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Lunch + Dinner Recipes

Lunch + Dinner Recipes

The Best Dahl Vegan Staple Foods

31st July 2020

This Dahl is always a refuge in the storm of life, what I especially love is how it really takes hardly any work, and that everybody I make it for always loves it.

So really there is very little to say apart from ‘The Dahl is Good’ – make it :).

Lets dive right in, ingredients below:

Serves 4

  • 1 cup of red split lentils
  • 1/4 cup of sun-dried onions
  • 1 heaped teaspoon of garam masala
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • 1 heaped teaspoon of turmeric
  • 2 teaspoons of mustard seeds
  • 1 pinch of cinnamon
  • 1 400g tin of coconut cream
  • 750ml of vegetable stock
  • 2 teaspoons of sea-salt
  • lots of freshly ground black pepper
  • 3 very ripe tomatoes, skins removed and chopped roughly

Add all the above ingredients to a pot and let it get to a slow simmer – stirring occasionally, and allowing it to cook for 45min, or even up to an hour. You may want to a little add liquid if you like it a bit ‘saucier’.

Serve with quinoa or brown basmati, and a roti perhaps. Garnish with oven roasted chickpeas and a little onion, spinach and tomato salad will liven it up.

Happy cooking

Marlien x

 

Lunch + Dinner Recipes

Winter Walnut & Mushroom Stew Nourishing plant based comfort food

12th June 2020

Whenever I make this stew it conjures up images of a little magical house in the woods with a delightful puffing chimney, cozy wooly jumpers and lazing in front of the fire. Its just soooo comforting & delicious. I will place bets on you falling in love with this veg-head stew – even  it doesn’t transport you to the magical woods – unless you add some mushrooms of the magical variety off course…

Ingredients:

  • Shiitake mushrooms x 6
  • 8 sprigs of spring onions, chopped finely
  • 2 garlic cloves, chopped
  • 2 cups of black portobello or oyster mushrooms (chopped if large)
  • 50g butter/ ghee or macadamia oil
  • 2 tbsp tomato purée
  • 150ml port or sherry
  • 2 fresh thyme sprigs
  • 150g walnuts, toasted and chopped, plus extra (optional) to serve
  • Large handful fresh flat-leaf parsley, chopped, plus extra to serve (optional)

Method:

In a deep pan, sauté both the shiitake & portobello mushrooms, spring onions and grated/ crushed garlic for approx. 10 minutes on low heat.

Then add the port/ sherry, thyme, tomato puree and season well with salt – then stir through well and let it simmer for 30 minutes without the lid on.

Served with chopped parsley & creamy polenta (cook polenta according to package instructions – but over low heat and instead of just water & salt add veggie stock powder too, in addition you can also stir through a big dollop of mascarpone cheese before serving)

And that’s it! How easy and comforting can one meal be 🙂

Happy cooking!

Marlien x

 

Lunch + Dinner Recipes

Crispy Lemony Tempeh Baked Lemony Tempeh

28th May 2020

Do you love tempeh? If not, you have to try it this way – it will change your mind (your world in fact).

Slice you’re tempeh into ‘fishfinger sized’ pieces.

Then transfer them to a baking sheet, next drizzle with a bit of avocado oil, soy sauce, lemon juice and sprinkle with nutritional yeast and sea salt, then give them a shake so that the ‘marinade’ anoints all sides of your pieces and pop them in a 180degree Celsius pre-heated oven for 15 minutes.

Warming: Addictive!

 

 

Lunch + Dinner Recipes

Gut Friendly Mexican Chilli

17th February 2020

This is another great dish to add lots more veggies to your life – it that translates to a healthier and more diverse gut microbiome.

Ingredients:

  • 1 yellow/ brown onion, finely diced
  • 1 cup of frozen corn
  • 1 red pepper, finely diced
  • medium bunch kale, de-stalked and shredded
  • 2 cloves of garlic, finely grated
  • 1 teaspoon of dried origanum
  • 1 teaspoon of sweet paprika
  • 1/2 teaspoon of ground cumin & nutmeg each
  • 1 & 1/2 cup of pasata or chopped tomatoes
  • sea salt to taste
  • a pinch of sugar to regulate the acidity of the tomatoes
  • 1 tablespoon of coconut oil
  • a handful of kidney beans and chickpeas each – or just choose 1 and double your qty.

Sauté the onion & red pepper in coconut oil until soft, then add the garlic and sauté for a further 1 minute. Then add absolutely everything else and allow it to simmer on low heat for 30 minutes. Then serve with quinoa or brown basmati rice.

Serve with some avocado or just on its own 🙂

Happy cooking

Marlien x

Lunch + Dinner Recipes, Wellness + Nutrition

Nourishing Risotto Vegan Supper Recipe

27th December 2019

This Vegan Risotto is pure umami, and can be 100% gluten free if you only use buckwheat. I used both barley and buckwheat and the texture was delightfully chewy and the flavour delicately moreish.

Did you know the buckwheat is actually a seed and not related to wheat at all, and as mentioned above entirely gluten-free. In addition its packed with the amino acids; lysine and arginine, both which has wonderful benefits such as reducing anxiety and lowering the stress hormone, cortisol, increases collagen production, and can also help lower the risk getting cold sore breakouts if you are prone to them.

Shiitake mushrooms is a superfood of note, compounds of this mushroom may help fight cancer, boost immunity and support heart health.

Not to mention all the wonderful fibre this meal offers for your gut microbes. So this one is a winner for your taste buds as well your health. So without further ado, the recipe:

Nourishing (vegan) Risotto

Serves 3-4

Ingredients:

  • 1/2 cup of pearled barley
  • 1/2 cup of hulled buckwheat
  • 2 cups of liquid in a stock form – used Kallo mushroom stock
  • 3 medium carrots, peeled and diced
  • 1/4 cup of sun-dried onions
  • 1/4 cup of dried shiitake mushrooms, chopped into small pieces
  • 1 teaspoon of ground coriander
  • 1/4 cup of nutritional yeast
  • 1 teaspoon or more sea salt (to taste)
  • the juice of 1/2 a lemon
  • 1/4 of cold pressed olive oil

Method

  1. Soak the buckwheat and barley for 5 hours, then drain and rinse well.
  2. Now add the pre-soaked and drained buckwheat and barley to a pot, along with all the other ingredients and bring it to a simmer, stirring frequently and adding more liquid if needed.
  3. Allow it to simmer for at least 40 minutes – then take it off the heat and let it cool for a few minutes and then add the olive oil and stir through, and then serve with some diced spring onion and lots of ground black pepper.

Easy peasy!

Happy cooking and nourishing 🙂

In dedication to your radiant health

Marlien x