This vegan pumpkin soup is one of my favourite recipes… I know I say that a lot on this blog, but I’m sharing all my favourites on here!
It is originally a recipe from my mother who first made this in early 2000s and has perfected it since. Thai food has always seemed hard to make for me (for whatever reason), so I’ve slightly adapted it to make it as simple and healthy as possible – opting for coconut sugar and coconut aminos, a soya sauce alternative, and low fat coconut milk.
What’s the best way to use up any leftover veggies in the fridge, before they get old? There’s juicing, of course, which as you may know, I love, but what if you’re actually hungry? I say, throw ’em in for some yummy vegan curry!
This vegan curry quinoa dish is so easy and satisfying that it’s one of our go-tos in my home.
Beef and broccoli stir fry might sound… too simple? Unoriginal? Overdone? But I’m all about simple recipes here on this blog, and adding a small touch to the usual beef-and-broccoli-rice combo made it extra delicious!
The addition? Smooth, rich, hearty pumpkin.
I personally love pumpkin (like in this delicious Thai-style pumpkin soup), and it added such a lovely smooth, almost creamy sweetness to the dish. Combine that with adding a lot of pepper on the beef – basically making it pepper beef – and the dish had the most amazing textures and flavours exploding in your mouth. Such a joy.
