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Vegan recipes by using simple ingredients & packed with flavour and nutrients. I will walk by myself and cure myself in the sunshine and the wind.🐘

18/08/2026

Cauliflower Coconut Curry Noodles

Ingredients:
~270g mama san NZ soba noodles
1 tbsp olive oil, plus extra for the noodles
1 onion, diced
1 tsp grated ginger
1 tsp crushed garlic
1 tbsp curry powder
1 tsp ground cumin
1 tsp turmeric
1 tbsp Leggo’s tomato paste
½ cauliflower, cut into florets
1 courgette, sliced into rounds
1 can Delmaine chickpeas, rinsed and drained
1 can Trident Foods New Zealand coconut milk
500ml Massel Stock & Bouillon vegetable stock
2 tbsp Lee K*m Kee New Zealand soy sauce
Juice of 1 lime
1–2 tbsp maple syrup, optional
Salt, to taste
Fresh coriander, for garnish
Chilli flakes, for garnish

Instructions:
1. Cook the soba noodles according to packet instructions. Drain, drizzle with a little olive oil to prevent them from sticking together, and set aside.
2. Heat the olive oil in a large pot over medium heat. Add the onion, ginger, and garlic, and sauté until the onion is translucent.
3. Add the curry powder, ground cumin, turmeric, and tomato paste. Stir well and cook for 1–2 minutes until fragrant.
4. Add the cauliflower, courgette, and chickpeas. Stir in the coconut milk, vegetable stock, soy sauce, and lime juice.
5. Bring to a boil, then reduce the heat and simmer for 10 minutes, or until the cauliflower is tender. Stir in the maple syrup, if using, and season with salt to taste.
6. Divide the soba noodles between four bowls and ladle the curry over the top. Garnish with fresh coriander and chilli flakes, and serve.

Serves 4

12/08/2026

Don’t assume everything in the health food aisle is automatically “healthy”, and don’t base your choices solely on what’s written on the front of a packet.
You might get 18g of protein from a bag of Quest Tortilla Crisps, but you’re also getting a highly processed snack made with protein powder, flavourings, emulsifiers, sweeteners and added salt.
Meanwhile, over in the “junk food” aisle, Marlborough Sea Salt Proper Crisps are made with just three ingredients. In some cases, a seemingly “healthier” snack can actually be the more processed option.
That doesn’t mean a packet of Quest Crisps is going to hurt you. They can absolutely have a place in your diet, and convenience matters sometimes. But I wouldn’t rely on ultra-processed foods like these as your main way of hitting your nutrient goals.
Remember to look beyond the health claims on the front of packets. There are plenty of minimally processed, nutrient-dense options out there that can give you great nutrition.😊

02/08/2026

Half marathon this weekend with my little 26-week-old passenger along for the ride!🤰🏽🤍

27/07/2026

A little snack comparison and some food for thought!🙂
Two snacks can look pretty similar on the shelf, but the ingredient lists can tell a very different story.
Our general rule at home is the smaller the ingredient list, the better. If it’s a paragraph long and I can’t pronounce half of it… it’s probably going back on the shelf.

21/07/2026

Dumplings simmered in a rich Japanese curry sauce, on the table in under 20 minutes.🥟

Ingredients:
1 tbsp olive oil
½ onion, sliced
1 tsp crushed garlic
1½ cups vegetable stock
1 Japanese curry block
½ tbsp soy sauce
½ tbsp rice wine vinegar
½ tbsp maple syrup
~12 dumplings
Cooked rice, to serve
Sesame seeds, for garnish
Fresh coriander, for garnish

Instructions:
1. Heat the olive oil in a large frying pan or skillet over medium heat. Add the onion and garlic, and sauté until the onion has softened.
2. Pour in the vegetable stock, then stir in the soy sauce, rice wine vinegar, and maple syrup. Add the curry block and stir until completely dissolved.
3. Bring the sauce to a gentle boil, then add the dumplings.
4. Reduce the heat to low, cover with a lid, and simmer for around 10-12 minutes, or until the dumplings are cooked through. Check on them every few minutes and give them a gentle stir to prevent them from sticking to the bottom of the pan. If the sauce becomes too thick, add a splash of vegetable stock or water. If you’d like a thicker curry sauce, remove the lid for the final few minutes of cooking.
5. Once the dumplings are cooked, gently toss them through the sauce until they’re evenly coated.
6. Serve over rice and garnish with sesame seeds and fresh coriander.

