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Lunch + Dinner Recipes

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

Breakfast, Lunch + Dinner Recipes, Wellness + Nutrition

Spinach & Egg Crustless Quiches Spinach & Egg Gluten & Grain Free Quiche

24th October 2020

These little Crustless Spinach & Egg Quiches are delicious and very simple to make, they can literally serve as supper with a side salad, breakfast or a great protein rich lunchbox addition.

Ingredients:

  • 3/4 cup of wilted baby spinach (melt a little butter or macadamia oil to a pan and add a whole pack of baby spinach, then allow the spinach to ‘wilt’ entirely over medium heat – you will end up with about 3/4 of a cup of wilted spinach.
  • 1/2 cup of grated strong cheddar (I like using grass-fed brand’s such as Kerrigold).
  • 1/2 cup of full fat live yoghurt
  • 5 organic eggs
  • salt & black pepper to taste

Simple whisk  the eggs & yoghurt together  and season with salt & pepper, then fold in the spinach & cheddar and pour your mixture into a greased muffin tin – next transfer to an 180 degree celsius pre-heated oven and allow them to bake for 15-20 minutes.

Once you gave taken them out of the oven – give them a couple of minutes to cool before carefully taking them out with a desert spoon.

Happy cooking good looking,

Marlien x

Lunch + Dinner Recipes, Wellness + Nutrition

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!