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*
Greek pasta pie
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients Pasta of choice 1 medium red onion 2 cups soaked soy mince 1 1/2 cups cooked brown lentils 1 can diced tomatoes olive oil to fry dried oregano garlic flakes dried thyme dried cumin 1 tsp olive tapenade 1 tbsp tomato paste salt and pepper to taste White sauce 1 heaped tbsp vegan butter 1 1/2 tbsp flour 1 cup vegan cream cheese or coconut cream nutritional yeast salt and pepper to taste grated vegan cheese vegan feta pine nuts fresh herbs Method 1. 1x Packet pasta of choice cooked according to packet instructions.2. For the lentil and soya mince meat: fry 1 medium red onion in some olive oil, add some garlic, add 1 tsp dried oregano, 1 tsp dried thyme and 1 tsp ground cumin.2. Then add in 1 1/2 cup cooked brown lentils and 1 cup pre-soaked soya mince. Add 1 can diced tomatoes, 1 tbsp olive tapenade or chopped kalamata olives, and 1 tbsp tomato paste. Fry everything until fragrant. Additionally add some diced sundried tomato, dollops of chutney, salt and pepper to taste.3. For the white sauce: add 1 tbsp vegan butter or margarine to a pot, add 1 1/2 tbsp flour and mix well before whisking in 3-4 cups soya milk, 1 cup vegan cream cheese, and 1/4 cup nutritional yeast. Whisk whilst it thickens, sprinkle over more flour if needed to thicken. Add some salt and pepper right at the end and some grated cheese if you like.4. Preheat your oven to 180 degrees Celsius. Layer the pie as the cooked pasta as the base, then the « meat » mixture on top( mix these layers if you like) then the cheese sauce. To top add some grated cheese, vegan feta, pine nuts, and dried oregano before baking for 18-20 minutes until golden.5. Remove, add some fresh herbs on top and serve with some crusty bread and salad Photo Gallery Hope you love this one pot meal, it’s so delicious and so easy! M*
Summer ramen
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 500g pack of your favourite julienne vegetables300g Mushrooms of choice300g vegan mock meat or tofu ( diced if you like)1 packet ramen noodles of choice1 cup uncooked Rice cakes (found at Asian supermarkets)2 tbsp miso paste1 tsp Korean gochujang paste or any of your favourite chili paste4 cups vegetable stockSoy sauce to tasteSalt and pepper to tasteSpring onions to topSesame seeds to topChilli oil to topFresh herbs to serve Method 1. Heat up some oil in the pot, add the vegetables, mushrooms, and saute a bit before adding in the miso paste, chilli paste, mock meat, water and then the noodles and rice cakes.2. Add some salt, pepper and soy sauce to taste and let it simmer for 15-20 minutes until the rice cakes are soft and the noodles translucent.3. Once cooked serve at room temp with the diced spring onions, sesame seeds and fresh basil. Photo Gallery Hope you love this throw-together ramen that just covers all of the bases! those rice cakes though;) M*
Roasted corn avocado pasta
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Lifestyle foods Packet of gluten free corn pastaWater to topSalt to tasteSauce1 ripe avocado200ml coconut milkHandful fresh cilantro1/2 fresh lime1/4 cup nutritional yeast1/2 tsp smoked paprika1/2 tsp ground cuminSalt and pepper to tasteGrilled corn (toast some corn kernels in a pan with garlic salt and oil)Top with fresh herbs and edible flowersFresh avocado slicesPine nuts Method 1. Cook the pasta according to packet instructions. Drain and drizzle with some oil so they don’tstick together.2. In a high-speed blender add in the avocado, coconut milk, cilantro, nutritional yeast, paprika,cumin, lime juice, salt, and pepper and blend until smooth.3. Pour the sauce over the pasta and mix well, add the grilled corn, avocado slices, herbs, and edible flowers. flowers and pine nuts. Photo Gallery Hope you love this beautiful and wholesome recipe. M*
