Salmon is one of my favorite proteins to cook. It’s loaded with nutrition, including good-for-you omega 3s and Vitamin D, and it’s easily accessible at any grocery store. It’s not super expensive, but it’s not super cheap either. So I love cubing the salmon into bite-size pieces to make salmon bites. Somehow, cooking smaller pieces seems to make it go further. Maybe it’s because each little salmon nugget is so satisfying, wrapped in tons of flavor from the sauce and seared to crispy perfection....

We are over the halfway point of our escapade in Crete. Today, we are leaving Ierapetra and heading to a new destination called Matala, where we are staying for 2 nights before moving on again. We’ve been lucky as apparently Matala is a bit of a hippie (this is how it’s being described) destination and it has quite a few promising vegan food options, something that has been fairly sparse so far....

WHAT IS CHANA CHAAT? Quick 10-Minute Pakistani Aloo Chana Chaat is a classic Pakistani appetizer. It’s Garbanzo beans, cumin seeds, and other ingredients. Aloo Chana Chaat is a well-known street food. This Chaat originated in Pakistan. This Pakistani recipe is a vegetarian recipe. Aloo Chana Chaat is tangy yet mild spiced chaat. It’s packed with flavor. We hope you try our No Cook Pakistani Chana Chaat as well. Even boiling the potato is really easy for this recipe with the help of a microwave....

And with only 30 minutes from start to finish, it is an easy, low-key meal to make (but one that feels fancy and special) after a long work day. In this version, the meatballs are cooked right in the marinara sauce on the stovetop. Spaghetti and meatballs can be made in a number of ways- by baking the meatballs, then adding to the sauce, or by browning the meatballs to get a crispy crust going and finishing cooking in the sauce....

This recipe is a simple mix of vinegar, sugar, water, salt, garlic, and celery seed (inspired by the dressing for Bar Harbor coleslaw), boiled, cooled, and poured over cut cucumbers, thinly sliced onions, and plenty of fresh dill. Because the liquid is cooled before pouring over, the cucumbers will retain their bright color. This means, however, that you should let them sit in your fridge for a few days (at least 3) for the dill and spices to fully infuse their flavor into the pickles....

You’ve heard of New England clam chowder, and maybe you’ve heard of Manhattan clam chowder (which has tomatoes in it), but have you ever heard of clear broth clam chowder from Rhode Island (and Connecticut)? It’s simple, delicious, easy to make, and lighter than its creamy counterpart. Plus, because it has no cream or milk in it, it’s easy to make it dairy-free (though I love adding a little butter for flavor and richness)....

I think I could seriously eat a whole batch of these in one sitting. If they look familiar to you, they’re adapted from Ina Garten’s recipe. When my mother-in-law made them for dinner one night, I knew I needed to make a version for Bowl of Delicious. While Ina’s recipe is very good (I mean, she’s Ina Garten- of COURSE it’s good!), I made just a few tweaks to the recipe and process to highlight the roasted potatoes a bit more and ensure even roasting....

This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above! Variations & Substitutions Elbow macaroni. Buy a gluten-free version if needed. Cheddar cheese. I used sharp cheddar cheese and grated it before adding to the pasta. You can also use American cheese. Whole milk. Or use 2% milk or plant-based milk. Butter. Using unsalted, high-quality butter makes a noticeable difference in flavor....

I’d be lying if I said I’d never met a turkey burger I didn’t like. I frequently don’t like them. When it comes to burgers, I’m usually a purist and go for beef. BUT. Not anymore. All the usual problems of turkey burgers – the dryness, the blandness, the boringness – all go away with this recipe. All the flavor of spanakopita – in a high protein, burger form! These turkey burgers are juicy!...

Although my living situation has improved a little since last week, it’s far from back to normal. We still have no radiators at all downstairs as the plaster on the wall they are supposed to be installed on hasn’t dried yet and I also (a lack of warmth downstairs has definitely played a part) managed to catch a bit of a cold, so I am not feeling my best today....

Even my husband, who notoriously doesn’t like stuffed peppers (“they’re too… peppery”) liked these and dubbed them the best stuffed peppers he’s had! The mini sweet bell peppers have such a great sweet flavor that pairs really well with the mild spice of the taco seasoning, and the ingredients are super light and healthy. These tasted amazing, were filling but didn’t weigh us down, and also super fun to eat....

The two ingredients? You guessed it: pesto and chicken. And some extra salt and pepper, for good measure. The recipe is below, but I’ll spoil it a bit for you, because I’m just so excited about how SIMPLE this meal is. Here it is. Are you ready? Coat chicken with pesto, salt, and pepper… and bake. THAT’S IT. Theoretically, you can just coat the chicken with the pesto and nix the salt and pepper, but I always find that plain chicken breasts need lots of seasoning in order to meet their full potential....

I loveeee a good banana bread. But it’s easy to try to bake one and have it come out dry and bland. Not with this recipe! This recipe for super moist banana bread is not only DELICIOUS, but it’s healthy too! There are a few tricks to making the ultimate moist banana bread. Using olive oil helps keep it moist, as does using LOTS of bananas– I used four, which also helps sweeten the bread naturally....

Hope you guys are well and, if you happen to live in the Great Drizzle Kingdom, not too peeved by the fact that it’s nonstop raining and blowing a gale despite us being on the precipice of summer. I am one of these people whose mood is very much affected by the weather (what was I thinking moving back here, right?) so I am working hard to keep dark thoughts at bay right now....

This is my last recipe of 2022 and I am signing off with something very special. It’s my gran’s layered gingerbread recipe that my mum has kindly allowed me to veganise for my blog. My mum makes this cake for Christmas every year and everyone loves it. It’s one of many Christmas desserts my mum makes (this sweet tooth I complain about now and again runs in my family…) and it’s a non negotiable part of the Christmas menu in her opinion…...

Do you know that feeling of frustration at seeing something that you know can be great done badly? Well, that’s exactly how this dish came about. I found out through one of the vegan Facebook groups that a particular UK chain does a vegan tofu katsu. People were excited about it, so I got excited too, told Duncan (who loves that dish) and, without further ado, we went to check it out for ourselves....

NOTE: check out my new, improved recipe for vegan moussaka here. A while ago, I set myself a challenge of making a plant-based version of a quintessentially meaty dish: moussaka. After all, I live in Greece now and I didn’t want to give up eating this deliciously fragrant dish. I knew I can make a vegetarian ragu easily so that was a no-brainer, but the topping (rich bechamel sauce that traditionally relies on butter, milk and sometimes eggs) was going to be the tricky part....

I am beyond excited about being able to share this vegan nougat recipe with you all for several reasons. Firstly, it was a true labour of love, but I had a lot of determination and some willing taste testers. Secondly, nougat is such a great childhood memory for me. My maternal grandma was a massive connoisseuse of all things coffee and nuts – I have her taste buds for sure – and she always used to get this beautiful nougat in a one particular deli in Krakow, just before Christmas....

It’s a bit of tense in our household today as Duncan has come up against some issues when constructing his under stairs cupboard and is feeling a bit defeated. He may be a little defeated at the moment but as he is a great problem solver and one of the most tenacious people I know, I know that he will find a way, but I appreciate how hard this is – due to the fact that there is no straight surface in a Victorian house – and I empathise with his feelings of frustration....

I was planning to post another recipe today, but when Eunice (a pet name for a vicious storm that’s currently sweeping through Europe) hit and debris started flying off neighbours’ roofs, I suddenly did not feel like leaving my house in search of ingredients…I did a quick fridge and pantry check and realised that I have all the ingredients for my pumpkin risotto and since I haven’t published a recipe for it yet, here it is!...