Sharing a few links to recipes that I made last week:
I made the bowls last Monday, for #meatlessmonday dinner, and we liked it so much that I made it again on Friday for dinner. I made a couple of slight changes: I steamed the veggies slightly instead of serving them raw, and I added a little bit of garlic to the Creamy Miso Tahini Dressing. Also I had run out of Garam Masala, so I used a curry power instead to roast my Chickpeas. Seriously so good!
This recipe is pretty simple. Its easy to get it all prepped the night before and let the chicken marinate in the fridge over-night. I made this one twice last week, and the second time I had run out of honey, so I substituted it with Maple Syrup, and it was still so delicious! If you don’t have GOCHUJANG, go get some now!
This recipe is one of my favourites! I ve made it many times! Sometimes I change up the fruit that I use, depending on what is in-season. Apples and Pears are in-season in January they are good to use. This one is good for breakfast or as a snack or as dessert. I made some whipped cream and served it with some local jam that I got from the farmer’s market.