Cauliflower Parmesan
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1 medium cauliflower head, sliced into steaks 1 cup self-rising flour (gluten-free, use almond or coconut flour) 1 tbsp cornstarch Spices: ground cumin, coriander, oregano garlic salt pepper to taste Crumb Topping: 2 cups ground cornflakes mixed with 1/4 cup polenta or maizemeal Pasta sauce of choosing Shredded vegan parmesan toasted pine nuts fresh basil Vegan cream cheese to top Some truffle or chili oil to the top Hot honey to serve Method Line your baking dish or air-fryer tray with parchment paper. preheat your oven or air fryer to 180 degrees Celsius. Slice your cauliflower steaks no more than 2cm thick, steam lightly if you can to ensure they cook all the way through. Mix the dipping mixture, dip the steaks, and then place in the crumb mixture. Place some grated parmesan on the baking sheet and then place the cauliflower steak on top, generously drizzle with oil, and add some more cheese on top, bake for 15 minutes or so until golden. Add the pasta sauce on top and bake for another 5-8 minutes. Serve the cauliflower parmesan with some fresh herbs, cream cheese, more parmesan if you like, and a drizzle with chili oil & hot honey! (optional but so good!!) Photo Gallery Hope you love this super easy and delicious recipe as much as I do, it really is a super easy meal to make!! M*
Sticky Mushroom Bao Buns
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients Store-bought Bao buns, steamed or make your own recipe HERE 2 cups Sticky Asian fried oyster mushrooms Chopped purple cabbage chopped regular cabbage finely sliced carrot diced baby cucumber pickled radishes 1/4 cup Sriracha sauce 1/2 cup vegan mayonnaise Fresh cilantro sesame seeds Sticky Asian oyster mushroom fried “chicken” 2 cups oyster mushrooms 1 tbsp corn starch 1 cup all-purpose or self-rising flour 1 tbsp nutritional yeast 1 cup soy milk or plant milk of choice 1/4 cup water or soda water 1 tsp smoked paprika 1 tsp ground cumin 1 tsp ground coriander salt and pepper to taste Crumble 1 1/2 cups cornflakes 1 heaped tbsp cornstarch salt to taste Sticky BBQ sauce 1/3 cup bbq sauce of choice 1 tbsp sriracha (sub with chilli oil or hot sauce of choice) 1/4 cup soy sauce 1 tbsp rice wine vinegar 1 tbsp sesame oil salt to taste Method Steam or make the Bao buns. To make the Asian sticky chicken start by rubbing the oyster mushrooms clean with paper towels. For the dipping, mix the flour, cornstarch, nutritional yeast, and salt in a bowl, whisk in the milk and soda water, and add the spices. Crunch topping, blend the cornflakes and mix with the corn starch and salt (I like to add popped popcorn, a bit chunky to this mix, as it adds so much texture) Dip the mushrooms in the flour mixture, remove with a fork to remove that excess moisture and then roll in the cornflake topping). Deep fry or air-fry/bake until crispy. Takes about 15 minutes in the air-fryer and 20 minutes in the oven. Once golden, mix the bbq sauce ingredients and dip or brush the “chicken pieces’ until covered. Bake again for another 5-8 minutes. Add sesame seeds on top and then generously start building your Bao buns. Layer with diced cabbage, carrot slices, “chicken” pieces, cucumber, radishes, and fresh cilantro. For the mayo, just mix the Sriracha and vegan mayonnaise until smooth, add generous drizzles on the Bao buns and serve. Photo Gallery Hope you love these fluffy Buns as much as I do!! M*
Sticky Asian Mushroom Chicken
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Sticky Asian oyster mushroom fried “chicken” 2 cups oyster mushrooms 1 tbsp cornstarch 1 cup all-purpose or self-rising flour 1 tbsp nutritional yeast 1 cup soy milk or plant milk of choice 1/4 cup water or soda water 1 tsp smoked paprika 1 tsp ground cumin 1 tsp ground coriander salt and pepper to taste Crumble 1 1/2 cups cornflakes 1/3 cup popped popcorn 1 heaped tbsp cornstarch salt to taste Sticky BBQ sauce 1/3 cup bbq sauce of choice 1 tbsp sriracha (sub with chili oil or hot sauce of choice) 1/4 cup soy sauce 1 tbsp rice wine vinegar 1 tbsp sesame oil salt to taste Toppings fresh cilantro diced spring onion sesame seeds lime slices mayonnaise Method To make the Asian sticky chicken start by rubbing the oyster mushrooms clean with paper towels. For the dipping, mix the