This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above! 💭 Why you’ll love this recipe Quick and easy to make. With only simple ingredients and 10 minutes of prep time, you can make this dish any time of the week! Full of flavor and texture. This light and refreshing salad is delicious, full of flavor, and has a crunchy texture that you’ll surely enjoy eating....

This is one of my favorite vegetarian pasta recipes. It’s actually vegan, since the parmesan cheese is completely optional. It’s served cold, which makes it perfect to make ahead for meal prep, leftovers, or to take on a picnic, and I love how it’s packed with so many healthy green veggies (and is thusly named “Green Goddess Pasta Salad”). The textures of the whole wheat pasta, creamy avocado, and crunchy pumpkin seeds work so well together....

Has anyone else been craving a hearty salad recently? Yeah, same. Springtime typically means that I’m over eager to buy all the fresh herbs I can, and after a few days, I’m usually trying to figure out creative ways to use them up before they go stale. If you’re in the same boat, just trust me - this salad dressing will carry you through until it’s summer time. Jump to:🥗 What is Green Goddess Salad Dressing made of?...

Have you ever tried balsamic reduction? If not, you are in for a treat. You can easily make it yourself (which I did– see recipe below) by simmering balsamic vinegar until it’s reduced by half. The result is a thick, sweet, syrupy sauce that tastes amazing on these veggies, drizzled over pizza, on a Caprese salad, or even on strawberries. Some people make it with added sugar, which you can do if you want, but I don’t think it’s necessary (plus it’s healthier without)....

Can you make Homemade Coleslaw ahead of time? You can prepare and refrigerate the salad vegetables in separate reusable ziplock bags or airtight containers. The carrot and spring onion (scallion) are best consumed within 3 days. The cabbage will last 5 days or more. Combine the dressing ingredients and refrigerate them in an airtight container for up to 3 days. Combine the dressing and salad ingredients right before serving. Is Homemade Coleslaw suitable for leftovers?...

This is my 2-day method to sprout mung beans and then cook them into a delicious meal within minutes. I am going to show you how easy it is to sprout dry mung beans using a salad spinner and cook them in a pressure cooker with Indian spices. Here’s the truth - Mung Beans are delicious, easy to sprout, and healthy to eat. What’s not to love? Pair the recipe with a salad using my delicious Restaurant Style Homemade Buttermilk Ranch dressing or wrap it in an avocado roti for an authentic Gujarati meal....

These Mini Lunchbox Pizzas are a lifesaver for busy parents! And my kids are extra happy on the days that these delights make an appearance in their lunchboxes! It can be hard coming up with new ideas to ensure your kids don’t get tired of the same old sandwiches or typical school lunch options. We want them to eat and enjoy their lunch and know they are getting something that’s both delicious and satisfying....

Table of Contents What is Pakistani Aloo Gosht?Video Tips for Aloo Gosht How long does it take mutton to cook in the Instant Pot?Ingredients How to cut the potatoes for Aloo Ghost?How to cook Aloo Gosht?What to pair this with?Recipe WHAT IS PAKISTANI ALOO GOSHT? Aloo Gosht, although a motley mix of everyday spices, is packed with flavor. Pakistani Aloo Gosht (Mutton & Potatoes Curry) is one of my family’s most guarded secrets....

Urad Dal is split and skinned black gram lentils which are off-white/ivory-colored. Their color is owed to the black skins of the urad dal being taken off. However, there are other lentils which are made with the skin left on, such as makhani dal. “This daal recipe is simple, easy and so quick to make, and the plus point is you can’t stop eating it. Just too good, loved the recipe....

Apparently, last Friday was International Hummus Day, did you know that? I don’t know if it is just me but I cannot ever keep up with all these International Food Days – every day appears to be celebrating something else and I always find out about these things too late. Who comes up with all these strange celebrations anyway? I have a sneaky feeling I know the answer to that… Anyway, for me almost every day is a hummus day so I don’t need much of an excuse....

Chilly autumn weather means that oven and I are on best terms again and chucking things into it and letting it do its magic while I stare into the distance is my go to. This is where this roasted vegetable salad comes in. It’s really easy to prepare, sweet and sour and so delicious, full of texture and colour. This roasted vegetable salad makes for a great side or a main when paired with a good dip and some crusty bread....

I love autumn! The light has a beautiful warm tinge to it, there is a subtle bonfire smell in the air and colder evenings invite you to reunite with your favourite chunky knits (even if your boyfriend calls you names for wearing them…). The vegetable stalls strain under truck loads of squashes and pumpkins, which is music to my ears. I’m always quick to pounce and buy as many as I can physically carry....

Mexican restaurants in Texas do salsa really well. It flows freely (both in quantity and the fact that it costs nothing!) with fresh tortilla chips. It’s always packed with fresh flavor and has the perfect consistency. So here’s how to make your over own Texas restaurant-style red salsa in only 5 minutes with the help of a food processor! This recipe uses canned whole tomatoes, rather than fresh. It’s a shortcut that doesn’t skimp on flavor and, in my opinion, is actually better than using fresh tomatoes....

This recipe is inspired by a vegan pita sandwich at one of my new favorite local bakeries, Skull and Cakebones. I was craving it something fierce the other day and after getting one, I decided I had to figure out how to recreate it at home. It’s easy to adapt this recipe to be vegan- just use your favorite vegan yogurt substitute in the dill sauce. The only things you have to prepare yourself are the yogurt sauce and the pickled carrots, which both are so easy....

This recipe here is probably my favourite banana muffin recipe I have created so far! I know that’s high praise indeed, but hear me out. It is ridiculously easy to make. You can either make it in a bowl, using a fork to turn ripe bananas into mush or you can totally make it in a food processor too! It’s so quick. These muffins are perfectly sweet, but not too sweet, contain no vegan butter or oil and are ridiculously light and fluffy!...

By now you are probably in the firm grasp of fully-fledged Xmas madness – running around like a headless vegan, buying last minute presents and doing last minute prep. I wondered what recipe would be suitable for today given that there is not much time left ahead of the main event and I concluded that a simple and eye-catching vegan Christmas salad would be a fitting tribute to your festive table....

Happy autumn guys. Hope the sunshine is shining for you today as brightly as it is for us. We didn’t get to enjoy much sunshine this summer unfortunately but maybe at least the autumn skies will remain nice and bright for a while. On Monday, we returned from our weekend away in the Lake District and I am still needing a little return to reality, my calves are still aching after some brutal climbing we did on Saturday....

I hope you are having a good weekend. I have my driving test coming up in just over a month so I am busy practising as much as I can, either in my car or dry driving on YouTube. I must confess that I fell into a bit of a driving mock test video sinkhole in the past few days…so forgive me but today’s recipe is an old staple of mine – vegan parmesan – that I think deserves a dedicated share....

We haven’t had pancakes in a while so, this weekend, I’ve decided to make up for it. Especially that there is so much delicious seasonal fruit available at the moment – figs, peaches, plums and delicious local mangoes (not kidding) – that they transform a stack of old pancakes into a very special treat. We don’t have pancakes very often as Duncan, who always wakes up ravenously hungry, complains that they take too long to cook....

In most ways, being a food blogger is my dream job as I love pretty much everything it involves. After years of soul-destroying nine-to-five, I cannot believe that I finally get to call what I actually love doing ‘my job’. I count myself very lucky indeed and I would not change it for the world. There is one thing though that I find really challenging and I am still figuring out ways to deal with it....