Umami mushroom hummus bowls
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 1/2 cups butter beans or canned chickpeas 1/4 cup olive oil 1/4 cup Old Stone Mill Tahini 1-2 tbsp honey 1-2 tbsp lemon juice 1 tsp za’atar @oldstonemill 1 tsp sumac @oldstonemill salt and pepper to taste balsamic syrup or pomegranate molasses to serve runny tahini to serve olive oil to serve fresh herbs to serve Umami mushrooms 2 cups mixed mushrooms 1/2 cups soy sauce 1-2 tbsp date syrup or pomegranate molasses salt and pepper to taste Method Add the hummus ingredients into a high-speed blender and blend until smooth. Add the mushrooms and the other ingredients for the umami mushrooms to a saucepan, add a splash of water, and sauté until nice and jammy. Scoop the butterbean hummus into a bowl, top with the cooled mushrooms, then sprinkle with the dukkah, tahini, pomegranate molasses, and chopped fresh herbs. Enjoy with crackers or toasted pita bread. Photo Gallery I hope you love this protein-packed and flavourful bowl! M*
Fragrant Lamb shoulder
Recipe Gallery Share the Love https://shepherdsmeats.co.za/ Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients For the shoulder: from @SHEPARDSMEATS 3 red onions, peeled and sliced into wedges 1 carrot, sliced into chunks 2 garlic bulbs sliced into two a few sprigs of rosemary or thyme 4-5 tbsp of olive oilsalt & pepper, to taste 3 kg leg of lamb on the bone (scoring of fat layer on top optional) 300 ml red wine 1/3 cup honey or pomegranate molasses For the pumpkin: 1/4 cup olive oil 1 tsp ground cumin 1 tsp smoked paprika or chili flakes 1 tsp cinnamon 1 tbsp honey 1/4 cup orange marmalade jam salt & pepper 1 medium pumpkin, sliced into wedges, seeds & pulp scooped out Toasted Pumpkin seeds to serve Method Prepare the leg of lamb: Preheat the oven to 230 degrees Celsius and arrange a rack in the centre of the oven. In a roasting tray, the same one as the leg, arrange the onions, carrots, and a few cloves of garlic evenly. Top with some rosemary, drizzle with olive oil, and season with salt and pepper. Place the leg on top, fat side up. Make a few small incisions all over with a sharp knife. Drizzle all over with olive oil, season with salt & pepper, and scatter with some chopped rosemary. Pour the wine lightly over and into the bottom of the pan, then cover with foil and place in the oven. Turn down the heat immediately to 170 C, then roast for about 3,5 hours or until the meat is tender enough to pull apart. Roast for the last 20-15 minutes or do @220 degrees Celsius toGet extra crispy on top. For the pumpkin: Line a large roasting tray with baking paper. In a large, wide mixing bowl, add the olive oil, cumin, paprika, cinnamon, honey, marmalade, and some salt & pepper. Add the sliced pumpkin and toss to coat all over, then tip the pumpkin out on the prepared roasting tray. When the meat is ready, remove it from the oven and turn the heat up to 220 °C. While the meat is resting, roast the pumpkin for about 20 minutes until cookedand golden brown, then remove from the oven and serve with toasted pumpkin seeds. Serve alongside the leg roast. Photo Gallery I hope you love this recipe! M*
Pumpkin cookie rusks
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 500g margarine 800ml plant-based milk 1 1/2 cups mashed smooth pumpkin (like butternut or non-stringy pumpkin) 1 tbsp apple cider vinegar 1 tsp vanilla extract 2 cups brown sugar (keep 1/2 of the sugar for sprinkling- you can use less for a less sweet version) 1 tbsp cinnamon 1kg self-rising flour 1 cup coconut flour 1 cup soy milk powder or milk powder or choice 2 tsp baking powder 1/3 tsp salt Method Preheat oven to 180 degrees Celsius. Melt the margarine and add the milk, vanilla extract, and apple cider vinegar. Let it curdle for five minutes. Mix in the mashed pumpkin. Sift in the flour, sugar, and salt, and mix well until the ingredients are fully combined with no dry bits remaining. Smear or spray the rusk tins with non-stick spray. Add the rusk batter into the rusk baking trays. Mix the 1/4- 1/2 cups of sugar with the cinnamon. Sprinkle the cinnamon sugar over the top of the pumpkin rusks. Bake the rusks for 50-60 minutes until golden on top Once golden, remove the rusks from the oven and let them cool completely before removing from the tins. Slicing the rusks into fingers, and drying out in the oven for 6-7 hours at 100-110 degrees Celsius until fully dry. Store the rusks in an air-dry container for up to three weeks. Photo Gallery Hope you love these super yummy nostalgic rusks* M*
