An old Ukrainian proverb warns, “A tale that begins with a beet will end with the devil.” Well, autumnal soup lovers, I reckon that’s a risk we have to take, because I, for one, love a good beetroot soup!
Having heeded this warning from Tom Robbins’ book Jitterbug Perfume, you’ll be pleased to know that this particular kitchen tale begins with a beet (or two) and will end with a gorgeous vibrant soup for autumn, in which the devil is in the detail (or garnishes).
This comforting, thick soup has warmth from ginger, tang from orange zest and is topped with an aniseed swirl of cashew and tarragon cream and a sprinkling of toasted hazelnuts.
Continue reading “Recipe: Roasted Beetroot + Orange Soup with Cashew-Tarragon Cream + Hazelnuts”
It’s autumn! Hooray! I love the changing of the seasons and autumn is my very favourite. Snug jumpers, lace up boots, crisp air and all of those beautiful leaves. And, of course, comforting one-pot meals with soft root vegetables, lots of spices and chai tea.
I also love seeing all those pretty pumpkins heaped into crates along the roads in Easton, in Bristol where I shop for fantastic food ingredients. Halloween is coming too, so it kinda made sense to make something comforting, with spices, and with pumpkin!
For me vegan baked cheesecake is the ultimate comfort food: somewhere between a cake and a dessert, and always a delight. I remember my first slice of vegan cheesecake. It was at Govindas in Swansea, it was mind-blowing for my newly vegan self, and I practically begged them for the recipe!
I came away with a few hints on how to use vegan soft cheese to create the delicious masterpiece I’d just eaten, but for this recipe I prefer some less processed ingredients to help create the soft pumpkin cheesecake layer: cashew nuts and coconut oil.
Continue reading “Recipe: Pumpkin Spice Baked Cheesecake with Molasses-Caramel Sauce + Toffee Pecans”