This is my new go to grilled cheese. It’s filled with crispy chilli laced broccoli, aged cheddar and lemony celery for crunch and it’s such a delight. I’m a big fan of cooking grilled cheese in a pan but you could make this into a Jaffle too.
Whole Roasted Romesco Makhani
This is basically a makhani or butter chicken sauce with a whole roasted Romesco cauliflower on top. You can also use a regular cauliflower, either way it’s delicious! The sauce is spicy and creamy (without the normal amount of butter and cream. You could use it for a variety of dishes and it’s really easy to make.
Smashed Potatoes with Parmesan Chilli and Baby Rocket
So the whole ingredients list is basically in the recipe title here! This simple side dish is so delicious, it takes time but very little effort. And they’re the perfect side dish for a roast or as a part of a big table of food to share.
Chipotle and Parmesan Carrot Tacos
I spent many years thinking that tacos were the kind of food I only craved in summer…. this year is proving me wrong especially in the vegetarian tacos game. By roasting winter vegetables you can make a yummy and totally winter appropriate taco. Serve these to a large group as a starter or just between two of you as a yummy meal.
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?
Indian Spiced Fried Cauliflower Lettuce Cups with Tamarind Sauce
This cauliflower is fried, therefor it’s not exactly a health food but it’s a delicious way to get anyone eating more vegetables and a great vegetarian starter. Serve it in lettuce cups with a drizzle of tamarind sauce over top and you will be oh so pleased with yourself.
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.
Pumpkin and Goats Cheese Tacos
I made these tacos as part of a Sunday lunch for some wonderful women. We followed them with the eggplant curry from earlier in the week and then brown butter tahini chocolate chip cookie cups (from I will not eat Oysters my favourite blog for cookie recipes!) topped with vanilla ice cream. It was a feast and exactly what Sunday lunch with your friends should be.
Eggplant and Potato Curry
This is a a rich tomato based curry full of vegetables and flavour. I kind of think about as the curry version of my slow cooked eggplant pasta sauce… so you know it’s good!
Shiitake and Water Chestnut Dumplings
You are probably very aware of my dumpling obsession by now. I make them myself a lot, rarely the wrappers but always the filling. These vegan dumplings are full of flavour and texture and such a delight.