VEGAN MUNG BEAN ROSTIS WITH TAMARIND AND TOMATO CHUTNEY + A COOKBOOK GIVEAWAY! (V+, GF)

VEGAN MUNG BEAN ROSTIS WITH TAMARIND AND TOMATO CHUTNEY + A COOKBOOK GIVEAWAY! (V+, GF)

Hi everyone! I hope you are all having a lovely, wonderful and delicious Easter break! The man and the boy in my life and I have just come back from a week long holiday in Croatia. And I wish I could say I'm still in holiday bliss mode but the reality is my feet have had to hit the ground running; preparations for my supperclub with Silvia are in full swing and then I had today's blog post to share with you all too of course! But, the hard work is worth it as today's recipe and vegetarian cookbook give-away are super dreamy. 

So what's the book like?
Let me delve right in, shall I? Right, so I have an extra copy of Mira Manek's new book Saffron Soul up for grabs courtesy of Quarto Publishing! The book is packed full of healthy vegetarian heritage recipes from India, where Mira has her cultural roots. This deeply personal connection to the recipes in the book really shines through and it's so clear to see how passionate Mira feels about sharing them with us.

Expect colourful, fragrant, delicious dishes with a contemporary twist, which are all achievable and easy to recreate in a home kitchen. Sure, you'll need an array of spices and a handful of more exotic ingredients to make the recipes from the book, but that's to be expected of an Indian cookbook! 

Highlights from the book include...
I think the breakfast recipes are really fun and creative starting with the Indian gooseberry and green juice and the mango and cardamom smoothie and ending with such delights as rose and pistachio tapioca porridge or figs with hazelnut crumble. With such inventive recipes there is bound to be one there that's totally new to you and worth a try :). 

What you need to be mindful of...
This is vegetarian rather than a vegan cookbook, so numerous recipes call for milk and other dairy products. There are some recipes which can be easily turned vegan and others where it's a tiny bit trickier. 

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VEGAN RED ONION FOCACCIA WITH SALVIA+LIMONE AND TWIGG STUDIOS (V+, ChF, NF)

VEGAN RED ONION FOCACCIA WITH SALVIA+LIMONE AND TWIGG STUDIOS (V+, ChF, NF)

I can't believe it's already a week ago since the 3-day food photography and food styling course Aimee and I taught has come to an end. We had SUCH a lovely time and in fact today's images, which were taken on day 2 of the workshop really, really capture the essence of what our workshop was about; lots of great food, lovely company and heaps of visual inspiration and creativity. I personally believe the images of day 2 were extra special as one of our 'students', the super talented Silvia, was present and SO generous as to share her vegan focaccia recipe with us as well as her incredible knowledge when it comes to styling.

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VEGAN BEETROOT AND BEAN BURGERS + A COOKBOOK GIVEAWAY! (V+, ChF, GF)

VEGAN BEETROOT BEAN BURGERS + A COOKBOOK GIVEAWAY! (V+, ChF, GF)

I don't mean for this to sound (vegan) cheesy BUT what I like even more than getting a copy of a lovely vegan cookbook is sharing it with you! YUP, it gives me tons of joy to be able to host a cookbook giveaway with you guys especially if it's of a book I KNOW you'll love. Now, before I delve into today's cookbook review and giveaway I just want to say that I'm well aware most of my giveaways have only been open to UK residents. I am so, so, so sorry about this as I know you guys aren't all UK based. For what it's worth, it's usually not in my hands who can enter cookbook giveaways and instead it has more to do with the fact that the same cookbook can have different release dates in different parts of the world, then there's the postage costs and giveaway requirements set by the book publishers. However, rest assured that I'm hoping to do more e-book and cooking app giveaways later in the year, so bear with me please.

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TOFU SCRAMBLE WITH GARLICKY KALE (V+, ChF, GF, NF)

TOFU SCRAMBLE WITH GARLICKY KALE (V+, GF, ChF, NF)

It's the week of Valentine's Day and - as I sit here and write today's post - I just know there will be 101 recipes on the internet celebrating chocolate, heart shaped strawberries, (heart shaped anything probably) and all things pink. I want to say that I made a conscious decision to swim against the tide and give you today's delicious vegan recipe. But the truth is, I just totally forgot about Valentine's day as I was putting my blog schedule together (ooops). Nonetheless, I think there is nothing more romantic than waking up to a gorgeous, lovingly made breakfast like this one and so - though of course I'm not even a tiny bit biased - I think this is THE most romantic recipe you'll EVER find on the internet in the run up to the day of love :D. So, put on the kettle, pop Dirty Dancing into your DVD player, grab the one you love, snuggle up and enjoy your tofu scramble ;).