Milk tart rusks
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 500g margarine 1 L plant-based milk 1 tbsp apple cider vinegar 1 tsp vanilla extract 2 cups brown sugar (keep 1/2 of the sugar for sprinkling- you can use less for a less sweet version) 2 tbsp cinnamon 1kg self-rising flour 1 1/2 cups coconut flour 1 cup soy milk powder 2 tsp baking powder 1/3 tsp salt Method Preheat oven to 180 degrees Celsius. Melt the margarine and add the milk, vanilla extract, and apple cider vinegar. Let it curdle for five minutes. Sift in the flour, sugar, and salt, and mix well until the ingredients are fully combined with no dry bits remaining. Smear or spray the rusk tins with non-stick spray. Mix the 1/2 cups of sugar with the cinnamon. Add 3/4 of the rusk batter into the tins. Sprinkle over the cinnamon sugar, and then add the last bit, sprinkling the tops with the rest of the cinnamon sugar. Bake the rusks for 50-60 minutes until golden on top Once golden, remove from the oven and let it cool completely before removing from the tins, slicing into fingers, and drying out in the oven for 6-7 hours at 100-110 degrees Celsius until fully dry. Store the rusks in an air-dry container for up to three weeks. Photo Gallery Hope you love these delish rusks!! M*
Chickpea mushroom pancakes
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 cup chickpea flour 1 tbsp cornstarch or tapioca flour 1-2 tbsp nutritional yeast 1 1/2 tsp baking powder dash of smoked paprika 1/2 tsp garlic powder salt to taste 1 cups water(more if needed) Say sauce, Sautéed wild mushrooms to top fresh thyme to serve creamed cheese to serve caramelized onions to serve Caramelized onions 2 cups red onions, diced 1/4 cup soy sauce 1/4 cup honey 1-2 tbsp balsamic vinegar Method Mix the flour, cornstarch, nutritional yeast, baking powder, smoked paprika, garlic powder, and some salt. Whisk in the water and mix until smooth. Add more if needed. Saute the mushrooms in some soy sauce and a dash of water until nice and golden. Add the onions to a pan, and add the rest of the ingredients and fry on medium until the onions become jammy. Fry the pancakes in a non-stick pan, using about 2-3 tbsp of the batter for each pancake, flipping over after 3 minutes once the pancakes are brown. Once the pancakes are done, serve with a dollop of cream cheese, caramelised onions, sautéed mushrooms, and fresh thyme. Photo Gallery I hope you love these protein-packed pancakes! M*
Pumpkin pie chia pudding
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 1/3 cup TF chia seeds 1/2 cup coconut water or milk 1/2 cup plain yogurt or full-fat coconut milk 1-2 tbsp honey 1 scoop vanilla protein powder 1/2 tsp ground ginger 1/4 tsp ground nutmeg 1/2 tsp ground cinnamonPumpkin Pie Filling 1 cup steamed or cooked pumpkin ( butternut or sweet potato) 1/2 cup plain yogurt or coconut milk 1-2 tbsp honey or brown datesOr date syrup 1 tbsp nut butter Method Mix the chia seeds with the water and yogurt, protein powder, sweetener, and spices, and let it curdle to get nice and thick. Mash or blend the pumpkin pie filling until nice and smooth. Layer the chia seed pudding with the pumpkin pie filling and serve with extra sweetener andtoasted nuts. Photo Gallery I hope you love this creamy and super filling chia pudding recipe!! M*
Country vegetable dumpling soup
