Yeah, it’s autumn (ok, almost close to winter) and that means it’s pumpkin and soul food time! As I love lasagna, mushrooms and pumpkin, I had to throw everything together, top it with a creamy sauce and refine it with something special like cinnamon – et voilà, here’s a perfect warming and comforting dinner.
Browsing through my drafts, I noticed that I haven’t shared my birthday pictures on the blog yet – so here you are!
After my first vegan birthday last year, I celebrated my second vegan birthday (and my 26th ‘real’ birthday) at home again. After a wonderful house party in Berlin, where I was so busy chatting, mingling and having fun that I didn’t even take pictures (I thought that’s impossible!), I went back home to my parents’ and had some friends and family over for cake and dinner. See below what I cooked and baked…
Thanks to a friend who made a (very similar) cake for my birthday, I really got inspired and was excited to experiment with vegan cheesecakes again. Dankeschön, Sean! And here’s what I made with the help of his recipe for my birthday celebration at home – a double-grandma-approved, vegan berry cheesecake which even has some healthy ingredients in it. It’s my favourite cake at the moment – I hope you like it, too!
This is just a short, basic recipe for a delicious cupcake topping [or frosting or icing – whatever it’s called… ; ) If someone knows what the correct name or the difference between these terms is, please let me know!]. Simple, sweet, quick and easy!
I also share my favourite flavour and colouring options with you below.
I know, I know – there are like one trillion of Guacamole recipes on the internet, and most of them are even vegan. This one’s my favourite one though, and as I love eating Guac and taking pictures of it, I’m gonna share it with you. Grab a ripe avocado and in like three minutes, you’ll have the freshest and yummiest snack/dipping sauce/nacho sauce/bread spread/green ketchup/condiment etc. Enjoy!