This weekend has been so crisp, sunny days becoming cold nights and I just don’t know why I’m never prepared for this level of winter. Every year I’m all like, ‘I don’t remember it being this cold last year’, when clearly it was. And for al of you that live in places that are actually cold. I’m only talking single digits celsius that I’m struggling with. There’s no snow or actual cold. Just me dressing inappropriately, as a fairly constant state of affairs. But man is it making me crave hot food for every meal.
This week that’s what I’m giving you, pasta and curry and roasts and things to leave you with leftovers for a hot meal tomorrow. This, plus porridge is my daily jam at the moment. There’s also loads of cross over ingredients and tips to keep you wasting less food.
Day 1: Maple Roast Chicken and Cauliflower with Glazed Broccoli and Cauliflower puree. The cauliflower puree recipe is from something with prawns but it’s just as good with a roast chicken and that way you’re getting more veg in your life too. Make this on a Sunday if you don’t have lots f time on a weeknight.
Day 2: Use that leftover roast chicken in the best soup of all time Roasted Tomato and Red Pepper Tortilla Soup. You can use frozen corn and just crisp it up in a pan and canned tomatoes will work in this too. It might not be super seasonally appropriate but it’s so good you won’t care. If you have extra avocado and radish the two are amazing together on toast for a snack or breakfast idea.
Day 3: Miso and Ginger Tofu Curry. You can use any vegetables you have left over or are on sale in this tasty curry.
Day 4: Tandoori Baked Salmon and Cauliflower Salad. This uses the same herbs you’ve been using throughout the week and you can make double to have as a cold salad the next day. Super yum and surprisingly quick to make. Plus t’s all roasted in the same pan – s minimal washing up!
Day 5: Roast Pumpkin and Thyme Pasta bake, because it’s hard for me to get through the week without some sort of pasta bake situation at the moment.
Day 1: Tandoori Cauliflower Salad. Soft boil a couple of eggs and have this salad without the salmon for a super tasty vegetarian DREAM.
Day 2: Sweet Potato, Peanut and Red Lentil Curry: Cheap, delicious and so filling this curry will set you up for lunches too.
Day 3: Creamy Pumpkin Pasta. Serve with a green salad using whatever is in season.
Day 4: Creamy Vegan Mushroom Soup with Thyme: A really filling soup that’s easy to make and you can use the same herbs as last nights meal.
Day 5: Korean BBQ Tofu Bowls: you can use frozen peas in this bowl and whatever other vegetables you have on hand to add some fresh crunch.
You have to make this 6 ingredient no bake slice this week because it’s crazy good!!