Pumpkin Spice Latte with Pumpkin Seed Milk (Vegan)

Pumpkin Spice Latte with Pumpkin Seed Milk | Veggie Desserts

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.

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Sweet Potato and Fresh Ginger Protein Balls (and the Optimum 9400)

Sweet Potato and Fresh Ginger Protein Balls | Veggie Desserts

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.

Sweet Potato and Fresh Ginger Protein Balls | Veggie Desserts

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Pineapple and Carrot Upside Down Cake

Pineapple and Carrot Upside Down Cake | Veggie Desserts

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┬ápure nostalgia. Best served with a really strong tequila sunrise while playing Atari Pong.

If you haven’t had carrots in a non-spiced cake┬ábefore, you really must. It’s a lovely orange-coloured sponge cake with a portion of veg made naughty.

Pineapple and Carrot Upside Down Cake | Veggie Desserts

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Coconut Avocado Fries with Coconut, Cashew and Cardamom Dip

Avocado Coconut Fries with Coconut, Cashew and Cardamom Dip | Veggie Desserts

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.

Avocado Coconut Fries with Coconut, Cashew and Cardamom Dip | Veggie Desserts

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.

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Roast Dinner Waste Cake (Maple Cinnamon Cake with Carrot, Parsnip and Potato Peelings)

Roast Dinner Waste Cake (Maple and Cinnamon Cake with Carrot, Parsnip and Potato Peelings) | Veggie Desserts

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.

Roast Dinner Waste Cake (Maple and Cinnamon Cake with Carrot, Parsnip and Potato Peelings) | Veggie Desserts

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