This is taking sides to a whole new level. For the lat 2 weeks I’ve started each week with a batch of this pumpkin in my fridge to add to different salads and meals through the week because it makes me look forward to eating whatever it is that I add it to.
I know cauliflower rice is not new at all. I even have a recipe for it on the blog. But this is so much better than that recipe. Because it has broccoli too. And crispy bits. And cashews. And is easier and I’m sorry it took me so long to figure this out. You can thank this whole no grains thing I’m having to do for forcing me to find THE BEST way of making a vegetable based ‘rice type thing’. An here we are…
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 😉
I might be a little obsessed with this pesto and this salad. And the two together. Mostly the two together. There’s something about potatoes smothered in pesto that’s all kinds of right. Plus potato salad has long been a favourite food of mine… I just don’t usually make it this green!
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.
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!
Baked sweet potatoes make for such a good lunch or dinner! You can make these ahead of time and just reheat things when you’re ready to eat. They take a little bit of time in the oven but you’re just waiting for most of that time – there’s not lots you need to do to make them delicious. You can read a book, dance round the kitchen, have a glass of wine etc while you wait for the oven to do it’s thing.
This curry is like a love child between ramen broth and a coconut curry. I wanted the curry ‘gravy’ to have that flavour bomb thing going on that you get with ramen but to be served over rice like a curry. And wait for it… I cooked tofu in a pan not the oven for once! Turns out I can let go of my safety net!