Potato leek soup
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1x 600g packet of potato leek soup packets from @checkers_saOlive oil 1/2 cup cashews Garlic powder Salt and pepper to taste 1 x 400ml can of coconut milk 1/3 cup nutritional yeast for that cheesy taste and extra vitamins Water to thin out 1-2 tsp dried dill powder*Cheese cracker 1 cup grated cheese baked on parchment paper until crispy*Vegan bacon bits 1 cup torn tofu tossed with some soy sauceand balsamic glaze, baked until crispy*garlic confit 1 garlic bulb sliced lengthways, baked in a generous amount of oil until jammy Method Add the oil to a large pot, add the veg and sauté a bit if you like or just add the rest of the soup ingredients like the spices, salt, pepper cashews, coconut milk, nutritional yeast and water. Let it simmer until soft! Blend the soup until smooth. Serve with vegan bacon bits, cheese crackers, garlic confit, and fresh dill, and enjoy! Photo Gallery I hope you love this delicious and creamy soup recipe!! M*
Harissa Gnocchi stew
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 x 1kg soup & stew mix from @checkers_sa 1/2 cup onions, diced 1-2 crushed garlic cloves or garlic paste 1 tsp ground cinnamon 1 tsp ground coriander 400ml can of coconut milk 2 tsp tomato paste 1-2 tsp harissa spice mix or harissa paste 1/3 cup nutritional yeast 2-3 cups vegetable stock, 2-3 tbsp pomegranate molasses or date syrup or just raw honey Salt and pepper to taste 1 x packet Gnocchi of choice (i used forage and Feast spinach stuffed gnocchi) Toasted or caramelised pumpkin seeds to serve Pomegranate jewels Cream to top Method Heat some oil and add in the onion and spices, fry along with the garlic before adding in the stew mix, coconut milk, vegetable stock, tomato paste & nutritional yeast. Let it simmer for 15 minutes before adding in the harissa spice mix or paste, tomato paste, and molasses/honey. Season to taste and cover with a lid until the vegetables have softened. Once the vegetables are soft, add the gnocchi and press into the stew and let it simmer for about 5-8 minutes until the gnocchi is cooked. Serve the stew with the desired toppings as mentioned above and enjoy! Generously freeze the rest for your freezer. Photo Gallery Hope you love this cozy and comforting stew! M*
Creamy tomato soup chakalaka chickpeas
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 4 cups tomatoes diced (Roma or tomatoes of choice)2 cups mini roma tomato, washed1 giant red onion dicedGarlic saltOlive oil to drizzle1 tsp ground Coriander1 tsp ground Cumin1/4 cup sun dried tomato paste1/3 cup diced sun dried tomatoes1 cup soaked cashews400ml coconut cream, more to serve4 cups vegetable stock, plus more water if neededPepper to tasteChakalaka chickpeas1 can chickpeas, drained and washedChakalaka spiceOlive oilSalt and pepper to tastePesto to serve with soup (i made my own with dill and basil)Coconut cream to serve Method 1. Preheat oven or air fryer to 180 degrees Celsius. Place the tomatoes and diced onion on a parchment paper lined baking tray and drizzle with oil, spices, garlic salt and toss with the sun dried tomato pesto. Bake for 15-18 minutes until gooey and jammy.2. Pour in to a pot to simmer on the stove, add the diced sun dried tomatoes, cashews, coconut cream, vegetable stock and seasoning and let it simmer for 15-20 minutes. Once cooked let it cool before blending or make use of an hand held blender.3. Whilst the soup is cooking, add the chickpeas to a parchment paper lined baking tray and drizzle with oil, chakalaka seasoning (1 -1/2 tsp) , salt and pepper. Bake for 10-12 minutes at 180 degrees Celsius until crispy.4. Once the soup is nice and smooth, pour through a sieve to get rid of the seeds and skin. Serve the soup with the roasted chickpeas, coconut cream and pesto drizzle of choice. Photo Gallery Hope you love this delightfully and comforting recipe! M*
Creamy butternut chickpea curry
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups butternut slightly cooked and cubed1 cup cooked lifestyle foods chickpeas1 small red onion1-2 tbsp olive oil1 tsp ground cumin1 tsp mustard seeds1-2 tsp turmeric1 crushed garlic clove or garlic flakes1 can coconut milk1 can cherry tomatoesSalt and pepper to tastePolenta sweetcorn fingers1 1/2 cup lifestyle foods dry polenta1 cup water (more if needed)1 tbsp nutritional yeast200ml sweetcornSalt to taste Method 1. Add a dollop of olive oil to a pan, add in the diced onion, spices and fry until fragrant.2. Add in the butternut, chickpeas, coconut milk and the canned cherry tomatoes, salt andpepper to taste.3. Let the curry simmer for a bit, before serving with cooked bulgarwheat, limes, crispychickpeas, coconut cream, pomegranate jewels , mixed seeds and the polenta fingers.For the polenta fingers:1. Add all of the ingredients to a pot, bring to a simmer, whisking to avoid clots, once cooked after8-10 minutes pour in to a square ramenkin and place in the fridge to set. Once set, remove, slicein to fingers and fry until crispy. Photo Gallery Hope you love this curry, it really is so super delicious! one for the books, for sure* M*
Vegan “chicken” rice soup
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 small red onion 1/2 cup diced celery 1 cup chopped carrots 1 cup cooked chickpeas 1/2 cup dry coral lentils 1 1/2 cup diced potatoes 4 cups vegetable stock 1 tbsp corn starch mixed with water to make a paste 1 tbsp soy sauce salt and pepper taste olive oil 1 tsp dried oregano 1 tsp dried thyme 1 tsp dried basil flakes 1-2 crushed garlic flakes brown rice to serve 2 cups baby spinach leaves 400ml coconut milk bread to serve Method Heat up a big pot to cook the soup in, or make use of an Instant pot and place the setting to sauté for 15 minutes. Add a generous dollop of olive oil, add in the spices, garlic and the onion and sauté until brown. Add the rest of the dry ingredients and sauté for a few minutes more. Add in the stock, corn starch paste and some of the coconut milk. Slow cook the soup for about 20-30 minutes until the carrots and potatoes are soft, Lastly stir in the baby spinach leaves until wilted, serve the soup with the brown rice, toasted bread and extra coconut milk. Photo Gallery Hope you love this recipe as much as I do! it’s a cozy and comforting one. M*
Harissa roasted vegetable medley
Harissa roasted vegetable medley is a perfect winter afternoon lunch idea. It’s packed with flavor and takes less than an hour to put together. The flavor’s of the harissa and honey roasted chickpeas, work so well with the crunchy and sweet roasted vegetables, sumac roasted cauliflower, juicy plums, pomegranate jewels and salted pistachio’s. It’s a nutritional dream bowl for the flu season knocking on your door!
