The weather has turned here in the lovely UK. The rain drizzled down all day today, and there was a significant chill in the air. My yoga teacher worked us incredibly hard today to make up for the lack of heat in the studio. It was lovely to hear the rain against the windows during the practice though. The weather for the rest of the week shows plummeting temperatures and rain, rain and more rain.
I love summer, but I hate cooking during it. I find meal planning a chore because when’s it’s hot out I avoid turning on my oven and stove. The small people will only tolerate so many salads though, so cooking creativity is often required.
Autumn, however, means soups, stews and casseroles. It means fresh made bread and pies and simmering jams on the stove. When Autumn comes I gravitate towards butternut squashes, apples and pumpkins. I pull out the ginger and cinnamon. I lovingly go through all my cookbooks and mark out recipes with joy. I bake almost every day and love how the oven takes the chill from the house.
Tonight I made Roasted Butternut Alfredo from Post Punk Kitchen. Anything made with cashew cream is gorgeous, but the roasted butternut squash really elevates it. I tossed in some green peas and we had a winner of a dish. Beans asked for seconds, and also if she could lick the bowl of the food processor, just so she could lick up every drop of the sauce.
We have this pasta every few weeks through out the autumn and winter just because it’s such a hit with the girls. Beans requests it often and I’m always happy to comply. It’s really one of the most family/kid friendly recipes I’ve ever found.
Bite Sized Vegans 