Chili oil avocado salad
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2 very ripe avocados chopped 1/3 cup chili oil (store-bought or homemade) 1 tbsp syrup or choice ( rice syrup, agave or maple syrup) 2 tbsp lime or lemon juice 1/4 cup spring onions diced Salt and pepper to taste Method Slice the avocados, chop the spring onions, and mix the dressing, pour the dressing over the avocados, and chill for a few minutes, serve and enjoy! Photo Gallery Hope you love this super easy and flavourful salad! M*
Mexican bean dip
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1 can of black beans fried in a pan with some oil and mashed with 1 tsp dried cumin, 1 tsp dried smoked paprika, salt, pepper, and lemon juice. 1 tub @bwellfoods vegan spread (roasted onion, paprika cheddar & chives) Smashed avo with salt and lemon juice Roasted corn (roast fresh corn in an air fryer for 5-8 minutes at 180 degrees Celsius with oil, salt pepper spices) Couple tbs of your favorite salsa Sliced tomatoes Black olives sliced Fresh cilantro Chilli salt to top Method 1. Layer by starting with the chilled refined beans, tup of @bwellfoods dip, smashed avocado , salsa, roasted corn, tomatoes, olives, cilantro, salt, and pepper! Serve with corn chips. Photo Gallery Hope you love this flavourful and protein packed dip!! M*
Miso butter couscous butternut
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 2 small butternut pumpkins, washed and steamed soft 1 cup Israeli couscous (sub with wholewheat) 1/2 cup cooked lentils of choice (I used Beluga lentils my sister brought back from France from me) 1/3 cup sun-dried tomatoes, diced 1 tsp of your favourite lemon grass paste or lemon grass-infused pesto (this one from Pesto Princess is my fave) fresh basil to serve pine nuts to serve vegan cream cheese mixed with your favourite pesto to serve Honey Miso butter 1 tbsp White miso paste or regular 1/3 cup vegan butter or margarine 1-2 tbsp honey or agave or golden syrup Method Steam the butternuts in the microwave or bake in the oven until soft, remember to poke holes in with a knife to let the air escape. Once steamed, slice open and remove the seeds. Heat up the miso butter mixture until well combined and brush the butternut with the miso butter. Bake the butternut for 15 minutes. Cook the couscous according to the packet instructions until soft, then add in your pesto, diced sun-dried tomatoes, and cooked lentils. Scoop into the butternut holes and add a drizzle of more miso butter on top, bake for another 5-8 minutes. Serve the butternut with fresh basil, toasted pine nuts, and a dollop of the pesto cream cheese. Photo Gallery Hope you love these gorgeous stuffed butternuts! M*
Edamame hummus
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 x 375g can chickpeas, drained slightly 1 heaped tbsp tahini 3/4 cups edamame thawed with boiling water 1-2 tbsp lemon juice 1 tbsp nutritional yeast some olive oil (sub for the canned chickpea brine instead of the oil) salt and pepper to taste Sticky soy edamame 1 cup thawed edamame with boiling water 1 heaped tbsp soy sauce 1-2 tbsp honey 1 tbsp sesame seeds some oil (leave out for oil-free) edible herbs to serve Method Add the drained chickpeas, edamame, tahini, lemon juice, nutritional yeast, some oil or brine water, salt, and pepper to taste and blend until super smooth. Adjust the taste to your liking, sometimes I like adding in some miso paste, honey, or even soy milk. Add the edamame to a pan lined with parchment paper, drizzle over the soy sauce, honey, and sesame seeds, add a touch of oil if you like, and bake to air-fry for 10-15 minutes until caramelised. Scoop the hummus onto your serving bowl, add the cooled edamame on top, and chill until serving time! Photo Gallery Hope you love this super flavourful and protein-packed hummus!! M*
Easter spiced biscotti
