Lemon tahini sweet potatoes
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2-3 medium sweet potatoes steamed and sliced lengthways 1 1/3 cups canned chickpeas 1 tsp smoked paprika 1 tsp ground cumin 1/32 tsp ground cinnamon Salt and pepper to taste 1-2 tbsp honey 1-2 tbsp lemon juice Olive Oil to roast Nutritional Yeast Lemony tahini dressing 1/2 cup runny tahini 1/4 cups honey 1-2 tbsp LSF lemon juice Salt and pepper to tasteSome Hot water to smooth out Serve with pomegranate jewels, toasted sesame seeds, and black onion seeds. za’atar seasonings, a drizzle of smooth tahini, and chopped herbs. Method Add the sliced sweet potatoes to a baking tray and drizzle with olive oil, salt, pepper, and a dash of nutritional yeast. Add the chickpeas to a bowl and season with the paprika, cumin, cinnamon, honey, lemon juice, and some oil, mix until well coated & add next to the sweet potatoes. Bake for 20-25 minutes until golden & mix the tahini lemon dressing. Serve with sweet potatoes with roasted chickpeas, lemon tahini drizzle, fresh herbs sesame seeds, za’atar, more tahini, pomegranate jewels, and onion seeds. Photo Gallery I hope you love these delish sweet potatoes!! M*
Miso butter couscous butternut
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 2 small butternut pumpkins, washed and steamed soft 1 cup Israeli couscous (sub with wholewheat) 1/2 cup cooked lentils of choice (I used Beluga lentils my sister brought back from France from me) 1/3 cup sun-dried tomatoes, diced 1 tsp of your favourite lemon grass paste or lemon grass-infused pesto (this one from Pesto Princess is my fave) fresh basil to serve pine nuts to serve vegan cream cheese mixed with your favourite pesto to serve Honey Miso butter 1 tbsp White miso paste or regular 1/3 cup vegan butter or margarine 1-2 tbsp honey or agave or golden syrup Method Steam the butternuts in the microwave or bake in the oven until soft, remember to poke holes in with a knife to let the air escape. Once steamed, slice open and remove the seeds. Heat up the miso butter mixture until well combined and brush the butternut with the miso butter. Bake the butternut for 15 minutes. Cook the couscous according to the packet instructions until soft, then add in your pesto, diced sun-dried tomatoes, and cooked lentils. Scoop into the butternut holes and add a drizzle of more miso butter on top, bake for another 5-8 minutes. Serve the butternut with fresh basil, toasted pine nuts, and a dollop of the pesto cream cheese. Photo Gallery Hope you love these gorgeous stuffed butternuts! M*
Apple “chicken” salad rounds
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 2 apples, cored and sliced into slices 1 cup canned chickpeas, drained 1/4 cup red onion diced 1/4 cup celery, sliced into small cubes 1/4 cup chopped cranberries 1/3 cup cubed vegan cheddar cheese 1 tbsp Dijon mustard 1/3 cup vegan mayonnaise 1 tsp lemon juice 1 tsp honey salt and pepper to taste everything bagel spice to serve spring onion or dill to serve Method Mash the chickpeas, then add in the onion, celery, cranberries, cheese cubes, mustard, mayonnaise, lemon juice, honey and seasoning. Taste and adjust! Core and slice the apples and serve a tbsp of the chickpea mixture onto the apple slices. Dust h with some everything bagel spice and spring onion or fresh sill! Serve and enjoy! Photo Gallery Hope you love these super easy and refreshing salad rounds! M*
Fragrant Stuffed gem squash
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 6-8 medium-sized gem squash, cut lengthways with seeds removed 2 1/2 cups cooked bulgar wheat and quinoa 1/3 cup cranberries 1/3 cup sun-dried tomato pesto Olive oil 1 tsp ground oregano 1 tsp ground cumin 1 tbsp lemon zest 1-2 tbsp lemon juice 1-2 tbsp honey Garlic salt to tasteHoney butter 1/3 cup vegan butter 1/4 cup honey 1/4 tsp dried chilliToppings Vegan feta pomegranate seeds Fresh thyme Fresh mint Toasted pumpkin seeds Toasted walnutsServe with Cooked or roasted beets Method 1.Preheat the oven to 180 Degrees Celsius.2. Slice the gem squash and remove the seeds, place in a pot with water, and sprinkle