With the colder weather upon us curry is going to be on high-rotation in my meal plan. I wanted to try something a little different, so gave this pumpkin tofu curry tray bake a try. I love that once it’s in the oven I don’t have to do anything to it, meaning I can get on with other things and still end up with a healthy and delicious dinner. Perfect!
I’m all about finding ways to reduce food waste, and herbs can be one of the worst culprits. You buy a bunch for a recipe, use the small amount that you needed and the rest are left to wilt and get sad. It’s part of the reason I grow so many of my own now! I thought I would share some of my favourite ways to use excess herbs, and I’d love to hear yours too!
With the colder weather upon us all I wanted to make was soup! This carrot parsnip and sweet potato soup is filling, warming and packed with flavour. Whip up a big batch and freeze the leftovers – you’ll thank yourself later!
The April GoodnessMe Box was another winner! Lots of new-to-me brands, and some newbies from existing favourite brands! As per usual I ordered the vegan option, and this month’s box was all about ‘food with integrity’. So let’s see what was inside!
Roast veggies are one of my favourite things, so if I can find a way to make them the star of the show I always will. These crusted pumpkin wedges are an excellent example of that! Simple but packed with flavour and texture, they make an excellent centrepiece to a wintery dinner!
