Raw rainbow rice rolls with a mirin and soy dipping

Keeping it colourful and raw tonight. Lots of heavier dishes over the week so was craving a rainbow. Rice rolls filled with beetroot, carrot, cucumber, mint, coriander, avocado, scallion dressed with sesame seeds, chilli flakes, squeeze of lime and rice … Continue reading

Cheeseeeeeyy penne balls from leftover pasta. Waste not want not and all that.

And the leftovers train keeps choo choo-ing along. This time it’s the turn of penne! There was a bowl of penne pasta with a spicy tomato sauce sitting happily in the fridge so rather than reheat it for a repeat … Continue reading

Spiralization station!

Delicious, lazy sharing plate of roasted and spiced chickpeas spiralized courgette, carrots and red cabbage in yesterdays pesto. It’s a real self service meal but tasty nonetheless.

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Roasted chickpeas:

1 bowl of chickpeas
Pop into a ziplock bag and pour in your favourite spices.
I added coriander, all spice, sumac and chilli flakes along with a pinch of salt.
Zip and shake shake shake.
Onto a lined tray at 180x for 15 min or so.

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For the veg:
Spiralize a courgette, carrot and a piece of red cabbage
Bathe it in lots of pesto and add the yummy spiced chickpeas.

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I just served this up in a salad bowl along with a chopping board of sauces and leaves.
DIY vegan style!
Tortillas work great too but I just love cabbage leaves and bok choi with this. So light and fresh.

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Love

Louise

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