za’atar hummus pasta
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1x packet of your favorite pastaJar of canned sun-dried tomatoes and artichoke 1/2 cup diced sun-dried tomatoes1 cup za’atar roasted chickpeas1/2 cup diced fresh cilantro and Italian parsley1/3 cup juice of canned sundried tomatoesDressing2 tbsp red wine vinegar1/2 cup hummus1 tbsp honey/malt syrup1 tbsp za’atar spice1 tsp sumacSalt and pepper to tasteHummus to serveRoasted Chickpeas to serve Method 1. Cook the pasta according to the packet instructions. Once cooked, add in the sun-dried tomatoes, artichokes, chickpeas, and herbs.2. Mix the dressing and pour over the pasta, gently fold over and add a dollop of hummus on top with some chickpeas before serving. Photo Gallery Hope you love this one pot meal 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*
Roasted beet pasta
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups fresh beets washed and diced2-3 garlic clovesOlive oil to drizzleChilli salt to top1 tsp Moroccan spice mix1/2 cup vegan cream cheese1 cup coconut milk1 tbsp soy sauce1 tbsp balsamic glazeSalt and pepperCooked orecchiette pastaVegan parmesan to topFresh dill to serve Method 1. Preheat the oven to 180 degrees Celsius. Place the beets and garlic cloves, on a baking sheet, drizzle with oil, chilli salt and Moroccan spice mix. Bake for 15-18 minutes until soft.2. Cook the pasta accordingly to the packet instructions, place the chilled beets & some of the garlic in blender and add in the cream cheese, coconut milk, soy sauce, balsamic glaze, salt and pepper.3. Once the pasta is cooked, drain and pour over the sauce mix well.4. Serve with the vegan parmesan, more cream cheese, dill and chilli salt. Photo Gallery Hope you love this recipe to make it for the ones you 💗 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*
Sun-dried tomato Pesto pasta
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 700g dry pasta of choiceCold Water to top pot 3/4 of the wayPinch of saltDrizzle of oilPesto topping400ml can of coconut milk1/2 cup pesto of choice1 cup diced sun-dried tomatoes1/3 cup nutritional yeast2 cups baby spinach1 cup de-pitted green olives1/2 cup fresh basilVegan parmesan to topSalt and pepper to taste Method 1. Bring the pasta to a boil & cook until al dente.2. Drain and keep a bit of the pasta water in the pot.3. Add in the coconut milk, nutritional yeast, pesto, sun-dried tomatoes, olives and the baby spinach.4. Remove from the heat and let the spinach welt a bit before adding in cheese, salt & pepper accordingly.5. Serve with the fresh basil and more pesto! Freeze the rest or keep in an airtight container in the fridge for up to two days. Photo Gallery Hope you love this super easy recipe! M*
Quick mushroom ramen
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2 x packets lifestyle foods gluten free instant noodles500g button mushrooms1 packet fried shiitake mushroomsBok choy1 tbsp olive oil1/4 cup soy sauce1 tbsp sesame oilSesame seedsDumplings wrappersSpring onions to serveChili flakes to serve Method 1.Bring 4 cups water to a boil, add in the dried mushrooms, 2 tbsp soy sauce and 1 tbspsesame oil and let it simmer, add the instant noodles.2. Add 1 tbsp oilive oil to a pan, add the sliced mushrooms, fry until brown, add some soy sauceand the honey and let them caramelise.3. Once the noodles are slightly cooked add the bok choy, and let it cook for 2-3 minutes.4. Reserve some of the mushrooms, stuff one tsp per dumpling and fry in oil, add sesame seedsand fry until crispy.5. Serve the cooked noodles with the mushroom, dumplings, bok choy, drizzle of sesame oil,chilli flakes, chopped spring onions and sesame seeds. Photo Gallery Hope you love this cozy ramen noodle bowl, it’s such a must for a quick and easy meal! M*
Sticky soy brown rice pasta
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1 x packet San Remo brown rice pasta 500g mini portobello mushrooms 1 tbsp margarine 1 tbsp nutritional yeast 1/4 cup soy sauce 1/2 cup honey 1 tsp mixed spice 1 tsp cayenne pepper Salt and pepper to taste Sesame seeds Fresh herbs Method 1. Cook the pasta according to instructions, once cooked drain the pasta water and add 1 tbsp margarine and mix well. 2. For the mushrooms, add a dollop of olive oil and fry the mushrooms until fragrant. 3. Add on the spices, nutritional yeast, soy sauce, honey and salt and pepper to taste. 4. Once gooey, add half of the sauce to the pasta, mix well, add the rest on top and serve with toasted sesame seeds and fresh herbs. Photo Gallery Hope you love this recipe as much as I do! Have a lovely blessed easter** M*
Vegetable pasta soup
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Ingredients * 1 small red onion diced * 2 cups roasted butternut cubes * 1 cup canned chickpeas * 1 cup curly kale washed and diced (sub with baby spinach) * 1/4 cup sun dried tomatoes finely diced * 1 1/2 tsp dried oregano * 1/2 tsp smoked paprika * 1 tsp dried thyme * 1-2 garlic cloves crushed * 1/2- 3/4 cup dry orecchiette pasta (sub with pasta of choice) * 1 cup low-fat or full-fat coconut milk * 4 cups vegetable stock (more water if needed) * 1-2 tbsp olive oil * salt and pepper to taste * 1/2 cup vegan sausage fried and sliced (optional) * extra coconut milk or cream * bread to serve * Fresh herbs to serve Method Method 1. Heat the oil in a big cast iron pot or any pot to hold the soup servings for 4-6 people, add in 1-2 tbsp olive oil and add the red onion, fry until translucent, and then add in the garlic and the rest of the herbs, along with the diced red onion. 2. Once brown and flavourful, add in the rest of the ingredients except the vegan sausage, coconut milk, and kale. Bring to a simmer for 15 minutes on medium before lowering the heat to low and adding the coconut milk and the diced kale. 3. Let it simmer for 5 minutes or so before serving with the fried vegan sausage bits, extra coconut milk, fresh bread, and fresh herbs. Photo Gallery Hope you love this recipe cozy soup recipe, its delicious with or without the faux meat! M*
Beet mushroom ravioli
Beet mushroom ravioli is a trying yet super rewarding dish! This dish is so delicious, filled with a creamy mushroom filling. Fried crispy, topped with flavourful thyme butter. Fry, drizzle, slice top with more butter and enjoy! YUM!