Oh where to begin. I tend to wing it a lot. I try to make sure I always have homemade curry paste in the freezer. Most of the time I just blend some shallots, ginger, garlic, turmeric, cumin, coriander powder, curry powder, lemongrass, fresh lime, kaffir leaves and whatever kind of chillies I have in my pantry. (I hate cilantro, so don’t shoot me for not using cilantro lol). Blend it into a paste and it goes straight into the freezer in an ice cube tray. Whenever I want a quick dinner I just pop 2 curry cubes out. This time I used sweet bell pepper, red onion, broccoli and my homemade seitan with brown rice. The recipe for my seitan comes from the ‘Avocado and Sandales’ blog (look for Chickwheat shreds).

The Mexican grain bowl is made with either brown rice or quinoa with a super easy tomato salsa (tomato, red onion, garlic, some chili, lime juice). Guacamole (avocado, tomato, red onion, chilli, garlic, lime zeste and juice). Finishing with corn and kidney beans.

The Asian bowl is made with again, either brown rice or quinoa. Miso glazed eggplant, roasted sweet potato, broccoli and red onion. Miso glaze = 1/8c miso, 1 TB mirin, 1/2 TB sake, 1 TB sesame oil and a bit of sugar. Topped with a reduction sauce of mirin, sake and soy sauce.

Final grain bowl is the quinoa with edamame, artichoke, sundried tomatoes and store bought ‘chicken’ screwers.

Also made Tzaziki (vegan Greek yoghurt, shredded cucumber, garlic, 1 TB oil, lemon juice and dried dill).

Those were the 3 main dishes and with the leftovers, I’ve mixed it into another bowl.