Cauliflower spinach pesto gnocchi
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, cut into florets and steamed with some salt until tender 1 1/2 cups canned chickpeas, drained (reserve some of the liquid) 1 heaped tbsp runny tahini 1 tbsp lemon juice 1/2 tsp ground cumin 1/2 tsp ground cinnamon 1/2 tsp ground coriander salt and pepper to taste some plant-milk to smooth out 500g spinach gnocchi 1 cup cooked brown lentils Thai green pesto (love the one from Pesto Princess) fresh basil and more pesto to serve olive oil ground spices like cumin, coriander and cinnamon splash of lime juice Method Let the cauliflower cool and add half of the softened cauliflower to a blender along with the chickpeas (along with the reserved juices from the can), tahini, olive oil, lemon juice, cumin, coriander, salt and pepper and blend until smooth, add more liquid if needed. Let it chill while you roast the rest of the cauliflower and the lentils. Add the cauliflower and lentils to a parchment paper lined pan and drizzle with more olive oil, cumin, coriander, cinnamon, and a dash of lime. Roast for 10-15 minutes at 180 degrees Celsius and until crispy. Add the gnocchi to a hot pan and let it simmer until soft according to the packet instructions, drain from the water and add to a hot pan with some oil and a tbsp of the pesto, let it crisp up nicely. Add the hummus to a plate and add the gnocchi, roasted cauliflower, and lentils, plus more dollops of pesto and fresh basil leaves. Add a splash of lime and enjoy! Photo Gallery Hope you love this delicious fragrant recipe and much as we do* M*
Lasagna stuffed mushrooms
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 5-6 giant portabello mushrooms 1/2 cup diced red onion 1/4 cup diced leeks 1 1/2 cups cooked brown lentils 1/4 cup diced yellow/red pepper 1/2 cup diced carrots 1 cup crushed tomatoes 1/4 cup sun-dried tomatoes 1 tbsp soy sauce salt and pepper to taste 1 tsp garlic flakes or crushed garlic 1 tsp ground oregano toasted pine nuts fresh basil oil to fry Bechamel sauce 2 1/2 cups soy or coconut milk 1/2 cup butter beans or chickpeas, drained and washed 1/4 cup nutritional yeast 1 heaped tbsp cornstarch 1 tbsp melted vegan butter or margarine salt to taste Method Preheat the oven to 180 degrees Celsius. Brush the mushrooms with a kitchen towel and remove the stem, place into a square baking tray drizzle with some oil, salt, and pepper, and bake for 15-20 minutes. Meanwhile make the filling, add the onion, leeks, and red pepper to a pan with some olive oil and fry until fragrant, add in the lentils, carrots, tomatoes, pesto, and the rest of the garlic, salt, and pepper. Place the sauce ingredients into a high-speed blender and blend until smooth, pour into a saucepan to thicken, and season accordingly. Once the mushrooms have baked, drain the excess water and fill with the lasagna filling and dollops of the sauce on top, add the feta and bake for another 10 minutes. Serve with toasted pine nuts and fresh basil. Photo Gallery Hope you love these delicious and comforting mushrooms! M*
Lasagna rollups
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients Lasagna sheet of choice (gluten-free options are San Remo pasta) 1 1/2 cups soy mince hydrated or brown cooked lentils, diced finely 2 cups mini brown portabello mushrooms 1/3 cup diced leeks 1-2 cups diced baby spinach 1 small red onion diced finely 1 x 400ml can crushed tomatoes 1 tbsp tomato paste 1/4 sun-dried tomato pesto 1 tsp sugar or honey 1-2 crushed garlic cloves 1 tsp dried oregano salt and pepper to taste Other add-ins shredded zucchini grated carrots kale Sauce 300g cooked butter beans or chickpeas 1 cup steamed butternut or sweet potato 2 cups soy or milk of choice like coconut, oat, or almond milk (more if needed) 1 heaped tbsp all-purpose flour 1 tbsp cornstarch 1/4 cup nutritional yeast 1 tsp miso paste (optional) 1/4 cup melted vegan butter or margarine salt and pepper to taste Toppings grated vegan parmesan vegan cream cheese or vegan cream cheese dip (I love the Bwell onion dip) Fresh herbs to serve Method Preheat the oven to 180 degrees Celsius. Add some olive oil to a pan and add in the diced red onion, garlic flakes, diced leeks, mushrooms, and other veggies that you’d like to add. Fry a bit more before adding in the herbs and spices. Then add in the crushed tomatoes, tomato paste, tomato pesto, sugar/honey, and let it simmer a bit more before adding in the drained and dehydrated soy mince or brown lentils. Leave to simmer for 10 minutes. Cook the paste sheets until al-dente and remove and drain, drizzle the lasagna lightly with olive oil, add a couple of spoonfuls of the soy mince onto the lasagna pasta sheets, smooth out, and roll up, add a generous layer of mince on to the bottom of the baking pan and add the lasagna roll up’s on top. Blend the sauce ingredients until smooth, pour into a saucepan, and bring to a simmer until it starts to thicken, pour onto the lasagna roll up’s, and then add the grated vegan cheese and some breadcrumbs on top. Bake for about 25-30 minutes until brown, add a few dollops of the vegan cream cheese or the dip, and serve with the fresh herbs and a side salad. Photo Gallery Hope you love this super cozy and delicious veggie lasagna! M*
Roasted vegetable tomato spagetti
