It’s always a good time for curry and this one is so quick and simple to do. Plus it’s full of flavour like all good curries. And just look at the bright yellow colour!
ROAST CAPSICUM LINGUINI WITH PECORINO AND ROCKET
This is such a great dish because you can make the sauce in advance and just heat it up when you’re ready to use it. Roasting the capsicum does take a little extra time but it adds so much flavour so it’s totally worth it. Plus a lot of this recipe can be made in the food processor/blender – yay for basic technology!
VEGAN EGGPLANT KATSU CURRY
Eggplant is such an amazing vegetable, it’s texture changes so much depending on the amount of heat applied. With lots of quick heat, like in this dish it becomes soft and creamy. The katsu crumb is the perfect thing to hold it all together and the spice laced curry sauce brings the extra flavour it needs. This is a delicious dinner and it just happens to be vegan.
MEAL PLANS WEEK 7
Hello Sunday!!! It’s time to relax, potter, adventure and maybe do a little planning for the week ahead. This week I’ve got two delicious meal plans for you as per usual. One vegetarian, one for the omnivores. There’s a variety of flavour, from the spicy to the mild and from the trashy (buffalo chicken say what?!) to the slightly unusual (can I call it a meatball when there’s no meat in it???). I hope you love the plans!
ZUCCHINI, CHILLI AND GARLIC LINGUINI
This is one of my simple go to pastas that you don’t need a whole lot of ingredients or time to make. I make it almost every week at the moment, or whenever I have zucchini that needs using up. It’s simple, tasty and quick – everything I want in a mid week pasta dish.
SPICE BAKED POTATOES WITH AGED CHEDDAR AND CHIMICHURRI
These are so delicious! A pimped up jacket potato!! They’re the perfect side or a great vehicle for ALL the toppings. The best baked potato I’ve ever made. Ever. That’s a big statement and I’m sticking by it. Want to know all the secrets?
RICE NOODLE BOWLS WITH THAI PEANUT SAUCE AND SESAME TOFU SCHNITZEL STRIPS
I finally tried a slightly different way of cooking tofu and I’m such a big fan! It’s like eating chicken schnitzel – really! I’m clearly excited about this and you should be too. You’ll probably see this rendition popping up again but for now it’s finding a place in a noodle salad bowl and you’re going to love it.
WEEKLY MEAL PLANS WEEK 5
And it’s February! How’s the year going so far? Such an annoying question, because we all love to be reminded of how fast time passes don’t we? This week, for the majority of them, I’ve tried to make the recipes quick and easy to throw together after work. The whole making things easier for people when it comes to cooking healthier food is totally my vibe this year.
TERIYAKI CAULIFLOWER BOWL
You all know that cauliflower is one of my favourite vegetables. It’s just so adaptable and tastes so different when cooked in different ways. I have love it since cauliflower cheese was my favourite ever vegetable dish as a kid and I don’t think I will ever get over it. So this week I’ve reworked my favourite chicken Teriyaki bowls… and made them vegetarian because it’s a good idea to eat more plants!
WEEKLY MEAL PLAN WEEK 4
How on earth is it the end of January already?! I feel like the year is already flying past and it’s just the first month. In no time at all it’ll be March and I’ll be in Europe!