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.
Corn and coconut soup, coconut creamed corn… two alliterative flavours that pair together in decadent heaven. So I put them together in cake. Ooh, yeah.
The fields of corn wave at the roadside, nodding their blonde wayward hairdos at me sagely. You are somewhere new, changes are afoot all around, they whisper, but this is right, you are home. The fields are different ones but they are the same. The cornfields of my childhood weren’t the same as the cornfields of my teenagedom. Then those cornfields made way for the early adult cornfields in a new country, a new world. Now I’ve moved again but still, cornfields. Always cornfields. Comforting fields of giants.
Now I have taken their golden pearls and made cake.
This moist, mild cake has faint corn undertones with the coconut. I reduced the fat content by adding Greek yogurt and put in less sugar so it isn’t sickly sweet but still cakelike. Then I boiled the leftover corn cobs into a quick corn cob jelly to sweeten up the cake a little more. The corn cob jelly is a revelation. So easy to make and absolutely gorgeous. It tastes like honey! I adapted the jelly recipe from this corn cob jelly.
How to make whipped coconut cream.
This recipe is based on Sinh To Bo, the traditional Vietnamese avocado shake, with the extra addition of coffee. Because, well, I need it. My kids wake up at six AM and it’s killing my slowly. The avocado and fresh hazelnut milk make it silky smooth, thick, rich and delicious. If Britney Spears has taught us anything in life, it’s that Frappuccinos aren’t good for us. So this one is vegan, gluten free, sugar free and is packed with nutrients from the humble avocado. Take that Starbucks.