Pin It Pumpkin Gingerbread Porridge – Combining the best of autumn and winter Ingredients: 1 cup soy milk or any other plantbased milk 1 cup water 3/4 cup oatmeal 1 cup shredded pumpkin 1 tbsp highly de-oiled cacao powder 1… Continue Reading
Pin It This recipe is lightly adapted from Bowls of Goodness: Vibrant Vegetarian Recipes Full of Nourishment. Copyright © 2017 Nina Olsson. Ingredients: Pumpkin Salad Serves 2 as a meal or 4 as a side 1/2 of a small pumpkin,… Continue Reading
Pin It Ingredients: The salad: 2 cups cooked quinoa (here is a video tutorial for how to cook quinoa) 1 green bell pepper, cut into strips 1 handful of roasted hazelnuts 1/2 cup pomegranate seeds 1 handful of fresh cilantro… Continue Reading
Pin It Little crunchy meringue ghosts haunt this cake. They sit atop a wash of salted dark chocolate ganache that drips down the sides of a moist, heavily spiced pumpkin cake frosted with fluffy, 3-ingredient chocolate buttercream and filled with… Continue Reading
Pin It Ingredients: For the salad: 300g hokkaido pumpkin, sliced 2 tablespoon olive oil, divided 1 pinch of salt, pepper and curcuma 200g brussel sprouts, trimmed and halfed 2 tablespoon lemon juice 1 pinch of salt, pepper 150g smoked tofu,… Continue Reading
Pin It How are the flower toppers made? Easy, by slicing the marshmallows diagonally and sprinkling them liberally with sugar. Find more at The Cupcake Blog
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Pin It From orange, deep red, yellow and brown frosting to edible glitter-encrusted fondant leaves and similarly-colored sprinkles, autumn is everywhere! Find more at The Cupcake Blog Incoming search terms:fall cupcakes, autumn cupcakes
