I’m always after a heartier salad in the cooler weather, one with warm and filling things yet still full of fresh flavours and this salad really hits the mark.
Satay Noodle Bowls with Crispy Salt and Pepper Tofu
Um so this is a delicious bowl of my favourite thing. Stir fried red cabbage hit with soy and sesame seeds for extra yum. Crispy pieces of tofu with salt and pepper seasoning. Satay dressed noodles tossed with greens. Yes yes YES.
Mussel, Fennel, Chilli and Zucchini Linguini
The zucchini in this recipe also acts as a replacement for some of the linguini so you’re increasing the vegetables and lowering the amount of simple carbs all in one swoop. To be honest I’m much more about the increasing the vegetables than worrying about carbs!
Zucchini, Pea and Pine Nut Quinoa Salad
This salad is a great way to use up the glut of zucchini people have in their gardens, or the cheap zucchini you’ll be seeing at your local shops at this time of year. it’s fresh and filling with the sweetness of the green vegetables balanced with the nutty savouriness of those pine nuts.
Extra Green Saag Paneer
This saag paneer cane be made with any leafy greens you have left over in your fridge, I’ve even used carrot tops before. I find if you keep it to half baby spinach then the balance of flavours is still great and you’re using up what you have on hand. It’s less decadent than the kind you’d eat out but still of so delicious.
Meal Plans Week 102
Happy Sunday lovely humans! I’m in Daylesford this weekend at a Herbalist Yoga and Meditation Retreat cooking for the wonderful guests. It’s been a blissful weekend in the kitchen interspersed with bush walks, meditation, salt baths and good conversation. I’ll be sharing all the recipes for the things I made with you all soon!
Israeli Cous Cous Salad With Fennel, Avocado and Salmon
This is one of those salad you can throw together in no time at all and it tastes delicious enough to serve to company! Or just have as a work lunch salad for the week, or as a quick weeknight dinner. it’s versatile, easy and exactly what I want to eat right now.
Quick Vegetarian Enchiladas
This recipe can be made in less than 40 minutes which means it’s totally doable on a weeknight. The vegetarian filling is what makes it so quick and easy to cook. It’s also full of flavour, and super filling thanks to those chickpeas.
Zucchini, Corn, Basil and Goats Curd Pasta
Two things I’m currently writing a lot of recipes about: zucchini and pasta. Probably because I’m obsessed with both. One of those obsessions needs to be kept more in check than the other…. and this recipe celebrates them both.
Nori Baked Salmon Salad Bowl
That there isn’t salmon skin, oh no it’s a little sheet of nori that adds delicate flavour and protects the salmon as it cooks, making the most delicious salmon noodle salad bowl ever.