Plant Based Recipes
Pumpkin Blended Oats are the perfect comforting antidote to these cold, darker mornings. They’re incredibly rich and creamy, and really do taste like dessert for breakfast. These are also a great option for those of you who struggle with the texture of regular overnight oats. They’re subtly spiced and taste like autumn in breakfast form!
It’s that time of year where our feeds are filled with pumpkin recipes, and to be honest, I am all for it! Around 17 million pumpkins are bought for Halloween each year, but only 20% are used for anything afterwards. This recipe calls for pumpkin puree, which is really easy to make and you can also use tinned. This pumpkin bread is perfectly moist and fluffy. It’s made in one bowl and can be ready in an hour! It’s lightly spiced and studded with dark chocolate chips, perfect warmed and slathered with butter.
Cinnamon rolls without turning the oven on? Count me in! These are one of my all time favourite no bake treats. They’re so quick and easy to make but the result is so impressive. I’m not going to lie to you and tell you these taste exactly like cinnamon rolls, because they don’t. What they are is a delicious, fudgy treat that’s perfect for satisfying those sweet cravings, while providing some extra nutritional benefits as well.
Instant Jar Noodles are life-changing, they’re quick, convenient, filling and super nutritious. Today we’re making a peanut version using a delicious soup base full of salty, sweet, and umami flavours. They’re perfect for meal prep and great for autumn when you want a cosy, comforting meat lunch time.
Out of all the social media foodie trends, Logan Moffitt’s Cucumber Salads are by far my favourites. They’re incredibly quick, refreshing, and absolutely delicious. I made an asian-inspired cucumber salad the other week, and today I’m sharing this creamy version which I might like even more. I can guarantee, with this recipe, that you will eat an entire cucumber in one sitting.