Let’s blur the lines between rice pudding and risotto, shall we?
Let’s stir the pot of glutenous rice, not with wine and stock, but with hot vanilla-infused coconut milk. Let’s ladle and stir, ladle and stir until the grains of risotto rice are so swollen, squidgy and plump with the sweet liquid that they can’t possibly take any more. Then stir in some gloriously vibrant pureed beetroot because, well, we need some vegetables in our desserts. Drizzle it with melted chocolate and tuck in with a delicate spoon. It’s a rich, sweet, decadent vegan vegetable dessert.
This is comfort food au moderne, people.
I’m not exactly sure what’s in the Pumpkin Spice Latte at Starbucks, but I know it isn’t actual pumpkin, and certainly not pumpkin seed milk. But they’re in mine. I love drinking vegetables, so if my coffee can have a portion of veg in it, I’m there. Add in warming cinnamon, nutmeg and ginger and… hello, autumn! I could have just added milk. And you could too, but if you really want to make this drink an unforgettable experience, you’ll make up a batch of pumpkin seed milk. It sounds long and involved, but really you just need to whiz up a cup of those green dried pepitas (pumpkin seeds) with some water in a high-speed blender and strain it.
This recipe makes extra pumpkin seed milk, so try it on your oatmeal, in smoothies or in a vegetable-less normal coffee.
Sweet Potato and fresh ginger taste so warmly, vibrantly, autumnal together. Set off with nut butter and rolled in coconut, linseeds or cocoa, these vegan little energy bites are as moreish as truffles. I nearly couldn’t take pictures of this recipe, because my two-year-old daughter went BANANAS for these. Her tiny little hand just wouldn’t stop grabbing at the balls of yum.
Sweet potatoes are so versatile that I often bake an extra one for use in other meals. I roasted mine for this recipe, but you could also steam or boil it (though then you won’t get to nibble at the leftover crispy skins!). You just need them to be cooked enough to mash. Then, all you have to do is blitz it all together, roll into balls and store in the fridge. A few balls make a lovely snack or energizing breakfast.
This is the classic 1970s cake pineapple upside down cake with a vegetable twist: carrots. Think loud polyester shirt with large lapels and bell bottomed flares in an orange corduroy (I just had to google the spelling of corduroy).
In this treat, caramelised pineapple and carrot slices, with their oozy, sweet juices, envelop a non-spiced delicate carrot sponge cake. You can’t taste the carrot in the sponge at all as it has been so permeated by the pineapple-infused caramel sauce. The edges of the cake are slightly crispy, caramel-ly and sooo good. This super-moist cake is delicious warm or cold and is pure nostalgia. Best served with a really strong tequila sunrise while playing Atari Pong.
If you haven’t had carrots in a non-spiced cake before, you really must. It’s a lovely orange-coloured sponge cake with a portion of veg made naughty.
I’m having a torrid love affair with avocados. In the mornings on toast with turmeric, chilli flakes and lime juice, over salads in the evenings while I refuse to give in to the foods of autumn just yet, and in avocado fries. Sweet ones. With dip.
Avocado fries are a bit of a pinterest sensation. Like roasted chickpeas and kale chips. Health nuts love a crazy treat. Wacky.
This is so simple. Creamy, coconutty avocado slices baked to a gentle crispness, then dipped in a cardamom-infused coconut and cashew dip. Vegan and gorgeous.
I whizzed up the shredded coconut in my Froothie blender for these sweet avocado fries so that it was finer – almost like coconut flour but without the hideous price tag.