Although my husband and I are thoroughly British, we've been celebrating Thanksgiving in our household for the past three years.
We see it as an opportunity to celebrate the autumn season, express our gratitude and of course the chance to share a delicious, home-cooked meal with friends and family.
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I always obsess over the pumpkin, sweet potato and kabocha squash sweet treats that I stumble across in Japan, as they taste perfectly autumnal while still remaining fairly nutritious. Now that I'm stuck in the UK for the foreseeable future, it's always a bonus when I find a delicious recipe that I can recreate at home.
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The majority of pumpkin recipes that I see floating around on Instagram and Pinterest consist of cakes, muffins and sweet pies. While those are delicious in moderation, I definitely have more of a savoury tooth.
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Autumn is the perfect time of year to roll up your sleeves and spend a cosy afternoon baking. There’s nothing better than the smell of freshly baked bread wafting through your home, and it’s the perfect accompaniment to all those hearty stews and soups that I crave throughout October.
Everyone obsesses over pumpkin-spiced everything during autumn, but I beg you to spare a thought for the humble kabocha squash.
As pumpkin's lesser-known cousin, kabocha is nonetheless a staple in my kitchen throughout the colder months.
Over the years I've managed to amass a huge collection of autumnal vegan recipes, and I thought it might be helpful to share a few of my favourites.
If you're searching for a little seasonal inspiration, look no further!
This sweet potato soup is guaranteed to warm you up from your stomach right down to your toes. With crusty bread on the side and a spiced herbal tea, it’s enough to turn even the most diehard summer devotee into an autumn fanatic. That’s right - I’m on a mission to convert you, one bowl of soup at a time.
From The Pumpkin Patch 