Vegan Carrot Cake with Cream Cheese Frosting

Today, I’m finally publishing my recipe for vegan carrot cake. It contains no dairy or eggs, yet tastes just as good (if not better!) than its traditional counterpart. This was the cake that I chose to bake for my mum’s and father-in-law’s birthdays this year and I’m pleased to say, it went down a treat!

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Quick & Easy Vegan Mayonnaise (with Sweet Chilli option)

In today’s post, I’m sharing a recipe for a delicious mayonnaise that uses basic pantry ingredients, is ready in five minutes and costs as little as 34p! I never thought I’d find another mayo as tasty as Vegenaise, but this home-made version is just that. So if you’re on a budget or have difficulty finding great-tasting vegan mayos in your shops, then I definitely recommend giving this one a try.

While I’m a little late to the party (as per usual), the home-made vegan mayo craze kicked off in 2015, following a discovery by French musician Joel Roessel that the water from a can of beans (or left over from cooking beans) could be used as a plant-based alternative to egg whites. Ingenious! This discovery was then further developed by American software engineer Goose Wohlt (who named it ‘aquafaba’) and the Facebook community Aquafaba (Vegan Meringue – Hits and Misses!)

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Creamy Butternut Squash Soup with Maple-Glazed Chickpeas

In today’s post, I’m sharing a recipe for the perfect Winter warmer – Creamy Butternut Squash Soup with Maple-Glazed Chickpeas 💛 With its delicious, sweet flavour and golden orange hue, this soup is so bright and cheery that it’s bound to put a smile on your face. It also happens to be packed full of immune-boosting nutrients to help keep those pesky Winter bugs at bay.

Butternut squash is a fantastic immunity-booster. Of all the winter squashes, it contains the highest amount of vitamin C. It’s also packed with the vitamin A antioxidants alphacarotene and betacarotene. Just one cup of cooked squash provides 52% of the recommended daily amount (RDA) of vitamin C and 457% of the vitamin A RDA! (Source)

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Quinoa Winter Bowl with Roasted Vegetables, Cranberries and Balsamic Glaze

In today’s post, I’m sharing a recipe for a delicious quinoa bowl that’s just perfect for serving this time of year. It features roasted veggies, dried cranberries and crunchy pumpkin seeds, topped with a sweet balsamic glaze. We’ve been enjoying it as a light evening meal, with leftovers served for lunches later in the week. It can even be served cold, and Lucien’s been taking it to school in his lunchbox.

I must admit that I never used to be a fan of quinoa. I found the texture and flavour of plain quinoa quite strange and not particularly appealing. However, I discovered a couple of key steps that make it much more palatable…

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Good Full Stop Snack Bar Review & Reader Offer

When you enter a giveaway and actually win, it’s such a buzz isn’t it?

This is something I rarely get to experience myself, so you can imagine my delight when a notification popped up on my phone to say that I’d been selected as the lucky winner of a #FreebieFriday giveaway on Twitter. The prize was an assortment of Good Full Stop snack bars 😋

[Image credit: Good Full Stop]

I was really chuffed as I’d been wanting to try these bars for ages. They’re produced by a company based in Devon, South West England (so not far from me) and I’d read lots of good things about them. On the website, the bars are described as being made with ‘natural, wholesome ingredients’ with ‘a hint of naughtiness’. Now that does sound enticing, doesn’t it?

There are currently nine flavour combinations in the range, all of which are vegan and gluten-freeContinue reading “Good Full Stop Snack Bar Review & Reader Offer”