Today I’d like to share with you my food discoveries for the month of October. It’s always exciting coming across a product I haven’t tried before. Hope you find this helpful!
Happy weekend everyone! Today I would like to share with you my Guacamole recipe. I’ve been eating a lot of egg sandwiches for brunch and Guac goes so well with it.
This recipe suggests the use of cheese, however if you’d like to make your Guac vegan-friendly, leave the cheese out. I can guarantee, it will still taste amazing.
Are you looking for a quick and simple finger food that will impress your guests? These mushroom and sundried tomatoes are super tasty and only take few minutes to prepare. They can be served straight from the over or chilled up to few days after as a tasty snack.
This recipe is super easy to make and super tasty. It tastes great warm or cold and can be served both for dinner and lunch. It involves the use of feta cheese however, so if your diet consists of plant based foods only, you can simply substitute this for a vegan alternative
Today on the dinner menu is a Buckwheat Salad with Roasted Walnuts – absolutely delicious! It has the right amount of crunch and is full of healthy ingredients. I love to make this during the week for dinner and keep the left overs for lunch for the following day.
Easy to throw together delicious, comforting and creamy roast vegetable soup. Great for lunch or a light supper with a crispy slice of bread on the side.
The base ingredients include butternut squash, sweet potato, red onion and red pepper – a perfect autumn veg medley.
This is a quick and easy 6 ingredient porridge bread which is also 100% vegan. Ideal with butter and jam for breakfast or on the side with a lovely warm bowl of soup for lunch.