Week 20? How did that happen?! I guess how it always happens with the whole world turning time passing thing… Well this week I’m staying on that quick and comforting food cos it’s getting a little chilly in Melbourne. I hope you like the ideas, and there’s other good news…
Shopping lists are back! Not just because they’re great for you but they’re great for my planning too. It means that I can double check the ingredients are used across recipes and there’s less spending on food and less wastage of food. These are all handy things for everyone.
There’s also loads of yummy things to come in the week ahead including a really delicious noodle soup recipe for my second challenge in the RSSAU competition that I mentioned on yesterday’s post. There will be no Monday post this week as I feel like I’d be flooding people’s inboxes after posting two things this weekend. Also I’m still building up my bank of tested recipes post holiday. Quality not quantity right?
Anyway back to this week… it’s time for curries and dumplings and those delicious turkey meatballs I posted last week (or not if you’re vego…)
PLAN A
DAY 1: Sweet Potato, Red Lentil and Peanut Curry: it’s my go to as it’s quick and easy and perfect meat free Monday food as it will have you set for lunches!
DAY 2: Turkey Meatballs with Chermoula Sauce and Cauliflower Puree: All the flavour and all the vegetables in this protein packed dinner.
DAY 3: Mushroom Pasta: Just because you’re not vegan doesn’t mean you can’t ease up on the animal products every now and then… especially when it tastes this good.
DAY 4: 15 Minute Chicken Noodle Soup: Easy, nutritious, delicious and has me sounding like an ad for pre packaged food… but you’re making this from scratch because you’re clever and it’s also not hard.
DAY 5: Prawn and Pork Potstickers: The first dumpling recipe I posted on this site. And still one of my favourites!
PLAN B
DAY 1: Mushroom Pasta: A creamy vegan pasta packed full of flavour.
DAY 2: Sweet Potato, Red Lentil and Peanut Curry: it’s my go to as it’s quick and easy and will have you set for lunches, plus it freezes well too.
DAY 3: Pumpkin, Chickpea and Tahini Salad: packed full of spinach and almonds this salad can be served warm or made ahead of time.
DAY 4: Chipotle Tofu Bowls: This is spicy and delicious, the most time consuming recipe of the week but made a whole lot easier with a food processor or mandolin for the slicing.
DAY 5: Okonomiyaki: The perfect way to use up the left over cabbage and other vegetables from the week.
This weeks bonus definitely has to be this brunch ‘recipe’ and you should pull it out this morning…
Home made Avocado Toast. Very Easy. Very Pretty.
HH. x
