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!
Banh mi is one of my favourite lunches but unfortunately there is nowhere near my work to get a good one, so I decided to take matters into my own hands and whip up some of my own! Complete with pickled veggies and plenty of chilli, this recipe for lemongrass tofu banh mi is definitely a winner!
So I got some pretty exciting news on the weekend (which if you follow I Spy Plum Pie on facebook or instagram you may have already seen!) – this little slice of the internet was announced a finalist in the Kidspot Voices of 2015 competition, in the Home & Wellbeing category. I’m not going to lie, I’m pretty excited! So what better way to celebrate than with one of my favourite easy dinners – tofu pad thai!
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’ve gone a bit Vietnamese food crazy lately, with pad thai, rice paper rolls and the like making regular appearances in my kitchen. This tofu vermicelli bowl has also been a part of the mix and I’ve been loving the mix of fresh, crispy vegetables, lightly fried tofu and lots of herbs and chilli.