Strawberry avocado pasta salad
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 packet gluten-free Fusilli pasta 1 cup diced strawberries 1 fresh avocado diced 1/3 cup pomegranate arils 2 cusps fresh rocket 1/3 cup toasted pine nuts 1/3 cup diced walnuts 1/3 cup pesto of choice olive oil balsamic reduction to serve vegan parmesan to serve salt and pepper to serve Method Cook the pasta according to the packet instructions, drain, and mixwith the pesto, olive oil, salt, and pepper. Add the strawberries, diced avocado, rocket leaves, pine nuts, walnuts, and vegan parmesan. Mix gently and well. Drizzle with the balsamic reduction and serve. Photo Gallery Hope you love this absolute must make pasta salad recipe! M*
Protein ice cream pops
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 125g raw cashews soaked in water until soft 400ml canned full-fat coconut cream 1/3 cup syrup or sweetener of choice 1 TSP vanilla extract 1 1/2 vegan chocolate protein powder chocolate to dip crushed nuts freeze-dried strawberries Method Place the cashews, coconut cream, sweetener, vanilla & proteinpowder in a high-speed blender and blend until smooth. Pour the ice cream batter into moulds and freeze until set, remove from moulds once set, and then dip into the Chocolate, decorate, and enjoy! Photo Gallery Hope you love these super delicious ice cream pops! M*
Greek chickpea pasta salad
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients LSF gluten free fusilli corn pasta 1/3 cup green olives 1 1/2 cups cherry tomatoes 3/4 cup diced cucumber 3/4 cup cooked chickpeas 1/2 cup vegan feta Fresh basil Dressing 1/4 LSF olive oil 1/4 cup red wine vinegar 1/2 fresh Italian parsley 1/4 cup fresh cilantro 1/4 cup fresh basil 1-2 tbsp honey 1 tbsp Dijon mustard Salt and pepper to taste Method 1. Cook the pasta according to packet instructions, dice the tomatoes, and cucumber, and drain the olives. 2. Once the pasta has been cooked, drain and dress with some of the LSF olive oil. 3. Blend the dressing ingredients together until smooth and pour over the cooled pasta, add in the chickpeas, tomatoes, cucumber, olives, and cubed feta. 4. Serve the salad with fresh basil. Photo Gallery Hope you love this super delicious and simple pasta salad! M*
Carrot cake donut holes
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups dry roasted almonds from @lifestylefoods 1 cup mixed dry fruit from @lifestylefoods 3/4 cup grated carrots 1 tsp cinnamon 1/2 tsp nutmeg 1 tsp vanilla extract Pinch of salt Lifestyle foods white chocolate melted to dip (alternatively mix melted coconut oil with some liquid sweetener and dip the chilled carrot cake balls) Method Place all of the carrot cake ball ingredients in a high-speed blender and blend until smooth, add some coconut milk to help it smooth along. Roll into balls and place in the freezer to set. Melt some lifestyle foods chocolate and dip the balls in the chocolate, let it set again and enjoy! Photo Gallery Hope you love these raw donut holes! They are the bomb;) M*
Italian kisses ice cream sandwiches
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients * 2⁄3 cup (100g) hazelnut flour * 1 cup Lifestyle foods (100g) ground almond flour * 1⁄2 cup (100g) castor sugar * 2⁄3 cups (100g) plain flour (all-purpose) * 120g margarine softened * melted chocolate * Vegan ice cream * Sprinkles Method Mix all the dry ingredients together then add the softened margarine. Using your hands combine the ingredients together until a dough has formed. Form it into a ball, wrap it in a cling film and chill in the fridge for 2 hours. Preheat the oven to 175 degrees Celsius. Once chilled remove the dough from the fridge and using your hands pick up a small amount of dough and pinch it together using your fingers so it sticks together and feels pliable. Roll it very lightly between the palms of your hands to form a small 1 1/2 cm ball. Do the same with the rest of the dough placing the balls on a lined baking tray then bake in the oven for 15 minutes. To fill the cookies simply take one cookie and place a small amount of chocolate hazelnut spread or melted chocolate in the middle (around 1⁄2 tsp). Add a scoop of ice cream to make ice cream cookies. Place another cookie on top and press them together to spread the filling out evenly, Dip in chocolate again and freeze for a bit before enjoying. Photo Gallery Hope you love these delicious and scrumptious cookies! M*
Gluten free vegetable lasagna
