Roasted vegetable bulgar wheat salad
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups cooked bulgar wheat Bunch of baby carrots (sub with sliced carrots, roughly 1 cup) 1 cup cooked or uncooked baby beets, washed & sliced Bunch of Baby leeks, washed and patted dry (roughly 3/4 cup, leek rounds also fine) 3-4 shallots sliced lengthways (sub with red onion) 1 cup canned and drained chickpeas Olive oil 1 tbsp sumac 1 tsp ground cumin 1-2 tbsp honey or agave to drizzle 1/2 orange juice to squeeze 1/2 crushed pistachios Edible flowers to top Garlic salt to taste Dressing Juice of 1/2 orange (blood orange if you can find) 1 heaped tbsp tahini 1 tbsp olive oil 1-2 tbsp agave or honey 1 tsp Dijon mustard 1 tsp harissa paste( i used apricot harissa) Salt and pepper to taste Method Place the vegetables in a baking tray, add a drizzle of oil, and then sprinkle over the sumac & cumin, season with the garlic salt, and then lastly add the orange juice and agave. Mix well. Bake for 20 minutes or so at 180 degrees Celsius until jammy and golden. Cook the bulgar wheat according to the instructions on the packet (I usually just add boiling water to 1 1/2 cups dry bulgar wheat with some salt and cover with a plate & it cooks by itself) Mix the salad dressing and add more liquid if needed. Once the vegetables are cooked, add the vegetables to the cooked bulgar wheat and then drizzle with the dressing, crushed pistachios & edible flowers. Add some sliced blood orange or orange segments of choice before serving. Photo Gallery Hope you love this scrupulous salad! M*
Lasagna stuffed mushrooms
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 5-6 giant portabello mushrooms 1/2 cup diced red onion 1/4 cup diced leeks 1 1/2 cups cooked brown lentils 1/4 cup diced yellow/red pepper 1/2 cup diced carrots 1 cup crushed tomatoes 1/4 cup sun-dried tomatoes 1 tbsp soy sauce salt and pepper to taste 1 tsp garlic flakes or crushed garlic 1 tsp ground oregano toasted pine nuts fresh basil oil to fry Bechamel sauce 2 1/2 cups soy or coconut milk 1/2 cup butter beans or chickpeas, drained and washed 1/4 cup nutritional yeast 1 heaped tbsp cornstarch 1 tbsp melted vegan butter or margarine salt to taste Method Preheat the oven to 180 degrees Celsius. Brush the mushrooms with a kitchen towel and remove the stem, place into a square baking tray drizzle with some oil, salt, and pepper, and bake for 15-20 minutes. Meanwhile make the filling, add the onion, leeks, and red pepper to a pan with some olive oil and fry until fragrant, add in the lentils, carrots, tomatoes, pesto, and the rest of the garlic, salt, and pepper. Place the sauce ingredients into a high-speed blender and blend until smooth, pour into a saucepan to thicken, and season accordingly. Once the mushrooms have baked, drain the excess water and fill with the lasagna filling and dollops of the sauce on top, add the feta and bake for another 10 minutes. Serve with toasted pine nuts and fresh basil. Photo Gallery Hope you love these delicious and comforting mushrooms! M*
Gluten free banana bread
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 4 very over-ripe medium-sized bananas 1/3 cup neutral oil or melted coconut oil 250 ml full-fat coconut milk or coconut cream 1/3 cup coconut sugar 1 flax egg (1 heaped tbsp flax flour mixed with 2-3 tbsp water) 1 tsp vanilla extract 1 tbsp apple cider vinegar 1/2 cup chickpea flour 1/4 cup almond flour 1 1/4 cup buckwheat flour (sub with gluten-free oat flour) 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp ground cinnamon chopped hazelnuts to top Method Preheat the oven to 180 degrees Celsius. Mash the bananas, then add the rest of the wet ingredients and let it curdle for a bit. Mix the gluten-free flour varieties, baking powder, baking soda, cinnamon, and salt. Pour the wet into the dry and mix well until it’s well combined. Pour into a parchment paper lined bread tin or spray with non-stick spray, sprinkle with the chopped hazelnuts, and bake for 35-45 minutes until brown and baked through. Leave to cool in the bread tin before removing and slicing, freeze the extra slices if you like, or store in an airtight container for up to two days, depending on your weather, or in the fridge for up to 4-5 days. Photo Gallery Hope you love this deliciously fluffy gluten-free loaf! M*
Quinoa salad jars
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1-2 cups cooled cooked red quinoa (cook according to packet instructions) Sliced vegetables like radishes, cucumber, tomatoes & asparagus Rocket leaves Canned beans like butter beans, chickpeas ect Salad dressing 1 tbsp Dijon mustard 2 tbsp honey 1 tbsp sesame oil Heaped 1 tbsp mayonnaise or tahini Warm water to smooth out the dressing Salt and pepper to taste Method Layer the salad jars with the leaves on top, and the dressing at the bottom, drizzle over the salad some oil to keep fresh. Keep in the fridge for two days, dip out onto a plate, mix & enjoy! Photo Gallery Hope you love these salad jars, they are just delicious! M*
How to make creamy rolled oats
