These super simple vegetarian pies are made in muffin tins. – no fancy pie moulds needed! They’re s gloriously yummy time filled with vegetables and a luscious sauce.
Mushroom Thyme and Cabbage Pasta Bake
Using cabbage in this pasta bake is a a great way to add flavour, add extra vegetables and use up any leftover cabbage in your fridge. You can sub the cabbage for kale as it’s essentially the same family right?
Grilled Eggplant with Hummus and Yoghurt Flatbread
This is one of my favourite meals to make, the kind of thing that comes together in a little dance in the kitchen. While the eggplant is ‘sweating’ you make your quick flatbread, while the dough rests you make your hummus, and while your eggplant cooks you chop your salad. It’s easy time management rather than complicated multitasking and I just love to be efficient ha.
Broccoli, Goats Cheese and Potato Cakes
These are a vegetarian take on my salmon potato cakes and they’re so delicious! Perfect for work lunches, as they freze and reheat well. They’re also a yummy light supper or vegetarian brunch. So many uses.
Lentil and Haloumi Salad
I’m constantly looking for quick and easy dinner options at the moment and the kind that leave extras for lunch are ideal. That way I’m making my dinner and my lunch for the week in one cook up, such a time saver! This lentil, Haloumi and crispy vegetable salad has a yummy herby dressing that you can keep separate in the extra serves to make sure you have a super fresh salad for lunch.
Zucchini, Pea and Pine Nut Quinoa Salad
This salad is a great way to use up the glut of zucchini people have in their gardens, or the cheap zucchini you’ll be seeing at your local shops at this time of year. it’s fresh and filling with the sweetness of the green vegetables balanced with the nutty savouriness of those pine nuts.
Corn, Avocado, Manchego and Quinoa Salad
This salad is simple to make and oh so fresh. It would be amazing with any protein you choose to put with it but it’s perfect by itself too. Grilled corn, creamy avocado and salty cheese? Yes please! And yes it’s definitely salad week on the blog.
Israeli Cous Cous Salad With Fennel, Avocado and Salmon
This is one of those salad you can throw together in no time at all and it tastes delicious enough to serve to company! Or just have as a work lunch salad for the week, or as a quick weeknight dinner. it’s versatile, easy and exactly what I want to eat right now.
Zucchini, Herb and Feta Fritters
I’ve made these fritters for numerous parties and they’re always a hit. In this recipe I pan fry them in olive oil but I’ve also deep fried them in a wok before when I was being a bit more indulgent (it was New Years, it was a party, it had to be done). Both ways of cooking them produce crispy fritters studded with melty feta and full of flavour.
Quick Quinoa Salad with Goats Cheese and Cranberries
No word of a lie this is the easiest work lunch I’ve ever made. I make the whole thing in the mornings while I’m getting ready for work. I usually only do 1 or two days worth as it’s what I make when I have limited leftovers to take with me, and that’s a frequent occurrence for me at the moment as I’ve have so many dinners and end of year catch ups happening in the evenings.