The texture of these tacos is insane! So crispy and delicious. The chickpeas also make them super filling which is always a win. And the spice mix? That brings a world of flavour to these tacos!
Hummus with Slow Roasted Tomato and Pomegranate Salad
I know, another hummus recipe, I’m so basic. This is a vegetarian take on the chicken salad one I posted last week and don’t complain because hummus is life and you can never have too much!
Creamy Pesto Noodles with Roast Tomatoes and Chickpeas (Vegan)
This is an idea I got from my friend Alice that is staying with us at the moment – my housemate and her are doing a Gut Makeover and needed to keep it dairy free and gluten free and you miss neither with this recipe!
Pumpkin Dahl with Tomato and Spinach
This autumnal dahl is both comforting and fresh thanks to the coconut and lime flavours through it. It’s mild in terms of heat level and fragrant with the toasted cumin stirred through at the end. It comes together with very little effort so is a perfect midweek meal and the leftovers can be freezed for lunches.
Roasted Radish, Chickpea and Avocado Salad
If you’ve never roasted a radish you have to try this recipe. It changes their texture and mellows out the flavour a little and they’re so good. Especially with the creamy avocado and the fresh and simple dressing. This salad was made for consuming on warm evenings or afternoons or just scattered over some crunchy sourdough.
Fried Tempeh, Black Rice And Avocado Bowl With Golden Beet And Edamame Salad
This is a bowl of goodness, just look a all the colours and textures you can see – so perfect! I made it with golden beetroot because I could get my hands on them but any beetroot would work.
SZECHUAN AND PEANUT GREEN BEANS
Hands down the best side ever. If you’re not into the mouth numbing Szechuan pepper thing then just leave it. But also, stop being a wuss 😉
SWEET POTATO, SPINACH AND CASHEW CURRY
This is a simple and delicious curry that can be made in less than half an hour. You can have it by itself, with a pile of greens or as part of a banquet type shared food situation.
SILKEN TOFU BOWL WITH SPICY MUSHROOM SAUCE
I have always loved silken tofu but I’ve never used it at home. No idea why because it’s so easy! In this recipe you don’t even need to cook it and the creamy texture is so lovely with spicy mushroom sauce.
GOLDEN COCONUT TOFU BUDDHA BOWLS
I haven’t made a buddha bowl in what feels like ages and this was just what I needed. Golden coconut coated tofu, roasted kale and lightly pickled carrot with a creamy avocado and peanut sauce or piled on top of quinoa – perfect.