Roasted vegetable bulgar wheat salad
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups cooked bulgar wheat Bunch of baby carrots (sub with sliced carrots, roughly 1 cup) 1 cup cooked or uncooked baby beets, washed & sliced Bunch of Baby leeks, washed and patted dry (roughly 3/4 cup, leek rounds also fine) 3-4 shallots sliced lengthways (sub with red onion) 1 cup canned and drained chickpeas Olive oil 1 tbsp sumac 1 tsp ground cumin 1-2 tbsp honey or agave to drizzle 1/2 orange juice to squeeze 1/2 crushed pistachios Edible flowers to top Garlic salt to taste Dressing Juice of 1/2 orange (blood orange if you can find) 1 heaped tbsp tahini 1 tbsp olive oil 1-2 tbsp agave or honey 1 tsp Dijon mustard 1 tsp harissa paste( i used apricot harissa) Salt and pepper to taste Method Place the vegetables in a baking tray, add a drizzle of oil, and then sprinkle over the sumac & cumin, season with the garlic salt, and then lastly add the orange juice and agave. Mix well. Bake for 20 minutes or so at 180 degrees Celsius until jammy and golden. Cook the bulgar wheat according to the instructions on the packet (I usually just add boiling water to 1 1/2 cups dry bulgar wheat with some salt and cover with a plate & it cooks by itself) Mix the salad dressing and add more liquid if needed. Once the vegetables are cooked, add the vegetables to the cooked bulgar wheat and then drizzle with the dressing, crushed pistachios & edible flowers. Add some sliced blood orange or orange segments of choice before serving. Photo Gallery Hope you love this scrupulous salad! M*
Portabello tofu burgers
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 3-4 braai mushrooms Slabs of tofu steaks BBQ spice mix from Simple Truth Salt and pepper to taste Sauces basting sauce or sweet chili sauce Sweet soy sauce or regular Sesame seeds Sriracha mayonnaise (regular mayo mixed with your favorite spicy sauce) Toasted burger buns of choice Sliced tomatoes Sliced avocado Pre-shredded slaw Tjips to serve Method 1. Place the mushrooms and tofu steaks in a heated pan with some olive oil, fry a bit on both sides, and drench with the sweet soy sauce and gochujang basting sauce. Fry until the mushrooms are nice and jammy and the tofu steaks are brown, add a sprinkle of sesame seeds on both sides and remove. 2. Add a generous layer of sriracha mayonnaise to the toasted bun, add the tofu steak, mushroom, tomato slice, avo, and season. Mix the cabbage slaw with some of the sriracha mayonnaise and top the burger with that. Add more of the @flaming_thai gochujang sauce and serve! Photo Gallery Hope you love these super delicious umami burgers M*
Lasagna stuffed mushrooms
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 5-6 giant portabello mushrooms 1/2 cup diced red onion 1/4 cup diced leeks 1 1/2 cups cooked brown lentils 1/4 cup diced yellow/red pepper 1/2 cup diced carrots 1 cup crushed tomatoes 1/4 cup sun-dried tomatoes 1 tbsp soy sauce salt and pepper to taste 1 tsp garlic flakes or crushed garlic 1 tsp ground oregano toasted pine nuts fresh basil oil to fry Bechamel sauce 2 1/2 cups soy or coconut milk 1/2 cup butter beans or chickpeas, drained and washed 1/4 cup nutritional yeast 1 heaped tbsp cornstarch 1 tbsp melted vegan butter or margarine salt to taste Method Preheat the oven to 180 degrees Celsius. Brush the mushrooms with a kitchen towel and remove the stem, place into a square baking tray drizzle with some oil, salt, and pepper, and bake for 15-20 minutes. Meanwhile make the filling, add the onion, leeks, and red pepper to a pan with some olive oil and fry until fragrant, add in the lentils, carrots, tomatoes, pesto, and the rest of the garlic, salt, and pepper. Place the sauce ingredients into a high-speed blender and blend until smooth, pour into a saucepan to thicken, and season accordingly. Once the mushrooms have baked, drain the excess water and fill with the lasagna filling and dollops of the sauce on top, add the feta and bake for another 10 minutes. Serve with toasted pine nuts and fresh basil. Photo Gallery Hope you love these delicious and comforting mushrooms! M*
Lasagna rollups
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients Lasagna sheet of choice (gluten-free options are San Remo pasta) 1 1/2 cups soy mince hydrated or brown cooked lentils, diced finely 2 cups mini brown portabello mushrooms 1/3 cup diced leeks 1-2 cups diced baby spinach 1 small red onion diced finely 1 x 400ml can crushed tomatoes 1 tbsp tomato paste 1/4 sun-dried tomato pesto 1 tsp sugar or honey 1-2 crushed garlic cloves 1 tsp dried oregano salt and pepper to taste Other add-ins shredded zucchini grated carrots kale Sauce 300g cooked butter beans or chickpeas 1 cup steamed butternut or sweet potato 2 cups soy or milk of choice like coconut, oat, or almond milk (more if needed) 1 heaped tbsp all-purpose flour 1 tbsp cornstarch 1/4 cup nutritional yeast 1 tsp miso paste (optional) 1/4 cup melted vegan butter or margarine salt and pepper to taste Toppings grated vegan parmesan vegan cream cheese or vegan cream cheese dip (I love the Bwell onion dip) Fresh herbs to serve Method Preheat the oven to 180 degrees Celsius. Add some olive oil to a pan and add in the diced red onion, garlic flakes, diced leeks, mushrooms, and other veggies that you’d like to add. Fry a bit more before adding in the herbs and spices. Then add in the crushed tomatoes, tomato paste, tomato pesto, sugar/honey, and let it simmer a bit more before adding in the drained and dehydrated soy mince or brown lentils. Leave to simmer for 10 minutes. Cook the paste sheets until al-dente and remove and drain, drizzle the lasagna lightly with olive oil, add a couple of spoonfuls of the soy mince onto the lasagna pasta sheets, smooth out, and roll up, add a generous layer of mince on to the bottom of the baking pan and add the lasagna roll up’s on top. Blend the sauce ingredients until smooth, pour into a saucepan, and bring to a simmer until it starts to thicken, pour onto the lasagna roll up’s, and then add the grated vegan cheese and some breadcrumbs on top. Bake for about 25-30 minutes until brown, add a few dollops of the vegan cream cheese or the dip, and serve with the fresh herbs and a side salad. Photo Gallery Hope you love this super cozy and delicious veggie lasagna! M*
Black velvet cupcakes
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients Dry ingredients 1 3⁄4 cups self-rising flour (sub half with oat or whole wheat flour) 1 cup (200g) brown or coconut sugar 1 tablespoon cocoa powder 1 tablespoon baking powder 1 generous scoop of chocolate protein powder Pinch of saltWet ingredients 1 cup coconut milk 1⁄3 cup (80g) neutral flavoured oil like canola or melted coconut oil 1 tablespoon apple cider vinegar 1 teaspoon vanilla extract 1 teaspoon black food coloring gel Black buttercream Frosting200g softened margarine or butter (sub half with cream cheese for high protein option) 3 cups powdered sugar (reduce by adding 1 1/2 cups powdered sugar & another scoop of proteinpowder) 1-2 tbsp coconut milk 1 heaped tbsp cacao powder 1/2 tsp black food coloring 1 tsp vanilla extractToppings Edible glitter Sprinkles Method Preheat the oven to 180°C. Line a 12-cup muffin pan with paper liners. Add all the dry ingredients to a large mixing bowl and whisk until there are no lumps. Add all the wet ingredients and mix until just combined. If desired, add more food coloring until you have your desired color. Use an ice cream scoop or a large spoon to divide the batter between your cupcake liners 3/4 of the way. Bake the cupcakes for 25-30 minutes. Cool the cupcakes in the tray for 5 minutes then transfer them to a wire rack. For the frosting: cream the butter in a large bowl. Sift in the sugar and beat until justcombined. Fold in the cacao powder, black food coloring and the vanilla extract When the cupcakes have completely cooled, frost the cupcakes. Decorate as desired. Serve the cupcakes immediately or, store the cupcakes in an airtight container in the fridge up to 3 days. Photo Gallery Hope you love these delicious and super fluffy cupcakes!! M*
Granola buttermilk rusks
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Dry 600g self-rising flour (i subbed half with Eureka cake flour) 1 1/2 cups brown sugar 1 1/2 tsp baking powder 1 tsp baking soda 1/3 tsp salt 1 tsp vanilla extract 1 cup bran 1 cup Kellogs K 2 cups granola of choice, I used nuts and seeds granola. 1 cup shredded coconut (toast beforehand if you like) 1 cup toasted and chopped almonds/cashews/pecans or walnuts (toast beforehand if you like) Additional add-ins: diced dates, raisins, currants, dried cranberries, diced apricots, or dried pieces of apple. Wet ingredients 500g softened stork bake margarine 350-400ml coconut milk 1 medium-sized apple, grated (leave the skin on-roughly 1 cup gated apple) 1 tbsp apple cider vinegar 1 flax egg (1 heaped tbsp flax flour mixed with 2-3 tbsp of water) Method Preheat the oven to 175 degrees Celsius. Spray the rusk tins or bread tins with non-stick spray or smear with softened margarine. In a large bowl add the flour, sugar, baking powder, baking soda, salt, bran, Kellogs K, granola, coconut, and nuts, and leave out the additional add in’s for now. Mix well. Now in another bowl add the melted margarine, coconut milk, vanilla, grated apple, apple cider vinegar, vanilla, and the flax egg. Leave to curdle for a few minutes. Pour the wet into the dry and mix well, until all the dry bits are completely covered with the batter, add more coconut milk if needed. then fold in the additional add-ins. Scoop into your baking trays and bake the rusks for about 45-50 minutes depending on the depth of the tray. Leave to cool completely before removing from the tins, and slicing into fingers to dry out in the oven. Place the rusk fingers neatly on baking trays to dry out at 110 degrees Celsius for roughly 3 hours, flip over midway to make sure they dry out very well. Store in an airtight container for up to a month, or alternatively freeze to keep fresh! Photo Gallery Hope you love these delicious and seriously addictive rusks* M*
Gluten free banana bread
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 4 very over-ripe medium-sized bananas 1/3 cup neutral oil or melted coconut oil 250 ml full-fat coconut milk or coconut cream 1/3 cup coconut sugar 1 flax egg (1 heaped tbsp flax flour mixed with 2-3 tbsp water) 1 tsp vanilla extract 1 tbsp apple cider vinegar 1/2 cup chickpea flour 1/4 cup almond flour 1 1/4 cup buckwheat flour (sub with gluten-free oat flour) 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp ground cinnamon chopped hazelnuts to top Method Preheat the oven to 180 degrees Celsius. Mash the bananas, then add the rest of the wet ingredients and let it curdle for a bit. Mix the gluten-free flour varieties, baking powder, baking soda, cinnamon, and salt. Pour the wet into the dry and mix well until it’s well combined. Pour into a parchment paper lined bread tin or spray with non-stick spray, sprinkle with the chopped hazelnuts, and bake for 35-45 minutes until brown and baked through. Leave to cool in the bread tin before removing and slicing, freeze the extra slices if you like, or store in an airtight container for up to two days, depending on your weather, or in the fridge for up to 4-5 days. Photo Gallery Hope you love this deliciously fluffy gluten-free loaf! M*
Smashed broccoli steaks
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1-2 medium broccoli heads, sliced into giant florets 1/3 cup tahini 1/2 cup canned chickpeas 9sub with butterbeans or any other white beans0 1/4 cup lime/lemon juice 1/4 cup syrup, honey or agave salt and pepper to taste chopped salted cashews toasted sesame seeds chilli flakes diced cilantro to serve chili oil for drizzle splash of lime/lemon juice Method Lightly steam the broccoli until tender, place on a baking tray, and smash with the back or a glass. Drizzle with the olive oil, nutritional yeast, salt, and pepper and bake for 10 minutes @ 180 degrees Celsius. Blend or mix the dressing ingredients and drizzle over the broccoli just before serving, along with the chopped salted cashews, toasted sesame seeds, chili oil, chili flakes, a splash of lime or lemon juice, and the chopped cilantro. Photo Gallery Hope you love this recipe as much as I do! It’s delicious;) M*
Raw Pink coconut ice
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 3 cups shredded coconut 1/2 cup coconut flour 1/3 cup melted coconut oil 1 can Lifestyle foods coconut condensed milk 1 tsp vanilla extract pinch of pink salt pink food colouring or beet powder Method Melt the coconut oil and pour in the condensed milk, vanilla, and salt. Then add in 2 cups of the shredded coconut and the coconut flour and mix well, add more shredded coconut until you have the right consistency, divide the barter, and color one part with the pink food coloring until you have your desired color. Layer a square pan with parchment paper and press in the white part of the coconut ice, neatly smoothing out, then layer on the pink layer, and press down until smooth. Freeze for about 60-90 minutes before slicing. add some drizzles of chocolate and pink salt before enjoying! Photo Gallery Hope you love these stunning coconut ice bars! M*
Quinoa salad jars
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1-2 cups cooled cooked red quinoa (cook according to packet instructions) Sliced vegetables like radishes, cucumber, tomatoes & asparagus Rocket leaves Canned beans like butter beans, chickpeas ect Salad dressing 1 tbsp Dijon mustard 2 tbsp honey 1 tbsp sesame oil Heaped 1 tbsp mayonnaise or tahini Warm water to smooth out the dressing Salt and pepper to taste Method Layer the salad jars with the leaves on top, and the dressing at the bottom, drizzle over the salad some oil to keep fresh. Keep in the fridge for two days, dip out onto a plate, mix & enjoy! Photo Gallery Hope you love these salad jars, they are just delicious! M*