Wishing you all a wonderful Valentine's, hugs Kimberly.

P.S. I'll be back next week (rather than in 2 weeks time) as I'm hosting a cookbook giveaway you don't wanna miss! See you next week :).

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VEGAN THAI SOUP - KHAO SOI SOUP (V+, GF, NF, V, GrF)

VEGAN THAI SOUP - KHAO SOI SOUP (V+, GF, NF, V, GrF, P)

''When injustice becomes law, resistance becomes duty'' - Thomas Jefferson

I am acutely aware that over the last few weeks my instagram feed has been either incredibly quiet or dominated by what dominated my life - The Women's March on London. Despite the fact that I'm keen not to make my food blog be more political than it already is (it's a vegan food blog, y'all. I mean, that in itself speaks volumes), I have also always used this space as an on-line, public, open diary to explore and express my thoughts and feelings.

So what can I say? Just that we - a handful of ordinary women - came together now, 11 weeks ago to try and make a positive difference. To stand in solidarity with those groups of people who were attacked and marginalised, demonised and hurt in one of the most vicious and divisive presidential campaigns ever. To raise awareness and consciousness and to bring people together. We never expected a turnout of 100,000 people in what police described as one of the most peaceful and positive marches ever (no arrests in London, if you're wondering). We never expected the outpouring of support we received. We never expected that this march would mean so much to so many people, many of whom were still distressed about the Brexit vote. We never expected that the march and rally would have such a profoundly positive impact, especially on young women, many of whom left inspired and uplifted. What we also hadn't expected was the huge amount of hatred and animosity that would be directed at us in the days leading up to and after the march. It's incredibly you guys, I won't go into details, but trolls are SO disgusting.

We also hadn't expected that we would need to 'justify' our march or our motivation to march (mainly to men, I hasten to add, though some women too). But most of all, I'd never expected to feel this huge weight of responsibility on my shoulders the day after the march. So many questions started to suddently formulate in my mind: What do we do now? How can we ensure that 100,000 people didn't march in vain? How can we continue to protect those most in need? How can we keep going when we're exhausted and wanting to find our way back to our old, 'normal' lives? How could we have been so naive as to think that one march would be enough?

I never ever thought I'd be an activist (I'm just like YOU, trust me), but I'm riding this wave that destiny has swept my way and am not afraid to see where it takes me. Tired, yes, but afraid, no. And now that resistance and everyday activism are my new normal, I've decided to embrace it and run with it because we STILL want our voices to be heard. Because we know that many people want to continue to protect human rights and be a part of this 'movement'. Because we will not go away until this terror STOPS. Because we won't let history repeat itself.

I will most likely not mention politics on the blog again (hopefully), but if I'm absent or quiet, you can bet your bottom dollar I'm plotting away with the rest of the girls - peacefully, positively but with hella determination! Because this is no time for retreating. This is a time for action!

Thanks for reading everyone.
See you in 2 weeks time.

P.S. If you'd like to support The Women's March on London, please e-mail us at womensmarchlondon(at)gmail(dot)com or if you want to do 'something' then check our 10 actions in 100 days on the website for ideas and suggestions, cuz remember politics is by the people, for the people; and that means YOU ;).

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VEGAN NEATBALL MASALA + A COOKBOOK GIVEAWAY! (V+, ChF)

VEGAN NEATBALL MASALA + A COOKBOOK GIVEAWAY! (V+, ChF)

Through work and my general obsession with food, I come across new cookbooks ALL. THE. TIME. And I can count on 1, at most 2 hands the books I get really, really excited about. So excited that I take the book to bed for in-depth reading and general 'research'. So excited that I plan my week around creating certain dishes from said book. So excited that I wake up in the middle of the night and jot down a quick shopping list to ensure I have the right ingredients to get cracking in the kitchen the following day. So excited that I look at the photos again and again and again and.... It's pathetic, but you get the picture.

Books that fall into that category of they-make-my-heart-skip-a-beat-i-love-them-so-much include Sarah Britton's book MY NEW ROOTS and Amy Chaplin's book AT HOME IN THE WHOLEFOOD KITCHEN, both gems and must-haves if you ask me. And I can honestly say that Nina Olsson's new book BOWLS OF GOODNESS firmly falls into that camp as well because it's special, beautiful and unique.

