Simple season

simple season

the sustainable approach to autumnal cooking

aimee ryan

the sustainable approach to autumnal cooking

simple season

Copyright © Aimee Ryan 2018 All rights reserved.

Published in the United Kingdom

by BookPress Publishing, Bath. www.pressbooks.com ISBN 1234567890 Printed in Italy.

Book and cover design

by Anika Schulze Photography by Aimee Ryan First Edition

c o nt e nt s 8

introduction

10

seasonal produce

12

breakfast

18

lunch

22

dinner

28

desser ts

36

drinks

42

index

44

acknowledgements

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8|

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|9

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Aubergine Beetroot Broccoli Brussels sprouts Cabbage Carrots Celeriac Celery Chervil Fennel bulb Garlic Globe artichoke

10 |

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Kohlrabi Leek Lettuce Onion Pak choi Parsnip Peas Pepper Pumpkin Radish Spring onion Swiss chard

Apple Banana Blackberry Fig Gooseberry Loganberry Peach Pear Plum Pomegranate

| 11

breakfast

p ump kin cho c o l a te chip p a n ca kes Delicious, fluffy pumpkin pancakes, studded with sweet dark chocolate chips – the perfect Autumn breakfast treat! Dairy-free and egg-less.

First pumpkin recipe of the year! Since discovering you can buy pumpkin puree in the UK, I have been crazy about baking with this ingredient.

It not only adds that comforting autumn flavour, but gives a wonderful spongey texture too. I’ve already perfected the classic fluffy pancake recipe.

Serves 6 Wet ingredients: 1/2 cup (120 ml) dairy-free milk 4 tbsp pumpkin puree 1 tsp vanilla extract 1/3 cup (80ml) maple syrup 2 tbsp vegetable oil 1 tbsp apple cider vinegar Dry ingredients: 1 cup + 2 tbsp (200g) selfraising flour (or plain flour with 2 tsp baking powder + 1/2 tsp bicarbonate of soda) 1 tsp ground cinnamon 1/2 tsp mixed spice (or pumpkin spice mix) 1 pinch of salt 1 handful dark chocolate chips

14 | breakfast

1. Heat a dry frying pan on a low heat. A small non-stick pan works best but use your first try to assess if you need to add a small amount of oil.

2. Mix the dry ingredients together in a large bowl.

3. Stir in the wet ingredients until well combined and the texture is runny but thick.

4. Ladle approximately 1/4 cup of the batter onto the dry pan and cook for 20-30 seconds before carefully flipping onto the other side.

Cook for another 20-30 seconds.

5. Repeat with the rest of the batter.

6. Serve and enjoy!

sp ic e d p o rri d g e w i th mull e d fr u it co m p o te Today I’ve got a slightly healthier, more virtuous recipe that will still keep you feeling full and keep your taste buds happy too!

Earlier this month, Schwartz sent me some spices to cook with (you can find the recipe for the Christmas Muffins I made with them online). It’s a creamy, spiced porridge, topped with the most delicious, flavourful, sweet mulled fruit compote. Honestly one of the most delicious things I’ve tried! Totally obsessed with it now and definitely worth making as much as possible throughout the autumn.

Serves 2 For the mulled fruit 1/2 cup (150ml) cranberry juice 1 Schwartz Mulled Wine sachet 1 small apple, chopped 1/3 cup (75g) mixed berries 1 handful dried cranberries For the spiced porridge 1/3 cup (75g) rolled oats 2 1/4 cups (550ml) water A pinch of salt 4 tbs dairy-free milk 1 tsp Schwartz Ground Cinnamon 1/2 tsp Schwartz Ground Mixed Spice

1. Make the mulled fruit by adding the cranberry juice and mulled fruit sachet to a small saucepan and bringing to a boil. Add the fruits, reduce the heat and simmer for 10 minutes.

Leave to stew whilst you make the porridge.

2. In a medium saucepan, add the oats, water and salt. Bring to a boil then reduce the heat, simmering for 3 minutes. Stir in the dairy-free milk and spices during the last minute.

