Aubergine red Thai curry bowls-5

Aubergine red Thai curry noodle bowls

It’s another dinner bowl! I’m obsessed with these things. This time I went for a noodle bowl, with red Thai curry aubergine. And it was amazing. The thing that takes this recipe over the edge, from ‘mmm yummy Thai curry’ to ‘mmmm yummy yummy Thai curry noodle bowl’ is: garnish. So much garnish! All sorts of delicious bits scattered… 

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41 vegetarian chickpea recipes

31 vegetarian chickpea recipes

I looove chickpeas. I tend to use the tinned version, which means they’re really handy for throwing into dishes to add a bit of protein – the fact that they don’t have a huge amount of flavour on their own means they’ll go with just about anything. Make them Indian, make them Italian, throw them… 

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Butternut squash and black bean dopiaza-3

Butternut squash and black bean dopiaza

Since vegetarian food is often cheaper, more environmentally friendly, and (to some) even more delicious than meat, a lot of companies are starting to feed their employees meatless meals – even if it’s just once a week, as part of the Meatless Monday initiative. One of those companies is Ovo Energy, based in Bristol, who are… 

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Kale and avocado burritos 5

Kale and avocado burritos

Okay, this is probably more of a kale and avocado wrap than a kale and avocado burrito, but since I have absolutely no idea what the heck a burrito actually is, let’s just go with burrito. Either way, my goodness this was amazing. Mashed avocado (yes!), garlicky sautéed kale (yes yes!), black beans (yeeees!) – and… 

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Mushroom and walnut bolognese 5

Mushroom and walnut bolognese

The walnut ‘meat’ returns! I’ve used it twice before now, piled high on roasted potato slices, and stuffed into lettuce wraps. Since both of these recipes spiced it up and made it taco meat style, this time I thought I’d do something a bit different and use it to make spaghetti bolognese (a firm favourite). I usually use… 

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