I whipped up this parsley bean salad one very hot night when I just didn’t want to even turn on the stove let alone the oven and not only was it perfect for dinner but it made the best lunch the next day as well! Full of textures and flavours it’s both hearty and 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!