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Tofu Bowl with PB Sauce
Bowls are my go to when I’m out of meal ideas. It’s so easy to just start with a carb like rice, potatos, or in this case bulghur, and then add some protein like beans, lentils, soy mince, or in this case some tofu cubes and green soy beans, and then add your greens. I… Read more »
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Thai Tofu Fry
I tried a really tasty recipe from Swedish vegan magazine @vegomagasinet. It’s crumbled firm tofu marinated in Japanese soy sauce, sweet chili, ginger, brown sugar and oil and then fried until brown. I also added green lentils and fresh bean sprouts. A fun add in this recipe was smashed cucumber! I served it with jasmine… Read more »
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Tomato Miso Soup
A very quick dinner, improvised as I was cooking. Sautéed onion and garlic in olive oil, tinned tomatoes, thinly sliced carrot, vegetable stock and a heaped tablespoon of miso. Boiled until the carrot was soft before blending it very smooth. Then added some more olive oil, a dash of white vinegar, a teaspoon of sugar… Read more »
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Falafel & Roast Potato Bowl
I hadn’t had falafel in ages, and I got such a craving for it! I made the loveliest bowl with falafel (not homemade – I really need to start doing that!), oven roasted potatoes with a spicy rub, cucumber, avocado, purple cabbage coleslaw and spiralized carrots. Already dreaming of making this again! Read more »
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Buddha Bowl
I’m trying to up my iron intake, so I try to eat lots of cruciferous veg, leafy greens, beans and lentils and always combine it with something rich in vitamin C. So here’s a real power bowl for you:• Shredded kale, massaged in olive oil, lemon juice and salt• Whole bulghur• Green lentils• Grated carrots•… Read more »
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Mango Peanut Curry
I don’t make curries often enough! And when I finally did, apparently I forgot to write down the recipe… This sweet and spicy curry roughly includes onion and garlic, red curry paste, coconut milk, peanut butter, mango chutney, potatoes and carrots, lime and fresh mango. I served it with basmati rice, green soy beans, coriander… Read more »
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Hasselback Potatoes
I found this photo from a couple of months back, and wish I could have these mini Hasselback potatoes for dinner tonight. Thinly sliced (only almost all the way through – use a chopstick as a stop!), then perfectly baked with vegan butter, panko and salt. Because nothing better than roasted potatoes, am I right? Read more »
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Teriyaki Tofu Burrito
I had an absolutely great vegan burrito at @burritosandshakes by @tacobar the other week, and I have been dreaming of recreating it ever since. I was really happy with the result and will definitely be making this again. • Rice (cooked with turmeric for colour) • Black beans• Red cabbage• Tofu, marinated in teriyaki sauce… Read more »
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Sweet Potato & Avocado Bowl
How is it that salads taste even better served in a bowl? This was a particularly good one that I made last week. Whole bulgur (my favourite grain!), roasted sweet potato wedges, sugar snaps, blueberries, avocado, green baby leaves, honeydew melon and a handful of almonds. I drizzled it with a tahini lemon dressing, and… Read more »
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Gremolata
The #eatcaptureshare challenge hosted by @thelittleplantation has been so much fun! I’ve really explored new approaches to food photography. In theme no 11 “The Mediterranean”, we’re encouraged to show the process rather than the finished dish. I made a mushroom pasta with the most delicious gremolata. A big bunch of flat leaf parsley, lots of… Read more »