Yum yum yum! This salad is warm, and comforting and full of flavour. It’s also loaded with vegetables and totally winter appropriate. The crunchy toasted coconut, crispy bits of roast cauliflower and caramelised pumpkin are a killer combo. Especially with miso and sesame paste coating it all. Yes, yes, yes.
I had to put the word creamy in the title because otherwise this guy just screams HEALTH and I didn’t want to scare everyone off. Plus it is creamy so why wouldn’t I mention that? This curry is delicious! I’m a big fan of tofu these days and this curry comes together pretty quickly with a big punch of flavour.
There’s something meaty about mushrooms in both their texture and flavour that makes them the ideal thing to eat for a vegetarian meal. This recipe is subtle and easy to prepare and produces delicately flavoured mushrooms with that perfect texture.
This salad is full of flavour and texture thanks to the creamy dressing, crunchy almonds, sweet pumpkin and fresh spinach. The perfect prep ahead work salad. Just don’t toss it all together until you’re ready to eat.
These meatballs are amazingly juicy and the perfect way to sneak some extra veg into your life. Made with lean turkey and grated zucchini they’re perfect for dinner or as a shared starter/appetiser.
It’s Mother’s Day on Sunday and for many of you that might mean brunch. My own mum has vetoed the idea and opted for dinner but I might see if my sister wants brunch because I feel like it’s just a good option for any Sunday. Who’s with me? This dish translates to broken eggs and it can be eaten any time of the day you like, the first time I ate it was for dinner;) However if your mum is all about the savoury breakfast his will be a winner and it’s a breeze to make!
I think all 3 recipes I’m posting this week have little travel stories attached to them. I got the idea for these chips from a trip to Granada, Spain. I went for a weekend and ate my weight in Tapas, so obviously I loved every moment of it.
This mushroom soup is the perfect thing for autumn. It’s earthy and warming and super filling thanks to a secret ingredient that also gives it a creamy texture – without the cream.
I’m back from holidays and not loving reality. Such a positive start to a blog post right? I feel like I could have extended my holiday for twice the length at least if money hadn’t have been an issue. If money wan’t an issue so much of life would be different wouldn’t it? But I had the most amazing time, and have so many experiences to share with you all…soon. For now let’s start with a recipe that was influenced by Morocco, where couscous is king.
Who doesn’t love a good sausage roll? We do these so well in Australia and I’ve been branching out occasionally recently and doing something I never thought I would. Eating vego sausage rolls. Sorry, ‘sausage’ rolls. I’m still calling them that as they’re the right shape and the same idea but just filled with veggies! Super nourishing and filling and all encased in flaky puff pastry.