Cold? Hungry? Try these seasonal recipes
While writing this, I’ve switched the heating on for the first time in a good few months. This cooler turn makes now a great time to test out some new, warming recipes. It’s also Organic September, so if you don’t already, why not buy organic fruit and veg for at least a month to support The Soil Association’s ‘Small Changes, Big Difference’ awareness campaign?
The following recipes incorporate some of September’s deliciously in-season fruit and veg – all of which you can easily find organically grown.
Celeriac, Apple and Celery Soup
Soup season is certainly here and this vegan and gluten-free recipe embraces not just one, but three ingredients that are at their best this month. Here’s how to make it…
3 tbsp of coconut oil (or butter, if preferred)
3 medium onions, or leeks, roughly chopped
1¼ dried thyme or 1tsp fresh thyme leaves
6 medium apples (not cooking apples), peeled, cored and roughly chopped
120g cashew nuts, soaked for 2 hours or overnight
4 large stalks of celery, sliced
2 litres of good quality veg stock (or beef/chicken)
1 small celeriac, peeled and roughly chopped
3 large handfuls of fresh parsley, roughly chopped
Sea salt and black pepper
1. Heat the oil (or butter) in a large pan. Add the onions and celery and allow them to sweat for 5 minutes.
2. Add the celeriac and bring the to the boil. Reduce the heat and allow the broth to simmer for 12-15 min or until the celeriac is tender. Remove from the heat.
3. Add the cashews, most of the parsley and season to taste.
4. Blend your soup in batches, returning it to the heat when done.
5. Once warm, serve the soup with freshly milled black pepper and a sprinkle of parsley. Lightly toast the cashews in a large saucepan and then set them aside.
Adapted from Hemsley and Hemsley’s recipe.
Lentil and Bean Chilli
A bean-based chilli is something of a regular dish in my house. It’s just so easy to make, super healthy and loaded with taste.
2 medium red onions, peeled and chopped
3 cloves of garlic, peeled and finely chopped
1 medium leek, chopped
1 red chilli, finely chopped (more if you prefer)
2 400g cans of chopped tomatoes
125g of green lentils
1 400g can of kidney beans, drained and rinsed
1 400g can of black beans, drained and rinsed
1 litre veg stock
3 tbsp. coconut oil
1 tbsp. cumin
2 tbsp. coriander
2 tbsp. dried oregano
1. Heat the coconut oil in a large pan, then add the onion, garlic, leek and chilli. Sauté for 5 mins and then add the oregano, coriander and cumin. Sauté for another 2 mins, adding a few tablespoons of water if needed.
2. Add the two cans of tomatoes, kidney and black beans and the lentils. Stir the chilli, then add your veg stock. Bring to the boil and then reduce the heat to a simmer. Leave for roughly an hour, stirring every 15 mins.
3. Season to taste, and then serve with a spoonful of natural or Greek yoghurt (healthier than sour cream) and sprinkling of coriander.
Adapted from The Flexi Foodie’s Three Bean Chilli.
Another delicious veg that’s in season this month is the courgette. Try incorporating it into your dessert (as strange as it sounds, it works!) for a healthier version of everyone’s favourite: the brownie. You could also try the chocolate and beetroot ones Jo made earlier this year.
Makes 12-16 brownies
½ teaspoon salt
200g high cocoa content plain chocolate, broken into small pieces
200g caster sugar
1 tsp. vanilla extract
½ tsp. bicarbonate of soda
2 tsp. baking powder
2 tsp. espresso powder (optional)
100g chopped nuts (optional)
1. Preheat the oven to 180°C/160°C for fan assisted ovens. Line a 27cmx18cm (11″ x 7″) baking tray with greaseproof paper.
2. Grate the courgettes, then chop them into small pieces. Place the chopped courgette in a colander, sprinkle with salt, and leave to drain.
3. Place the chocolate and butter in a microwaveable bowl and melt on high – on short 30 second bursts – for 1-2 mins. Stir the mixture and leave to cool.
4. In a large bowl, whisk the eggs and sugar until doubled in volume. An electric mixer will come in handy here!
5. Pour the cooled chocolate mix into the whipped egg, carefully folding it together.
6. In a figure of eight movement, fold in the courgette and nuts (if using).
7. Hold a sieve over your bowl and use it to add the dry ingredients (bicarbonate of soda etc.).
8. Fold the mixture, again in figure of 8 movements.
9. Pour your mixture into your prepared tin and pop it in the oven for 30 mins. Check for a crust on top… bake for another 5 mins if it’s not ready.
10. Remove from the oven and leave until completely cold. Take the brownies out of the tin and dust with icing sugar. They’ll keep for up to a week in an airtight container.
Adapted from Tales of the Kitchen Shed’s recipe.
Hungry and cold is never a good combination… If you plan on giving these seasonal recipes a go, take some pictures and share them with us using @btreeclothing and #madewiththought.