Sweet potato waffles
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 1 Beginner Difficulty 0 Ingredients 1 medium sweet potato boiled or steamed until soft1/2 can chickpeas drained and tossed with 1 heaped tbs sun-dried tomato pesto @pesto_princess (brand i love)Salt to tasteDrizzle of oil1 tbsp nutritional yeast (for a cheezy taste and extra nutrients)Sliced avoDillTahini dressing: 1 tbsp runny tahini (@theoldstonemill the best)1 tbsp lemon juice or apple cider vinegar1-2 tsp honey or date syrupPinch of saltGarlic powder Method Heat your waffle pan, slice the sweet potato in half, toast until golden brown, and toss the chickpeas with the pesto, oil, salt, and nutritional yeast roast the chickpeas at @180 degrees Celsius until toasted. Add the rest of the ingredients to the waffle,and mix the dressing! Top that on top and enjoy…! Photo Gallery I hope you love this easy and super delish recipe! M* Related Posts
Charred lemon hummus
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 x can canned chickpeas or two cups cooked and chilled chickpeas 1/3 cups smooth tahini 1-2 tbsp nutritional yeast 1 tbsp raw honey or syrup of choice Salt and pepper to taste Charred lemon 1 medium lemon, washed and sliced Some olive oil to bake Salt and pepper Smoked paprika Chilli flakes Drizzle of MCT oil Method Add the lemon slices to a parchment paper-lined pan, and drizzle with oil, salt pepper, and spices. Grill or bake for 10-15 minutes at 180 degrees Celsius. Add the hummus ingredients to a high-speed blender and blend until smooth, add the lemon and some ice cubes and mix a bit more! Add desired toppings and serve Photo Gallery I hope you love this recipe delish hummus recipe!! M* Related Posts
Crème brûlée gem squash
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 250ml creamed corn 1/2 cups coconut milk or plant-milk of choice 1/3 cups corn starch 4 gem squash halves, steamed sugar to burn Kitchen blow torch Method Mix the creamed corn, milk, and cornstarch, and add 2-3 tbsp of the mixture into each gem squash. Bake the gem squash for 10-15 minutes at 180 degrees Celsius. Add a sprinkle of sugar, caramelize the top with a kitchen blow torch, dust with cinnamon and enjoy! Photo Gallery Hope you love love this recipe as much as I do! M* Related Posts
Almond butter pancakes
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 cup whole wheat flour or oat 1-2 scoops vanilla protein powder 2 teaspoons baking powder 1/4 teaspoon salt 1 1/4 cups plant-based milk (more if needed) 1/3 cup LSF almond butter 2 tsp raw honey 1 1/2 tsp vanilla extract 1 tablespoon coconut oil, melted 1/3 cup fruit puree or mashed banana Almond butter, berries, and syrup, for serving Method Whisk together flour, protein powder, baking powder, and salt in a large bowl. Set aside. In a medium bowl, whisk together milk, fruit puree, or mashed banana, syrup, vanilla, and coconutoil. Stir in the almond butter, and whisk until smooth. Add wet ingredients into the flour mixture and stir until combined. Cook the waffles accordingly. Cook until browned, and continue making waffles until the batter is gone. Serve warm with almond butter, blueberries, and syrup, if desired. Photo Gallery I hope you love these yummy protein-packed waffle recipe!! M* Related Posts
Sticky beet pine nut dip
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 cups cooked butter beans 1/3 cups smooth tahini 1-2 tbsp lemon juice 1 tbsp honey Salt and pepper to tasteSticky beets 2 cups sliced and steamed beets 1/3 cups honey 1/4 cup soy sauce Salt and pepper to taste 1 tsp ground cumin 1/2 tsp ground cinnamon Pine nut brittle LSF pine nuts 1/3 cup honey or syrup Dash or chilli flakes Pinch of saltServe with: chopped mint olive oil Lemon zest Method Add the butterbeans. Tahini, lemon juice, honey, salt, and pepper to taste and blend until smooth, add 2-3 ice cubes and blend some more until super smooth. Add the beets to a baking tray, drizzle with the honey, soy sauce, salt, pepper, and spices, and mix well. Bake for 15-20 minutes until golden. Add the pine nuts to a parchment paper lined tray, drizzle with honey and the chili flakes, and then bake for 8-10 minutes at 180 degrees Celsius until golden and bubbly, let it chill beforeserving. Add the dip to your serving plate, and top with the sticky beets, pine nut brittle, drizzle of olive oil, and chopped mint. Photo Gallery I hope you love this super easy and yummy dip! M* Related Posts
Gingerbread tiramisu overnight oats
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 1 Beginner Difficulty 0 Ingredients 2 cups gluten-free or regular rolled oats (or sub with buckwheat groats) 1 cup water or milk for soaking 1 espresso shot 1 tbsp nut butter of choice 1 scoop vanilla or chocolate protein powder 1/4 tsp ground ginger 1/4 tsp nutmeg 1/2 tsp cinnamon 1/4 tsp ground cardamom pinch of salt 1 tsp vanilla extract liquid sweetener of choice Topping 100g silken tofu or regular tofu or vegan Greek yogurt or cream cheese 1-2 tbsp vanilla protein powder some milk to smooth out 1-2 tbsp honey or syrup cacao powder to top Method Add the oats ingredients to a high-speed blender and blend until smooth. Leave to thicken overnight or 30 minutes before serving. Blend the vegan ‘mascarpone’ topping and top the oats with the topping, dust with cacao powder, and enjoy!! Photo Gallery I hope you love this super easy and Christmas inspired protein-packed breakfast! M* Related Posts
