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!
