The May 2018 issue of Vegetarian Living is now available and features my latest column of seasonal cooking ideas, tips, recipes and more. This month is all about "bowl food". Taking inspiration from Hawaii, Japan and Mexico, this column shows you how to assemble harmonious, balanced bowl-based dishes that are full of colour, flavour, and balanced nutrition. Get inspired with our recipes including Hawaiin poké bowl, Japanese noodle bowl with sesame-crusted tofu, and Mexican bowl with herby quinoa, refried beans and avocado mash.
Click on the link below to read the article in full: