Fragrant orzo stuffed peppers
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2-3 peppers of choice 2-3 cups cooked Orzo rice (short grain pasta found at various grocery stores) sub with quinoa or couscous 1/3 cups sun-dried tomato pesto @inapaarmanskitchen is really yum 1 can of chickpeas drain and washed, pat dry (sub with protein of choice) Good quality olive oil Nutritional yeast for that cheesy flavor Some seasonings like smoked sal I usedMediterranean flavor mixSalt and pepper to taste1 tsp lemon zestSplash of lemon juiceMore pesto to serveCrumbled feta if you have Method Preheat the oven or air fryer to 180 degrees Celsius. Slice the peppers lengthwise and remove the seeds, place in a baking tray with the chickpeas, and dress with olive oil, nutritional yeast, herbs, salt, and pepper! Bake for 29 minutes, meanwhile cook the pasta according to the instructions and drain and dress with a bit of oil once cooked, along with the pesto, and mix well. When the peppers and chickpeas are nice and cooked, scoop in the orzo into the peppers, add dollops of pesto, drizzles of lemon juice, lemon zest, and chickpeas on top, serve with fresh basil and some crumbled feta, and enjoy! Photo Gallery I hope you love these incredibly easy and delish stuffed peppers! M*
Crème brûlée gem squash
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 250ml creamed corn 1/2 cups coconut milk or plant-milk of choice 1/3 cups corn starch 4 gem squash halves, steamed sugar to burn Kitchen blow torch Method Mix the creamed corn, milk, and cornstarch, and add 2-3 tbsp of the mixture into each gem squash. Bake the gem squash for 10-15 minutes at 180 degrees Celsius. Add a sprinkle of sugar, caramelize the top with a kitchen blow torch, dust with cinnamon and enjoy! Photo Gallery Hope you love love this recipe as much as I do! M*
Broccoli apple chickpea salad
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 cups chopped raw broccoli 2 small pink lady apples diced into cubes 1/3 cups diced red onion 1/3 cups raisins 1 cup roasted chickpeas Dressing 2 tbsp honey or syrup 1-2 tbsp apple cider vinegar 2 tbsp mayonnaise or coconut cream 1 tsp dijon mustard salt and pepper to taste hot water to smooth out the dressing Method add the chopped broccoli, apple, onion, and raisins into a bowl. Add the chickpeas to a parchment paper-lined tray and drizzle with olive oil, garlic powder, salt, and pepper, bake or air-fry for 10-15 minutes @180 degrees Celsius until crispy. Add the chickpeas to the salad and then mix the dressing well and pour over the salad, serve and enjoy! Photo Gallery I hope you love this this super yummy and crunchy salad! M*
Coconut immunity soup
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1/4 cup diced ginger 1-2 crushed garlic cloves 1 cup snap peas 1 cup diced baby corn 2 cups mixed wild mushrooms 1 tsp miso paste 1 tsp turmeric powder 3 cups LSF coconut almond milk 1-2 cups vegetable stock Salt and pepper to taste Serve with: 1-2 cups crispy sautéed tofu Chopped spring onion to serve Chopped red onion Cilantro Sesame seeds Coconut cream Peanut Chill oil crunch Method Add the diced ginger, garlic, vegetable, miso paste, turmeric, and the rest of the soup ingredients, and bring to a simmer until the vegetables are soft. And more seasoning and serve with your desired toppings and enjoy! Photo Gallery I hope you love this fragrant and mood and immunity-boosting soup! M*
Vegetable Lasagna soup
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 medium red onion diced 1 1/2 tsp Italian seasoning Garlic salt 1 1/2 cup cooked brown lentils 1 1/2 cups soya mince or vegan mince replacement 1 tbsp tomato paste 1 tbsp sugar 1 tbsp sun-dried tomato pesto 1 can canned mini tomatoes 1 can tomato sauce (pasta sauce of choice) 2 tbsp vegetable stock powder (dilute with water if you like) 1 1/2 cups diced carrots 2 cups mushrooms of choice Some lasagna sheets (1 1/2 cup dry more if you like) Some stock or water to top Salt and pepper 2 cups kale or baby spinach Coconut milk to serve Basil to serve Vegan parmesan cheese to serve Method Fry the onion in some oil until translucent, add the Italian seasoning, and then add the lentils, soya mince meat and let it simmer before adding in the carrots, mushrooms and tomato paste, canned tomatoes, and tomato sauce. Add in your stock and let it simmer for a few minutes before you add in the sun-dried tomato paste and sugar. Break in the lasagne noodles and cover, let them cook until the noodles are soft. Add salt and pepper to taste. Add in the coconut cream and kale for 8 minutes or so before serving, and stir through. Serve the soup with some fresh basil and vegan cheese.6. Store the rest of the soup in the fridge for up to three days, or in freeze-in containers for one month. Photo Gallery Hope you love this cozy and veggie filled recipe as much as we do** M*
Protein beet brownies
