I’m not 100% vegan yet but with this kind of delicious recipes, I’m that close (very close). Bell peppers are one of my favorite veggies and finding new ways to accommodate them is always very exciting. I’m sharing with you this super easy (foolproof so to speak) recipe. Don’t forget to have some fun with the different bell pepper shades….the whole purpose of eating vegetarian and / or vegan is to #EatTheRainbow!
I love adapting my meal planning to season change. Fall brings a lot of cool options and I’m beyond happy to eat pumpkins again. It’s delicious and I put it everywhere (except in dessert of course, unless you suggest me a cool pumpkin cake recipe!?). Roasted corns are not bad either, they also add a nice pop of color to the Buddha bowl.
And an other delicious salad recipe on the blog! I love getting creative when it comes to preparing satisfying and tasteful salads and this one is no exception! What I particulary love about this recipe are the different textures: the crisp spinach leaves, the soft avocados and the juicy tomatoes.
Cooking instant noodles reminds me of our road trip across Canada, when all we had to cook with was a portable stove and 2 sporks (a spoon and a fork at the same time). I’m not kidding!