I don’t make cakes very often, mainly as they normally aren’t that healthy and I don’t trust myself not to eat the whole darn thing. This cake is in the middle of the scale, or so I’ve convinced myself! And yes, it really is made with sweet potatoes! Continue reading “Sweet Potato & Walnut Cake”
Thought I’d give this a try one morning and was really surprised how the tofu actually tasted like real scrambled eggs. Admittedly what we served it on wasn’t the healthiest. Fried Potato Scones, as we call them in Scotland, or potato cakes here in Yorkshire. I think in the good old US of A, they are like a Jewish potato pancakes. They are my guilty pleasure for breakfast on a weekend and an easy cook up, for when we are away in our camper van. They are the only thing I ask my parents to bring when they visit us. You can get them locally in some shops, but just not the same. Anyway, as they say you can take the girl out of Scotland, but not Scotland out of the girl. Of course, they have to be fried in coconut oil these days.
I’m actually not a huge fan of mac n’ cheese, regular or vegan ( I hear you all gasp in horror), but this one actually really surprised me. I normally find it either too bland or too cheesy, (yup I’m just like Goldilocks with her porridge), a stodge overload and quite frankly, a chore to eat. However, this recipe was very moreish, super easy to make and comfort food heaven. Thumbs up too from the monkey boy. “Ooooh this is my favourite EVER”. Yeah, I’ll add it to the extensive favourites list! Anyway enough prattling on, here’s how it’s done. I made this for two and I would like to say we had enough for a lunch leftover, we did, but we didn’t, we scoffed it all, oink oink.
- 1 Butternut squash
- Macaroni or any other type of pasta you may have
- Can of full fat coconut milk
- 1/2 stock cube
- 3 teaspoons cider vinegar
- 3 teaspoons Dijon mustard
Construction: Half your squash and scoop out the seeds.
Place flesh down on a baking tray with 100ml of water & roast for around an hour or until the flesh is soft and squishy. Let it cool a little before you scoop out. Or if not, scoop, jump around shouting ayeya and burn your fingers. Put in a blender with coconut milk and whizz until smooth. Transfer into a pot and heat for a few minutes before adding in crumbled stock cube, Dijon mustard and cider vinegar. Add salt and lots of black pepper. Cook for around 20 minutes until it starts to thicken and become paler. If it tastes a little sweet for you because of the coconut milk add a little more mustard and vinegar, until it gets to a taste you are happy with. I’m guessing whole grain mustard would be nice too.Add cooked macaroni to sauce, mix in and transfer into ovenproof dish for 10 minutes. You can sprinkle on some bread crumbs on top if you want more of a ‘roni crust or just tuck straight in. Guaranteed to satisfy the vegan cynics.