So I guess the question on your minds is, what makes it so amazing? Well...
1. There's the to-die-for photography in Nina's signature style.
2. The recipes are so creative, fun, adventurous and really different. Sure, Nina includes old favourites like overnight oats and vegan chocolate mousse, but mostly her flavour combinations and recipes are one of a kind, totally RAD and mind blowingly cool!
3. I love that the book is heavy on well thought through savoury dishes. In my opinion too often vegan/vegetarian cookbooks rely on sweet breakfast recipes and desserts to fill the pages, but not Nina's book!
4. The book is appropriate for those new to as well as those familiar with vegetarian cooking; every recipe is achievable by home cooks, yet exciting enough to keep the experienced cooks intrigued.
5. Highlights include the neatball and masala recipe featured here today, as well as the Moroccan harissa salad (SOOOO good), Laksa noodles (can't wait!) and Gado Gado (betcha don't even know what that is :p).

Anything to be mindful of...
1. To be creative means to play with lots of different specialist ingredients which you may not have readily available (unless you are seriously into your plantbased food). So think nutritional yeast, tamarind paste, tempeh, canned jackfruit etc. However I think the book offers you a great excuse to step out of your comfort zone and expand your pantry ;).
2. This is a vegetarian book, not a vegan book and dairy products are used in a number of recipes. However Nina does offer vegan alternatives where possible.

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RED CABBAGE SALAD WITH WARM SWEET POTATO WEDGES FOR HEAL'S (ChF, GF, NF, R, V+)

RED CABBAGE SALAD WITH SWEET POTATO WEDGES FOR HEAL'S (ChF, GF, NF, R, V+)

Like any big metropolitan city, London is littered with shops where you can buy 'stuff' and spend money like noone's business. And during the run up to Christmas, it's so easy to do just that. So that begs the questions: How do you make Christmas meaningful whilst still honouring the tradition of giving those you love thoughtful presents? For me, I try and focus on gifts that can stand the test of time, that are beautifully made and showcase heart, craftsmanship, attention to detail and care. In short, gifts that actually are worth spending money on. And I know no better place in London to find presents that match this description than Heal's. In fact lots of my food photography props are from there and most of the plates you see in today's blog post stem from there too. This includes the large handmade Mervyn Gers dinner plates in sapphire and teal, the timeless Falcon enamel plates in blue and the Serax plate in aqua.

Other items that would make stunning gifts this Christmas are:

- THIS milk jug (too much gorgeousness!)
- these little amber glasses (want!)
- and this classy teapot (so much STYLE!)

Considering how much I love Heal's, it's been a total honour to finish my collaboration with them by sharing today's delicious vegan winter recipe, which only looks as good as it does because of the brilliant dinnerware they kindly provided me with. Thanks Heal's for supporting beautiful design and for continuously inspiring little food bloggers like myself ;).

P.S. I've also put a little Christmas gift guide together for The FeedFeed. You can find the link to my recommendations here.

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VEGAN YOGI BOWL + A COOKBOOK GIVEAWAY! (GF, NF, V+)

VEGAN YOGI BOWL + A COOKBOOK GIVEAWAY! (GF, NF, V+)

There are probably 1000s of cookbooks on the market and being a plant-based foodie and food blogger, I've come accross loads in my time. To be honest after a while, they all start to look the same and there are few books that truly stand out. But in the cluttered cookbook section of any good bookstore, Cassandra Bodzak's vegan cookbook 'Eat with Intention' WILL stand out; in fact for me it already does which is why I'm delighted to be hosting a giveaway of her book this week.

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WARM MARINATED PUMPKIN, QUINOA AND POMEGRANATE SALAD WITH LAUREN CARIS COOKS (V+, GF, ChF, NF)

WARM MARINATED CURRY PUMPKIN, QUINOA AND POMEGRANATE SALAD (V+, GF, ChF, NF) WITH LAUREN CARIS COOKS

If you are a regular, loyal reader of the blog, you've probably gathered that I'm a rather social human being who loves the company of talented, friendly food bloggers. That's cuz...

a) it means I don't have to talk to myself when I'm cooking
b) there's someone to laugh at my silly jokes and
c) collaborations are magical and so, so SO much fun.

