Broccoli apple chickpea salad
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 cups chopped raw broccoli 2 small pink lady apples diced into cubes 1/3 cups diced red onion 1/3 cups raisins 1 cup roasted chickpeas Dressing 2 tbsp honey or syrup 1-2 tbsp apple cider vinegar 2 tbsp mayonnaise or coconut cream 1 tsp dijon mustard salt and pepper to taste hot water to smooth out the dressing Method add the chopped broccoli, apple, onion, and raisins into a bowl. Add the chickpeas to a parchment paper-lined tray and drizzle with olive oil, garlic powder, salt, and pepper, bake or air-fry for 10-15 minutes @180 degrees Celsius until crispy. Add the chickpeas to the salad and then mix the dressing well and pour over the salad, serve and enjoy! Photo Gallery I hope you love this this super yummy and crunchy salad! M*
Creamy coconut rice pudding
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 1 cup soft white rice like Jasmine or sushi rice 2 cups LSF coconut almond milk 1/3 cup liquid sweetener 1 tsp vanilla extract Pinch of salt Stewed berries or jam to serve Shredded coconut to serve Method Soak the rice or rinse well the next day, place in a saucepan, and top with the milk untilcovered, bring to a simmer until slightly cooked then add more milk, vanilla, and salt. Once cooked, serve with stewed berries/ jam, coconut, milk, and syrup! Photo Gallery I hope you love this cozy and yummy breakfast/dessert! M*
Matcha rose chia puddings
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 1/3 cups chia seeds 1 1/4 cups milk (coconut or soy milk) 1 tsp beet or berry powder or blend up some raspberries and mix that into the chia seed mix 1/3 cup liquid sweetener 1 tbsp rose water Matcha nut butter 1 tbsp matcha powder 1/3 cups cashew butter Toppings matcha powder coconut cream or vegan yogurt drizzle of syrup dries rose petals Method Mix the chia seeds with the milk, sweetener, beet/berry powder and rose water. Whisk until mixed so it doesn’t clump together. Once the chia seed pudding is thickened, mix the matcha powder with the nut butter (add some sweetener again if you like). Layer the jars with the chia seed pudding, matcha butter, and coconut cream, sprinkle of matcha powder & syrup to sweeten. Photo Gallery Hope you love this delicious chia seed pudding! M*
Raw blueberry donut holes
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 cups shredded coconut 1 cup almond flour or oat flour 3/4 cup blueberry chia seed jam sub with: 1 cup freeze-dried blueberries and 1/4 cup chia seeds or 1/3 blueberry jam plus 1/4 cups chia seeds blended into the mix 1/4 cup nut butter of choice (I used cashew butter) 1 tsp vanilla essence or rose water pinch of salt Glaze 1/3 cup melted coconut oil 1 cup icing sugar or sub with 1/3 cup syrup of choice dried rose petals or crushed freeze-dried blueberries to decorate Method add the coconut and almond flour to a high-speed blender and pulse until it comes together, add the chia seed jam or the freeze-dried blueberries, nut butter, vanilla essence, and the pinch of salt until it comes together. Use a cookie scoop and form nice round bites, freeze them until set. Then melt the coconut oil, whisk in the icing sugar or syrup, dip the donut holes in the glaze, set on a parchment paper lined tray, decorate, and let them chill until set. Keep them cool and enjoy! Photo Gallery Hope you love these beautiful raw donut bliss bites!! M*
Tofu cream cheese dip
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1/2 cup canned chickpeas 300g firm tofu 1/4 cups cashew butter or tahini 1 tbsp lemon juice 1/3 cup nutritional yeast 1 tbsp honey pinch of salt Toppings roasted almonds roasted dates honey or syrup chilli oil fresh herbs Method Combine the cream cheese ingredients in a high-speed blender until smooth. Add the almonds and chopped or torn brown dates o to a baking sheet and roast for 10 minutes at 180 degrees Celsius until toasted and hot. Scoop the tofu on to a serving plate and then serve with the toasted nuts, dates, honey, and a drizzle of syrup on top. Photo Gallery I hope you love this super creamy high-protein dip! M*
High protein Quinoa loaf
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 150g white quinoa 150g red quinoa 60g chia seeds 250ml water 1/4 cup nutritional yeast or 1 scoop vegan protein powder additional water for blending 1 tbsp apple cider vinegar 60ml olive oil or melted coconut oil 1 tsp bicarbonates de soda 1 tsp salt Method Soak the quinoa in water overnight, drain the next day, and then add the water to the chia seeds and let them plump up nicely. Preheat the oven to 180 degrees Celsius and line a baking tin with parchment paper. Add the soaked quinoa, chia seed gel, nutritional yeast or vegan protein powder, water to blend, apple cider, oil, bicarbonate de soda, and salt to a high-speed blender, blend until super smooth. Pour the batter into the baking tin, decorate with some mixed seeds, and bake for 45 minutes until brown or cooked. Let it cool before slicing! Photo Gallery I hope you love this delicious fluffy and protein loaded loaf** M*
Sushi bagel donuts
