sadly, I neglected to take a photo of the finished product. they were very pretty. something like this:
but more golden than orange this time, and piped in a swirl (not very well). sigh… it was K’s birthday, and I was somewhat focused on getting out the door than documenting my brilliance.
this one just about nails them all on the head:
✔ vegan (well, the cupcakes are, if not the frosting; that could likely be made vegan)
✔ wheat free (can be gluten free with appropriate sourdough starter)
✔ sourdough (nourishing traditions)
✔ no artificial colours
✔ natural sweeteners (other than whatever’s in the cream cheese! – will try home-made next time!)
sourdough beetroot cocoa cupcakes with carrot cream cheese frosting
carrot reduction 4 – 5 carrots blendered with juice of one valencia orange, filter through nut mylk bag, reduce until thickened like light syrup
roasted 3 medium beets (from Makaria Farm’s CSA), combined with some of carrot reduction as it cooked, and carrot pulp, used stick blender to puree; use 1/2 cup for recipe, reserve rest (freeze in 1/2 cup batches for future cupcakes!)
wish I could show you the final results, but they looked good, and tasted great. yay, me!
pinto beans in pork stock (plus some maple sap) with boar ham, sun dried tomatoes & peppers
Andrea Chesman’s “east meets west braised cabbage” with homemade rhubarb/lemon balm wine blend, fresh grated turmeric, kalonji, garam masala, apple syrup, dried currants
and we’ve now got a fresh crop of stinging nettles off the plants I’d harvested in spring (again, who knew?), along with cabbages sitting awaiting harvest in the garden… another batch to make!
- How the Herbal Nettles Can Help You Cure Intestinal Weakness, Diarrhea, and Malnutrition (completeherbalguide.com)
- Wild Green Recipes: Stinging Nettle Pizza (sierraclub.typepad.com)
- Nettle Eating (misterdavid.typepad.com)
- Meet the wild veg forager: ‘I’m a hunter, except I track down plants not animals’ | Meet the producer (theguardian.com)
inspired by thehungrybelgian: using chayote & jicama, cantaloupe, shallots, sweet ruffle pepper & mildly hot black Hungarian pepper, coriander & toasted cumin, splashes of lime juice & apple cider vinegar.
I’ve been trying to provide K with the opportunity to pick different produce from the grocery store. she enjoys the discoveries (“ooh, what’s that? what do we do with it?”…. I dunno, let’s google it….) kerala (bitter melon) was one of our first experiments. chayote was the next. I’ve just been eating them raw in fruit salad or as a sliced veggie crudité. but I’m keen to try thehungrybelgian’s “kickin’ chayote & melon salsa” (preferably fermented!). hopefully, the selection of chayote is kickin’ at the grocery next week (it’s been good lately, but definitely went through a sad phase).
and so starts my efforts at “findin’ fridays” – where I’ll post something different that we’ve tried (a new food, a new way of preparing something familiar, something different, anyway). no promises for consistency; I’ll do what I can 😉