramel protein powder 1/3 cup milk 1-2 tbsp nut butter 1/2 cup mashed brown dates or 1/3 cup raw honey 1/2 tsp cinnamon 1/4 tsp ground nutmeg 1/4 tsp ground ginger Pinch of salt Method 1. Add the dry ingredients to a bowl, then gradually add the milk, nut butter, and sweetener,along with the spices and salt, and mix well until you have a pliable dough.2. Roll the dough into balls and roll in coconut, cool until set, and enjoy as a dessert or snack! Photo Gallery I hope you love these delicious gingerbread snack balls! M* Related Posts
Rice paper spinocopitta
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 1 Beginner Difficulty 0 Ingredients 1/3 cup chopped fennel 1/3 cup chopped leeks 1/2 cups cooked potatoes, diced 1 block firm tofu (200g) 2 cups baby spinach, fresh or frozen 1/2 tsp dill or fennel seeds dried oregano greek seasoning salt and pepper squeeze of lemon juice 3 sheets of rice paper water everything bagel seasoning oil to bake Method Add the fennel, leeks, and potatoes to a hot pan with some olive oil. Season to taste and add the herbs and spices, fry until fragrant before adding in the spinach and the tofu. Once cooked, remove to cool, then dip some rice paper in water and place on a wooden board, made wet with some water so the rice paper doesn’t stick, layer the three rice papers into a row overlapping each other at the edges. Add the filling in the center like a sausage and fold over the edges, wrapping up the filling encased like a sausage. Roll up the sausage and then place on parchment paper, drizzle with oil, the everything bagel seasoning, and air-fry or bake until super crispy! Slice and enjoy! Photo Gallery Hope you love this super easy and flavourful recipe! M* Related Posts
Vegan Macarons
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients Vegan Macaron Shells 100 grams almond flour 90 grams powdered sugar 75 grams aquafaba 1/4 teaspoon cream of tartar 66 grams granulated sugar food colouring or flavouring (powdered form) vegan buttercream frosting 100g white margarine or vegan butter 2-3 cups icing sugar Method Vegan Macaron Shells Gather all of your ingredients before starting to make macarons. Measure out all ingredients. Line two baking sheets with parchment paper or silicon mats. And fit a large piping bag with a round tip. Sift almond flour, powdered sugar, and cocoa powder together. Set aside. Straight out of the can at room temperature- Place 75 grams of aquafaba in the bowl of a mixer with the cream of tartar. Whip for about 1 minute, medium /low. At this point, raise the speed to medium and whip for another 2 minutes. Raise the speed to high and start to add granulated sugar, slowly, a bit at a time. Continue to whip until the aquafaba achieves stiff peaks. The whole whipping, from beginning to end, should last about 10-15 minutes, depending on the weather. Add sifted dry almond flour and icing sugar to whipped aquafaba. Start folding with a spatula slowly. Add food coloring at this point, if using any. Fold forming a letter J or nr 8 with the spatula. Fold until the batter is flowing slightly. You don’t want the batter to be flowing continuously off the spatula. When it comes to vegan macarons, the folding time is very, very brief. Transfer batter to the piping bag. Pipe 2-3 cm circles on a baking sheet lined with parchment paper or silicone mat. I usually use 2 sheets. This will depend on how big you pipe your macarons. Slam the trays against the counter to release air bubbles. Use a toothpick to pop any remaining bubbles. Let the trays rest for 30-45 minutes until the shells are dry. Test this by touching a macaron Pre-heat the oven to 150 degrees Celsius. Bake one- two trays in the middle of the oven, placing only one to two trays at a time. Bake for a total of 18-20 minutes, or until the macarons are easily coming off the silicon mat. Baking time might vary depending on your oven and the weather. Let the macarons cool down before filling. Side note: Try to make the macarons in sunny not rainy, weather. Photo Gallery I hope you love these decadent cookies so much! M* Related Posts
Chocolate ganache overnight oats
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 1 Beginner Difficulty 0 Ingredients 1 1/2 cups rolled or quick oats 1/2 cup buckwheat groats pinch of salt some milk to mix 1-2 scoops of protein powder sweetener if you like Ganache 1/2 avocado 1-2 brown dates or honey or date syrup some milk to blend 1-2 tbsp caco powder pinch of salt splash of vanilla extract Method Mix the oats and the buckwheat groats and blend half of the mixture into flour, or use it as is. This makes the texture more creamy. Mix the overnight oats ingredients well. Leave to sit overnight or for at least an hour. Blend the ganache topping until super smooth. Add the overnight oats into a jar and top with the ganache and enjoy! Photo Gallery I hope you love this ever-so-creamy recipe as much as I do!! M* Related Posts
Broccoli chilli crunch pesto
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 cup steamed broccoli 1/2 cup roasted almonds1 packed cup fresh basil 1/2 cup grated vegan parmesan cheese 1/3-1/2 cups good-quality olive oil 1 tbsp nutritional yeast 1-2 tsp lemon juice Salt to taste Chili flakes 1-2 tbsp dry crispy fried onions (optional) Additionally, you can add lemon zest Method 1. Blend all of the ingredients in a high-speed blender and store in a glass container, top with more seasoning and olive oil, and pop in the fridge for up to one to two weeks. Photo Gallery Hope you love this recipe as much as I do! Have a lovely blessed easter** M* Related Posts
Brûlée sago pudding
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 1/4 cups sago pearls (soak in water for 20 minutes to soften slightly) Pinch of salt 400ml coconut milk or milk of choice 1 tsp vanilla extract 1/3 cup golden syrup or honey to sweeten Mom’s Apricot jam (if you have it) 1/3 cup plus 1 tbsp corn starch, mix with a bit of water Fine Sugar to brûlé Method Bring the sago to a boil (with the water you soaked it in, it should be 1/2 cm above the pearls), add salt and the milk. Let it simmer, watching so it doesn’t burn. Once thick and glossy with no white pearls, whisk in the vanilla, syrup, and 1/3 cup apricot jam, cornstarch slurry. Let it sit for 2-3 minutes, pour into a parchment paper-lined mini banana bread tin, and scoop in the sago. Let it cool and chill until fully set. Serve on a serving platter with apricot jam, brulee if you can with some sugar, and serve with a sprinkle of cinnamon and a dollop of cold whipped cream! Photo Gallery I hope you love this nostalgic recipe! It’s gooey, jammy, and so so tasty!! M* Related Posts
Coconut tahini date bark
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2 cups brown dates, de-seeded 1/2 cup runny tahini or cashew butter 1 cup roasted coconut flakes 1/2 cup roasted flaked or whole almonds chopped melted dark chocolate Method Slice the dates and place them near each other, opened up. face down. Drizzle over the tahini or nut butter, then sprinkle on the toasted nuts, some of the flakes, and freeze until set. Then, finally, top with the melted chocolate, the rest of the coconut flakes, and freeze again until set. Slice and enjoy out of the freezer! Photo Gallery I hope you love this beautiful date bark! M* Related Posts