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!
I recently had a few family friends over for an afternoon tea to celebrate being in my little apartment for a year (how time flies!) and as it’s not an afternoon tea with cake I knew I had to get my bake on. I wanted to make use of the delicious summer fruits while they are still around in abundance, so an apple strawberry crumble cake was the answer!
I’ve been cooking a lot with eggplant this summer, putting it in curries, grilling it for sandwiches, you name it! I thought it was about time I put some in a salad too, and that’s where this baby came from – an eggplant chickpea salad!
Hummus has got to be one the of easiest dips not only to make, but to change up as well. I’ve already shared a few different varieties here on I Spy Plum Pie over the last two years, and there seems to be no end of options still to make! For today’s variety I wanted something with a little kick and so harissa hummus it is!
It’s been a little while since I shared a recipe for bliss balls as I’ve been making my cranberry & cashew ones on repeat, but I decided it’s about time I tried something different! I wanted to use the matcha powder I bought before Christmas so decided to combine it with macadamia nuts for these matcha macadamia bliss balls!