healthy... the tasty way
I got a beautiful red kuri squash in my organic food basket a couple weeks ago. I never had this squash before. I love all squashes and this one is definitely a keeper, with a deep orange flesh and slightly nutty flavour. I decided to make a creamy soup with my beautiful squash. I wanted to add some garam masala at first, but I finally opted for
Shepherd’s pie is definitely a childhood favourite, and a perfect comfort food meal for those colder days that just started. Although I liked the traditional corn-meat-potato mix as a child, I have been loving experimenting with different veggie fillings for vegan versions of the classic. As long as there are mashed potatoes on top, I am happy! This shepherd’s pie is far the classic, with
After making my pumpkin chili, I thought it would be great to try other types of squash in a chili recipe. I had a ton of squash this week and thought; why not make a chili with all those different squash varieties? This chili has 4 different squashes and some pumpkin puree too! So you could say it is a 5-squash chili! All this squash
I don’t make special breakfasts often these days. Because let’s face eat: when you eat breakfast alone, PB & J sandwiches are way easier than an elaborate breakfast (and I love them ;)). And when I do make something, it will be muffins or bread… I can bring it with me in the morning when I’m running late, which can be useful sometimes often. A
1. Hosting fondue night with friends. 2. Asking what friends want to drink. 3. A friend has the best idea ever; Sangriaaaa! 4. It’s fondue. It’s November. I don’t want to make a summery sangria. But how can I make an autumny sangria? 5. Autumn + Fruit = Apple. Apple Sangria Print recipe Ingredients: 1 bottle (750 ml) dry white wine ( I used