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2 cups cooked sushi rice 1 tbsp rice wine vinegar fresh dill or cilantro diced radish fried noodles to top for crunch bagel seasoning to top Vegan carrot lox 2 cups carrot slices 1-12 tbsp rice wine vinegar or apple cider vinegar 1 tbsp honey salt and pepper to taste Soy sauce pearls 1 cup soy sauce 1/4 cup balsamic vinegar 1 1/2 tbs agar-agar 1 cup super chilled canola oil Crunchy fried noodles 1 packet crushed ramen noodles some oil to fry them in Method Mix the sushi rice and the wine rice vinegar, press into your donut moulds, and chill or freeze overnight. Make the carrot lox and the soy sauce pearls while the donuts are chilling. Shred the carrots, add to boiling water for 3 minutes, then drain, mix in the rice wine, sesame oil, honey, salt, and pepper, and let it marinate and chill. For the soy pearls, add the soy sauce and balsamic vinegar to a saucepan and bring to a simmer for 5 minutes, remove from the heat and then whisk in the agar-agar. Remove the chilled oil from the fridge and then drop in the soy pearls in the chilled oil with a fork or a pipet. Drain the pearls, rinse them off, and then add them into a glass container and chill for future use. Once the sushi donuts are set, remove them from the moulds, wrap the carrot lox around the donuts, and add the sliced radish, radish, fresh dill, and soy pearls on top. Add some crushed fried noodles on top and some bagel seasoning. Photo Gallery I hope you love this fun recipe as much as I do! M*
Roasted carrot hummus
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients Roasted carrot hummus 2 cups baby carrots or medium carrots, washed and sliced olive oil to roasted Season with ground cumin, coriander, cinnamon, fennel seeds, salt and pepper. 400g canned chickpeas, drained slightly (leave some of the brine to help to blend the hummus smooth) 1/4 cup runny tahini 1-2 tbsp lemon juice 1-2 tbsp honey 1-2 tbsp olive oil 1-2 ice cubes 1/2 tsp ground cumin 1/3 tsp ground cinnamon salt and pepper to taste Decorate: pomegranate jewels, herbs and edible flowers Hot honey 1/3 cup raw honey 1 tsp chilli flakes Hazelnut dukkah 1/4 cup raw hazelnuts 1/4 cup raw walnuts 1/4 cup sesame seeds 1/4 teaspoon fennel seeds 1/2 tsp cinnamon 3/4 teaspoon ground coriander 3/4 teaspoon ground cumin ½ teaspoon sea salt Method Preheat the oven to 180 degrees Celsius or bake the carrots in the air-fryer. Add the washed carrots to a parchment-lined tray, drizzle with the olive oil, herbs, salt, and pepper, and drizzle with honey. (Here, you can add some chickpeas along with the carrots to roast for 15-18 minutes until golden. ) Once the carrots have roasted, use 1/2 of the carrots to make the hummus. Add the hummus ingredients to a high-speed blender and blend until über smooth, add more ice cubes if needed, this will make the hummus even smoother. For the hot honey, just before serving heat the honey and the chili flakes until just a tad bubbly, then use it to decorate the hummus. Once all the elements are ready, layer the hummus onto a serving platter, then the carrots, crispy chickpeas, Dukkah, pomegranate seeds, herbs, and a drizzle of hot the honey. Hazelnut Dukkah In a small skillet over medium heat, toast the hazelnuts and hazelnuts for about 2 minutes, or until fragrant. Add the sesame seeds and fennel seeds and toast about 1 minute more, stirring often to prevent burning. Transfer the nuts and seeds to a food processor and add the cinnamon, coriander, cumin, and ¼ teaspoon of salt. Pulse until well chopped. Season to taste with more salt, if desired. Store in a glass container at room temperature for up to two weeks. Photo Gallery I hope you love this super creamy and flavourful hummus! M*
Biscoff banana muffins
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 3 medium over-ripe bananas mashed 1/3 cups Lotus Biscoff spread 1/2 -1 cup coconut sugar 1/2 cups neutral oil 1 cup plant-based milk 1 vanilla extract 1 cup self-rising flour 3/4 cups spelt or wholewheat flour 1 1/2 tsp baking powder 1/2 tsp baking soda pinch of salt toppings: melted Lotus Biscoff spread & Biscoff cookies Method Preheat the oven to 180 degrees Celsius. Mash the bananas, and add in the Lotus Biscoff spread, sugar, oil, milk, and vanilla extract. Sift the dry ingredients into the wet, like the self-rising flour, spelt flour, baking powder, baking soda, and salt. Mix well, scoop into paper-lined muffin trays, add some Lotus Biscoff cookies on top, and bake the muffins for 30-35 minutes until golden. Serve with a drizzle of the melted Biscoff spread on top! Ps: These muffins freeze well and make a YUM loaf too! Photo Gallery Hope you love these delicious muffins!! M*
Strawberry almond butter smoothie
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 2 frozen bananas 1 1/2 cups frozen strawberries 1 1/2 cups plant-based yogurt 1 heaped scoop of vanilla protein powder 1 tbsp almond butter 1 tsp vanilla extract Method Place all smoothie ingredients into a high-speed blender and blend until smooth. Add some smooth almond butter on top of the smoothie and enjoy! Photo Gallery Hope you love this super easy and delicious smoothie!! M*