Vegan Red Wine Gravy Made with Dried Porcini
A deep, savoury vegan red wine gravy made with dried ceps, onions, and herbs.
Slow Cooker Red Cabbage with Apple & Cider
Slow-cooked red cabbage with apple and cider — tender, tangy, and gently spiced. A set-and-forget side that saves stovetop space.
Homemade Spiced Chai Syrup for Lattes and Coffee
Make your own homemade spiced chai syrup with ginger, cardamom, and mandarin. Rich, aromatic, and perfect for crafting café-style chai lattes at home.
Sautéed Wood Hedgehog Mushrooms
Sautéed Wood Hedgehog Mushrooms cooked simply with butter, garlic, and thyme. A quick, earthy autumn recipe that highlights the nutty flavour and crisp texture of this easy-to-identify wild mushroom.
Quince Compote with Vanilla and Cardamom
An easy quince compote with vanilla and cardamom, slow-simmered until tender and aromatic. A versatile preserve for breakfasts, desserts, or cheese boards.
Miso Roasted Brussels Sprouts with Maple and Sesame
Crispy miso roasted Brussels sprouts with maple and sesame — a quick, umami-rich vegan side ready in under 25 minutes.
Creamy Cep and Chestnut Soup
Silky, earthy, and rich with porcini and chestnuts — this creamy cep soup is the perfect autumn starter or comforting winter meal.
Mocha Pecan Protein Bars: No Bake, High Protein Snack
No-bake mocha pecan protein bars made with oats, peanut butter, and espresso. A rich, chewy, high-protein snack for coffee lovers.
Apple and Quince Ketchup
Homemade Apple and Quince Ketchup with tamarind, brown sugar, and warm spices — sharp, lightly sweet, and full of autumn flavour.
Caramel Apple & Pecan Crumble Bars – Gooey, Buttery, and Entirely Vegan
Vegan Caramel Apple Pecan Crumble Bars with soft apples and sticky pecan caramel — a simple, irresistible autumn treat.