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 3 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups rolled oats (gluten-free if you like) 1 cup quick oats 2 cups water 2 cups milk of choice (i used coconut for extra creamy oats) 1/3 cup protein powder of choice (usually hemp or pumpkin are my favourite) 1 tsp vanilla extract 1/3 tsp salt Toppings Chocolate oats 1 heaped tbsp cacao powder 1/3 cup raspberries 1 caramelized banana (pan-fried in honey or sugar) Chocolate chips Honey or syrup to top Blueberry & caramel, sweet potato oats 1 cup stewed blueberries (cook 1-2 cups blueberries in some honey, lemon juice until jammy) 1/2 cup steamed sweet potatoes mashed in to oats (optional) Peanut butter mixed with some honey or syrup for caramel Almonds Honey or syrup to top Pistachio, strawberry, and avocado oat bowl 1-2 tbsp crushed pistachios Strawberries Sliced avocado Chocolate chips Honey to top Method Place all of the oats ingredients in a big pot and cook over medium heat for 15-20 minutes. Add your oats into your bowl, and add desired ingredients for each bowl. Serve and enjoy! Photo Gallery Hope you love these delicious oat bowls as much as I do!! 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*
coconut almond banana bread
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 3 medium very overripe bananas (extra one to top) 1 1/2 cup self-rising flour or white bread flour 9sub with spelt, oat or buckwheat flour) 1 cup brown sugar 1/3 cup LSf almond flour 1/3 cup LSf coconut flour 1 1/2 tsp baking powder 1/2 tsp baking soda Pinch of salt 1/2 two aground cinnamon 1 1/2 cup plant milk 1 heaped tbsp apple cider vinegar 1/3 cup melted coconut oil 1 tsp vanilla extract Chocolate chips Method Preheat oven to 180 degrees Celsius. Line a banana bread loaf pan with parchment paper. Spray the pan with nonstick cooking spray to prevent sticking. Set aside. In a large bowl, whisk together the mashed bananas, milk, apple cider vinegar, oil, and vanilla extract until well combined. Add in the brown sugar, self-rising flour, almond flour, coconut flour, cinnamon, baking powder, baking soda, and salt. Use a wooden spoon to combine. Fold in the chocolate chips. Pour batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle some chocolate chips on top. Add a sliced banana and sprinkle on some sugar. Bake for 50 minutes hour or until the tester comes out clean in the middle of the bread. Cool bread for 10 minutes in the pan, then remove and transfer to a wire rack to finish cooling completely. Once cool, cut into 12 slices. The bread is best the next day, served with nut butter and a drizzle of honey. Enjo Photo Gallery Hope you love this delicious and fluffy bread! M*
Bounty bliss balls
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 packet @checkers_sa padkos coconut flakes 2 cups @checkers_sa simple truth rolled oats 1/3 cup @checkers_sa simple truth coconut oil 1 cup brown dates soaked in hot water for 30 minutes 1 tsp vanilla extract 1/4 tsp salt Dipping 1/2 cup simple truth smooth peanut butter 1/4 cup coconut oil 1/4 cup golden syrup 1/4 cup cacao powder Roll in… Salted caramel coconut from Simple Truth Method 1. Place the coconut and oats in a high speed blender and blend until smooth, add in the coconut oil and blend again until combined. 2. Add in the dates, vanilla extract and salt, and blend until you have a smooth consistency and the dough comes together. Roll in to balls, chill in the freezer until set. 3. Once set, make the chocolate dipping sauce. Melt together the peanut butter, coconut oil and the syrup. Mix well, add in the cacao powder until well combined and dip the bounty bites and roll in the crushed caramel coconut flakes. Place in freezer to set & enjoy!! Photo Gallery Hope you love these divine Bounty bites! M*
Chipotle avocado Quesadillas
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Pack Mini tortillas of choice @bwell dip tub of choice (I used paprika) Shredded vegan cheese 1 packet Simple Truth Vegan Chicken pieces from @checkers_sa1/3 cup corn Chopped mini peppers from @checkers_sa fresh produce 1 medium red onion sliced 1 tsp simple truth BBQ spice mix @checkers_saSalt and pepper Ripe avocado diced Fresh cilantro to serve Lime slices (optional) Method 1. Preheat the oven to 180 degrees Celsius. Add a generous dollop of oil to a pan and add in the onion, peppers and the vegan chicken. Add the BBQ spice mix and fry everything until golden, remove from the heat. 2. Add 1 tbsp of the dip to the one tortilla and smooth out, add a handful of the vegan cheese, couple tbsp vegan chicken mix and more cheese on top. 3. Add the other tortilla, add more dip before squeezing on to the bottom tortilla. Place in the oven to bake 8 min before flipping on to the other side. Or alternatively fry in a pan until the cheese has melted on both sides and is crispy. Slice & serve with avocado, cilantro and the chipotle mayonnaise dipping sauce. Photo Gallery Hope you love this super easy and delicious 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*