3. To serve, ladle the porridge into two bowls and top with the mulled fruit mixture. Add any extra toppings such as maple syrup, orange slices or chopped nuts and serve.

breakfast | 17

lunch

tomat o , b a s il & c a sh ew mo zz a re lla pa n i n i One of my all-time favourite lunches, made vegan. Oh and by the way, you absolutely don’t need to own a panini press or grill to make this because I own neither! You can simply use a dry frying pan and a spatula instead.

I used to love Cafe Nero’s tomato, basil & mozarella paninis and really had a craving for them so decided to make my own version.

And I’m delighted to say – it’s just as delicious!

You have got to try this.

Serves 2 2 panini or ciabatta rolls 2 large tomatoes 2 handfuls of fresh basil For the mozzarella 1/2 cup (75g) cashews, soaked in water for a couple of hours or overnight 2 cups water 3 tbsp tapioca flour or arrowroot powder 2 tsp garlic powder 1 tsp onion powder 3 tbsp nutritional yeast (optional) 1 tbsp miso paste (optional) Salt and pepper to taste

20 | lunch

To make the cashew mozzarella 1. Add the soaked cashews to a blender with the rest of the ingredients and blend until smooth.

2. Transfer to a saucepan and stir on a medium heat for a couple of minutes until the mixture starts to bubble and turn stretchy.

3. Remove from the heat.

To make the paninis 1. Cut the panini rolls lengthways and spread some cashew mozarella on both sides.

2. Cut the tomato into thin slices and assemble onto one side of the panini and top with a few fresh basil leaves.

3. Sandwich the two halves together and either cook in a panini press/grill or place on a dry frying pan on a medium heat and press down, using a spatula, for about 2 minutes on each side.

4. Cut the paninis in half and serve!

lunch | 21

dinner

24 | dinner

sp ic y b u t t e r n u t sq ua sh s o u p Butternut squash is one of my favourite ingredients in a soup because it gives such a creamy, smooth and silky texture. Plus that delicious sweet flavour. Mmm! There is something so comforting about eating soup from a mug. I think it’s that you can warm your hands up as your eat and alternate between using a spoon and sipping.

This soup also makes use of the seeds from the squash, so nothing goes to waste! Simply fry the seeds in a little garlic olive oil.

Serves 4 1 kg butternut squash, cut into cubed (keep seeds for later) 2 tbsp olive oil 1 medium onion, diced 3 cloves garlic, minced 1 red chilli, finely chopped 2 1⁄2 cups vegetable stock To serve Butternut squash seeds Garlic olive oil Coconut cream or yogurt Black pepper, to taste

1. Preheat oven to 390F. Add the butternut squash plus a tablespoon of olive oil to a large roasting tray. Shake about to coat the squash and roast for 30 minutes.

2. Add the rest of the olive oil to a large saucepan and sauté the onion, garlic and chilli until soft.

3. Transfer to a blender and add the squash and stock. Blend until smooth, adding more stock if needed.

To serve 1. Add some squash seeds to a frying pan with a drizzle of garlic-infused olive oil and cook until golden and crispy.

2. Swirl some coconut cream or yogurt into the soup then top with the squash seeds.

3. Add black pepper to taste and enjoy!

dinner | 25

ma p le ro a s t ed p a rsn i p & ce l er i a c so up Last year, during a trip to Devon, I tasted the best soup I’ve ever tasted in my life. A sweet roasted parsnip and celeriac soup.

Trying to order something vegan-friendly in Devon was a total nightmare and I mainly lived on chips, so perhaps the luxury of eating “real” food for a change played a part? Either way, the flavours were incredible and I have been meaning to try and recreate it ever since.

So here it is!

Serves 8 500 g parsnips, approx. 3 large parsnips cut into small chunks 1 small celeriac, cut into small chunks 2 tbsp maple syrup 2 tbsp olive oil 1 white onion diced 4 cloves garlic mined Mixed fresh herbs tied together with some cooking string (I used rosemary, thyme and sage) 1 litre vegetable stock Salt and pepper to taste To serve (optional) Vegan “parmesan” Croutons Garlic olive oil

26 | dinner

1. Preheat oven to 200C / 390F and toss the celeriac and parsnips together with 1 tbsp olive oil and the maple syrup in a large roasting tray.

