Orzo pasta 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 cooked orzo pasta (available at Food lover market, Woolworths, Faithful to nature, ) 1 cup chopped cucumber and baby zucchini 1 cup chopped baby Roma tomatoes 1/3 cup chopped red or yellow pepper 1/4 chopped red onion 1/3 cup chopped green olives 1/4 cup chopped peppadews 1 cup tofu feta 1/3 cup jalapeño spiced cashews or just regular salted roasted cashews tahini basil sauce 2 cups fresh basil 1/3 cup runny tahini 1/4 cup lemon juice 1-2 tbsp honey or raw agave 1 tbsp nutritional yeast 1/4 olives diced salt and pepper to taste some water to smooth it out Method Add the cooked orzo, diced cucumber, diced tomatoes, peppers, onion, olives, and feta cubes to a bowl. Blend the sauce ingredients, add some hot water if too thick and then pour a generous amount over the pasta salad. Serve with chopped cashews and fresh herbs. Store in an airtight container for up to four days. Photo Gallery Hope you love this amazing pasta salad! M*
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*
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*
Nut butter Skewers
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients Ingredients Skewers 1 1/2 cup water (more if needed) 1 cup semolina 1/2 cup chickpea flour 1 heaped tbsp nutritional yeast Sauce 1/3 cup macadamia 1-2 cup honey or any other liquid sweetener 1 tbsp lemon juice 1/4 tsp smoked paprika 1/4 tsp ground cumin 1-2 tbsp boiling water to smooth it out Pinch of salt Serving Roasted Baby eggplants Roasted Patty pans Cous cous Fresh herbs for serving Method Method 1. Place the skewer ingredients in a bowl and add in the water, start to cook over medium heat until it starts to thicken, whisk well until there are no lumps, pour in to square tin/mould of choice and place to set in the fridge until set. 2. Cook the vegetables in the oven or stove top with olive oil, salt and pepper 3. Remove the semolina « tofu » slice and place on skewer sticks, dress with some olive oil, salt and pepper and fry or bake for 10-15 minutes. 4. Dress with some or the sauce and let it cook for another 3 minutes or so, serve the skewers with the vegetables, extra sauce and some couscous. Photo Gallery Hope you love this recipe, its a wonderful home made faux meat alternative! M*
Autumn quinoa salad
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner 1 cup cooked white quinoa 1/2 cup cooked bulgar wheat 1 cup roasted pumpkin 1 cup maple cinnamon roasted chickpeas (simply toss cooked chickpeas with maple syrup and cinnamon, bake for 15 minutes at 175 degrees Celsius) 1 pink lady apple washed and sliced 1/3 cup pomegranate seeds 1/3 cup dried cranberries 1/3 cup toasted pumpkin seeds 1/4 cup toasted sunflower seeds 1-2tbsp poppy seeds 1/3 cup chopped fresh cilantro (extra for garnish) Dressing 1 tbsp dijon mustard 1/4 cup lemon juice 1/3 cup maple syrup 2 tbsp sesame oil Salt and pepper to taste pinch of chilli powder Method 1. Mix together all the salad ingredients and keep some toasted seeds on the side to sprinkle on top. 2. Drizzle with the salad dressing right before serving, serve with a veggie pie, fresh bread or as a main. Photo Gallery Hope you love this recipe as much as I do. It’s certainly a delicious way to spruce up your quinoa salads! M*
Crispy Mashed potato waffles
Crispy mashed potato waffles are the alternative savory brunch or quick lunch idea you’ve been looking for. Made with cheesy mashed potatoes, and topped with creamy paprika smoked white beans, fresh avocado, spring onion, and toasted sesame seeds. SO DELICIOUS!