Sticky stir fried rice mushrooms
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 4-5 large portabello mushrooms olive oil to bake 1 1/2 cups leftover sticky white rice (Jasmin, sushi rice, or a combination of brown, white, and quinoa works well too) 1/3 cups edamame, shelled 1/4 cup chopped/shredded carrots 1/3 cups diced red pepper 1 small red onion diced 1 cup shredded cabbage 1/4 cup pineapple or diced apple (optional) 1-2 tbsp soy sauce 1 tbsp honey 1 tsp rice wine vinegar salt and vinegar to taste Serve with hoisin sauce, vegan mayonnaise, chopped cilantro, and toasted sesame seeds. Method Preheat the oven to 180 degrees Celsius. Wash or brush the mushrooms and place them in a large baking tray, remove the stems, drizzle with some olive oil, salt, and pepper, and bake for 10-15 minutes until the juices have released from the mushrooms, drain the juices. Drizzle some oil in a skillet and then add in the veggies, fry a bit until nice and fragrant before adding in the soy sauce, honey, and rice wine vinegar. Finally add in the leftover rice and turn down the heat. Scoop 2-3 tbsp of the rice stuffing into the mushrooms, and bake again for 10 minutes until nice and crispy. Serve the mushrooms with hoisin sauce, mayonnaise, chopped cilantro, and sesame seeds.m Photo Gallery I hope you love these super delicious stuffed mushrooms! M*
Green falafel slices
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 1/2 cups dry chickpeas, soaked in water overnight 1/4 cups smooth tahini 1-2 tbsp lemon juice 1 tsp lemon zest handful of fresh basil 1 handful fresh parsley 1/3 cups chickpea flour 1 tsp ground sumac (sub with ground cumin) 1 tsp za’atar or dukkah (sub with cinnamon or ground coriander) water or oil to blend if needed salt and pepper to taste sesame seeds to top Method Preheat the oven to 180 degrees Celsius. Drain the chickpeas and add the falafel ingredients into a high-speed blender, pulse and scrape down the sides, adjust the seasoning as desired, and pulse until you have a breadcrumb-like texture. Add some parchment paper to a shallow cake tin, then scoop in the falafel mixture, press flat, and sprinkle on some sesame seeds and a drizzle of oil so it browns nicely. Bake the falafel ‘cake’ for 30-40 minutes until nice and brown, let the falafel cool, remove from the tin, and slice! Enjoy the falafel slices in a salad, wraps, or part of a tappas spread with hummus, tabouli, and flatbreads! Photo Gallery I hope you love these easy and flavourful falafel slices! M*
Baklava overnight oats
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 1 1/2 cups rolled oats 1 1/4 cups milk (more if needed) 1 scoop vanilla protein powder 1-2 tbsp rose water 1 tsp vanilla extract 1 tbsp cashew butter or pistachio butter 1/3 tsp cinnamon 1/4 tsp nutmeg 1/2 tsp orange zest pinch of salt syrup to sweeten Toppings chopped pistachios or walnuts or pecans sliced orange more nut butter to serve syrup to sweeten to your liking Method In a bowl, mix the overnight oats and place in the fridge overnight. the next day serve with desired toppings and enjoy!1 Photo Gallery I hope you love this overnight oats recipe as much as I do!! M*
Matcha rose chia puddings
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 1/3 cups chia seeds 1 1/4 cups milk (coconut or soy milk) 1 tsp beet or berry powder or blend up some raspberries and mix that into the chia seed mix 1/3 cup liquid sweetener 1 tbsp rose water Matcha nut butter 1 tbsp matcha powder 1/3 cups cashew butter Toppings matcha powder coconut cream or vegan yogurt drizzle of syrup dries rose petals Method Mix the chia seeds with the milk, sweetener, beet/berry powder and rose water. Whisk until mixed so it doesn’t clump together. Once the chia seed pudding is thickened, mix the matcha powder with the nut butter (add some sweetener again if you like). Layer the jars with the chia seed pudding, matcha butter, and coconut cream, sprinkle of matcha powder & syrup to sweeten. Photo Gallery Hope you love this delicious chia seed pudding! M*
