I love getting requests from readers, you can get in touch with me via my hashtag which is #TMCimhungryfor and let me know what you would like to see on the blog. My good friend Michelle asked if I could feature some vegetarian recipes, so I thought I’d kick things off with these vegan green goddess wraps. Easy to make, super yummy and if you didn’t want them completely vegan they would work great with cheese. Herby wraps, avocado & basil sauce and all of the greens. They are lovely and fresh, super easy to make and virtually fat free. I hope you like them!
I wanted to include quick and tasty salads in my lunch options, this one is super simple but the dressing brings it all to life. You can either have this completely veggie or it would be cracking with prawns or chicken. I was inspired by one of my favourite dips that comes with the crispy squid at Pho, a Vietnamese street food restaurant. Punchy and tangy, the perfect balance of sweet and sour. You can even add a hotter chilli if you are brave enough. It would be the perfect accompaniment to dip crispy chicken in. If you aren’t a fan of udon noodles like my Husband, it would be lovely with vermicelli. The dressing is packed full of flavour, so you will only need about 2 teaspoons per serving. You also won’t need any added salt as you get enough from the fish sauce.
After making a heap of desserts, I needed something light. I’ve become obsessed with salads lately, you can make so many different combinations. As I try and tell my Husband, salads are more than lettuce. Having a go at my own vinaigrette was lovely too. This salad is fresh, sweet, salty and the dressing packs a punch that lifts the whole thing. I hope you like it, because if I can impress my Husband with a salad, I think I’m on to a winner.