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1x packet LSF gluten-free spaghetti 1 1/2 cups mini tomatoes 1/2 red onion diced 1 1/4 cup chopped zucchini 1/4 cup almond flour Garlic salt to roast 1 tsp dried oregano 1 tbsp lemon juice 1-2 tbsp nutritional yeast Vegan parmesan cheese grated Olive oil Fresh herbs to serve Method Cook the spaghetti according to the packet instructions. Place the tomatoes, and onions in a baking tray and cover with garlic salt, lemon juice, oregano, and olive oil. Roast at 180 degrees Celsius for about 15-2 minutes. Add the zucchini to another baking tray drizzle with olive oil, and then sprinkle over the almond flour, more herbs, and salt to taste. Mix well and then roast until golden. Once the spaghetti has cooked, drain and add to the roasted tomatoes and mix well, add some nutritional yeast if you like too, and then add 1/3 cup grated vegan parmesan. Add the spaghetti to your serving bowls and then top with the roasted zucchini, pine nuts, and herbs. Add some more cheese before serving. Photo Gallery Hope you love this easy and fresh spaghetti dish! M*
Strawberry avocado pasta salad
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 packet gluten-free Fusilli pasta 1 cup diced strawberries 1 fresh avocado diced 1/3 cup pomegranate arils 2 cusps fresh rocket 1/3 cup toasted pine nuts 1/3 cup diced walnuts 1/3 cup pesto of choice olive oil balsamic reduction to serve vegan parmesan to serve salt and pepper to serve Method Cook the pasta according to the packet instructions, drain, and mixwith the pesto, olive oil, salt, and pepper. Add the strawberries, diced avocado, rocket leaves, pine nuts, walnuts, and vegan parmesan. Mix gently and well. Drizzle with the balsamic reduction and serve. Photo Gallery Hope you love this absolute must make pasta salad recipe! M*
Greek chickpea pasta salad
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients LSF gluten free fusilli corn pasta 1/3 cup green olives 1 1/2 cups cherry tomatoes 3/4 cup diced cucumber 3/4 cup cooked chickpeas 1/2 cup vegan feta Fresh basil Dressing 1/4 LSF olive oil 1/4 cup red wine vinegar 1/2 fresh Italian parsley 1/4 cup fresh cilantro 1/4 cup fresh basil 1-2 tbsp honey 1 tbsp Dijon mustard Salt and pepper to taste Method 1. Cook the pasta according to packet instructions, dice the tomatoes, and cucumber, and drain the olives. 2. Once the pasta has been cooked, drain and dress with some of the LSF olive oil. 3. Blend the dressing ingredients together until smooth and pour over the cooled pasta, add in the chickpeas, tomatoes, cucumber, olives, and cubed feta. 4. Serve the salad with fresh basil. Photo Gallery Hope you love this super delicious and simple pasta salad! M*
Gluten free vegetable lasagna
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients San remo pasta sheetsSauce 1 1/2 heaped tbsp margarine or vegan butter 1 1/2 heaped tbsp flour or corn starch 3 cups soy milk 1 cup butter beans 1 1/2 cup steemed butternut 1/4 cup nutritional yeast Garlic salt to taste Basil Pesto of choice Finely Shredded zucchini Baby spinach Vegan cheese Method Preheat the oven to 180 degrees Celsius. Place the butter in a saucepan along with the flour and create a roux. Whisk in the milk and continue to whisk whilst cooking on medium heat. Add in the Butter beans, steamed butternut, and nutritional yeast, and make use of a hand blender to blend until smooth. Or alternatively, blend in a high-speed blender and place back in the saucepan to thicken. Once the sauce has thickened add a generous layer at the bottom of your baking dish, then add the Sam Remo pasta sheets, more sauce, shredded zucchini, baby spinach, dollops of pestoon top & repeat the layers and lastly top off with vegan cheese. Bake for 35-40 minutes until the lasagne is brown and the noodles are cooked through. Serve with some vegan cream cheese on top, fresh herbs, and salad. Photo Gallery Hope you love this delicious gluten-free lasagna recipe as much as we do! M*
Israeli cous cous pumpkin brittle salad
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/2 cups Israeli couscous 1-2 cups roasted sweet potatoes (i used purple) 1 cup roasted baby tomatoes or sundried tomatoes 1 cup cooked brown lentils 1 cup green olives Caramelised pumpkin seeds 1 cup Tony Ferguson pumpkin seeds 1/3 cup golden syrup/honeyDressing 1/4 cup Tony Ferguson lemon juice 1/4 cup grapeseed, olive or avocado oil 1-2 tbsp honey 1 tbsp Dijon mustard 1-2 tbsp balsamic glaze Salt and pepper to taste Feta to serve Method Place the salad ingredients in a bowl and mix well. Meanwhile, place the pumpkin seeds on aparchment paper-lined baking tray and drizzle with the syrup or honey. Bake for 10 minutesat 180 degrees Celsius and let it chill to harden. Mix the dressing and pour over the salad. Serve the salad with the pumpkin brittle and some feta. Photo Gallery Hope you love this scrumptious and flavourful salad! M*
Smashed burger tacos
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients Vegan sausage or vegan mince Tortillas of choice Salt and pepper to taste Cumin seeds Ground Paprika to season Grated vegan cheese or cheese slices Toppings Diced lettuce Diced baby tomatoes Picked Jalapeños Burger sauce 1/2 cup vegan mayonnaise 1/3 cup ketchup of choice 1 tbsp chili sauce like sriracha or gochujang 1/4 cup diced red onion 1/4 cup diced gherkins Method Heat a pan with some oil or non-stick spray. Smash the vegan mince onto the tortillas you are going to use, season with spices, salt, and pepper. Fry face-down on a pan until golden, flip over, and add the vegan cheese as fry or leave to melt for a bit right side up on the pan. Mix the burger sauce ingredients and season with salt. Add a generous dollop onto each fried taco, and layer them with the lettuce, tomatoes, pickled jalapeños, and some spice vegan cream cheese or other sauces of choice. Photo Gallery Hope you love this super quick and delicious recipe!! 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*