One thing about me is that I LOVE cooking and eating, immensely! And, I'm trying awfully hard to get my boyfriend to start a café blog with, as we have this gorgeous little fantasy of visiting every café in town. So when my mother came down at Easter, she brought with her a whole pumpkin that (and I wish I’d taken a photo) larger than my head. So for two weeks I’d been scared to touch it, not knowing quite how to use it all, especially since I only cook for one. Thankfully winter's coming up, so the obvious choice was pumpkin soup, and I found an absolutely delicious vegan recipe here, however I added a huge gob of peanut butter, which personally, I think just finish's it off! I also halved the recipe, because I share a teeny-tiny freezer with four other people and there was no way six liter’s of the stuff was going to fit in there..
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..And, so left with over half the pumpkin left, I outdid myself! I made the most gorgeous pumpkin pie as a present for my boyfriend ever! I used Vegan Writer, Angela Stafford's recipe and paired it with her cashew nut cream and blueberries. I defiantly recommend picking up her book, if you are vegan and even if your not, every recipe I have used from her book has worked perfectly!
My only problem is that now I still have just under half the pumpkin and no ideas, so therefore, a short post today I must get this pumpkin used up!
Lots of Love
Audrey Megan
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