Vegessential: Beetroot and Chocolate Muffins

Muffins

If someone had said to me a year ago that I would bake a vegan muffin that tasted ‘just like the real thing’ I would have given a derisory snort of disbelief. But in my new wholesome existence, thanks in no small part to becoming friends with Paris (the founder of the lifestyle website called Avocado Please, nonetheless), I have opened my mind to the possibility that you can bake something delicious without butter. Yes, some things will always need dairy – cheese scones for example – but muffins, I have recently discovered, are not one of them.

Beetroot in Bowl

For our last Vegessential recipe using beetroot, we opted for the well-known and loved combination of chocolate and beetroot. We used a combination of ‘Beyond Dark’ 85% chocolate chips and melted chocolate, for a double whammy of the good stuff. The beetroot gives a deep, rich flavour and provides the moistness that is so essential for a good muffin. There is a ‘secret’ ingredient that flummoxed everyone who tried to guess it: avocado. This binds the mixture together, and gives the muffins a smooth, buttery texture. Paris sums the muffins up rather well, describing them as combining ‘a vibrant purple complexion, an earthy aroma and nutritional brilliance’. Well said, Paris.

Muffins and ice cream

The styling team (me and Paris) had great fun creating ‘muffin chaos’ shots on my bedroom floor, arranging bits of muffin haphazardly in amongst chocolate chips and beetroot leaves. The chocolate drops melted in the sweltering July heat, leaving shiny little circles on the slate that we gleefully scooped into our mouths once we’d finished the shoot. That thing that is slopped on the side of the muffins is a rather remarkable banana and cashew ice cream (recipe coming soon.)

Muffin Chaos

You can find the recipe on Avocado Please here.

You will require a muffin tin and an open mind.

 

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Vegessential: Beetroot Falafel

falafel arrangement

One of the many good things about this collaboration is working with someone who knows the perils of trying to fit a food blog around a full time job. I’ve been doing lots of food photography for my new job (more on that in a later post), meaning that I’m finding it difficult to summon the energy to also do it in my spare time. Paris and I decided to fit in our next Vegessential session one evening after work. We were both knackered, and were seriously contemplating not bothering, but we ploughed on. It was then that we realised that there being two of us makes the whole process much easier.

beetroot

One of the many up-sides of doing a post together is you’ve got someone to help you make all the decisions. It made me realise the sheer amount of decisions involved – about ingredients, quantities, cooking methods, camera angles and styling. It’s great to have someone to offer their opinion on the exact placement of a piece of torn pitta, or an errant pomegranate seed. In fact, we spent the majority of the time precisely arranging the pomegranate seeds to look artfully scattered.

falafel

Armed with our trusty beetroot once again, we set about making beetroot falafel. I’ve never had this before, but Paris has, and assured me that it’s delicious. It was. Basically, you just whack everything in a food processor and whizz briefly until it comes together, then roll into balls and fry. We seriously contemplated leaving them raw, as we had to restrain ourselves from eating all of the mix before it was fried. But in the end went for a shallow fry in sunflower oil, until the outside edges began to crisp up. The real winning ingredient was the dates, giving the falafel a sweetness that complemented the beetroot really well. Have a look at Paris’ post on Avocado Please here.

hand

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Vegessential: Quinoa Porridge with Roasted Beetroot, Apple and Ginger

Quinoa Porridge

My friend Paris has started a food and lifestyle website called Avocado Please. She writes interesting and informative articles on all manner of topics, from muesli to nail varnish. We decided to ‘collaborate’ by writing some recipes together, then making, styling and eating the food. I have recently started trying to incorporate much more veg into my diet, and have therefore been thinking more outside the box when it comes to using vegetables in a variety of different ways. The idea is to make vegetables a more essential part of our diets, hence Paris coining the genius ‘vegessential’ to describe our project. We decided to focus on one ingredient and experiment with how it can be used in a variety of dishes, both savoury and sweet. After much deliberation, considering among others avocados, sweet potatoes and kale, we eventually settled on beetroot. It’s pretty versatile, and has been reliably tested in cakes. It’s also cheap, and, as anyone whose ever grated a raw beetroot will testify, seems to go on forever.

beetroot montage

The idea is to demonstrate how you can get more out of one ingredient- focusing on how it can be used throughout the week, to reduce waste and get us all thinking more creatively about using vegetables. Beetroot usually comes elastic-banded together in a group of at least 4, and just grating them into salads can get a bit tedious. So, beetroot on your porridge anyone? Quinoa porridge, made by cooking the grain slowly in milk, is something that I’ve heard of on the grapevine (and seen on Instagram) but never tried. Something that might cause a frown among the less open minded of cooks. But I was prepared to go in with an open mind. We also added stewed apple and fresh ginger, to liven the proceedings up a bit.

Ingredients montage

Quinoa. However it’s pronounced – my Dad still insists on ‘keenoya’, even though I repeatedly insist that it’s ‘keenwa’ – it seems to be taking the health food world by storm. Usually the preserve of salads and the like, but rarely used in sweet dishes. The result, despite trying to go in with the aforementioned open mind, was…interesting. Pleasantly creamy and nutty, which was helped by the almond milk. But it was oddly savoury – maybe because quinoa is a taste and texture that I associate with savoury food. I think my mouth was slightly confused at being presented with quinoa and having to process that it was sweet. We roasted the beetroot in rice syrup, adding to the sweetness, but overall the dish was still too savoury for my liking. After all, I’m not one of those strange individuals who puts salt on their porridge – for me it’s got to be a sweet thing.  We could have equally made these ingredients into a salad, omitting the almond milk. A worthwhile experiment, but I think I might add more sugar next time.

Porridge

 

For the recipe and riveting beetroot-related facts, visit www.avocadoplease.com.