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Lunch + Dinner Recipes

Lentil Shepard’s Pie (Vegan) Grain, Gluten and Dairy Free.

12th June 2015

Lentil sheperds pie is winter foodporn. Comfort food of the highest order. Here is my version that is meat free, gluten free, grain free, dairy free, low in fat, and stuffed with nutrients (five different veggies),  protein and fibre!

Serves 4-6


  • 1.5 cups (375ml) of dry green or brown lentils (I used brown)
  • 1 tin of baked beans
  •  500-600ml of good vegetable stock
  • 3 medium carrots, grated
  • 4 large spinach leaves, de-stemmed and shredded
  • 1 brown onion, diced
  • 1 clove of garlic
  • 1 teaspoon or sprig of origanum
  • 1 teaspoon or sprig of thyme
  • 1 teaspoon of paprika
  • 1 teaspoon of mixed herbs
  • 4 tablespoons of nutritional yeast flakes
  • 75 ml Olive oil
  • 3 medium potatoes
  • 2 medium sweet potatoes (also known as yam’s, or jewel sweet potatoes, the orange kind)
  • Salt and black pepper to taste


  1. Saute the onion utill they are soft and translucent.
  2. Add all the other ingredients to the pot, APART FROM THE: olive oil, baked beans, potatoes and sweet potatoes.
  3. Season the lentil filling with salt, and allow the lentils, carrots, spinach, stock and spices to simmer for at least 45 minutes over low heat with the lid on. Add the baked beans 5 minutes before taking it off the heat.
  4. While the lentils are cooking, peel and quarter the potatoes and sweet potatoes. Then cook them in salted water until the are ready to be drained and mashed (hold back a little of the cooking water to mash them with), add the olive oil once mashed and salt to taste.
  5. Once the lentil filling is cooked (lentils should be soft and flavourful), transfer them to your serving dish and cover them with a generous layer of mashed potatoes, pop it under the grill for a few minutes to achieve a crispy topping, and sprinkle over some more nutritional yeast flakes just before serving.
  6. Voila! Serve this dish with some roasted brussel sprouts, making it the perfect winter comfort food meal.

Rainbow Coleslaw vegan, gluten-free-red-cabage-coleslaw

19th November 2014

Red cabbage has so many amazing health benefits, in fact many more so than green cabbage due to the purple colour that contains powerful phyto-nutrients.

Red cabbage is also very high in vitamin C, A and K, and it belongs to the cruciferous vegetable family, which in a nutshell means it is a excellent cancer fighter. So if you are going to make a coleslaw, why not make it a beautiful red cabage “rainbow” coleslaw.

This salad is super healthy, packed with fiber, vitamins, good fats and is grain, gluten and mayonnaise free, making it the perfect vegan, food combining meal. I love having it with either baked potatoes, or sweet potatoes for lunch.


  1. 1/2 medium sized red cabbage, finely shredded (use the rest in a veggie stir-fry)
  2.  Three large carrots, shredded
  3. Handful of cashew nuts, raw, roasted or honey glazed cashews
  4. One avocado


  1. One tablespoon of honey
  2. Four heaped tablespoons of Tahini (I use Health Connection’s Tahini available from Checkers)
  3. Two tablespoons of cold pressed olive oil
  4.  Juice of one medium lime
  5. one tablespoon of fresh minced garlic
  6.  1/2 teaspoon of pink salt
  7. Two tablespoons of Tamari sauce (I use the Health Connection  Tamari Sauce avail. from health food stores, or Checkers)
  8. Black sesame seeds to sprinkle over before serving


It is so easy to make, combine the shredded cabbage & carrot in a big bowl, then in a smaller bowl mix all your dressing ingredients and toss it together with your slaw, before serving top with cashews, slices of avo and sesame seeds and it’s ready to eat.

Happy cooking & eating, with ♡ from the yoga kitchen



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