Salted caramel strawberry pretzel tart
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 cup oat cookies, crushed 1 cups whole wheat baked pretzels 1 cush roasted pecan nuts 150g melted coconut oil or margarine 1/3 cup raw honey or syrup pinch of salt Filling 150g vegan cream cheese 150g silken tofu or regular firm tofu 3oo ml coconut cream 13 cups raw honey or syrup 1 tsp vanilla extract 1/3 cup smooth cashew butter 1/2 lime juice 1 tsp lime zest Topping Sliced strawberries Peanut brittle yogurt peanuts drizzle of honey Method Add the base ingredients to a high-speed blender until they come together. Press into a 28 cm-lined tart tin, pressing the base flat with a glass, rounding up the edges. Place the base in the freezer to set. Add the filling ingredients into a high-speed blender until super smooth, and pour the filling onto the base. Smooth out the filling and place in the freezer to set once again Once set, once set decorate the tart and add a drizzle of honey before serving like a semifreddo ‘ice cream’ tart. Photo Gallery I hope you love this yummy and easy tart recipe!! M* Related Posts
Cauliflower tahini pearl couscous salad
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2 cups cauliflower florets 2 cups baby zucchini rounds 1 1/4 cups chickpeas 1 1/2 cups cooked pearl couscous 1 cup chopped dates 1/2 red onion diced 1/3 cup almond flakes 1/3 cup pomegranate seeds 1/3 cup chopped mint leaves Roasting marinade 1/4 cup tahini 1 tbsp olive oil 1-2 tbsp honey 1-2 tbsp lemon juice 1 tsp sumac 1/2 tsp ground cumin 1/2 tsp ground coriander salt and pepper Dressing 1/3 cups runny tahini 1-2 tbsp apple cider vinegar 1-2 tbsp honey or pomegranate molasses or regular molasses salt and pepper to taste some hot water to smooth it out Method Preheat the oven to 180 degrees Celsius. Add the cauliflower, zucchini, and chickpeas to a baking tray, mix the marinade, pour over the vegetables, and mix well until coated. Bake the vegetables for 20-25 minutes until golden. Cook the couscous according to the packet instructions. Once the vegetables are golden, add the vegetables to the bowl along with the chopped dates, diced onion, toasted almond flakes, pomegranate seeds, and chopped mint. Mix the dressing until smooth and then pour over the salad, add a bit more mint if you like, serve, and enjoy!! Store this salad in the fridge for 3-4 days for a meal prep wonder! Photo Gallery I hope you love this delicious and yummy cauliflower tahini salad! M* Related Posts
One bowl banana bread
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 3 medium bananas, mashed 1/2 cups plant-based milk or more if needed 1/3 cup olive oil or melted coconut oil 1 heaped tbsp tahini or smooth nut butter of choice 1 tbsp apple cider vinegar 1/2 cup coconut sugar or less if you don’t want it too sweet 1 tsp vanilla extract Dry ingredients 1 3/4 cups spelt or whole wheat flour 1 cup almond flour or coconut flour 1 tbsp flax flour or grounded chia seeds (=1 tbsp) 2 tsp baking powder 1 tsp cinnamon pinch of salt Method Preheat the oven to 180 degrees Celsius. Mash the banana and add the milk, oil, tahini, apple cider vinegar, sugar, and vanilla, let it curdle a bit for 5-10 minutes. In the same bowl, mix in the flour, flax flour, baking powder, cinnamon, and salt. Mix well, until there are no lumps, line a bread tin with parchment paper or non-stick spray, pour in the banana bread batter, and bake the bread for 35-40 minutes until golden brown. Let the bread cool before removing from the tin to slice and enjoy! Photo Gallery I hope you love this amazing one-bowl banana bread!! M* Related Posts
Smashed sweet potato pizza
Recipe Gallery Share the Love Recipe Prep Time 8 Cook Time 0 4 – 6 People Serves 1 Beginner Difficulty 0 Ingredients 2 medium sweet potatoes, steamed good quality olive oil 1 heaped tbsp nutritional yeast Gochujang Korean chili paste or regular tomato paste sliced Roma tomatoes shredded cheese of choice fresh herbs to serve salt and pepper avocado to serve drizzle of balsamic glaze Hot honey 1/3 cups raw honey 1 tsp chili flakes or your favorite chili seasoning Method Steam or boil the sweet potatoes until super soft, then place them on a parchment paper lined tray, add another parchment paper on top, and mash the sweet potato with a plate or glass until flat. Drizzle with olive oil, nutritional yeast, and seasoning and bake for air-fry for 15 minutes at 190 degrees Celsius until crispy. Add your base layer which can be this spicy Korean chili paste, tomato paste, sliced tomatoes, or shredded cheese, and bake for another 10-15 minutes until crispy! Heat the honey and chili flakes together until bubbly. Add the hot honey, fresh herbs or rocket, a drizzle of balsamic glaze, and enjoy! Photo Gallery Hope you love this super easy and delightful pizza! M* Related Posts