Tofu cream cheese dip
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1/2 cup canned chickpeas 300g firm tofu 1/4 cups cashew butter or tahini 1 tbsp lemon juice 1/3 cup nutritional yeast 1 tbsp honey pinch of salt Toppings roasted almonds roasted dates honey or syrup chilli oil fresh herbs Method Combine the cream cheese ingredients in a high-speed blender until smooth. Add the almonds and chopped or torn brown dates o to a baking sheet and roast for 10 minutes at 180 degrees Celsius until toasted and hot. Scoop the tofu on to a serving plate and then serve with the toasted nuts, dates, honey, and a drizzle of syrup on top. Photo Gallery I hope you love this super creamy high-protein dip! M*
Roasted carrot hummus
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients Roasted carrot hummus 2 cups baby carrots or medium carrots, washed and sliced olive oil to roasted Season with ground cumin, coriander, cinnamon, fennel seeds, salt and pepper. 400g canned chickpeas, drained slightly (leave some of the brine to help to blend the hummus smooth) 1/4 cup runny tahini 1-2 tbsp lemon juice 1-2 tbsp honey 1-2 tbsp olive oil 1-2 ice cubes 1/2 tsp ground cumin 1/3 tsp ground cinnamon salt and pepper to taste Decorate: pomegranate jewels, herbs and edible flowers Hot honey 1/3 cup raw honey 1 tsp chilli flakes Hazelnut dukkah 1/4 cup raw hazelnuts 1/4 cup raw walnuts 1/4 cup sesame seeds 1/4 teaspoon fennel seeds 1/2 tsp cinnamon 3/4 teaspoon ground coriander 3/4 teaspoon ground cumin ½ teaspoon sea salt Method Preheat the oven to 180 degrees Celsius or bake the carrots in the air-fryer. Add the washed carrots to a parchment-lined tray, drizzle with the olive oil, herbs, salt, and pepper, and drizzle with honey. (Here, you can add some chickpeas along with the carrots to roast for 15-18 minutes until golden. ) Once the carrots have roasted, use 1/2 of the carrots to make the hummus. Add the hummus ingredients to a high-speed blender and blend until über smooth, add more ice cubes if needed, this will make the hummus even smoother. For the hot honey, just before serving heat the honey and the chili flakes until just a tad bubbly, then use it to decorate the hummus. Once all the elements are ready, layer the hummus onto a serving platter, then the carrots, crispy chickpeas, Dukkah, pomegranate seeds, herbs, and a drizzle of hot the honey. Hazelnut Dukkah In a small skillet over medium heat, toast the hazelnuts and hazelnuts for about 2 minutes, or until fragrant. Add the sesame seeds and fennel seeds and toast about 1 minute more, stirring often to prevent burning. Transfer the nuts and seeds to a food processor and add the cinnamon, coriander, cumin, and ¼ teaspoon of salt. Pulse until well chopped. Season to taste with more salt, if desired. Store in a glass container at room temperature for up to two weeks. Photo Gallery I hope you love this super creamy and flavourful hummus! M*
Cashew butter Chicken
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 250g vegan paneer or tofu 300g canned and drained chickpeas 1 tbsp coconut oil or vegan butter 1 tsp fresh ginger minced 4-5 cloves of garlic minced 1 white onion chopped 1 tbsp curry powder 2 tsp garam masala 3/4 tsp salt 1/2 tsp paprika 1 cinnamon stick 3 cups tomato sauce, passata sauce 1 tbsp honey or brown sugar 1 1/2 cups chopped vegan paneer or tofu 1-2 tbsp Buttanutt cashew butter 1 cup Buttanutt almond milk Fresh herbs for garnish For serving: cooked rice & naan bread Method Add the oil to a deep base cooking pan/pot. Add the fresh ginger, garlic, and white onion, and cook for 2-3 minutes. Add all spices, and then after a few minutes add the vegan paneer, chickpeas, passata, and some honey or sugar. Let the curry simmer with the lid on for about 10 minutes. Then after 10 minutes add the cashew butter and the almond milk. Taste and adjust seasonings. Add more salt/pepper/sugar/salt to taste. Serve with rice or naan bread and garnish with fresh herbs (cilantro for example). Enjoy! Photo Gallery Hope you love this super YUMMY vegan butter chicken! M*
