Browsing Tag

vegan 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.

Ingredients:

  • 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

Instructions:

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,

Marlien

Lunch + Dinner Recipes, Wellness + Nutrition

cannelini, spinach & tomato curry plant-based complete-protein meal

7th May 2021

Did you know that beans paired with a brown rice has a complete protein profile, and that Cannelini beans are gut health rockstars, and that including good whole-food carbs like these once a day keeps your metabolism fast. well, now you know…and below is a recipe to do just that.

Ingredients: 

  • 2 x 400g tins of Cannelini beans, drained and rinsed
  • 3 cups of tightly packed baby spinach (more or less is good too)
  • 2 tins of whole Italian tomatoes
  • 1 brown onion, finely chopped
  • 1 teaspoon of finely grated ginger
  • 1 clove of garlic, grated finely
  • 1 teaspoon of garam masala
  • 1 cardamon pod, broken open and all the seeds used
  • 1 teaspoon of ground coriander
  • 1 teaspoon of turmeric
  • 1 teaspoon of sugar to regulate the acidity in the tomatoes
  • sea salt & plenty of freshly ground pepper
  • well-cooked brown basmati rice to serve with

 

Instructions:

  1. Heat some coconut oil (or macadamia oil, or butter/ ghee) in a pot, then sauté the chopped onion until golden.
  2. Add the spices, ginger & garlic and sauce for a a further 2 minutes.
  3. Now add the beans, spinach & tinned tomato, using a fork to squish the tomatoes into a pulp, and then season the whole shebang well with salt & black pepper and add the sugar, then allow the curry to simmer for 15 minutes before serving with well cooked brown basmati rice.

Happy cooking!

Marlien

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

Spiritfest Cauli, Pea & Tempheh Coconut ‘Mess’ JOYFUL RETREAT FOOD

13th November 2019

This year is speeding to an end, and inevitably one starts looking forward to cool things happening in the year ahead…. 2020.

I am so looking forward yo my Joyful Retreat next year as well as SPIRITFEST at our beautiful guest farm; Somerset Gift.

So in anticipation of a awesome 2020 ahead, I am sharing this recipe for a ‘delicious plant-based mess’  – one of the dishes I will be serving for supper at my SpiritFest food-stall – yes! I am excited to be one of the food vendors. Book your tickets here; Spritfest website.

Im delighted to share this yummy and nourishing recipe with you guys which features on of my most favourite and delicious plant based proteins; Tempheh from Tabu Foods

Without further ado, here is this ridiculously easy vegetable and Tempheh ‘mess’ recipe…because ‘the magic is in the mess”.

Ingredients:

  • 1 cup of frozen BABY peas
  • 200g of tempheh, sliced into cubes
  • 1 head of coailflower, cut into small florets
  • 1 cup of coconut cream
  • 1 cup of spinach
  • 2 bunches of spring onions, finely sliced
  • herbs & spices: 1 heaped teaspoon of turmeric, 1 teaspoon of paprika, 1 /2 teaspoon of sumac, 1 teaspoon of coriander, 1 teaspoon of dried thyme
  • 1 tablespoon of coconut oil
  • sea salt & cayenne pepper to taste

Now simply sautés the spring onion, cauliflower, spinach & tempheh in a large and deep saucepan for about 15 minutes on low heat, seasoning with salt

Next add the coconut cream and all the herbs, spices and frozen peas, season with salt and allow simmering for 15-20 minutes on low heat before serving.

Viola, its as easy as that.

Hoping to see you at Spiritfest, and in the meantime I wish you an abundance radiant health and happiness

Marlien xx

 

 

 

Soup

bhodi khaya retreat soup Bhodi Khaya yoga retreat soup

2nd April 2015

Elaine Seidel, Bhodi Khaya Retreat

Last weekend I attended a much longed for yoga retreat at Bhodi Khaya, lead by the wonderful yoga teacher and artist, Elaine Seidel. When departing for my weekend away I was quite nervous to leave my 2 girls and hubby behind, but it turned out they had a marvelous time without me, eating far too much chocolate, going on game drives and not combing their hair…but the important thing is that my lovely little family survived the weekend without me, and it served us all well in different ways.