Hence you can imagine how I shrieked with delight when Lauren from Lauren Caris Cooks got in touch to say that she'd be in London and would I like to meet up with her. ''YES! OF COURSE! WHY ARE YOU EVEN ASKING?! COME HANG OUT. LIKE, NOW! Thank you :)!'' was my answer. Following some e-mail exchanges we finally got to spend a lovely morning cooking, styling and eating together in late September and despite only knowing each other on-line, having Lauren in the kitchen felt so familiar and totally lovely. The images you see her are just an outtake of the day we spent together before Lauren returned to Switzerland where she lives with her husband :(. Lauren, thank you ever so much for popping by, please come visit me again soon ;).

Would you like to read Lauren's take on the day and see her fab pictures? Of course you do! I knew it! Then just click here and the internet will swiftly take you to your desired destination ;).
Thank you everyone for reading my silly ramblings and for supporting my blog :). I hope you like the recipe below and see you all next week.

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VEGAN GLUTEN-FREE TOFU TERIYAKI WITH RICE NOODLES FOR THE TOFOO COMPANY! (ChF, GF, NF, V+)

VEGAN GLUTEN-FREE TOFU TERIYAKI WITH RICE NOODLES FOR THE TOFOO COMPANY! (ChF, GF, NF, V+)

When I tell people that I eat a predominantly plant-based lifestyle, the first question I'm always asked is: 'Where do you get your protein from?' Though all plant-based foods contain protein - even fruit - legumes are vegan protein powerhouses! Soya beans are legumes and hence full of protein. They are also the key ingredient in TOFOO's naked tofu, which I used in today's recipe.

I'm really proud to be partnering with TOFOO as it's the kind of tofu brand you want in your life. That's cuz TOFOO is...

- made with 100% organic soya beans!
- GM, gluten, wheat, yeast and dairy free!
- delicious and tastes so authentic as it is made to a traditional Japanese recipe!
- cholesterol free!
- low in calories, carbohydrates and saturated fats!
- made in the UK! (so you can say byebye to those nasty airmiles)

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QUICK AND EASY VEGAN CHICKPEA CURRY (ChF, GF, NF, V+)

QUICK AND EASY VEGAN CHICKPEA CURRY (ChF, GF, NF, V+)

I'll be the first to admit that my blog has been a neglected space of late. But rest assured it's been left to its own devices for good, good reason. Sadly I still can't reveal a thing (SO sorry, trust me, I'm DYING to tell you), all I can say is that 'the reason' has involved an epically long commute (2 hours each way!!!) which I've only survived thanks to some of the best podcasts in the world (modest claim, I know). Therefore I thought I'd share my top 5 favourite podcasts on the blog today, perfect for your commute, long-haul flight and/or cosy, cuddly evening in front of an open fire with a cup of herbal tea. Wherever you are, I am sure you'll enjoy these :). So without further ado (and because I love organising things in lists) here goes...

5. One Part Podcast - This is one of the very first podcasts I ever listened to. Jessica Murnane, a plant-based food blogger, interviews an array of movers and shakers in the world of food, health, spirituality and business. My favourite episodes include this one with Grace Bonney from Design Sponge, this one with my fav AKA the man Dr Thomas Campbell, and this one with Ashlae Warner from Oh Ladycakes! If you're into food blogs and questions about the connection between food and health then there's bound to be an episode for you :).

4. Prince Street Podcast - This is a relatively new podcast all about FOOD! Why we love it, how we make it, who the people are behind it, and what emotions eating it evokes in us. The podcast is this odd mixture of informative, serious, funny and totally weird (interested in a report on competitive eating anyone?). Episodes follow themes such as 'craving', 'triumph' or my favourite so far 'rule breaking'. So if you love food as much as I do, then you'll love this podcast;).

3. Dear Sugar Podcast - The dear sugar podcast is like a true, old school agony aunt column, just re-jigged to make it relevant for audiences in the 21st century. Like traditional agony aunt columns, listeners get to write letters to the show's presenters outlining an array of problems and dilemmas they wish to get advice about. Though I can barely relate to any of the topics or problems presented in the show, I have still found the podcast immensely helpful especially in the last year during which my life has taken rather odd twists and turns (I kinda wrote about those here and here). That's because I can relate to the emotions described by the letter writers - sorrow, doubt, pain, fear all the stuff you sometimes feel no one can understand and no one is going through except you. So yeah, if you need to get confirmation that your crazy, silly, deep, intense thoughts are just normal do have a listen ;).

