Brr, it’s cold outside. Time for some soup! I’m collaborating with Urban Outfitters again and have used their adorable Soup Mugs to create this warming winter soup. With sweet butternut squash and spicy chilli.
Thanks to Tenderstem for sponsoring this post ♥ I was inspired to create this comforting recipe after Tenderstem challenged me to take their cooking personality quiz to find out what sort of foodie I am. It was, of course, no surprise that I got “the comforter” personality.
If you don’t like Brussels sprouts, then I’m sorry but I don’t get you. They’re so cute with the “mini cabbage” thing they’ve got going on, they taste so buttery and I just love the texture. One of the best vegetables, in my opinion.
Thank you Sacla’ for sponsoring this recipe! A good vegan lasagna is hard to come by. But guys… I think I’ve found one of the best, if I may say so. It’s creamy, rich, flavourful, comforting and oh so satisfying to eat. The tastiest vegan lasagna I’ve tried so far!
Last year, during a trip to Devon, I tasted the best soup I’ve ever tasted in my life. A sweet roasted parsnip and celeriac soup. Trying to order something vegan-friendly in Devon was a total nightmare and I mainly lived on chips… so perhaps the luxury of eating “real” food for a change played a…
Thank you Explore Cuisine for sponsoring this post! Quick, easy and healthy dinners are the best. Preferably something that takes under 30 minutes, requires minimal preparation and washing up and is made with wholesome, healthy ingredients.
I’m often guilty of making out-of-season recipes, such as this rather autumnal-looking dish, featuring spiralized butternut squash, mushrooms, sage and lentils.
Have you tried Shirataki noodles before? They’re often called “Miracle” noodles or “Zero” noodles because of the fact they contain no calories, fat or carbs! Sounds too good to be true, right? They’re naturally gluten-free and grain-free, meaning they are also suitable for Paleo diets. Suffice to say, they’re often used by people trying to…