Zucchini falafel flatbreads
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 cup grated zucchini 1 cup grated carrot 1 tbsp flax seeds 1 heaped tbsp tahini 1/3 cup almond flour 1/2 cup chickpea flour 1/4 cup nutritional yeast 1/2 tsp ground cumin 1/2 tsp za’atar spice mix 1/3 tsp ground sumac salt and pepper to taste 1 1/4 cup water sesame seeds to top toppings hummus sliced cucumber sesame seeds everything bagel seasoning fresh dill avocado sliced peaches or apple raw honey or agave syrup chilli flakes fresh basil pinch of salt Method Preheat the oven to 180 degrees Celsius. Add the grated zucchini, carrot, and the rest of the cracker ingredients to a bowl, gradually add the water until the batter starts to combine and, once the batter has a nice consistency, scoop on to a parchment paper-lined tray, sprinkle on a generous amount of sesame seeds and then bake for 15-20 minutes until golden. Slice the crackers into big squares and place them in the oven again to dry out for 60 minutes at 110 degrees Celsius until crispy. The longer you dry them out the harder the crackers will be. Add your desired toppings, like hummus, cucumber, bagel seasoning, and salt, or something sweet like peaches, avocado, honey, and chili flakes. Store the crackers in the fridge g for future use, and freeze them for easy snacking. Photo Gallery Hope you love these delicious crackers!! M*
Asparagus stuffed sweet potatoes
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients two medium sweet potatoes 1 cup cooked chickpeas, washed bunch steamed asparagus 1/2 cup raw cashews 1 medium potato, peeled and diced 1/2 cup coconut milk or plant-milk 1 tbsp nutritional yeast garlic salt za’atar fresh dill truffle/lemon oil Method Wash the sweet potatoes, steam lightly, and place on a baking tray, sprinkle with salt, add the chickpeas, and then bake for 10 minutes at 200 degrees Celsius. check after 10 minutes and then bake for another 5-8 minutes at 180 degrees Celsius. Bring the cashews and diced potato to a boil until soft. Drain and add the milk, nutrition yeast, and corn starch, and blend until smooth. bring the sauce to a simmer until it starts to thicken and keep warm until the sweet potatoes and chickpeas have crisped up. Steam the asparagus until soft, slice the sweet Potato lengthways and then stuff with the steamed asparagus, top with the creamy sauce and crispy chickpeas, and add a dash of the za’atar, dill, and truffle/lemon oil. Photo Gallery Hope you love this super fast, healthy, and oil-free meal! M*
Everything bagel ciabatta sandwich
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 2-3 sourdough or ciabatta buns toasted Pesto mayonnaise (just mix pesto with your fave mayo) 1 cup sliced peppers 1 cup sliced eggplant 1 cup sliced zucchini Sundried tomatoes Sliced tomatoes Sliced red onion Buffalo Mozzarella or vegan cheese of choice Fresh herbs Everything bagel spice from The old stone mill Method 1. Preheat your oven to 180 degrees Celsius.2. Place the vegetables on a tray and drizzle with oil, garlic salt and roast for 15-20 minutes untilgolden.3. Add a generous layer of pesto mayo to your toasted buns, layer the vegetables, sundried tomatoes, tomatoes , sprinkle generously with everything bagel seasoning.4. Add red onion, add the torn mozzarella and fresh herbs and add more mayonnaise and the part of the toasted bun. Photo Gallery Hope you love these super delicious sarmies!! M*
Falafel waffle bowls
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/2 cup Simple truth chickpeas soaked in water overnight 1 cup thawed peas 1 tbsp tahini 1/2 a lemon juice squeezed out 1-2 tbsp olive oil Handful cilantro Handful Italian parsley 1 tsp sumac or dukkah 1 tsp ground cumin Salt and pepper to taste Milk or water to smooth out the batter 2 tbsp coconut & flaxseed bread mix from Simple truth (or just ground flax seeds) Serve the falafels with roasted carrots, butternut, zucchini, wholewheat couscous, hummus, and greens. Method 1. Place all of the falafel mixture in a high-speed blender, and blend until a smooth like consistency, almost a bit clumpy, add more liquid as needed. 2 Heat up your waffle maker or some oil to shallow fry the falafels. Add a generous scoop and bake or fry until brown. 3. Add with desired roasted vegetables, hummus, and greens or side vegetables. Freeze the rest for up to one month. Photo Gallery Hope you love these falafel waffles as much as I d0! 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*
Spring vegetable quiche
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Base1 sheet puff pastry2 cups plant milk of choice1/3 cup lifestyle foods tapioca flour1/3 cup chickpea flour1/2 cup vegan cream cheese or cashew butter1/2 tsp dried oregano1/2 tsp dried fennelSalt and pepper to tasteFilling1/2 cup @lifestylefoods cooked quinoa1/2 cup steamed chopped finely diced broccoli1/2 cup cooked peas1 cup kale dicedVegan cheese Method 1. Preheat oven to 180 degrees Celsius.2. Roll out the puff pastry and measure out on the round-tart tin you use. Line the base withparchment paper.3. Whisk together the milk, tapioca flour, chickpea flour, cream cheese or dip, herbs, salt andpepper.4. Add in the vegetables and the quinoa, then pour this mixture on to the puff pastry, add somevegan cheese on top. Bake for 35-40 minutes until set, let it chill before removing from the tartmould.5. Slice and enjoy! Photo Gallery Hope you love this deliciously light and flavourful recipe! M*
Harissa roasted vegetable medley
Harissa roasted vegetable medley is a perfect winter afternoon lunch idea. It’s packed with flavor and takes less than an hour to put together. The flavor’s of the harissa and honey roasted chickpeas, work so well with the crunchy and sweet roasted vegetables, sumac roasted cauliflower, juicy plums, pomegranate jewels and salted pistachio’s. It’s a nutritional dream bowl for the flu season knocking on your door!
Rocket miso pesto butter Semolina
Rocket miso pesto butter Semolina with roasted tomatoes is such a beautiful dish. It took no more than twenty minutes to make this whole complete dish that can be enjoyed all on it’s own or as a side dish for the festive season ahead. The cherry vine tomatoes are sweet and tangy perfect with the creaminess of the semolina.
Rainbow carrot butternut soup
Rainbow carrot butternut soup is super amazing and so nutritious. The season has come for warming soups and I absolutely love the fact that you can have a nutritional meal within half an hour or so. I made a batch of this lovely soup last week and I finished it in almost a day’s time. I served this soup with a soft and chewy bread with a flavor punch, which was super amazing!
Broccoli quinoa corn patties
Broccoli quinoa corn patties are a quick lunch alternative when you’re on the go. Loaded with plant-based protein and super filling for those days when you need it the most. Serve with a salad, healthy carbs or as a patty on a vegan burger bun. I made a whole batch of these and froze the rest to eat later. It’s a win-win, healthy plus easy is what I need right now.