flour, cornstarch, nutritional yeast, and salt in a bowl, whisk in the milk and soda water, and add the spices. Crunch topping, blend the cornflakes and mix with the corn starch and salt (I like to add popped popcorn, a bit chunky to this mix, as it adds so much texture) Dip the mushrooms in the flour mixture, remove with a fork to remove that excess moisture and then roll in the cornflake topping). Deep fry or air-fry/bake until crispy. Takes about 15 minutes in the air-fryer and 20 minutes in the oven. Once golden, mix the bbq sauce ingredients and dip or brush the “chicken pieces’ until covered. Bake again for another 5-8 minutes. Serve with some spiced vegan mayonnaise. Photo Gallery Hope you love these crispy sticky “chicken” nuggets of goodness! M*
Sweet potato quinoa bowls
Recipe Gallery Share the Love This beautifully curated recipe is in collaboration with @Checkersa. I have been so fortunate to have been able to work with them. Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 cup Simple Truth Quinoa; cooked to package instructions1 large O-So-Orange Sweet Potato; peeled and cut into 1cm thick slices1 large exotic purple sweet potato; peeled and cut into 1m thick slices2 tbsp. Forage and Feast Olive OilSalt and pepper; to taste1 avocado1 packet (200g) shelled edamame beans1 cup baby spinach2 tbsp. Padkos Mixed NutsA few edible flowers for garnishFor the dressing:2 tbsp. tahini2 tbsp. olive oil1 tsp. mustard1 tbsp. honey or sugar1 tbsp. lemon juice2-3 tbsp. waterSalt and pepper; to taste¼ tsp. each of garlic, ginger, chili, fresh turmeric mix Method 1. Toss the sweet potatoes with olive oil, garlic, salt and pepper.2. Roast in a preheated oven/air fryer until golden. Ensure it’s cooked through.3. For the air fryer, air fry in the basket for 10 minutes at 200ºC, spreading the sweet potatoes out as much as possible.4. For the oven, spread the sweet potatoes on a roasting tray in a single layer. Roast for 25-30 minutes in a preheated oven at 200ºC.5. For the sauce, whisk together all the ingredients. Adjust seasoning to taste.6. Assemble cooked quinoa and vegetables in 2 bowls, sprinkle over some nuts and edible flowers and drizzle with tahini dressing. Photo Gallery Hope you love this recipe as much as I do. Checkers really did outdo themselves. It was delicious! M*
Pecan rice cake slices
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2-3 cups natures Valley rice cake cereal3/4 cup runny peanut butter1/3 cup liquid sweetener of choice (I used honey/golden syrup)1-2 tbsp coconut oil1 tsp vanilla extract1/2 cup chopped pecansMelted chocolate to topToasted pecans to topFlakey salt to top Method Melt the peanut butter and add the sweetener & vanilla, pour in the rice porridge, and fold in.Add in the chopped pecans and then press in to a parchment paper lined tray, place in thefridge to set.2. Once set, add the melted chocolate and then top with more swirls of peanut butter, pecans, & salt, place in the fridge to set before slicing. Photo Gallery Hope you love this super easy and delicious treat!! M*
Hot honey BBQ cauliflower wings
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 medium cauliflower head, broken in to pieces 1 cup all purpose flour 1 cup soy or oat milk 1 tbsp nutritional yeast 1/2 tsp ground cumin 1/2 tsp ground paprika Salt to taste Sauce 1/3 cup LSF blue honey 1/3 cup bbq sauce of choice 1/4 cup soy sauce 1/2 tsp chilli flakes Pinch of salt Method 1. Wash and pat dry the cauliflower, mix the flour, milk, nutritional yeast and spices. 2. Dip the cauliflower until fully covered and place on a parchment paper lined tray and bake for 15-18 minutes until cooked. 3. Mix the sauce ingredients and then dip the cauliflower wings in the sauce and bake again for another 5 minutes. 4. Once baked, dress with more sauce and serve with fresh cilantro and lime slices. Photo Gallery Hope you love these little delicious nuggets of goodness! M*
Wild mushroom cauliflower risotto
