Sushi is often my go-to option if I need to grab a quick lunch when I’m out and about so I decided it was about time I started making my own to have for lunch on the weekend, or as an alternative to salad at work during the week. The best part about making your own sushi is you can really play around with the fillings, try new combos and make it exactly as you like it! So here we are, my vegetarian sushi!
As a vegetarian, pies and sausage rolls are unsurprisingly not something I eat very often as it can be hard to find one that holds much appeal. So when I had a strange craving for a veggie-filled pastry lunch recently I knew the only solution was to make some of my own, and the result was these vegetable rolls!
A colleague brought in some carrot cupcakes to work recently and it reminded me that I hadn’t done any baking with carrots for a long time, and I do love me some carrot cake! I decided to go a slightly healthier route (removing the cream cheese icing helps!) and went with carrot muffins instead, which naturally called for the addition of walnuts and raisins.
After making lots of soups and curries I wanted to make a different kind of hearty meal for the cold, wintery nights we’re finally having so a stew it is! I’ve always loved sweet potato (almost as much as normal potato!) and you can’t keep me away from chickpeas so this was definitely right up my alley. The combination of lots of veggies and spices made for a delicious, warming meal which also made lots of leftovers to stock my freezer for the weeks ahead.
This soup combines some of my favourite flavours, so it’s no surprise that it has fast become one of my favourite soups! I had meant to freeze most of it to enjoy on the cold winter nights ahead, but the whole first batch somehow disappeared so unfortunately I just had to whip up some more! My parents stopped by one Saturday around lunchtime and so played the role of taste testers and then wouldn’t leave until I promised to give them the recipe, it’s that tasty!