My winter meals tend to revolve around hearty meals like curries, pastas and roast veggies but sometimes I want something fresh and zesty and that’s where this winter slaw comes out to play! Not only is it light and delicious, but it even improves with time making it perfect for make ahead cooking!
Vegetarian chilli is one of my favourite recipes for when the weather starts to get colder as it is so hearty and warming. It’s also an excellent vehicle for not only using up veggies lying around in the fridge, but for cramming some extra veggies in to help meet my daily intake. Plus, vegetarian chilli is not only easy to make but freezes amazingly well too. Seriously, if you’re not already eating it you should be!
Most of you would know my love of crunchy textures in my salads and this crunchy asian rice salad is the perfect example! It’s full of delicious flavours, topped with fresh herbs and a tasty sesame dressing. The brown rice base ensures it fills you right up as well, making it a perfect lunchtime dish!
I’ve long been a fan of Asian style noodle soups as a light, quick dinner option (like laksa or udon noodle soup) so when I came across a recipe for a Chinese noodle soup I knew it would make an excellent addition to my dinner rotation. The soup base is full of gingery goodness and it is jam-packed with veggies and tofu making it a zesty, light dinner which is exactly what I’m after at this time of year!
The recent burst of sunshine we’ve experienced in Melbourne has made me long for light, fresh meals and this baked tofu vermicelli salad was just the ticket! Full of colour, texture and flavour, it’s ready in no time and super healthy, not to mention delicious! It’s my new favourite lunch option and despite being on been on high rotation here at ISPP HQ I’m not even close to being sick of it!