Suppers for Dark Nights

Updated: Nov 24, 2020

Here are some recipes from last Sunday’s Online Yoga Supper Club. I had numerous requests for these recipes, especially the Cacao + Hazelnut Miso Brownie. I have included some tips and where to buy some of the ingredients.

Hope you have a fun time cooking.

Courgette + Cavolo Nero Paprika Muffins

Makes 12 muffins

225g spelt flour (you can also use self raising flour but leave out the baking powder)

2 tsp baking powder

400g grated courgette, as much liquid as possible squeezed out

150g lightly steamed cavolo nero or kale, strip the leaves off the stems

4 spring onions, thinly sliced or 1 small onion, finely chopped

125g mature cheddar cheese, grated or vegan cheese (vegan yeast flakes, optional)

175ml milk or any plant based milk - oat/almond works well

50 ml light olive oil or rapeseed

2 tbsp paprika

1 egg, lightly beaten or 7g ground flaxseed with 45g water for a vegan version

20g vegan yeast flakes (optional)

Sea salt and black pepper


Preheat the oven to 180c fan. Use a 12 case Muffin tray or silicone mould.

First thing to do is lightly steam your cavolo nero or kale for 5 minutes. While that’s steaming grate the courgette and wring it out in a tea towel until there isn’t any liquid being released. Don’t throw this liquid away it’s great to use as part of your stock for soups. Put the grated courgette on to a kitchen towel to absorb any further moisture. Drain the cavolo nero/kale and again squeeze any moisture from it (remember to retain the liquid for stock). Chop the leaves roughly and put them and the courgettes into a bowl. Next chop the onions and also add them to the bowl.

Grate the cheese (vegan if using) and put into another bowl along with the flour, baking powder and paprika. If you’re making vegan muffins put the ground flaxseed into a bowl with the water and mix the ingredients together.

Now add the milk, oil and egg (or the flaxseed) in with the vegetables and stir to mix together with a spatula. Then, add your flour mixture to the vegetables along with your seasoning and mix until you have a messy batter and all the ingredients are combined.

Fill a 12 case muffin tray or silicone mould and bake for about 25 - 30 minutes. The muffin tops should be golden and spring back when touched. Sprinkle the vegan yeast flakes if using at this point. Leave the muffins to cool before removing them from the muffin tin.

The muffins will keep for two days in an airtight container at room temperature. Alternatively freeze them once cold and use them as you want.

The key to these muffins is to not have wet muffins, they will not hold together if water is left in your vegetables, it just makes the muffins too soggy.

When I make vegan muffins I use 25g of yeast flakes (full of B12) to replace the vegan cheese and add slightly more vegetables. The yeast flakes give the muffins a lovely cheesy and nutty flavour which I prefer. To preserve more of the nutrients in the yeast flakes, sprinkle them on top of the muffins as soon as they come out of the oven.

Cacao Miso + Hazelnut Brownie

Divide the the brownie in to 9 large slices or 12 medium slices

18 x 18 cm square mould or baking tray - if using a baking tray grease and line with baking parchment.

Preheat the oven to 170c fan

160g sunflower margarine (vegan)

35g brown rice miso

220g soft light brown sugar

75g plain flour

80g raw cacao powder

75g dark chocolate callets or dark chocolate drops (vegan)

60g roasted hazelnuts, roughly chopped

2 tsp psyllium husks + 45g water


Put the margarine (vegan butter) into a small pan over a low heat. Once melted remove the pan from the heat and stir the brown rice miso into the margarine. By combining the miso with the warm margarine it allows the flavour of the miso to be released. Set aside to cool. In a small bowl put the psyllium husks and add the water, mix together and leave to set. Put the sugar and cacao powder in a medium sized bowl, add the melted margarine and miso along with the psyllium mixture. With a handheld mixer beat the ingredients together to add some air and then with a spatula stir in the plain flour and once mixed add the chocolate and chopped hazelnuts and gently combine.

Pour the batter into the prepared tin or mould, smoothing the top and bake for about 20 to 25 minutes. The outside edges should be firm but the middle will be quite squidgy. Brownies continue to cook as they cool so don’t worry it will be fine.

Pumpkin, Turmeric and Ginger Soup

Preheat the oven to 190C

9 generous helpings or 10 at a squeeze


750g pumpkin, skin removed and roughly chopped

300g carrots, sliced

1 onion, chopped

3 tbsp light olive oil + 2tbsp for frying the onions

5cm piece ginger, (a tad more or less will work) finely grated with a microplane (or finely slice)

2 large garlic cloves, crushed

3 level tsp turmeric (or desired amount)

2 litres of good vegetable stock (organic bouillon or homemade)


Dukkah and chilli - see my previous post for the recipe

Handful of coriander leaves

In a large bowl drizzle the olive oil and add the turmeric, mixing together before adding the pumpkin pieces. Coat the pumpkin in the olive oil and turmeric mixture until all the pieces are covered. Add the pumpkin to a baking tray and drizzle any remaining turmeric oil over the pieces.

Place the dish/tray in the oven to cook for about 20 minutes or until the pumpkin pieces are tender.

While your pumpkin is roasting add three tablespoons of olive oil to a large pan and place over a medium heat. Add the onions and sauté for five minutes while boiling a kettle to make up 1 litre of stock. Once the stock is made add the carrots, garlic and two thirds of the ginger to your pan, coating everything in the oil before then adding the first litre of stock.

Bring your pan to the boil, then cover and simmer the soup for 30 minutes. Once your pumpkin is tender take out of the oven and set aside. After 30 minutes check that the carrots are tender, if they need a few more minutes then cook on. Once the soup is ready make up the second litre of stock add to the pan quickly bring the soup to the boil again. As soon as the soup comes to the boil remove the pan from the heat, add the roasted pumpkin and the remaining ginger and set aside until cool.

Once your soup is cool you are ready to blend your soup, this will be in batches as there is too much soup to blend in one go. I use a food processor for this but feel free to use a hand held blender and blend until you are happy with the consistency of the soup. If using a food processor blend the first batch and place the soup in a clean pan to reheat. Continue until all the soup is blended.

I usually allow the pan of soup to stand overnight in a cold place before blending. I find this gives the soup more depth and flavour.


I generally blend my soup twice for a smooth soup, my method is blend one batch of soup and add to another pan, repeating until the pan is full. Wash out the original pan, stir the soup well and blend again, returning each batch to the original pan.

I use reusable containers (Make sure that the soup is cold before freezing and that you leave room for expansion) to store the soup in the freezer. This soup will freeze for three months without garnishes.

Autumn Slaw

Serves 6 as a side

1 fennel bulb, grated

1 large carrot, julienned

1/4 red cabbage, grated

1 yellow pepper, deseeded and finely sliced

Handful of parsley leaves, roughly chopped

5g black sesame seeds


This slaw is about getting colour and therefore nutrients inside you. I use a mandolin to prepare this slaw but grating your vegetables with a box grater is fine and then you can finely slice your yellow pepper. You can make this slaw coarse or fine but be consistent. Or you can prepare everything in a food processor - super quick and easy.

Mix all the ingredients together in a large bowl, pour over the dressing and mix again before sprinkling some black sesame seeds over the slaw to finish.


3 tbsp extra virgin olive oil or rapeseed

1 tbsp apple cider vinegar (raw)

1/2 lime, juice and zest

1 tbsp maple syrup

1 large garlic clove, crushed

2 cm ginger, very finely sliced

Sea salt + black pepper

Put all the ingredients into a small lidded jar and shake well before dressing the slaw.

Some online suppliers I use regularly






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