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.
Yes, dessert from scraps. The great hulking pile of peelings from my Sunday roast dinner ended up in cake. And why not?
Use whatever peelings you have, just gather about three large handfuls. Root vegetables, potato peelings, whatever you’ve got. It would be lovely with beet peelings. Give them a good scrub and then save your peelings. Sweet roots are excellent, but I also threw in some of the softer cauliflower leaves which left lovely flecks of green through the cake. The vegetables are overpowered by the cinnamon and nutmeg, so it tastes like a normal carrot cake. This is a flexible recipe, so experiment and see what your waste cake tastes like. Add nuts, perhaps a cream cheese frosting. Use up food and don’t let it go to waste. Make cake and dance.
I’ve been making full use of my council kerbside compost collection these days but it’s worrying how much of the food waste is fine to eat. This cake hides a load of edible veg that would otherwise be destined for compost, or worse, landfill.
Hello, brownies! Hello vegan, vegetable-filled, quick and easy brownies! *waves and wipes crumbs from chin*. These brownies have that traditional chewy texture, crunch of nuts, ooze of melted chocolate and are absolutely FILLED with grated courgette (zucchini to my North American friends).
Beetnut butter. I’ll admit that this recipe came about because I wanted to write that. I’m thinking beetnut butter sandwiches, beetnut butter and jam, beetnut butter on overnight oats…We’re breaking new ground here, people: Beet. Nut. Butter. Yeaaaah. You can’t taste the beet, but woah – the colour!
But we all know the decadent amazingness of peanut butter and chocolate, right? And beetroot and chocolate is pretty great. So how but bright purple beet nut butter cups? Waaaay better. Because it’s purple. And it has veg. Fist pump.
I made my beet nut butter with cashews, but use any nuts you have. It would be great with almonds or hazelnuts as well. Want it vegan? Use vegan chocolate. Easy.
I’ve just been for a walk in the pouring rain. The sort of rain that feels like it will fall from the clouds forever. A warm, late summer downpour that smelled autumnal: no cut grass, no damp flowers, just the earthy smell of newly-fallen brown leaves turning to sludge. It was quite beautiful.
I’m getting a bit wistful again. Sorry. I need to go have some painful belly laughs and get drunk on cider.