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 packet 600g country vegetable soup mix from @checkers_sa 3 4 cups vegetable stock 2-3 garlic cloves or garlic paste 1/2 cup silken or firm tofu or cottage cheese for that protein boost, or substitute with 1 cup of cashews 1 x 300ml can of coconut milk 1/3 cups nutritional yeast (optional) Salt and pepper to taste Dumplings: store-bought bread dough or Dombola, or vetkoek bread mix as the dumplings Herbs to serve Spring onion to serve Grated cheese to serve Crispy Fried sage (just lightly fry some sage in some olive oil or butter until crispy) Method . Add some oil to a large pot, add in the vegetable soup mix, then add in the stock and let it simmer for 15-20 minutes. Pour in the coconut milk, tofu, and seasoning, blend with a handheld blender or scoop out 3/4 of the soup and blend in a high-speed blender until smooth. Pour the soup back into the pot, add the dumplings on top, and cover with the lid to simmer on low for 10 minutes. Once the dumplings are cooked through, serve the soup with coconut milk, spring onion, grated cheese, and crispy fried sage. Photo Gallery I hope you love this delicious, nostalgic recipe! M*
Homemade Lupini bean tofu
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 jar Lupini beans (roughly 2 cups, shells removed) sub with canned chickpeas or butter beans 1 cup dry quinoa or orange lentils 1/3 cup nutritional yeast 1/3 cup cornstarch or chickpea flour 1-3 tsp salt Seasoning of choice: i used chili salt @funky_ouma 1 tsp ground cumin1 tsp smoked paprika 1-2 cups water Method 1. Shell the Lupini beans, place all the beanfu ingredients in a high-speed blender, and blend until smooth.2. Pour into a pre-spray or parchment paper-lined square baking dish, and bake for 35 min- ish until brown and set! Leave to cool before slicing.3. Freeze in cubes or bake in the air fryer, just drizzle with olive oil and nutritional yeast and bake until super crispy!! Photo Gallery I hope you love this super-easy recipe!! M*
Spicy butternut beans
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 medium onion, diced 1/3 cup chopped celery (can be substituted with leek or fennel) 1 tbsp fennel seeds 1 can of drained butter beans 1 can of canned baby tomatoes 1 tbsp tomato paste 1 tsp miso paste 1 tsp chilli paste of choice 2 tsp Worcestershire sauce (vegan) 1 tbsp soy sauce 1 tbsp balsamic vinegar 1 tbsp syrup of choice (i used date syrup) 1/3 cup nutritional yeast 1/2 cup coconut cream Salt and pepper to taste 2 cups honey-roasted butternut cubes Fresh dill to serve Hazelnut Rayu to serve (recipe in previous post) or just your fave chill oil Dollops of coconut cream to serve Method 1. Add the butternut to a roasting dish with some oil, honey/syrup, and cinnamon and roast until golden. 2. For the beans: add some olive oil to the pan, then the onions, celery, and fennel seeds, and sauté until fragrant. 3. Add in the tinned tomatoes, beans, tomato paste, miso paste, chilli sauce, Worcestershire sauce, soy sauce, and date syrup, and let it simmer for a bit before adding in the nutritional yeast and coconut cream. Leave to simmer for 10 minutes on medium heat. 4. Once nice and jammy, remove from the heat, add the roasted butternut, coconut cream, fresh dill, and hazelnut rayu! Serve with some flatbreads, on top of hummus, whipped feta or toast! Photo Gallery I hope you love this yummy bean recipe** M*
Marmite sweetcorn bread
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 1/2 cups brown bread flour 2 tsp baking powder 2 tbsp nutritional yeast 1/4 tsp salt 1 cup sweet corn 400ml beer or cider 2 tbsp Marmite Additional add in’s: 2 cups shredded cheese Method Preheat the oven to 180 degrees Celsius. Add the flour, baking powder, nutritional yeast, and salt into a bowl. Gradually add the sweetcorn and beer and mix well. Pour into a bread tin, bake, add the Marmite swirls on top, and bake for 25-30 minutes until nice and brown on top. Let the bread cool before removing from the tin and slicing! Photo Gallery I hope you love this yummy bread recipe** M*