with salt.Steam until soft, remove from the water, and set aside.3. For the filling, cook the bulgar wheat according to the packet instructions. I like to cover the bulgarwheat in boiling water with some salt and butter until puffed up and cook it for another3-5 minutes.4. Mix the bulgar wheat with the pesto, ground cumin, oregano, 1-2 tbsp olive oil, cranberries,and garlic salt to taste and set aside to marinate.5. Melt the honey butter ingredients together.6. Brush the gem squash with the honey butter and bake for 10-15 minutes until jammy and golden, add 1-2 tbsp of the bulgar wheat filling and bake for another 5 minutes before servingon the Le Creuset Cerise serving platter with the desired toppings like the vegan feta, toasted seeds, toasted crushed walnuts, pomegranate jewels, fresh thyme, mint and a drizzle of morehoney on top. Photo Gallery Hope you these delicious stuffed pumpkins! M*
Greek style hummus
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups chickpeas soaked in water overnight1 tsp baking sodaWater to topSalt to taste1 tbsp tahini1/4 cup olive oil1-2 tbsp lemon juiceSalt to taste1/2 tsp Dried Oregano1/2 tsp Dried fennel1/2 tsp Garlic saltPepper to tasteToppingsSliced cucumberSliced rainbow tomatoesBlack olivesVegan feta cheesePine nutsFresh herbs Method Place the soaked chickpeas in a pot and top with water, add the baking soda and salt andbring to a simmer until the chickpeas are soft.2. Drain the chickpeas and then place in some paper kitchen towels and rub off some of the skins.3. Add the chickpeas into a blender, add the tahini, olive oil, lemon juice, spices, garlic salt, pepper, and blend (add some plant milk if needed) until smooth.4. Scoop out onto a plate and top with diced cucumber, tomatoes, olives, feta, pine nuts, oliveoil and fresh herbs. Photo Gallery Hope you love this flavourful recipe, that’s just perfect for a pre-drink snack idea! M*
Brûlée banana chia puddings
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time Serves 1 2 People Difficulty 0 Beginner Ingredients 1/4 cup chia seeds 1/2 cup water 1/2 cup plant-based yogurt 1 banana 1/4 cup maple syrup Pinch of salt 1/3 cup nut butter of choice 1/2 cup Rolled oats 1/3 cup chopped and salted macadamia nuts 1 tbsp Bee pollen Method 1. Place the chia seeds in the water to soak for at least thirty minutes and whisk well. 2. Mix some of the plant-based yogurt, maple syrup, and the salt into the chia pudding. 3. Heat up a pan and add in the coconut oil, slice the banana lengthways and fry the bananas for a few minutes. 4. Add in the maple syrup and let them cool before layering the jars with the thickened chia pudding, rolled oats, nut butter, plant-based yogurt, and salted macadamias. 5. Top with bee pollen and more caramelized bananas. Photo Gallery Hope you love this super easy recipe! it’s one of my absolute favorite ways to eat chia pudding. M*
White bean chilli
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2x 400g canned chickpeas drained and washed 2x 400g cannelloni beans drained and washed 2x 400g butter beans drained and washed 2 cup full-fat cups coconut milk 2 cups vegetable stock (more if needed) 1 tbsp lemon juice 1 tsp sugar 1 medium red onion diced 1 1/2 tsp ground cumin 1 1/2 tsp ground smoked paprika 1 1/2 tsp ground coriander 1/2 tsp ground ginger 1 tsp cinnamon 1/2-1 tsp chilli power 2 crushed garlic cloves Olive oil for frying Fresh cilantro for serving Dried chilli for serving Extra coconut milk for serving Tortilla chips for serving Diced avocado for serving Vegan Corn bread for serving Method 1. Preheat the Cerise cast iron pot and add a few dollops of olive oil, add in the diced onion, garlic, cumin, paprika, coriander and the ginger and fry until fragrant. 2. Add in the beans and fry for 3-5 minutes before adding in the coconut milk, sugar, lemon juice and the stock. 3. Place on the lid and let the chilli simmer for 10-15 minutes before serving with the fresh cilantro, avocado, tortilla chips, extra coconut milk and vegan corn bread! Photo Gallery Hope you love this recipe as much as I do! Have a lovely blessed easter** M*