I had some friends over for a BBQ recently and as always I wanted to serve potatoes, so this herbed potato salad was the answer! It’s deliciously creamy yet suitable for vegans as well – magic! It’s fresh, full of flavour and works oh so well as part of a BBQ or potluck spread. Yum!
Stuffed vegetables are often my go-to for meals where lots of sides and salads were being served and everyone else is having some kind of meat. They are hearty and warming, but also easy to prepare in advance, making them an excellent mid-week winter meal idea. This time around I’ve gone for a lentil stuffed capsicum, and it sure is delicious!
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!
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!
Israeli couscous is by far one of my favourite salad bases, it’s filling, slightly nutty in flavour and combines well with so many other ingredients. I first made this salad as part of a dinner for my folks and it was so well received I knew I wanted to whip it up again for some work lunches! So here it is, my herby Israeli couscous salad!