SNICKERDOODLE cause I’m not QUITE there yet with pumpkin😆

Happy Thursday friends, I’m flooding your feed with my NEW SNICKERDOODLE CHEESECAKE. So far all the cheesecakes I’ve ever made have been raw and this here beauty is baked. So far baked is winning. The texture is outta this world and for Autumn I’m going to be making several flavours.

The recipe is live and I’d love a visit if you want this kick butt recipe! *Swipe up in stories👆🏼

 SNICKERDOODLE cause I’m not QUITE there yet with pumpkin😆

More cottage grub but make it healthy n tasty!  Using up all the local produce in a deeeelicious bowl. Roasted beets, tomatoes, sweet potatoes, vegan feta and moms stunning lettuce. Eating vegan doesn’t have to be complicated or boring. Yay for that!  Happy Thursday!

 More cottage grub but make it healthy n tasty!  Using up

Last nights dinner could not have been simpler. GNOCCHI TOMATO AND WHITE BEAN took 15 minutes from pan to belly. I mean who doesn’t have 15 minutes to prepare a healthy and nutritious dins?

WHAT HELPED—store bought gnocchi, canned navy beans.  I’m all for making from scratch but sometimes easy is whats needed.

Heat pan with olive oil and chili flakes, add onion and sauté for 2 minutes. Add garlic, beans and tomato. Season with salt and pepper. Toss in gnocchi. Sprinkle in vegan parm and fresh basil. Taste for seasoning and serve into bowls.

 Last nights dinner could not have been simpler. GNOCCHI

🌈CHICKN RAINBOW WRAPS🌈for the thank god it’s freakin friday win!!!

I created these wraps for a client and just loved them so much I had to share. I have made several different  rainbow wraps over the years but these have a boost of protein! I adore the spicy peanut sauce on the side (this sauce can be turned into  a noodle dish in a hot second), it’s just a perfect accompaniment to these summer rolls.

Working with rice paper can be tricky but I have a HOT TIP! Use two sheets instead of one for easier rolling. It holds the roll together WAY easier making your rolling party fun and enjoyable. Be warned, first roll (just like first pancake)can be a bit of a disaster but once you get the hang of it, smmmmmmooothe sailing!!!

Add everything but water into a bowl.  Stir to combine.  Add in water slowly until you reach your desired consistency. The thicker the peanut butter the more water you will need. Store extra in an air tight container for up to 5 days.

 🌈CHICKN RAINBOW WRAPS🌈for the thank god it’s freakin friday

Somebody is very proud of her cucumber plant!! I have 3 gorgeous cucumbers with plenty more on the way🥒 Growing my own food (on a suuuper small scale) has been such a satisfying endeavour. I can’t wait until I have ground to plant in and space to let it grow. For now I will enjoy my pots and dream bigger for next year!! We plan on rearranging the terrace and I can’t wait!

*Reserve the nut water for this recipe!! It makes your cheese creamier. Place everything into a food processor and blend until creamy. Stores well in fridge for up to a week.

 Somebody is very proud of her cucumber plant!! I have 3

It was cool and damp over the weekend so I went straight into noodle soup mode. Nothing more comforting on a rainy day than a homemade vegan pho broth. I used broad rice noodles for this one but use whatever noodle you like!! Full recipe for broth is on the site. Full of aromatic deep flavours. No watery tasteless broth here.

https://www.terianncarty.com/soups-and-mains/2021/3/24/vegan-pho

 It was cool and damp over the weekend so I went straight

Do you like pasta? Then you may want to stop the scroll🎈In my latest blog post for

 I go into the love of all things sausage. It’s a love story really😆.

Get the recipe for my  Sundried Tomato Chickpea and Sausage pasta on

 site📝Link in stories for the easy swipe!!!

https://bestofvegan.com/simply-pasta-vegan-sundried-tomato-pesto-pasta/

 Do you like pasta? Then you may want to stop the scroll🎈In

Summer pasta with all my faves.. Peas, mushrooms, asparagus, tons of fresh basil and a garlicky pea purée to toss it all around in. I’m home and brimming with new ideas and ready to dig in for three weeks before a proper vacation.

The pea purée in this dish really brightens up the pasta and gives it a gorgeous green colour. I never need an excuse to add more green to any of my dishes so this one just makes me a happy gal.

Blanch peas in boiling salted water for 1 1/2-2 minutes and then dunk them in an ice bath (helps retain that vibrant green). Add to a food processor with everything but olive oil. Slowly add olive oil with machine whirling. Scrape into a bowl a large serving bowl and add cooked pasta on top. Full recipe on my blog today🌱