Fun fact: Barbacoa is a form of cooking meat that originated in the Caribbean from which the term “barbecue” derives (Wikipedia). This dish is Mexican-inspired because that’s what we love! makes: 5 servings prep time: 10 min cook time: 30 min INGREDIENTS: 2 Tbsp (30 ml) olive or grape […]
Tag: leftover lunch
This yummy soup will satisfy your taste buds! It has a little kick to it due to the chili. Serve with some toasted bread or croutons. makes: 4 servings prep time: 5 min cook time: 15 min total time: 20 min INGREDIENTS: 2 large capsicums […]
Satay gado gado is a very popular dish in the Netherlands, because it has its roots in Indonesia (which was a Dutch colony). I love making this recipe, because it’s very easy and great to make for lunch! Make a big batch of the satay sauce and put it in the freezer if you want to whip up this dish next time even QUICKER!
makes: 4-5 servings
prep time:10 min
cook time: 15 min
total time: 25 min
- 1 cucumber
- 150g bean sprouts (mung beans)
- 250g green beans
- 5 cooked eggs
- 350-400g marinated tofu
- Spring onion
- Optional: edamame beans
For the sauce:
- 300g crunchy peanut butter
- 200ml coconut milk or cream
- 20ml ketjap (sweet soy sauce)
- 1 tbsp sambal oelek (or sriracha)
- thumbsize of freshly grated ginger
- 2 cloves of garlic, minced
- splash of water
Optionally: serve with rice
In the meanwhile, take a small pot and add all the ingredients for the sauce. Stir well and put on low. Keep on stirring. As soon as it’s starting the bubble, turn of the heat and leave on the stove.
Take a stir fry or wok and add the tofu to it. Turn over and heat for about 3 minutes on each side.
When the 10 minutes are up, cool the eggs in very cold running water, and add the green beans to a plate. Then steam the bean sprouts (and edamame if using) for about 2-3 minutes. Slice the eggs and put to the same plate as the green beans. Now also add the tofu, bean sprouts and edamame. Top of with some chopped spring onion and serve with the satay sauce.
This vegetarian spaghetti is one of our favourites. Very easy to make and super tasty. Try for yourself! makes: 4 servings prep time: 15 min cook time: 45 min total time: 1h INGREDIENTS: olive oil bunch of fresh thyme 4 cloves of garlic 1 fresh red chili 1 […]
This dish will just amaze your taste buds. This vinaigrette and the salad are a perfect combo, great to have on it’s own (warm or cold) for lunch or dinner, or to make it into a filling dinner or lunch add the Jamaican jerk eggplant […]
I started to have more affection towards the Indian cuisine. This tempeh tikka masala is full of nutrients and is a warm, hearty dish – perfect comfort food for autumn or winter. Serve with a piece of pita, naan or roti bread to dip and enjoy!
makes: 6 servings
prep time: 15 min
cook time: 30 min
total time: 45 min
Tempeh Tikka marinade:
- 300g tempeh cut into small cubes
- 1 cup water
- 1 ½ teaspoon garam masala
- 1 ½ teaspoon salt
- 1 teaspoon chili powder or cayenne
- 1 ½ teaspoon paprika
- 2 tbsp (nondairy) yogurt
Tikka Masala Sauce:
- 1 teaspoon garam masalae
- 1 teaspoon paprika
- 2 teaspoon coriander powder
- 2 teaspoon dried fenugreek leaves
- 1 teaspoon turmeric powder
- 1 medium onion chopped
- 1 cup greens of choice
- 1 can of chickpeas, rinsed and drained
- 10 medium tomatoes chopped
- 2 inch ginger
- 10 cloves of garlic
- 2 green chilis or to taste
- 1 tsp salt
- 5ml coconut syrup or 1 tbsp raw sugar
- 3 tbsp (nondairy) yogurt
- Mix all the ingredients of the marinade and add Tempeh. Let sit for 5 mins (optional)
- Transfer to a pan and cook the mixture over low-medium heat, partially covered for 15 minutes or until all the liquid is absorbed by the tempeh.
Tikka Masala Sauce:
- Meanwhile, in a deep medium pan, add a splash of water and heat over medium.
- Add the onion and cook for 7-8 minutes, stirring occasionally till it becomes translucent and golden.
- Blend the tomatoes, ginger, garlic and chili into a smooth puree and set aside.
- Add the spices to the onions, and mix well. Add greens and chickpeas, mix and cook for another minute.
- Add the tomato puree to the onion mixture and cook over low-medium heat for 15-20 minutes stirring occasionally, until the mix thickens.
- Add the tempeh, and yogurt, salt and sugar and mix well.
- Take off heat, serve hot topped with fresh chopped coriander, with flat bread/pita/rice.
Per serving (without pita):
Per serving (with pita):
I just love experimenting with different ingredients to see how we can substitute meat and up our protein intake, especially on a gym day. This dish is so easy to make and very high in protein and fiber! Obviously you can substitute this high protein […]
Again another hit in our household. This nourishing (vegan) chili is so easy to make, very cheap, and we always have leftovers to take for lunch! makes: 4-5 servings prep time: 10 min cook time: 40 min total time: 50 min INGREDIENTS: 1 onion, diced 3 garlic cloves, minced […]
Italian food is always good. This eggplant parmigiana was a real hit! To turn this dish vegan, use nutritional yeast in stead of the cheese for that cheesy flavour and protein!
makes: 2 serves
prep time: 10 min
cook time: 25 min
total time: 35 min
- 2 small courgettes
- 1 small purple eggplant
- 1 bunch of fresh basil
- 1 clove of garlic
- 1 can of tomatoes
- 75 g mozzarella cheese or vegan mozerella
- 10 g Parmesan cheese or nutritional yeast
- 1 lemon
- extra virgin olive oil
- 50 g rocket
Preheat the grill to high.
Trim the courgettes and aubergine, slice length-ways into ½ cm pieces, then place in a bowl. Sprinkle generously with sea salt and toss, then put aside.
Pick the basil leaves, set aside and finely chop the stalks. Peel and finely chop the garlic.
Heat ½ tablespoon of olive oil or a splash of water in a medium saucepan over a medium heat, add the garlic and basil stalks, then fry gently for 2 minutes before adding half the tomatoes and the same volume of water. Cook for 10 minutes, or until it reaches a saucy consistency. Add some guar gum or arrowroot to thicken if necessary.
Meanwhile, rinse the courgette and eggplant, then pat dry with a towel. Tip back into a bowl and toss with 1 ½ tablespoons of olive oil, and a good pinch of seasoning.
Spread the courgette and eggplant on the hot tray and slide under the heat.
Grill for 5 minutes, or until browned, then flip the veg grill for a further 5 minutes. Keep an eye on the veg as it grills, then tip into a bowl.
Taste and season the sauce, then pour over the vegetables. Tear over the basil leaves and mix.
Spread evenly on the tray and tear over the mozzarella. Grate over the Parmesan, then slide back under the grill. Grill until the cheese has melted.
Meanwhile, squeeze half the lemon juice into a bowl, add 1 tablespoon of extra virgin olive oil and pinch of seasoning. Mix well, then toss through the rocket. When the parmigiana is bubbling and delicious, divide between plates and serve with the rocket.
Recipe adjusted from Jamie Oliver