Happy Friday, lovely people! Anyone fancy a fresh, seasonal vegan meal? Before I get started, I owe you all a huge apology. I have been the worst blogger in the world in the past few weeks, with life taking over and my commenting and sharing being abysmal. I will catch up, I promise, so please don’t put me in blogger jail just now!
A 3-Course Vegan Meal
Oki doki, now we’ve cleared that one, for your starter, why not have these scrumptious Vegan Red Onion & Chilli Cheese Scones by ‘The Peachicks Bakery?’
The main course, Midge’s Asparagus & Pea Spring Salad with Vegan Cheesy Toast is seasonal, fresh, full of colours and flavours. It is cheesy without the dairy, mouth-watering and pretty. What more could you possibly want?
To finish your meal on a sweet and zingy note, why not having one (or two) of these incredibly cute Vegan Mini Key Lime Pies by ‘The Baking Explorer.’ Spinach, avocado, pecans, dates… this treat is a sin-free one, and a moreish-looking one too!
What have you been cooking this week?
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