Peanut butter chickpea stuffed sweet potatoes
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 0 4 – 6 People Difficulty 0 Beginner Ingredients 2 medium sweet potatoes, steamed 1 can chickpeas, drained 1/2 red onion, diced olive oil to fry 1/3 cup peanut butter 1/2 can coconut milk 1 tbsp honey or agave syrup 1-2 tbsp lemon or lime juice 1 tsp cinnamon 1/2 tsp ground cumin 1/4 tsp yellow mustard seeds some water to smooth it out salt and pepper to taste vegan butter or margarine 1- 2 tbsp chili oil crunch vegan cream cheese to serve Fresh herbs to serve (basil, spring onion or cilantro) Method Boil or steam the sweet potatoes with the skins on until soft. Add some olive oil to a pan add the diced red onion and fry until translucent. Add the spices and dry a few minutes more before adding in the chickpeas, peanut butter, coconut milk, and some water if necessary. Add the honey , lemon juice and season to taste, slice the sweet potatoes lengthways and mash slightly with some butter. Add 2-3 tbsp of the chickpea mixture inside of the sweet potato and serve the sweet potato with the vegan cream cheese, chili oil crunch, and fresh herbs. Photo Gallery Hope you love this delicious and easy lunch or dinner idea! M*
Carrot Miso soup
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients Roasted carrots700g carrots washed and diced2 red onions dicedOlive oil1-2 crushed garlic cloves1 tsp ground cumin1 tsp ground cinnamon1 tsp ground corianderSalt and pepper to tasteMethod1. Preheat the oven to 180 degrees Celsius.2. Place the carrots and onions on a baking tray and drizzle with oil, add in the garlic, spices, salt and pepper and bake for 20-25 minutes.Soup2 cups coral lentils (sub with canned butter beans)500ml coconut cream or coconut milk500ml vegetable stock (more if needed)Salt to taste Method 1. Heat the stovetop to medium, add the roasted carrots and onion in to the casserole and then the rest of the soup ingredients.2. Bring to a simmer for about 30 minuted until the lentils are cooked through. Let the soup cool down before blending.Toppings3. For the topping: mix together 1/3 cup tahini with equal amounts of honey/agave. Add some hot water to smooth it out.4. Serve the soups with the tahini drizzle, sprinkle of za’atar and other fresh herbs. Photo Gallery Hope you love this creamy roasted carrot soup! M*
Easy Fattoush salad
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups cos lettuce diced 1 cup tomatoes diced 1 cup mini cucumbers diced 1/2 cup sliced radishes 1/3 cup chopped parsley 1/4 cup chopped mint 1 cups toasted wrap cubes (slice one large wrap, toss in olive oil, salt, and pepper, and roast or air fry until crispy) Dressing: 1 crushed garlic clove 1/4 cup lemon juice 1/4 cup raw honey or pomegranate molasses from @woolworths_sa 1/4 cup olive oil 1 tsp sumac 1 tsp za’atar @theoldstonemill 1/2 tsp dried mint or dill Salt and pepper to taste Method Add all of the salad ingredients to a bowl, add the dressing ingredients into a jar, shake together and dress the salad right before serving! Enjoy as a main or side dish. Photo Gallery Hope you love this super flavourful salad as much as I do! M*
Chocolate caramel pancakes
Chocolate caramel pancakes is the only way to do the weekend right! Finally the brunch spots has started to open up again and even though you get to make the perfect pancakes at home with this recipe, i can’ wait to get out! Pancakes has been part of our confinement routine and i’d like to keep this routine going, because life without pancakes certainly seems pretty dull!