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VEGAN PAD THAI + FOOD PHOTOGRAPHY BACKDROPS PART 1 (V+, ChF, GF, NF)

VEGAN PAD THAI + FOOD PHOTOGRAPHY BACKDROPS PART 1 (V+, ChF, GF, NF)

Hi everyone! I can't tell you how excited I am about this week's blog post. Not only am I bringing you an ACE vegan pad thai recipe (so, SO good), but I'm also tackling another major food photography secret - how to create, source and buy FANTASTIC food photography backdrops.

Following this post on instagram and tons of questions on the subject over the past few weeks, I'm well aware that you've been keen to read up on my tips and tricks ;) and truth be told, I'm even keener to share them with you in the hope that they are going to be helpful. 

Now a few notes from the outset - if you're just here for the recipe, please scroll all the way down. The recipe IS there somewhere ;). And if you're hoping to learn everything there is to know about backdrops, let me warn you now, I'm breaking this topic up into 4 blog posts as there's quite a bit to say about the matter. So sorry in advance that you won't find all the answers here today. Thing is, I'm well aware my blog posts have been a tad bit too long recently (ooops) and I really don't want to demand too much of your time in one sitting.

Okay, so without further ado....

FOOD PHOTOGRAPHY BACKDROPS PART 1

As some of you know I recently prop styled a commercial shoot and - just as I do at home - my starting point was my backdrop. It's because a backdrop really sets the tone for your picture and can TOTALLY make or break a shoot. Now, I appreciate not everyone has got a big prop house with tons of backdrops a few tube stops away at their disposal, so here some ideas which you CAN recreate at home with ease.

1. Paper
Cost: low/medium/high
Effort: low/medium/high
Storage: easy/medium/a tad more complicated
Availability: 10/10

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VEGAN PEA AND MINT SOUP WITH ALMOND DUKKA + WORKING WITH BRANDS (V+, GF, ChF, GrF, P)

VEGAN PEA AND MINT SOUP WITH ALMOND DUKKA + WORKING WITH BRANDS (V+, GF, ChF, GrF, P)

Is it just me, or did the last 2 weeks just fly by? I could have sworn I was just putting together the finishing touches to my last blog post and now I'm 'due' another one. How did that happen?
Anyway, today I wanted to talk a tiny bit about setting your price when working with brands as a food blogger. Now, if that's of no interest to you whatsoever, than just scroll down and go straight to the recipe at the very bottom of this blog post :). But, if this topic IS of interest, then do read on and be prepared to be bombarded with LOTS of info. You've been warned :)...

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SUMMER WRAPS WITH ZESPRI® SUNGOLD KIWI, SMOKED TOFU, VEGGIES + HARUSAME DRESSING (V+, ChF, GF)

SUMMER WRAPS WITH ZESPRI® SUNGOLD KIWI, SMOKED TOFU, VEGGIES + HARUSAME DRESSING (V+, ChF, GF)

After 3 long, ardeous years during which I practically abandoned my friends, neglected my family and pretty much stopped sleeping, I can gladly report that the completion of my nutrition studies is now firmly in sight. In fact if my arms weren't so short, I'd already be able to touch the light at the end of tunnel, but alas, they are short so I still have a teeny, tiny bit to go ;). For me the most important thing though was getting my final exam out of the way and on Friday the 17th of June, 2016 at 11am I handed it in with the hope of never ever writing another exam ever again. Woohoo!!! If that's not reason enough to celebrate, I don't know what is.

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VEGAN TACOS WITH MANGO SALSA + A COOKBOOK GIVEAWAY! (ChF, GF, V)

VEGAN TACOS WITH MANGO SALSA + A COOKBOOK GIVEAWAY! (ChF, GF, V)

Hi everyone! I hope you're all doing super well. In contrast to me cuz I'm totally stressed :(. Bitten off more than I can chew (again!) and trying to stay afloat during final exam preparations. As a result of my other commitments today's blog post is really short; that's cuz I must get my act together and STUDY! BUT I am leaving you with a really yummy vegan recipe which was a massive hit here in The Little Plantation household. I hope that makes up for the short blog post. PLUS there's also an awesome cookbook giveaway courtesy of The Book People this week. Am I forgiven yet ;)?

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I'm delighted to be able to send a lucky reader a copy of Aine Carlin's book Keep It Vegan. The Book People kindly provided me with a copy for you to enjoy which was super generous of them, wasn't it? 

