Pearl barley makes a great change from using rice, it isn’t gluten free or anything it just gives a different flavour and a great texture. Plus it’s a great source of dietary fibre and a range of vitamins and minerals. It’s nutty flavour works so well with the sweet pumpkin and salty feta.
PAN FRIED GNOCCHI WITH MUSHROOMS, CHILLI, GINGER AND MISO BUTTER
I know this sound kin of odd. Asian Gnocchi basically. I mean what kind of stupid fusion food is that? But if you remember that gnocchi is just a potato and pasta hybrid and that potatoes love asian flavours and pasta is really just noodles then it makes more sense. And it tastes amazing, I’ve tested it on friends for you, promise!
FAILING AT THE WHOLE HEALTHY LIVING THING? THESE EASY TIPS WILL GET YOU BACK ON TRACK
Eating well isn’t supposed to be hard. It’s supposed to make you feel good, give you energy and help you lead a long, healthy life. It doesn’t mean missing out on things so much as adding things. Remember Michael Pollen’s words: Eat food. Not too much. Mostly vegetables.
BROCCOLI AND PARMESAN FRITTERS
It should be pretty clear by now that I love a fritter. They’re such a great way to use leftover veg plus as a replacement for toast at breakfast fritters mean squeezing another couple of serves of veg into your day. I’ve been playing around with these for a while now to get the texture and flavour right (and the all important structural integrity). And I clocked it last weekend. These broccoli fritters are quickly becoming a new favourite.
CAULIFLOWER MAC ‘N’ CHEESE WITH ROASTED CAULIFLOWER
Comfort food. But full of goodness too. This creamy cheesey mac n cheese is full of cauliflower, both in the cauliflower based ‘bechamel’ and in the crispy roasted bits peeking out the top. it’s a good one.
10 EASY RECIPES FOR WHEN YOU’RE COOKING FOR 1 (AND MAYBE YOUR PLUS ONE)
Because when you’re the only one you’re cooking for it should be more fun, not make you sad. It’s a Friday recipe round up guaranteed to make any night that it’s just you a joyous celebration. Just add wine. The best part about cooking for you is you can cook whatever you like, however you like and not worry about anyone else’s opinion. Cos you’re the only one that matters.
QUICK VEGETARIAN MISO RAMEN
Like usual, I by no means claim authenticity but I do claim flavour. This is a clean and light ramen, perfect for a work lunch. You can adjust the seasonings and vegetables to suit your tastes and use traditional ramen noodles instead of rice noodles if you prefer!
KUNG PAO MUSHROOM NOODLES
Guys! Remember kung pao chicken? It’s like a Chinese takeaway favourite, and I’ve usually had it with chicken. But you know I’m always trying to find ways to eat less meat (love it, but I wanna eat the veg for my body’s sake and save the world – realistic goals are my thing), and thus there’s no chicken in this. I replaced it with… mushrooms! And yum! And added noodles cos I love them.
AVOCADO AND CUCUMBER SUSHI BOWL
I love sushi but in all honestly I never make it at home, I prefer to be a lazy person and just put all the ingredients into a bowl and eat that. Well I’m making my own food so I guess that’s not super lazy…
VEGETARIAN LASAGNE WITH EGGPLANT RAGU AND CAULIFLOWER SAUCE
This lasagne is packed full of vegetables, I’ve literally stuffed in as many as I could. The ragu is made of vegetables, most of the pasta layers are actually vegetables. The bechamel sauce is actually vegetables. All the vegetables. You can feel really high and mighty about this one.