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients • 2 tbsp ground flax seed flour• 2 cups all-purpose white flour or self-rising flour• 3⁄4 cup caster sugar (or coconut sugar for unrefined sugar version)• 1 tsp baking powder• 1 tsp cinnamon• 1 tsp ginger• 1⁄2 tsp cardamom (optional)• 1/4 tep all-spice• 1⁄2 tsp fine sea salt• zest 1 large (unwaxed) orange• 3⁄4 cup toasted cashews from Gaby’s earth foods or almonds, chopped roughly• Some dried raisins or ginger pieces• 1⁄4 cup + 1 tbsp soy or almond milk• 1⁄4 cup coconut oil or vegan butter, melted• 1⁄4 cup Amaretto liqueur (or more plant milk for an alcohol-free version sub with a shot ofespresso)• 11⁄2 tsp vanilla extract• Melted chocolate vegan chocolate• Sprinkled to decorate Method Melt coconut oil / vegan butter gently over very low heat, preheat the oven to 170 degrees Celsius, and line a baking tray with a piece of baking paper. Mix flour, sugar, baking powder, spices, salt, orange zest, chopped nuts, and dried fruit in a large mixing bowl. Combine all the wet ingredients: Add the wet ingredients to the dry ingredients and bring the dough together gently The dough should be not too dry or too sticky. If it’s too dry,add a touch more (1 tsp to begin with) plant milk or a touch more flour, if it’s too wet. Divide the dough in half and roll each half into a long, thick log on a lightly floured surface. Press it down slightly. Transfer the logs onto a large baking tray and flatten it into a 3-4 cm in diameter and 25 cmlong log. Place in the hot oven for about 30-35 minutes, until the log’s surface is firm and lightlybrowned. Let the logs cool down for 15-20 minutes before cutting them. Cut it into 1-1 1⁄2 cm slices with a sharp bread knife, be very gentle. Place the slices on a baking tray cut side down and return them to the oven for the second bake. Bake for about 20-25 minutes, at 160 degrees Celsius until your biscotti achieves the desired crispness & colour.8. Once cool, dip the biscotti in the melted chocolate, and sprinkles, and let them air dry. Keep them in an air-tight container for 3-4 weeks or freeze them. Photo Gallery Hope you love these deliciously crisp and spiced biscotti! M*
Cucumber mushroom spring rolls
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 6-8 rice paper sheets 2 cups oyster, or wild mushrooms or mini button mushroom, diced if necessary 1 medium cucumber sliced into strips with a peeler fresh basil ramen salad crunch Dipping sauce 1/3 cup smooth peanut butter 1-2 tbsp soy sauce 1 tbsp honey 1 tsp sesame oil hot water to smooth it out Method Add the mushrooms to a pan, add a dash of water to simmer down, then add some soy sauce, a touch of honey, and sesame oil to caramelize. Let the mushrooms cook down and cool once cooked. Slice the cucumber slices and set aside, add some lukewarm water to a large plate, dip the rice paper in the water, drain the excess water, and place the rice paper sheet on a wooden board. Add 2-3 slices of cucumber to the rice paper, then 2-3 tbsp of the mushrooms, fresh basil, and 1 tbsp of the ramen salad crunch. gently but quickly, fold over the edges of the rice paper, and roll up like a burrito. Brush with a bit of sesame oil and a sprinkle of sesame seeds. Mix the dipping sauce and serve alongside the spring rolls. Photo Gallery Hope you love this super crunchy and flavourful recipe!! M*
Raw hot cross bun bliss balls
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1/ 2 cup brown dates soaked in water until soft 1/3 cup soft raisins 1/3 cup smooth nut butter of choice (I used cashew) 1/2 cup raw walnuts 1 cup buckwheat groats 1/2 cup rolled oats pinch of salt to taste 1/2 tsp ground cinnamon 1/3 tsp ginger powder 1/4 tsp nutmeg 1/4 ground cardamon (optional) Cross Topping 1/3 cup cashew butter (sub with almond or peanut butter) 50 g vegan white hot chocolate or 1/4 cup coconut oil and some honey to sweeten until you have a super smooth paste. Method Here you will need a blender with a high velocity to blend everything well, or you can blend the wet separately from the dry for a smoother consistency. Add the walnuts, buckwheat, and oats to a blender and