In case you’ve just arrived here by chance I’ll fill you in on something important about me: I love dumplings. Dumplings are life and I love them in all their many forms. I’ve tried many vegetarian dumplings and these are definitely my favourite ones. Tis rich mushrooms with the fresh chives is just such a good combination!
Does that sound weird? Because it shouldn’t as avocado and egg are obvs amazing together. And the thin slices of mirin seasoned omelette make the perfect vegetarian rice paper roll filling. And that dipping sauce, oh it’s good.
These are so good! Golden, crispy, crunchy goodness. They’re kind of begging for an ice cold beer, or some other tasty beverage to go along with them but you can also get all virtuous and have them on top of a nourish bowl situation. I like to think of them as one of two things: sustainable coconut prawns or sustainable sesame fried chicken. Sustainable because they’re not either of those two things. Hilarious (don’t hate me).
This is a surprisingly easy breakfast or lunch as scrambled eggs take no time at all to prep. It’s also fresh and tasty and has protein, omega 3’s, vegetables and fruit in it – a super well rounded meal!
Confession: these aren’t really nachos. They aren’t made using corn chips because when they craving took I only had some slightly less than fresh pita bread on hand. I hate waste so wanted to use it and these were born from what was in my fridge/pantry. The perfect lazy, waste free dinner and so delicious I made them 3 times in a week.
The creamy caramelised pumpkin that tops this bruschetta can easily be prepared the night before for an indulgent week day breakfast or just add a poached egg and you’ve got a delicious weekend brunch. Sweet pumpkin, fragrant thyme and salty feta is a pretty classic combination, but perhaps you’re yet to eat it for breakfast?
These are so fresh and tasty. The perfect thing for a light summer dinner and super perfect for taking to work. If you do that be prepared to sit at your desk dreaming about lunch for a god period of the morning. The fragrant smell of the salad will get you all excited before you even start on the rolling part.
Grilled things you like. That is apparently what ‘okonomiyaki’ translates to (I read fried things somewhere else but same same…kinda), and this is definitely a grilled thing I like. These Japanese pancakes are a fantastic way to use up left over vegetables and make a super quick dinner. They’re also ridiculously tasty but I’m not going to claim this is a particularly ‘traditional recipe’. Instead, I’ve gone for easy.
I’m really into beets and goats cheese at the moment (such as in this tart!), and the mint and beans in this salad mean it’s also fresh and crunchy, making it another delicious summer salad to add to your rotation.