My good friend, tribe member and soul sister, Alka Martine, asked me to join her on this retreat, tempted already to spend some me-time with my friend, the scales were tipped when I heard that Elaine Seidel was leading it, of whom I had heard only great things.

I am a stay at home + work from home mom, have two gorgeous super busy little girls, and when last weekend arrived I was so ready to have some ‘me time’…for the first time since my 20 month old was born….phew…

Bhodi Khaya is near Stanford in the Overberg, the farm has a rich and long history, the setting is pretty and peaceful, the food is gorgeous, there are great walks to go on and the studio is wonderful.

Alka and I shared a cozy en-suite room (Fern) leading to the quad, and once we settled in and unpacked it was time for our first yoga class. To say it was blissfull is a understatement. Elaine teaches a unique Vinyasa Flow yoga style, influenced by her own body-journey, Iyengar Yoga and Synergy Yoga. She knows her stuff, is gentle, intuitive, inspiring, light hearted and has tons of humility…a magical combination in a teacher.

That friday night class was the first of many happy hours spent on my mat. As a yoga teacher and retreat facilitator myself, and due to geographical challenges, I rarely have the chance to attend yoga classes, did I mention that it was blissful?..The blissfullness is made up as follows; one 1/3 is being taught by a amazing teacher, one 1/3 is being the participant and not the teacher for a change, and one 1/3 is lazing and relaxing in a tranquil setting with lots of beautiful souls to share it with.

If you are a yogi (even the beginner kind), and need some time out and reflection, I highly reccomend signing up for a yoga retreat, I can’t wait for my next one…and a little bird told me Elaine is planning another retreat in October 2015, to get in touch with Elaine about retreats, or her classes in Cape Town, you can email her on lain.paint@yahoo.com

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In this post I am also sharing my version of a delicious tomato soup we were served on our first night at Bhodi Khaya.

Ingredients:

  • 1 large aubergine, sliced thickly and salted
  • 10 medium tomatoes, roasted and then de-skinned after
  • 1 brown onion
  • 5 table spoons of tomato paste
  • 1 tablespoon of sugar
  • 1 L good gluten free vegetable stock (I use the ‘Health Connections’ Veggie stock)
  • 2 cloves of garlic, crushed
  • 2 sprigs of thyme
  • 1 sprig of origanum
  • 1 hanfull of fresh basil
  • 2 cups of shredded spinach
  • Pink salt and black pepper to taste

Instructions:

  • Heat your oven to 180 degrees celcius and roast the tomatoes & aubergine in two separate oiled trays. The aubergines needs to be sliced in 2cm thick slices and salted both sides with a generous amount of olive oil coating both sides. The tomatoes you can just cut in half and place them face up in the tray, drizzled with olive oil and sprinkled with salt.
  • Roast both the tomatoes and aubergines in a pre-heated oven for 30min, then turn the oven off and take out the tomatoes….but leave the aubergine’s in the oven to keep roasting while you prepare the tomatoes…your aiming for that marrowy texture.
  • Peel the skins from the roasted tomatoes and set aside, discarding the peels.
  • Now fry the onion,chopped finely in some coconut oil, then add the tomatoes, tomato paste, garlic, herbs, salt, stock and last the roasted aubergines & spinach.
  • Now cook all the ingredients together for another 30-40minutes, then take it off the heat and let it cool for approx. 10 minutes before whizzing with a hand  lender into a silky smooth & velvetty soup.
  • Serve with some sourdough bread…….or add less stock ( only 350ml) and it becomes a delicious pasta sauce!

Happy cooking, with love, from the yoga kitchen