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients San remo pasta sheetsSauce 1 1/2 heaped tbsp margarine or vegan butter 1 1/2 heaped tbsp flour or corn starch 3 cups soy milk 1 cup butter beans 1 1/2 cup steemed butternut 1/4 cup nutritional yeast Garlic salt to taste Basil Pesto of choice Finely Shredded zucchini Baby spinach Vegan cheese Method Preheat the oven to 180 degrees Celsius. Place the butter in a saucepan along with the flour and create a roux. Whisk in the milk and continue to whisk whilst cooking on medium heat. Add in the Butter beans, steamed butternut, and nutritional yeast, and make use of a hand blender to blend until smooth. Or alternatively, blend in a high-speed blender and place back in the saucepan to thicken. Once the sauce has thickened add a generous layer at the bottom of your baking dish, then add the Sam Remo pasta sheets, more sauce, shredded zucchini, baby spinach, dollops of pestoon top & repeat the layers and lastly top off with vegan cheese. Bake for 35-40 minutes until the lasagne is brown and the noodles are cooked through. Serve with some vegan cream cheese on top, fresh herbs, and salad. Photo Gallery Hope you love this delicious gluten-free lasagna recipe as much as we do! M*
Custard banana split
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 0 4 – 6 People Difficulty 0 Beginner Ingredients 1 can Nature’s choice vegan custard2 ripe bananasFresh blueberriesFresh raspberriesHoney to drizzleToasted hazelnuts and buckwheatEdible flowers Method Slice the bananas lengthways and add to a bowl, top with the vegan custard, berries, toasted hazelnuts and buckwheat groats, edible flowers, and honey.2. Serve and enjoy! Photo Gallery Hope you love this really easy breakfast or dessert! M*
Savoury Sweet potato muffins
Recipe Gallery Share the Love Recipe 0 Prep Time 20 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 3 cups (375g) self-rising or plain flour, whole wheat flour bread flour 1 tablespoon baking powder ½ teaspoon baking soda 1 tablespoon dried mixed Italian herbs or ground sun-dried tomatoes 2 teaspoons garlic powder, or onion powder ½ teaspoon salt 1 ¼ cups (315g) dairy-free milk ½ cup (125g) light olive oil, or oil of choice 1 tablespoon apple cider vinegar, lemon juice or white vinegar (optional) 1 cup (150g) grated sweet potato 1 cup 1/2 cup sun-dried tomatoes diced ½ cup baby spinach or kale leaves, finely chopped, optional Method Add all of the dry ingredients to a large mixing bowl and mix until just combined. Add all the wet ingredients and sweet potatoes to the bowl and mix until just combined. Use an ice cream scoop or a large spoon to divide the batter into your muffin pan. make a generous swirl of sun-dried tomato paste on top of each muffin. If desired, sprinkle pumpkin seeds on top of each muffin. Bake the muffins for 30-35 minutes or until you can insert a toothpick in a muffin and it comes out completely clean. Store leftover muffins in an airtight container at room temperature for a few days or in the fridge for a week or so. These muffins freeze really well. Photo Gallery Hope you love these delicious savoury muffins! M*
Raspberry Frangipane tart
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients Pastry* 1 batch vegan shortcrust pastry* 50 g berry jamFrangipane* 60 g vegan butter (block-style) room temperature* 50 g castor sugar * 40 g vegan aquafaba (canned chickpea brine) * 1 tsp vanilla extract* 60 g ground almonds* 30 g all-purpose flour * ½ teaspoon baking powderTopping* 1 1/2 cup raspberries * 1/2 cup shredded coconut * 1 tsp vanilla extract Method Make a batch of the vegan pastry (recipe below) and par-bake per recipe instructions. Allow the pastry to cool to room temperature. Gently heat the 50g jam in a saucepan and using a pastry brush, brush it over the base and inner sides of the par-baked pastry shell. Meanwhile, preheat your oven to 175•c For the Frangipane, in a large bowl, with an electric whisk beat the vegan butter for 1 minute until light and fluffy. Add the sugar and whisk again for 1-2 minutes, until it has creamed into the butter. Add the aquafaba, one tablespoon at a time, whisking to incorporate each one. Lastly, add the vanilla extract and whisk to combine and beat for another 30 seconds until incorporated. In a separate bowl, mix together the dry ingredients (ground almonds, flour, and baking powder). Fold the dry ingredients into the creamed butter mixture using a spatula until combined, add in the vanilla and the last bit of jam. Transfer the frangipane into the cooled pastry shell in an even layer. Press the raspberries into the frangipane and sprinkle over the shredded coconut and sugar. Bake at 175°C for 25-30 minutes, until the raspberries have reduced in size and appear slightly caramelized. If the edges are browning too quickly, take the tart out and carefully cover the outer crust with some foil. Allow the tart to cool completely before removing it from the tin. For best results chill the tart for a couple of hours before serving and top with flaked almonds for garnish if desired. Store it in an airtight container and refrigerate. Consume within 2-3 days for best results. Photo Gallery Hope you love this amazing tart!! Its a favourite;) 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*