It’s time for the very last (I hope!) instalment of my Lockdown Eating series! I’m finishing it off with the banquet from Smith and Daughters, which was unsurprisingly packed with vegan goodness. Another banquet that requires a little bit of cooking, but nothing fancy or time consuming and then dinner is served!
Fresh and crunchy salads are definitely my current go-to and this thai tofu soba noodle salad is an absolute winner. Easy to prepare, packed with flavour and vegan friendly too! Definitely one to add to the rotation this spring and summer.
After seeing basically everyone I follow raving about this lemon tofu I knew I had to try it myself! I’m so glad I did – it absolutely lived up to expectations. Plus, it’s super simple and quick to whip up as well. Vegan friendly and perfect for a mid-week meal!
I got a gorgeous eggplant in a recent veggie box delivery so was looking for a new way to cook it. This gochujang eggplant was the answer and it has quickly become a dish I am returning to again and again. It’s super simple but packed with flavour, and vegan friendly too!
It’s been a while since I have shared a risotto recipe! I recently really felt like risotto for dinner and this roast pumpkin fennel and spinach risotto was the answer. It’s packed with both veggies and flavour and makes for such a delicious dinner. It’s vegan friendly too!