This really delicious stuffed pumpkin tastes and looks amazing, it makes a fantastic center piece on the table for a vegetarian dinner, Sunday lunch, Christmas or Halloween. If pumpkin isn’t in season you can use any large squash or vegetable that you can stuff. It’s packed with nuts and fruit, is perfumed with saffron and based on a traditional Turkish recipe from a cookbook by Ghillie Basan but I’ve made it a bit easier. It’s great with roast potatoes and all the trimmings of a traditional roast dinner instead of turkey or even with turkey or you can stay traditional and serve it with other middle eastern dishes and salads, it’s also perfect with labneh with garlic in it.
I love the combination of coconut and chocolate because I love Bounty bars and this cake is really easy to make and really chocolatey for a real dairy-free egg-free chocolate fix. You can’t taste the beetroot, but it’s the beetroot that makes it fudgey. This cake has been tested on non vegans and they loved it and thought it was one of the best cakes they had ever tasted. Perfect as a birthday cake.
As I’ve said before, its challenging converting a tasty recipe to vegan as the flavours and textures can be very different from the standard ingredients that are usually used. I think vegan recipes also need to be more fun, so I am trying to come up with fun recipes on this blog that are not only vegan but look and taste as good if not better than the original with animal products in them. I’m trying these cookies out at a dinner party and will get back to you with their verdict.
Result! They wanted the recipe and they think they’re perfect for Christmas and as a homemade Christmas gifts!