Hands down the best side ever. If you’re not into the mouth numbing Szechuan pepper thing then just leave it. But also, stop being a wuss 😉
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.
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.
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.
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.
This is a super adaptable recipe, it’s one of my favourite fridge clean out meals and you really can use the basic ‘technique’ and simple flavours to make fried rice out of whatever you have leftover. It’s really simple comfort food at its best! This combination is so tasty though, especially with build your own toppings I like to serve on the side.
This is a very summery couscous salad made super delicious with… HALOUMI. Because cheese if life and haloumi is so golden and salty and delicious. It’s one of my favourite cheeses because of how it is transformed in heat. It also takes this salad from side dish to lunch by adding a little extra protein to satisfy.
Kale chips, yes yes I’m a bit late jumping on this bandwagon but I swear I’ve been making them for years now. It’s just that I didn’t think my kale chips with just olive oil, sometimes chilli, and salt were ground breaking enough to share with anyone. Not that every recipe I share is always groundbreaking! Clearly not! But these kale chips are next level. I ate 2/3 of a bunch of kale in one sitting because of these. That’s a lot of kale, who does that?