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 3 tbsp. Vegan butter 2 x 180g exotic mushrooms 2 tsp. fresh thyme; chopped 1 small onion; finely diced 1 clove garlic; crushed 1 glass of white wine 1 tbsp. dried shiitake mushroom powder (ground to a powder in a spice grinder) ½ cup vegetable stock 1 cup coconut cream 2 packets (300g each) Simple Truth Cauliflower and Turnip Rice from @checkerssa ½ cup finely vegan grated Parmesan Salt and pepper; to taste 2 tbsp. parsley; chopped Method 1. In a large pan, melt 2 tablespoons of butter over medium heat. 2. Add the mushrooms and thyme, season well and cook until browned. Make sure you don’t crowd the pan. 3. Spoon the mushrooms out and continue cooking in the same pan – add another tablespoon of butter and add the onion. Cook for 3 minutes, stirring often. 4. Stir in the garlic and cook for 30 seconds more. 5. Add the wine and dried mushroom powder and let it reduce by half before adding the stock and cream. Let it simmer and reduce for 5 more minutes or until thicker. 6. Blanch the cauliflower and turnip rice in a separate pot of salted boiling water for 1 minute. Stir into the creamy sauce along with ½ the browned mushrooms, Parmesan and parsley. 7. Season well and serve topped with the rest of the mushrooms. Photo Gallery Hope you love this gluten-free and cozy recipe* M*
Creamy tomato soup chakalaka chickpeas
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 4 cups tomatoes diced (Roma or tomatoes of choice)2 cups mini roma tomato, washed1 giant red onion dicedGarlic saltOlive oil to drizzle1 tsp ground Coriander1 tsp ground Cumin1/4 cup sun dried tomato paste1/3 cup diced sun dried tomatoes1 cup soaked cashews400ml coconut cream, more to serve4 cups vegetable stock, plus more water if neededPepper to tasteChakalaka chickpeas1 can chickpeas, drained and washedChakalaka spiceOlive oilSalt and pepper to tastePesto to serve with soup (i made my own with dill and basil)Coconut cream to serve Method 1. Preheat oven or air fryer to 180 degrees Celsius. Place the tomatoes and diced onion on a parchment paper lined baking tray and drizzle with oil, spices, garlic salt and toss with the sun dried tomato pesto. Bake for 15-18 minutes until gooey and jammy.2. Pour in to a pot to simmer on the stove, add the diced sun dried tomatoes, cashews, coconut cream, vegetable stock and seasoning and let it simmer for 15-20 minutes. Once cooked let it cool before blending or make use of an hand held blender.3. Whilst the soup is cooking, add the chickpeas to a parchment paper lined baking tray and drizzle with oil, chakalaka seasoning (1 -1/2 tsp) , salt and pepper. Bake for 10-12 minutes at 180 degrees Celsius until crispy.4. Once the soup is nice and smooth, pour through a sieve to get rid of the seeds and skin. Serve the soup with the roasted chickpeas, coconut cream and pesto drizzle of choice. Photo Gallery Hope you love this delightfully and comforting recipe! M*
Peanut butter chocolate rice cake bars
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Provita Rice cake crisp barsIngredients8-10 Provita rice cakes crushed into fine crumbs1 cup smooth peanut butter1/4 cup coconut oil1/4 cup syrup of choiceToppingMelted chocolate of choice (mix with some smooth peanut butter to make more)Caramel chocolate drops or peanut butter drops Method 1. Place the crushed Provita rice cakes in a bowl, melt together the peanut butter, coconut oil and syrup. Mix well and pour over the rice cakes. Press in to a parchment paper lined tray and freeze until set.2. Once set, remove and pour over your melted chocolate and chocolate drops, freeze again, once set, slice and enjoy! Photo Gallery Hope you love this recipe as much as I do, such a delicious combo! M*
Blended blueberry chia pudding
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 0 4 – 6 People Difficulty 0 Beginner Ingredients Ingredients1/2 cup @checkers_sa simple truth chia seeds1 cup milk of choice (i mixed soy and coconut milk)1-2 tbsp liquid sweetenerSmoothie1 banana fresh or frozen1 1/2 cup frozen blueberries1 tbsp @checkers_sa simple truth crunchy peanut Butter1 cup milk of choice1 tbsp vegan protein powderAs much ice as you like1/3 Cup chia seed puddingTop the smoothie with:@checkers_sa Simple truth lightly salted pretzelsFresh figsFresh blueberries or other berries of choice Method 1. Mix all of the chia seed pudding ingredients and whisk every now and again so they don’t clump together.2. Place the smoothie ingredients in to a high speed blender and blend until smooth.3. Layer the chia seed pudding, top with the crushed pretzels, fruit and some syrup and enjoy! Photo Gallery Hope you love these jars as much as we do! M*