An allotment abound with courgettes and tiny berries and loads of luscious lettuce is something my family is lucky enough to enjoy in the summer. If you’ve ever grown courgettes you’ll know that suddenly you’ll have a glut and will have made so many stir fries with rounds of the little marrows you’ll be looking for new ideas.
You’ve made banana bread, right? Well, this a is a little like that. Perfect with some vegan spread (I like it with coconut and almond butter) and a cup of tea or coffee. Yep, I’ve decided to bring back elevenses.
It’s a simple loaf in that it doesn’t ping the taste buds with loads of sugar, and it has got a most simple vegetable in it, but in the empty light of a late morning rumbling stomach it’s a little fluffy cloud slice of goodness with a hint of chocolate and a satisfying crumb.
Continue reading “Recipe: Courgette + Cocoa Loaf”
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”