This is the perfect winter salad. Full of texture, spice and sweetness. Extra greens thanks to some pan fried kale and mild heat from the Smokey paprika, garlic and lemon dressing.
Simple Red Lentil Dahl
I have lots of lovely dahl recipes on this blog but this one is made with just dry ingredients to flavour it, especially handy when you’re low on fresh ginger, garlic and onion like I was when a curry craving hit.
Smashed Roast Chat Potato Salad
I am oh so into warm crunchy salads at the moment. Tossing roast potatoes with a zesty dressing, tangy goats cheese and fresh vegetables is everything I want to be eating right now. It also has the added benefit of involving me turning the oven on which warms up my chilly kitchen!
Roasted Cauliflower Mac’n’Cheese
I actually already have two similar recipes on the blog, and when the cravings hit for this deliciousness this week I revisited them. And promptly realised I could make it simpler so here we are! This is easy, designed to be made with whatever cheese you have and creamier than the other variations. It’s vegetable filled comfort food at its best.
Cumin Spiced Mushroom Crispy Rice Bowl
This whole ‘recipe’ is designed to be messed with! The core components are just the rice and mushrooms, what else you put with it is up to you and the contents of your fridge! You want to think about acid, extra protein and crunch. More on that below!
Oaty Caramel Coconut Blondie with Dark Chocolate Chips
This is not a health food. But it’s a delicious comfort food, easy to make and requires minimal skill and equipment. Serve it with ice cream as a dessert or sneak pieces to much on as is.
Warm Cauliflower, Green Bean and Chickpea Salad
This is the kind of salad I crave in winter – warm, filling and delicious. It’s topped delicious golden croutons and dressed with basil oil. But if you can’t get basil any sort of olive oil base dressing will work perfectly. The point of this salad is for it to be easy to change to suit the contents of your fridge and cupboard.
Vegan Chocolate Chip Waffles
With Easter just around the corner I thought it was time to post something as a nod to what is usually, for me, a family filled holiday. One of my favourite Easter traditions is brunch and these waffles are the perfect addition. Waffles are a family tradition in our house but I’m doing my best to stick to the whole vegan until dinner thing, and this recipe certainly makes it a bit easier!
Vermicelli Noodle Salad With Ginger and Soy Mushrooms
I’m so into shredded oyster mushrooms as replacement for meat. They soak up any flavour you throw at them and get the best crispy texture. They’re the perfect thing to sub for pork and chicken for this laissez-faire take on a bun bowl.
Cherry Tomato, Butternut Pumpkin and Cauliflower Pasta Bake
This easy to make pasta bake is flavoured with roasted garlic, thyme and sage too but you could easily swap the herbs out for what you have on hand. In these times subbing ingredients is something it’s helpful to get confident with. With that in mind, most of this post is about what else you can sub for the listed ingredients. Please feel free to comment with any questions:) I usually use a mixture of cheeses in this too, just the ends of what’s on hand. You want a mixture of sharp and bitey and melty but if a mixture isn’t possible a sharp cheddar will work too.