Chickpea mushroom pancakes
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 cup chickpea flour 1 tbsp cornstarch or tapioca flour 1-2 tbsp nutritional yeast 1 1/2 tsp baking powder dash of smoked paprika 1/2 tsp garlic powder salt to taste 1 cups water(more if needed) Say sauce, Sautéed wild mushrooms to top fresh thyme to serve creamed cheese to serve caramelized onions to serve Caramelized onions 2 cups red onions, diced 1/4 cup soy sauce 1/4 cup honey 1-2 tbsp balsamic vinegar Method Mix the flour, cornstarch, nutritional yeast, baking powder, smoked paprika, garlic powder, and some salt. Whisk in the water and mix until smooth. Add more if needed. Saute the mushrooms in some soy sauce and a dash of water until nice and golden. Add the onions to a pan, and add the rest of the ingredients and fry on medium until the onions become jammy. Fry the pancakes in a non-stick pan, using about 2-3 tbsp of the batter for each pancake, flipping over after 3 minutes once the pancakes are brown. Once the pancakes are done, serve with a dollop of cream cheese, caramelised onions, sautéed mushrooms, and fresh thyme. Photo Gallery I hope you love these protein-packed pancakes! M*
Pumpkin pie chia pudding
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 1/3 cup TF chia seeds 1/2 cup coconut water or milk 1/2 cup plain yogurt or full-fat coconut milk 1-2 tbsp honey 1 scoop vanilla protein powder 1/2 tsp ground ginger 1/4 tsp ground nutmeg 1/2 tsp ground cinnamonPumpkin Pie Filling 1 cup steamed or cooked pumpkin ( butternut or sweet potato) 1/2 cup plain yogurt or coconut milk 1-2 tbsp honey or brown datesOr date syrup 1 tbsp nut butter Method Mix the chia seeds with the water and yogurt, protein powder, sweetener, and spices, and let it curdle to get nice and thick. Mash or blend the pumpkin pie filling until nice and smooth. Layer the chia seed pudding with the pumpkin pie filling and serve with extra sweetener andtoasted nuts. Photo Gallery I hope you love this creamy and super filling chia pudding recipe!! M*
Homemade Lupini bean tofu
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 jar Lupini beans (roughly 2 cups, shells removed) sub with canned chickpeas or butter beans 1 cup dry quinoa or orange lentils 1/3 cup nutritional yeast 1/3 cup cornstarch or chickpea flour 1-3 tsp salt Seasoning of choice: i used chili salt @funky_ouma 1 tsp ground cumin1 tsp smoked paprika 1-2 cups water Method 1. Shell the Lupini beans, place all the beanfu ingredients in a high-speed blender, and blend until smooth.2. Pour into a pre-spray or parchment paper-lined square baking dish, and bake for 35 min- ish until brown and set! Leave to cool before slicing.3. Freeze in cubes or bake in the air fryer, just drizzle with olive oil and nutritional yeast and bake until super crispy!! Photo Gallery I hope you love this super-easy recipe!! M*
Spicy butternut beans
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 medium onion, diced 1/3 cup chopped celery (can be substituted with leek or fennel) 1 tbsp fennel seeds 1 can of drained butter beans 1 can of canned baby tomatoes 1 tbsp tomato paste 1 tsp miso paste 1 tsp chilli paste of choice 2 tsp Worcestershire sauce (vegan) 1 tbsp soy sauce 1 tbsp balsamic vinegar 1 tbsp syrup of choice (i used date syrup) 1/3 cup nutritional yeast 1/2 cup coconut cream Salt and pepper to taste 2 cups honey-roasted butternut cubes Fresh dill to serve Hazelnut Rayu to serve (recipe in previous post) or just your fave chill oil Dollops of coconut cream to serve Method 1. Add the butternut to a roasting dish with some oil, honey/syrup, and cinnamon and roast until golden. 2. For the beans: add some olive oil to the pan, then the onions, celery, and fennel seeds, and sauté until fragrant. 3. Add in the tinned tomatoes, beans, tomato paste, miso paste, chilli sauce, Worcestershire sauce, soy sauce, and date syrup, and let it simmer for a bit before adding in the nutritional yeast and coconut cream. Leave to simmer for 10 minutes on medium heat. 4. Once nice and jammy, remove from the heat, add the roasted butternut, coconut cream, fresh dill, and hazelnut rayu! Serve with some flatbreads, on top of hummus, whipped feta or toast! Photo Gallery I hope you love this yummy bean recipe** M*
Berry custard oats
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 1 cup quick oats 1 cup rolled oats 1-2 cups water 1 cup milk of choice 1-2 scoops protein powder pinch of salt 1 tsp vanilla extract 1/4 cups cornstarch water to make the slurry Toppings 2 cups blueberries 1-2 tbsp honey 1 tbsp lemon juice 1-2 tbsp cornstarch tahini to top Shredded almonds to top Method Add the oats, water, milk, protein powder, and salt into a saucepan. Let it simmer for 5-10 minutes, or until the oats are tender and soft. Mix the cornstarch with the water, then add the slurry to the oats and let them simmer for a bit longer until they become nice and custardy. Add the blueberries and the rest of the ingredients for the blueberry compote into a saucepan, and add some water until the berries are nice, soft, and jammy. Once the oats are cooked, add 2-3 tbsp of the berry compote onto the oats, then top with tahini, shredded almonds, and a drizzle of honey. Serve and enjoy! Photo Gallery Hope you love this delicious bowl of oats!! M*
Potato leek soup
