Browsing Tag

gluten-free

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

Instructions

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

 

 

 

 

 

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, 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

 

 

 

 

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

 

 

 

Lunch + Dinner Recipes

New Year’s Lentil & Potato Bake Plant-Based Gut Healthy Meals

1st January 2019

This recipe was inspired by my friend Monica after she described this yummy lentil & potato bake she makes….I still intend to get her recipe (and hopefully share it with you guys) but for now here is my version:

Ingredients:

  • organic waxy potatoes, scrubbed, pealed and then sliced thinly
  • overnight soaked brown lentils (rinse them well of the soaking water, and then par-cook them in a salted water)
  • 1 x tin of tomatoes
  • 2 teaspoon of ground coriander
  • 1/2 teaspoon of allspice
  • 2 cloves of fresh garlic, grated or crush
  • 1/4 cup of sun-dried onion flakes
  • 1 kallo vegetable stock cube
  • 1 cup of water

Method:

  • once the lentils are par cooked (half cooked), add them to a large cast iron saucepan, or pot, then sauté them along with a drizzle of macadamia oil along with the garlic and spices, for about 5 minutes.
  • Next add the chopped tomatoes, crumbled stock cube, water, salt to taste and sun-dried onions and allow this mixture to simmer for 30 min (without the lid) on low heat.
  • Then add the sliced potatoes on top of this lentil ‘stew’ in a more or less single, but overlapping layer, add a bit of salt and pepper to taste and pop it in a pre-heated oven for another 30 min.
  • Serve with a salad and some greens of your choice.

Happy cooking and wishing you radiant health ahead in 2019