You’re welcome. I’ll just say that in advance of sharing this recipe… Sticky, smoky, sweet, spicy, samazing BBQ ‘wings’! A mixture of crunchy and gooey cauliflower and broccoli florets coated in a light batter, baked then smothered in bbq sauce and baked a little longer. Served with a homemade cashew sour cream that is eaten practically as fast as I make it in this house. They taste every bit as naughty as their fried counterparts but without the added fat and greasiness.Very family friendly as well, Coppertop eats them plus her cucumber, celery and carrot sticks (smothered in the sour cream of course).
Is it Christmas yet , is it, IS IT?!!! Up until now it really hasn’t felt it in this house for some reason, despite the tree being up , playing Christmas music, going to the local Steiner school Advent Fair where Coppertop played with the walnut boat candles and entered an enchanted crystal forest ( I was SO impressed ). It just felt really flat and I couldn’t muster up the proper Christmas spirit at all. Until now!! All thanks to cookies. Of course. They fix everything, didn’t you know?!! Delicious cranberry and orange morsels with a hint of cinnamon and vanilla. Seriously. YUUUMMMM! I’m going to have to make another few (twenty) batches of these in the next fortnight , to give to every single person I know!! I’m aware I’m using a lot of exclamation marks but I now feel very ‘Buddy The Elf’ instead of the Grinch. I won’t blather on anymore as I want you to quickly read the recipe then go make these and revel in Christmas cheer! Continue reading →
Comfort food. It takes all shapes and forms. For some it’s ice cream (non-dairy of course), pasta for others. Could be a single square of dark chocolate for some people ( though if you ARE one of those people, please make yourself known so I can learn moderation from you!). For me, I’m not sure anything truly beats a huge plate of creamy filling risotto. The combination of soupy rice that still has a little bite to it, with richly flavoured stock, vibrant veggies and the sharp tang of Parmesan…. except, no parmesan now. You can get vegan parmesan but it costs a fortune and I’m not quite ready to sell a kidney for an alternative. Luckily, that creamy piquant flavour was easily replicated by adding apple cider vinegar, nutritional yeast and Dijon mustard to the blended up butternut squash mixture, didn’t even miss the parmesan cheese!