Chickpea Crepes with Lentil Filling & Green Tahini Sauce (Vegan & GF)

Today I spent the afternoon at an Indian girlfriends home…we spent a couple of hours chatting, drinking homemade freshly brewed Masala tea with honey, slurping lentil soup with fragrant rice and dollops of fresh homemade coriander chutney. I seriously love the tastes of India – the spices, tea’s, pulses and lentils – I must have been Indian in a past life.

I think we spent most of our time talking about food and India. I had plenty of questions to ask due to my impending trip to New Delhi in September. Two weeks filled with yoga, meditation, Ayurvedic healing and well-being. I can hardly wait!

During our discussions we got talking about chickpea crepes…the next thing I know, I am armed with chickpea flour and on my way home to whip some up for dinner.

Ruchi’s recipe for crepes is loosely based below. I have added a Kristy twist with my lentil filling and green tahini sauce!

This will make four decent sized crepes.


serves 4

chickpea crepes

2 cups chickpea flour
2 cups filtered water
1/4 finely diced red onion
pinch thyme seeds
pinch himalayan sea salt
pinch white pepper
1 finely diced green chilli (seeds removed)
few sprigs coriander leaves

lentil filling

organic extra virgin olive oil
1/2 sliced red onion
2 finely diced garlic cloves
1 diced tomato
pinch cumin seeds
1/2 tsp turmeric
pinch himalayan sea salt
large handful spinach leaves
400g cooked lentils

green tahini sauce

2 tbs tahini
2 tsp organic apple cider vinegar
2 tsp lemon juice
3-4 tbs water
1 diced spring onion
few sprigs coriander leaves


Combine all of the crepe ingredients in a glass bowl, minus the water.

Slowly trickle the water in and continuously stir to prevent any lumps. Set aside to rest for 20 mins.

Heat a little olive oil in a frypan over a medium heat.

Add the onion and garlic and fry until translucent. Add the cumin seeds, turmeric, sea salt and tomato – and continue to cook until soft & thickened.

Stir through the lentils and wilt spinach. Turn off heat and set aside.

Blitz the green sauce ingredients in a blender until smooth. Add a little more water if the sauce is too thick.

Heat a little olive oil in a fresh frypan over a med-high heat. Once hot, ladle a spoonful of crepe mixture in and swirl to thinly coat the base of the frypan evenly.

Cook 3-4 mins each side until golden. Keep warm in a mild oven until all cooked.

Assemble crepes with a generous dollop of lentil filling, fold and drizzle with green tahini sauce.
Sprinkle with diced spring onions and coriander leaves.

Healthy, filling, nutritious & fun!

Thank you to the beautiful Ruchi for food inspo today!! xx

Lentil Coconut Dahl with Kidney Beans (Vegan, GF)

A couple of weeks ago I tried out a new local Indian Restaurant with a couple of friends. I ordered the Punjabi Dal Makhani and it was seriously the best dahl I have ever had…slow cooked overnight.

This is my vegan take on Dal Makhani…except I have used red lentils instead of black, topped with saffron strands and crunchy toasted cashews and mine will take your around half an hour to make.
Seriously good with a nice chilli kick.

I made enough tonight to feed a small army.

2 tbsp coconut oil
1 large diced red onion
1 tbsp mustard seed
1 tsp cumin seeds
2 tsp ground coriander
1 tsp turmeric
pinch cayenne chilli pepper *add more for that extra kick
pinch red chilli flakes
4 finely diced garlic cloves
1 tbsp finely grated ginger
1 & 1/2 cups red lentils
3 diced tomatoes
1 tin organic coconut milk
1 & 1/2 cups water
1 tin organic red kidney beans
pinch saffron
coriander leaves
himalayan sea salt
cracked black pepper

raw unsalted cashews toasted in dry pan *to serve


Heat the oil over a medium heat in a heavy based pan. Fry the red onion until translucent. Add the mustard and cumin seeds and fry until fragrant.
Add the remaining spices and stir through, continue to fry for 1 minute.
Add the diced garlic cloves and grated ginger. Cook for 2 minutes.
Add the lentils, stir to coat. Add the tomatoes, coconut milk and water.
Season with himalayan sea salt and cracked black pepper.
Bring to the boil and then reduce to a simmer for 20 minutes.
Stir through the red kidney beans.
Garnish with toasted cashews, a sprinkle of saffron strands & coriander leaves.
Serve with brown basmati rice.

Thai Green Veggie Curry (VEGAN & Gluten Free)

I am off to Thailand on vacay in 2 weeks for my cousin’s wedding. Thinking about the impending trip has got me hankering for Thai cuisine…which I absolutely adore and will indulge in. Many years ago I went to Thai cooking school which taught me the basic ingredients used, flavours and cutting techniques, and I was very surprised how easy it was to cook Thai dishes. Many dishes utilise the same basic/key ingredients and deviate from there.

The balancing of flavour is imperative. You may wish to taste and savour the sweet (coconut sugar), salt (and tamari), sour (lime juice) and heat (chilli flakes) flavours until your satisfied.


1 heaped tbsp coconut oil
2 finely diced garlic cloves
6 thin slices ginger
1 finely diced red onion
2 tbsp thai green curry paste (homemade or quality store-bought)
1 medium eggplant (cut into rounds & quartered)
1 thinly sliced carrot (rounds)
2 small thinly sliced zucchini (rounds)
4 large asparagus spears (halved and quartered)
2 cups coconut milk
1/4 cup filtered water
handful baby spinach
3 kaffir lime leaves
pinch himalayan sea salt
pinch coconut sugar
1 tbsp tamari soya sauce
chilli flakes
squeeze 1/2 lime juice
handful chopped coriander

Gently sauté the onion, garlic & ginger in the coconut oil in a deep pan for 5 mins. Add the green curry paste and continue to fry until fragrant.

Add all of the chopped vegetables (minus the baby spinach) and stir until coated.

Add the coconut milk and the filtered water. Stir through until combined. Throw in the torn kaffir lime leaves and add a pinch of sea salt.

Bring to the boil, then reduce to a simmer for 15 minutes.

Add the coconut sugar, tamari and chilli flakes to taste.

Add the baby spinach and stir through.

Sprinkle with coriander. Serve with brown rice and wedges of lime.

This is a quick and healthy meal to whip up in next to no time at all. The main time is spent on the prep – chopping all the vegetables.