This vegan pesto is far from a traditional – it’s vegan for starters – however it’s full of delicious flavours and adds a flash of vibrant green colour to any dish. In these last few days of summer, I wanted to make the most of seasonal basil whilst giving a nod to the incoming autumnal months, and pumpkin immediately sprung to mind.
As it turns out, summer colds and sniffles are totally a thing!
My dearest hubby is currently suffering from a particularly nasty one and only wants to eat soup, “but we’re in the middle of a heat wave” a tell him! I knew there was a compromise to be found. We needed a smooth and comforting soup that was light enough for summer months, with maximum nutritional value, and using what we had in the fridge, and so, the idea for this lovely vegan kale soup was born.
It’s June, the days are long, and the sunshine blissfully warm on a blue sky day. Here in the UK that means we’re in strawberry season, and what better way to celebrate a glorious sunny June day than with a rich and creamy, vegan strawberry pudding.
I was inspired to make this after experimenting with cashew cream as an alternative to dairy cream. Cashew cream is delicious and I love it by itself, however I wanted to take it further and blend the fruit right in, and that gives it the most beautiful pretty pink colour. What’s not to love about these little pots of summer goodness?!