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 cup chickpea flour (sub with cake flour, or self-rising flour) 3/4 cup spelt flour (sub with buckwheat flour or oat, or wholewheat) 1 scoop protein powder 1 cup cacao powder 1 tbsp flax seed powder 1 1/2 tsp baking powder pinch of salt 1 cup coconut sugar 1 cup coconut milk (more if needed) 1 tsp vanilla extract 1 1/4 cup cooked beets dairy-free chocolate chips Method Preheat the oven to 180 degrees Celsius. Add the flour, protein powder, cacao powder, flax seed powder, sugar, baking powder, and salt in a bowl. Blend the beet, milk, and vanilla extract until smooth, and pour the wet ingredients into the dry. Mix well. Fold in some chocolate chips and pour the brownie batter into the parchment paper-lined pan. Add more chocolate chips on top and then bake the brownies for 30-40 minutes until cooked through. Let the brownies cool, slice, and enjoy! Store the extra brownies in the freezer or fridge up to a few days. Photo Gallery Hope you love these delicious and nutritious brownies! M*
Butterbean quinoa stuffed peppers
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 2 medium peppers. washed and sliced lengthways 1 1/2 cups cooked quinoa 1/2 cup drained butterbeans 1/2 red onion diced 1-2 garlic clove crushed salt and pepper to taste olive oil 1/4 cup sun-dried tomato paste 1/2 cup roasted baby tomatoes or sun-dried tomatoes fresh herbs to serve Method Preheat the oven to 180 degrees Celsius. Slice the peppers lengthways or in halves and remove the seeds, drizzle with olive oil and some salt, and roast for 15-18 minutes. Drizzle some olive oil in a pan, add the diced onion and the garlic, and ry until fragrant. Add the quinoa, butterbeans, sun-dried tomatoes, and the roasted tomatoes. add salt and pepper to taste. once the filling is done, scoop into the peppers and roast for another 15-0 minutes. Serve the peppers with fresh herbs and whipped vegan feta or cream cheese on the side. Photo Gallery Hope you love this super easy and delicious recipe, i just love stuffed peppers! M*
Caramelised Cabbage tray bake
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 medium cabbage head cut into quarters 2 shallots, sliced lengthways 1 cup balsamic and honey-roasted cherry tomatoes pickled pink beets pickled shallots roasted chickpeas Marinade 1/3 cup sun-dried tomatoes 1/4 cup vegan buttermilk ( milk mixed with 1 tsp apple cider vinegar and left to curdle) 1 heaped tbsp nutritional yeast 1/4 cup olive oil or the juice of the sun-dried tomatoes 1-2 garlic cloves 2 tbsp raw honey 1-2 tbsp red wine vinegar 1 tsp Dijon mustard Pickled beets and shallots 1 shallot sliced into rings 1-2 baby beets or young beets, washed and sliced into strips 1/2 cup water 1/3 cup white vinegar 1/2 tsp mustard seeds salt to taste Add-on: fresh dill vegan feta harissa paste lemon slices Method Preheat the oven to 180 degrees Celsius. Add a few of the tomatoes and bake the cabbage for about 15-20 minutes until golden. Add the sliced cabbage, into a tray and add olive oil, salt, and pepper. Blend the marinade and then pour the marinade over the cabbage, until fully covered. For the pickles: heat the water, vinegar, and sugar until the sugar has dissolved, add in the mustard seeds and the salt, and pour over the shallots and beets. Let it pickle for 10 minutes, and place in a glass container to chill. Once the cabbages are roasted and golden, serve with the roasted chickpeas, more tomatoes, pickled beets, harissa paste, feta, and dill. Add a few lemon slices when serving. For the roasted tomatoes: I usually add 2 cups of cherry tomatoes to a pan, drizzle over olive oil, balsamic, and some honey, and let it toast up nice for about 15-20 minutes. For the chickpeas: I add about a drained 400ml can of chickpeas to a pan, dress it with olive oil, salt, pepper, and some nutritional yeast plus honey and lemon juice, and let it toast up nicely for 15-20 minutes. Photo Gallery Hope you love this delicious one-pan vegetable meal! M*
Roasted three bean salad
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups green beans, washed and quickly steamed 1 cup washed snap peas 1 cup canned butter beans, washed and patted dried 1 cup washed and sliced radishes 3/4 cup steamed and diced potato Toasted whole almonds Pomegranate jewels Vegan fetaDress with: Olive oil Lemon zest 1 tsp Greek seasoning (sub with dried , dried thyme, oregano and chilli flakes) 1tbsp lemon juice 1-2 tbsp van Loveren Brut wine 2-3 tbsp honey or agaveGarnish Fresh herbs Drizzle of hot honey Vegan feta Method 1. Preheat the oven to 180 degrees Celsius. Place the green beans, snap peas and butter beans in a square baking tray, add the sliced radishes and potatoes and dress with a few tbsp olive oil, lemon zest, greek seasoning, lemon juice, Van Loveren wine and a drizzle of honey. Mix well and place in the oven.2. Bake for 18-20 minutes until it starts to turn golden, serve with toasted diced almonds, fresh herbs, cubed feta and a drizzle of honey. Photo Gallery Hope you love this delicious SA inspired salad recipe* 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*