VEGAN SPRING SALAD WITH WARM POTATOES + #INFRANCEWECOOK FOOD BLOGGER WORKSHOP (V+, ChF, GF, GrF, NF, P)

VEGAN SPRING SALAD WITH WARM POTATOES + #INFRANCEWECOOK FOOD BLOGGER WORKSHOP (V+, ChF, GF, GrF, NF, P)

A few months ago I got a lovely invitation to spend a long weekend in a rustic farm house in the French countryside. The initial idea was to hang out and have some fun, but seeing that it was super talented Aimee T. from Twigg Studios asking, the lazy weekend concept was quickly ditched for a full blown food photography emersion workshop. See neither one of us could afford one of the luscious food photography retreats run by star bloggers, so we set out creating our very own little version of that on a shoestring :).

Furthermore we thought: What if we got a handful of other gifted women to join us who were all willing to share their specific knowledge and skill base, not for financial gain but instead for sheer pleasure! Wouldn't it be super empowering and a great opportunity to support one another at becoming the best that we can be creatively? So with that idea in mind we approached Aimee R. from Wallflower Kitchen a talented vegan baker and cookbook author, my sister Sumera an artist and singer who is developing her film making skills and Aoife, a wedding photographer with an eye for portrait photography and photo editing. Needless to say they all agreed to take part.

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Me, wearing my Grace Apron from Thread & Whisk and feeling like a princess        Linen napkins by Heal's 

COLOMBIAN BLACK BEAN STEW FOR NETFLIGHTS (ChF, GF, GF, NF, V+)

COLOMBIAN BEAN STEW (ChF, GF, GF, NF, V+)

At the start of 2016 I had made it one of my goals to post more recipes of the actual foods I eat on a day to day basis here on the blog. This meant more savoury dishes with whole grains and legumes as the star attraction. No sooner had I put that statement out there, did life firmly grab hold of it and make it become a reality. Or better, NETFLIGHTS did. They contacted me, asking me to prepare a dish that represented my heritage and this Colombian bean stew - which I veganised ;) - instantly came to mind as THE recipe I needed to make for them.

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VEGAN BENTO BOWL (V+, ChF, GF, NF)

VEGAN BENTO BOWL (V+, GF, NF, ChF)

I am feeling stressed :(. Totally stressed. It's because I have a nutrition exam that I need to do some SERIOUS studying for. And I am sad to report that I am sooo behind with my revision, which in turn is stressing me out even more (insert crying face).

But I'm also stressed because I feel really busy with all the other little projects in my life including the blog. Not to say I don't LOVE this space because I do, I really, really do. But as the bloggers amongst you know, writing a blog comes with TONS of commitments such as visiting other blogs (which I LOVE to do btw), posting images on facebook, instagram, twitter, pinterest and of course on countless recipe sharing sites too. I enjoy all these social media platforms and the opportunities they provide to connect with like-minded foodies and be inspired, but - and of course there is always a but - they are all rather time consuming activities and time is something I just don't have at the moment :(.

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CREAMY WINTER CAULIFLOWER, PARSNIP AND GARLIC SOUP (V+, GF, GrF, ChF, NF, P)

CREAMY WINTER CAULIFLOWER, PARSNIP AND GARLIC SOUP (V+, GF, GrF, ChF, NF, P)

I love January! Sure it's cold and dark and I'm always short of cash, but there is something so fresh and promising about having the whole year ahead of me; it's what makes me January's biggest fan. You see, I feel the beginning of the year gives us a chance to reinvent ourselves, to dream of all the things that weren't possible the previous year and to make them happen this year. With that sense of hope in mind, I've been thinking loads about the direction of the blog for 2016. What do I want this space to be and how can I make it better still? That's not to say that I haven't been incredibly pleased and proud of what I've achieved in the last 12 months. I SO have, but I know that I haven't reached my destination yet and that I am STILL moving towards my own creative peek. So what does this mean for the blog in 2016 and what can you expect to find here over the coming year? 

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ROASTED RED KURI SQUASH WITH SUMAC, POMEGRANATES AND GREENS (V+, GF, Gr, V, P, NF)

ROASTED RED KURI SQUASH WITH SUMAC, POMEGRANATES AND GREENS (V+, GF, Gr, V, P, NF)

#prayforhumanity

On September 11th, 2001 I was at my parents' house in Madrid, returning home for a brief stay whilst in my final year at university. We were in the living room watching some television when the news broke that something odd had happened in New York. We switched to a news channel and watched reporters frantically try and make sense of what was going on when suddeny, in front of my eyes, the second tower was hit by a plane. I remember feeling sick to my stomach and watching my dad move across the room in total disbelief. We'd never seen anything like it before.

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