Vegan chicken ramen soup
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients Some olive oil 1-2 crushed garlic cloves 1/4 cup chopped ginger 2 cups mushrooms of choice 3-4 cups vegetable stock Some Chicken seasoning to taste 1 packet of rice noodles 1 tbsp tahini or cashew butter 150g soft silken tofu Some oil to bake 2 cups tofu Chicken seasoning Extras Bok choy Edamame beans Finely chopped or slivered carrots to serve Pickled ginger Chilli oil to serve Method Preheat the oven to 180 degrees Celsius. Add the chopped tofu to a parchment paper lined pan and then drizzle with oil and season with the chicken spice. Let it bake for 15 minutes or so until crispy. For the ramen, add some oil to a large pan, add in the garlic with the ginger, and sauté for 5 minutes before adding in the mushrooms. Then add the stock and chicken seasoning. Let it simmer for 5 minutes before adding in the soft tofu & rice noodles, cook until al dente, before adding in the tahini to infuse, then after 5 minutes add in the bok choy. Serve the ramen with crispy tofu, edamame, carrots, chili oil, pickled garlic, and fresh herbs. Photo Gallery Hope you love this super cozy and uber-healthy ‘chicken’ ramen. M*
Harissa sweet potatoes
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 3-4 cara cara sweet potatoes 1/3 cup foodie harissa paste juice of 1/2, along with 1 tbsp zest 1/3 cup raw honey or syrup of choice (brown sugar will work too) Olive oil to drizzle Sesame seeds Salt and Pepper to taste Butterbean dip 1 can butterbeans drained (use 3/4 of the can save the rest to roast) 1 tbsp tahini 1-2 tsp lemon juice 1 tsp lemon zest 1-2 tbsp olive oil 1 heaped tbsp nutritional yeast 1 tbsp honey or syrup 1/2 tsp ground sumac or cumin( optional) Salt and pepper Milk if needed Toppings Fresh chopped dill Fresh chopped mint Pomegranate jewels Lemon zest Runny tahini Toasted pine nuts Method Preheat the oven to 180 degrees Celsius. Add the sweet potatoes to the microwave, poke a few holes, and steam for 7-10 minutes or boil until slightly soft. Slice into rounds or slice in half, making sections on top look like hassle back potatoes. Add the sweet potatoes to a baking tray and drizzle with oil, lemon zest, lemon juice, honey, sesame seeds, salt and pepper. Roast for 15 minutes before brushing on the harissa paste, smash the sweet potato rounds, or just roast with extra butter beans for 10-15 minutes until fragrant and caramelized. Add the butterbean hummus ingredients to a high-speed blend until smooth. Add the hummus onto a serving plate, and top with the sweet potatoes, herbs, zest, more harissa dollops, pomegranate jewels, tahini, and toasted pine nuts! Serve and enjoy Photo Gallery I hope you love this delicious and super-filling recipe** M*
High protein cinnamon pancakes
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 cup self-rising flour or spelt or flour of choice 3/4 cup chickpea flour 1 /12 tsp baking powder 1/2 tsp cinnamon 1 1/4 cups milk or water of choice 1/3 cup sweetener or sugar of choice 1-2 tsp olive oil or coconut oil fresh fruit to serve syrup to serve fresh mint to serve Method Add the flour, baking powder, salt, and cinnamon to a bowl. Add the milk, sweetener, oil, vanilla, and apple cider together and let it curdle a bit. Mix the wet into the dry until there are no lumps, heat a pan with a dash of oil and add about 3-4 tbsp for each pancake. let each side fry for 3-4 minutes until brown, fry until the batter is done. Serve the pancakes with syrup, fresh fruit, toasted hazelnuts and mint. Photo Gallery I Hope you love these super fluffy pancakes as much as we do!! M*