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1x 600g packet of potato leek soup packets from @checkers_saOlive oil 1/2 cup cashews Garlic powder Salt and pepper to taste 1 x 400ml can of coconut milk 1/3 cup nutritional yeast for that cheesy taste and extra vitamins Water to thin out 1-2 tsp dried dill powder*Cheese cracker 1 cup grated cheese baked on parchment paper until crispy*Vegan bacon bits 1 cup torn tofu tossed with some soy sauceand balsamic glaze, baked until crispy*garlic confit 1 garlic bulb sliced lengthways, baked in a generous amount of oil until jammy Method Add the oil to a large pot, add the veg and sauté a bit if you like or just add the rest of the soup ingredients like the spices, salt, pepper cashews, coconut milk, nutritional yeast and water. Let it simmer until soft! Blend the soup until smooth. Serve with vegan bacon bits, cheese crackers, garlic confit, and fresh dill, and enjoy! Photo Gallery I hope you love this delicious and creamy soup recipe!! M*
Pumpkin chickpea soup
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 x 600g packet of pumpkin chickpea soup mix from @checkers_sa 4 cups water or veggie stock 1/4 cup soy sauce 1-2 tsp miso paste (optional but needed) 1/3 cup nutritional yeast 1 can of coconut milk 1 tub creamed cheese or hummus or choice (i used homemade tempeh hummus) Coconut bacon 1 cup coconut flakes 1 tbsp soy sauce 1 tbsp balsamic glazeToppings Coconut cream Coconut bacon Fresh herbs Method 1. Add a dollop of olive oil to a large pot, add in the soup mix, soy sauce, nutritional yeast, and water, and leave to simmer until all the vegetables are soft.2. Once the veggies are soft, add them to a high-speed blender along with the coconut milk and hummus, and blend until creamy.3. For the coconut bacon: simply place the coconut in a bowl and dress with the soy sauce and balsamic glaze, and then place on a baking sheet lined with parchment paper and bake for 8-10 minutes at 180 °C until crispy.4. Serve the soup with additional coconut milk, coconut bacon, and a dash of sesame oil, along with fresh herbs. Freeze the rest in servings for later. Photo Gallery Hope you love this soup recipe as much as we do! M*
Pistachio date bark
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 cups Medjool dates, pips removed 2 cups shredded toasted coconut 1/3 cup tahini 1/3 cup pistachio or pumpkin seed butter melted chocolate to top Roasted pistachios to top Method 1. Add the dates to a parchment paper-lined tray, freeze slightly.2. Toast the coconut and then add in the tahini and pistachio butter, mix well, add to the dates, drizzle on some chocolate, chopped pistachios, and almonds, and freeze until set! Slice and enjoy**. Photo Gallery I hope you love this super yummy and healthy date bark! M*
Sweet potato sourdough pancakes
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 3/4 cups steamed sweet potato 1/2 tsp ground ginger 1/4 tsp ground nutmeg 1/2 tsp ground cinnamon 1/3 cups milk 1/4 cup sourdough discard 1 heaped date caramel or syrup 1:1 ratio of choice plus almond butter mixed 1 cup buckwheat or spelt flour or oat flour Scoop of protein powder if you like(just add more milk) Pinch of saltOil to fryBananas to serveDate syrup or syrup of choice to serve Date caramel:1 1/2 cups soaked brown dates blended with some almond butter and a dash of milk and a pinch of salt to make the caramel. Method 1. Blend the sweet potato and milk, add in the spices and sourdough discard, and blend again until smooth.2. Scoop into a bowl, add in the date caramel and salt, mix well, then fold in the flour until mixed well until smooth.3. Fry 2-3 tbsp for each pancake until brown, then layer the pancakes with the date caramel, sliced banana and top with date caramel when serving! Photo Gallery I hope you love these super delicate and delish pancakes! M*
Mini batch Carrot cake cupcakes
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 mashed banana (sub with applesauce) 1/2 cup spelt or oat flour 1/2 cup coconut flour or almond flour 1 tbsp flaxseed flour 1/3 cup shredded carrots 1/3 cup chopped pecans (or walnuts) 1/2 cup plant-based milk milk 3 tbsp smooth almond butter 1/4 cup raw honey or date syrup syrup 1/2 tsp cinnamon 1/4 tsp nutmeg 1 tsp baking powder 1/2 tsp baking soda pinch of salt Frosting 1 cup soaked cashews 1 cup coconut cream 1/2 cups icing sugar or 1/4 cups raw honey or date syrup 1 tsp vanilla extract pinch of salt extra walnuts or pecans for decoration fresh rosemary or thyme for decoration Method Preheat oven to 350 F and grease muffin tin with coconut oil. 2. In a medium bowl add flour, coconut flour, cinnamon, nutmeg, baking powder, and baking soda. In another bowl, mash the banana, pour in the milk, honey or date syrup, and almond butter. Mix well until combined. Add dry and wet ingredients and mix until combined. Fold in carrots and pecans and spread batter evenly into a paper lined muffin tins muffin tin (about 3/4 of the way.) Bake in the oven for about 20-25 minutes until the toothpick comes clean. Let them cool completely. Blend the drained cashews with coconut cream, icing sugar or honey, vanilla extract, and a pinch of salt. Scoop into a piping bag and frost the cupcakes, decorate the cupcakes with chopped pecans or hazelnuts, and enjoy! Store the leftovers in the refrigerator for a few days or freeze the cupcakes (without the frosting for the future) Photo Gallery I hope you love these super fluffy and yummy cupcakes!! M*