blend until crumb-like texture, I like the buckwheat slightly whole. Then drain the dates, add to a blender along with the raisins and nut butter, and blend again, add a bit of water if necessary to create a soft caramel-like texture. Then in a large bowl, fold the caramel into the dry mixture and then fold in the spices, here you can add some more chopped walnuts if you like. Add 1-2 tbsp of the batter to the palm of your hands and roll into balls, press slightly flat, and then freeze. Mix the topping for the hot cross buns, scoop into a ziplock bag, and snip off the tip. make a cross on to each bliss ball and keep it in the fridge to enjoy as you like! Photo Gallery Hope you love these delish Moorish raw hot-cross bun balls* M*
Medjool stuffed dates
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 8-10 Medjool dates, pits removed (replace with brown dates, here you can smash them and use them as the base if not possible to stuff) Cashew pistachio nut butter or any nut butter of choice 100-150g Dark chocolate to dip Cashew butter frosting Crushed nuts to decorate Cashew butter frosting 1/3 cup cashew pistachio nut butter (sub again with nut butter on hand) 50g vegan white chocolate or icing sugar to mix Method Remove the pits of the Medjool dates, stuff them with 1 tsp nut butter, and add a few crushed nuts inside if you like. Freeze for about 20 minutes before dipping in the melted chocolate. Mix the frosting ingredients and then decorate the dates, add crushed nuts, and freeze again for 10 minutes. Enjoy! Photo Gallery Hope you love these ultra delicious raw vegan snacks!! M*
Caramel Miso butter roasted pumpkin
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 medium pumpkin, washed, sliced into quarters (I used a Chinese pumpkin I bought at the farmers market, but you can use butternut or any other non-stringy pumpkin) Glaze 1/3 cup vegan butter or margarine 1 1/2 tsp white miso paste 1/3 cup honey 1 tbsp soy sauce 1 tsp sesame oil Soy honey mushrooms 2 cups mushrooms (mixed with wild mushrooms, if you like, or just white button mushrooms) 1-2 tbsp oil 1-2 tbsp soy sauce 1-2 tbsp honey or agave or maple syrup Caramelized pumpkin seeds 1/2 cup of the pumpkin seeds from the pumpkin or just regular pumpkin seeds 1/4 cup vegan butter or margarine 1/4 cup honey 1/2 tsp white miso paste Serve with: Vegan feta Method Preheat the oven to 180 degrees Celsius. Add the sliced pumpkin to a cast iron or oven-proof dish. For the glaze: Melt the vegan butter, honey, miso paste, soy sauce, and sesame oil, pour half of the glaze over the pumpkin, and brush so it is fully covered. Bake for 20 minutes and then add the rest of the glaze. Meanwhile add the mushroom to a pan with some oil, add a bit of water and some seasoning, and let it fry until the water starts to dissolve. Gradually add the soy sauce and the honey and turn down the heat until the mushrooms start to caramelize. Keep warm until serving time. For the caramelized pumpkin seeds: 10-5 mins or so before serving – add the seeds and the rest of the ingredients into a saucepan, mini pan, or oven-proof dish. Let it start to caramelize, but keep a watchful eye so it doesn’t burn. Serve the baked pumpkins with soy honey mushrooms, caramelized pumpkin seeds, and vegan feta. Photo Gallery Hope you love this delicious pumpkin recipe and mush as I do!! M*
Watermelon salsa
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups de-seeded watermelon diced into cubes 1 1/2 cups chopped mini tomatoes 1 cup chopped mini cucumbers 1/4 cup diced jalapeños 1/4 cup chopped red onion 1/4 cup honey 1-2 tbsp lemon juice salt and pepper 1/3 tsp chilli flakes Serve with: Fresh herbs some fresh avocado tacos tortilla corn chips Method Add the watermelon, tomatoes, cucumbers, jalapeños and onions in a bowl. Dress with some honey, lemon juice, salt, pepper, and chili flakes. Serve with fresh herbs, or with some tacos or tortilla chips. Photo Gallery Hope you love this refreshing and delicious salsa! M*