Serves 2

16/07/2026

Omega-3, omega-6, omega-9... what’s the difference? Here’s a simple guide to break it all down.😌

15/07/2026

Sticky Beef with Red Curry Broth🍲

Ingredients:
1 tbsp olive oil
500g beef mince
1 onion, diced
1 tsp crushed garlic
1 tsp grated ginger
5 tbsp low-sodium soy sauce, divided
2 tbsp maple syrup
1 can coconut milk
1 tbsp sesame oil
3 tbsp red curry paste
¼ cup vegetable stock
Rice, to serve
1 cucumber, sliced, for serving
Spring onions, sliced, for garnish
Sesame seeds, for garnish

Instructions:
1. Heat the olive oil in a large frying pan over medium-high heat. Add the beef mince and onion, and cook until the mince has browned. Stir in the garlic and cook for 1 minute.
2. Add the ginger, 1 tbsp soy sauce, and maple syrup. Stir well and cook for 4–5 minutes, until the mince is coated in a sticky glaze. Reduce the heat to low while you prepare the broth.
3. In a small saucepan, combine the coconut milk, sesame oil, remaining 4 tbsp soy sauce, red curry paste, and vegetable stock. Bring to a gentle boil, then reduce the heat and simmer for 10 minutes.
4. Divide the cooked rice between serving bowls. Pour the red curry broth around the rice, then spoon the sticky beef over the top.
5. Garnish with spring onions and sesame seeds, and serve with sliced cucumber for a fresh, crunchy finish.

Serves 4

08/07/2026

These one pan recipes have been so popular lately. Not only with you all, but in our household too.
This One Pan Cheesy Mexican Rice packs around 19g of protein per serve, making it an easy, budget-friendly meal the whole family will enjoy. Our one-year-old demolished three helpings, so it definitely didn’t last as long as I had anticipated.

Ingredients:
1 tbsp olive oil
1 onion, diced
1 tsp crushed garlic
4 tbsp taco seasoning
1 can diced tomatoes
1 can brown lentils, rinsed and drained
1 can black beans, rinsed and drained
1 cup corn kernels
¾ cup medium or long-grain rice
2 cups vegetable stock
Salt, to taste
1 cup grated cheese
Fresh coriander, for garnish
Jalapeños, optional

Instructions:
1. Heat the olive oil in a large frying pan over medium heat. Add the onion and garlic, and sauté until softened.
2. Stir in the taco seasoning and cook for 1 minute until fragrant.
3. Add the diced tomatoes, lentils, black beans, corn, rice, and vegetable stock. Stir well to combine.
4. Bring to a boil, then reduce the heat to a gentle simmer. Cover with a lid and cook for 15–20 minutes, or until the rice is tender and the liquid has been absorbed. Stir once or twice during cooking to prevent the rice from sticking. If the mixture becomes too dry before the rice is cooked, add a splash more vegetable stock.
5. Add salt to taste. Sprinkle the cheese over the top, cover for 2–3 minutes until melted.
6. Garnish with fresh coriander and jalapeños (if using) and serve.

Serves 4-5

02/07/2026

Fibre is one of the simplest ways to support gut health and overall wellbeing, yet most adults still aren’t getting enough.

This is your quick guide to how much you need and easy ways to increase your intake day to day. Chia seeds are one simple example, with about 34 g of fibre per 100 g.

Save this post for your next grocery shop and add one extra fibre-rich food to a meal this week.🤍

01/07/2026

Mushroom Bourguignon🍄‍🟫

Ingredients:
450g button mushrooms, sliced
450g portobello mushrooms, sliced
8 pearl onions, halved (or 4 shallots, halved)
2 tbsp butter
3 tbsp olive oil
1 leek, sliced (white and pale green parts only)
1 carrot, diced
1 tsp crushed garlic
1 tbsp tomato purée
2 tbsp plain flour
1¾ cups vegetable stock
2 tbsp miso paste
¼ cup pickle juice
1 tbsp Dijon mustard
1½ tsp dried oregano
1 bay leaf
Mashed potato, to serve

Instructions:
1. Melt the butter with 2 tbsp olive oil in a large pot over medium-high heat. Add the mushrooms and pearl onions and cook for 8–10 minutes, stirring occasionally, until softened and lightly browned. Remove from the pot and set aside.
2. Add the remaining 1 tbsp olive oil to the pot. Add the leek, carrot, and garlic, and sauté for 4–5 minutes until softened.
3. Stir in the tomato purée and cook for 1–2 minutes. Add the flour and cook for a further minute, stirring constantly.
4. In a jar, combine the vegetable stock, miso paste, Dijon mustard, and pickle juice. Shake until smooth.
5. Pour the stock mixture into the pot and stir well. Return the mushrooms and onions to the pot, then add the oregano and bay leaf.
6. Bring to a gentle simmer. Cover and cook for 20 minutes, then remove the lid and simmer for a further 10 minutes, until the sauce has thickened.
7. Remove the bay leaf and serve over creamy mashed potato.

Serves 5

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