After a holiday week hiatus from providing you with meal plans they’re back! I have so many yummy ideas to share with you from something special for a weekend feast to easy quick midweek meals. I got you.
Pumpkin, Sundried Tomato and Kale Risotto
The rich umami flavour of sundried tomatoes paired with the sweetness of roasted pumpkin are the perfect partners in this delicious vegetarian risotto. Roasting the kale before adding it gives it much more flavour and a slightly crispy texture.
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.
Satay Noodle Bowls with Crispy Salt and Pepper Tofu
Um so this is a delicious bowl of my favourite thing. Stir fried red cabbage hit with soy and sesame seeds for extra yum. Crispy pieces of tofu with salt and pepper seasoning. Satay dressed noodles tossed with greens. Yes yes YES.
Banana, Peanut Butter and Jam ‘Parfait’
This is a next level breakfast or excellent dessert. Made using all natural whole foods and with no added sugar (excluding anything you choose to use to sweeten your granola), it’s a great substitute for ice cream!
Chilli Cashew Dip
This is such a yummy and versatile dip and a great alternative to dairy options. Cashews blend so well once they’ve been soaked in water and make creamy luxurious dips, sauces and treats. This is a plant food version of a chilli cream cheese dip and it’s delicious.
Fresh Pea Falafel Hummus Bowls
These are so easy. Like ridiculously easy. As long as you have a food processor you can make them in mere minutes. I even made the hummus myself as I was getting the food processor out and I didn’t even need to clean it between tasks. So efficient. I really looooove being efficient. My true nerd colours are shining through right now.
Slow Cooked Zucchini Sauce
I don’t know what to call this other than glorious. A wonderful woman I met on a retreat, Anne, was telling me about one of her favourite things to do with zucchini and I had to try it and this is my version of it. Ridiculously simple but a real revelation in terms of flavour. i’m loathe to post my 20th zucchini recipe of the year but I can’t help myself. I’m sorry, but also not at all because why am I apologising for giving you yet another free zucchini recipe?!
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.
Extra Green Saag Paneer
This saag paneer cane be made with any leafy greens you have left over in your fridge, I’ve even used carrot tops before. I find if you keep it to half baby spinach then the balance of flavours is still great and you’re using up what you have on hand. It’s less decadent than the kind you’d eat out but still of so delicious.