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Lunch + Dinner Recipes

Lunch + Dinner Recipes

Spiced pumpkin & chickpea stew vegan stew

25th July 2021

This spiced vegetable and chickpea stew reminds me of a cosy winter afternoon in a bowl.

As always, this is a very simple one pot meal to make. The chickpeas,  along with a helping of brown basmati rice makes this a plant protein powerhouse.


  • 1 small red onion, finely diced
  • 2 cups of cubed pumpkin
  • 1 cup of shredded kale, tightly packed
  • 2 cloves of garlic
  • 1 teaspoon of fresh ginger
  • 1 400g tin of chickpeas, drained and rinsed
  • 2 tablespoons of coconut oil

Spices etc:

  • ½ tsp cinnamon
  • 2 teaspoons of ground cumin
  • ½ teaspoon of turmeric
  • 1 heaped tablespoon of tomato paste
  • ½ cup of water
  • 1 heaped teaspoon of brown sugar
  • ½ teaspoon of allspice (optional)
  • Sea salt & freshly ground black pepper to taste

Serve with well-cooked brown basmati rice


Start by getting your basmati rice cooking. Setting it aside with the lid on when done to keep steaming and fluff properly.

In a deep saucepan or medium sized pot fry the diced onion until soft & translucent. Then add the pumpkin cubes, season with salt and continue sautéing the pumpkin & onion mixture for a further 5 minutes.

Next add the chickpeas, kale, all the spices and tomato puree, sugar and water – seasoning once again with salt now – then give it a good stir through before turning down the heat, placing the lid on the pot, and then leave it to simmer slowly for 45 minutes.

Then serve with a little salad on the side and a helping of brown basmati rice.

Wishing you radiant health and kitchen contentment ahead,


Lunch + Dinner Recipes

“Butter Chicken” with Tofu “Butter Chicken” with Tofu

13th July 2021

“Butter Chicken” with Tofu

Serves 4

  • 1 large block of firm tofu (350-400g)
  • 1 onion, finely dived
  • 1 tablespoon of ginger, finely grated
  • 2 cloves of garlic, finely grated
  • 2 cups of plain full fat yoghurt
  • 4 tablespoons of tomato paste (or more for a deeper colour)
  • 1 teaspoon of turmeric
  • 1 teaspoon of ground cumin & coriander each
  • 1 tablespoon of garam masala (mild masala)
  • ½ teaspoon of ground fenugreek
  • 1 heaped teaspoon of sweet paprika
  • 3 tablespoons of butter
  • Pink or sea salt & black pepper to taste


Sauté the onion until soft and golden, then add the tofu blocks, garlic, and ginger and gently sauté for another 5 minutes.

Now add all the spices and season with salt, sauteing for a further 5 minutes.

Lastly add the yoghurt and tomato paste, seasoning with salt to taste – stir through– and then turning the heat right down, allow the curry to slowly simmer for another 15-20 minutes.

Serve with quinoa, green baby peas and garnished with fresh coriander leaves.

Happy cooking

Marlien x






Breakfast, Lunch + Dinner Recipes

An ode to Oats – Anti Inflammatory Savoury Oats Anti Inflammatory Savoury Oats

26th June 2021

A new way to enjoy your morning bowl of porridge, or why not have this for supper. It’s a one pot dish, which makes me happy. Turmeric and black pepper when combined with heat is anti-inflammatory. Turmeric has many other befits which you can explore here:

Turmeric & black pepper oat porridge

Serves 1


  • 1/2 cup of gluten free whole rolled oats
  • 1/2 teaspoon of turmeric
  • 1/2 teaspoon of freshly ground black pepper
  • 1 teaspoon of ghee, butter or macadamia oil
  • 1/2 teaspoon of flaky sea salt
  • 1 cup of filtered water
  • juice of 1/2 a small lemon
  • Spring onion to garnish


Add all the above (except the spring onion) to a pot and allow it to simmer together over low heat for 15 minutes (ideally having soaked the oats beforehand). Then serve with a extra grinding of black pepper and finely sliced spring onion.

Lunch + Dinner Recipes

Vintage Sweet & Sour Vegetable Stir-Fry

23rd June 2021

This is my version of old school vegetable stir fry with a sweet and sour sauce. It was delicious and took less than 30 minutes from prep to table. This reminds me of what Vintage Vegetarian food looked like (back when I was a little kid).

You can vary the vegetables (mushrooms, peppers and kale can work well too), whatever you have in the fridge really – because this is all about the sauce. Also I served this with Udon noodles, but buckwheat noodles for a gluten-free option will work perfectly too, or even just jasmine rice.

For protein you can stir in a beaten egg towards the end, or add cubed tofu / tempeh.

I used shredded cabbage, thinly sliced carrots, spring onions and baby spinach (last veg in the fridge I confess).


  1. Cook your noodles/ rice and set aside (you can dress it with a little Tamara or sauce sauce and a few drops of toasted sesame oil)
  2. Then prep your sauce by adding the following to a bowl and whisking together well
  • 2 tablespoons apple cider vinegar
  • 1/3 cup water
  • 2 tablespoons of honey or brown sugar
  • 1 tablespoon of Tamara or soy sauce
  • 1 teaspoon of natural ketchup (optional)
  • 1 heaped tablespoon of corn starch
  • 1/2 teaspoon of salt

3.  Then heat a deep pan or wok and in some coconut, peanut or macadamia oil stir fry your veggies to almost perfection (you can season with a little salt) and then just before your veg is perfectly done stir through the sauce, it will thicken quite quickly.

4. Take it off the heat and serve over your noodles or rice.

Happy cooking

Marlien x

Lunch + Dinner Recipes

Curried potato & green bean chickpea-flour pockets Curried potato & green bean chickpea-flour pockets

2nd June 2021

These little pastries were so yummy, and entirely grain free as I made the pastry from chickpea flour, also known as chana flour, or besan.

Step 1 – Filling:

  • 5 medium potatoes, peeled and diced into small cubes
  • 1 medium onion, finely diced
  • 1 cup of diced green beans (topped and tailed)


  • 1 teaspoon of garam masala
  • 1 teaspoon each of turmeric & ground coriander
  • 1/2 teaspoon each of mustard seeds and fenugreek (seeds or ground)
  • 2 cardamom seeds, broken open and seeds removed
  • salt and black pepper to taste

In a deep pan, sautés the onions till golden, then add the potatoes and spices, salt and pepper, and sauce over ;low heat for 15 min, next add the beans (season and taste for salt again), and then allow it to cook through. Take it off the heat and allow the filling to cool. now start your dough, but before you do, turn on your oven to 180 degrees celsius.

Step 2 – Pastry:

  • 3 cups of chickpea flour
  • 1/2 cup of olive oil
  • 2 teaspoons of fine pink salt
  • 1 cup of cold water
  1. Whizz the flour and salt together in a food processor.
  2. With the motor running, add the olive oil and process until the mixture resembles bread crumbs.
  3. Add just enough water to form a malleable, slightly sticky dough.
  4. Roll out the pastry as needed on a floured board, or between two pieces of cling wrap. Your dough should be about 5mm in thickness once rolled out.

Now fill your pastry and pinch your pocket carefully closed, try not to have too many air pockets inside. The pastry dough is quite delicate so you will need to work carefully on a well-floured surface. Then transfer your filled pockets to a baking sheet line baking tray, and then into the oven.

Bake for 20 min, then out they come and you can enjoy them with a fresh tomato, spinach and onion salad,  + chutney.

Happy cooking

Marlien x