Roast for 35-40 minutes until golden brown.

2. Meanwhile, add 1 tbsp olive oil to a large pot and sauté the onion and garlic until softened.

3. Once the vegetables are roasted, add them to the pot with the herbs and stock.

4. Simmer for 10-15 minutes. Remove the herb sprigs and blend until smooth.

5. Add salt and pepper to taste.

6. (Optional) serve with a drizzle of garlic olive oil, some croutons and some vegan “parmesan”!

dinner | 27

desserts

desserts | 29

b lac kb e rr y, ap p l e & ging e rb re a d c r u mb l e Crumble weather is here! I love this time of year, mainly for the comforting, warming foods that I get the excuse to make.

This crumble definitely ticks the comforting and warming boxes.

Plus, the flavours are just amazing. Imagine a classic apple and blackberry crumble with a gingerbread and almond twist. So good.

Another thing to love about crumbles is that they’re so easy to make.

Minimal, easy prep and a fast baking time means this is perfect.

Serves 6 Filling 2 Bramley apples, approx.

300g, peeled and cubed 1 cup (150g) blackberries 1 tbsp coconut sugar or brown sugar 3 tbsp water Crumble 1 1/2 cups (150g) ground almonds/almond flour 3 tbsp mild olive oil 1 tsp blackstrap molasses 1 tbsp coconut sugar OR brown sugar 1 1/2 tsp ground ginger 1 tsp mixed spice or pumpkin pie spice mix A pinch of salt

30 | desserts

1. Preheat oven to 180C / 350F. 2. Add the fruit, coconut sugar and water to a saucepan. Simmer for 5-8 minutes until soft.

3. Meanwhile, make the “crumble” by adding all the crumble ingredients, except the oil and mix together. Add the oil in, a tablespoon at a time, until the mixture begins to clump together.

4. Once the fruit is soft, add to a baking dish and top with the crumble mixture.

5. Bake for 8-10 minutes until the topping is crisp and golden.

6. Serve with a scoop of coconut milk ice cream and enjoy!

sa lte d ca ra m e l a p p le p i e What’s better than a warm, comforting apple pie? Salted caramel apple pie, that’s what.

I’ve been wanting to try this recipe out for a while now and always knew it would be good (how could caramel and apple pie not be good?) but after tasting it, I think it might be one of the most delicious things I’ve ever tasted!

Adding a dollop of coconut milk ice cream on top and a drizzling of my 5-minute vegan salted caramel sauce, I was in total heaven.

Makes 1 Pie The pastry 2 1/2 cups (350g) plain flour 4 tbsp icing sugar 1 cup (225g) dairy-free butter I recommend Vitalite or Earth Balance Buttery 1/3 cup (80ml) cold water

Make the pastry 1. Add the flour, icing sugar and dairy-free butter to a food processor and blend until well combined. Add a tablespoon of the water at a time until the dough clumps together. Add more if needed.

2. Turn the dough out onto a roll of cling film and roll into a ball. Refrigerate for at least 30 minutes.

Apple pie filling 1 kg cooking apples 2 tsp ground cinnamon 1 tsp mixed spice or pumpkin pie spice mix 1 tbsp corn starch 1 portion of my vegan salted caramel sauce

Prepare the apple filling 1. Preheat the oven to 170C / 340F and brush a 9-inch pie dish with a little melted spread. Set aside.

2. Peel the apples and chop into approx. 1/2 cm slices. Add to a large saucepan with the spices and corn starch. Stir to combine then switch the hob onto a medium heat and let the apples stew for a few minutes until slightly softened.

3. Remove from the heat and stir in half of the caramel sauce (save the rest for glazing and serving).

To serve Extra caramel sauce Vegan ice cream

More on the next page. desserts | 33

on to making the pie Please don’t think that this apple pie is complicated because it really isn’t. The pastry can be whizzed up in a food processor, then it’s a simple matter of splitting it in half and rolling out one piece for the bottom of the pie dish and another for the top. Lattice and other decorative elements are totally optional, but again it’s much easier than you’d think! The caramel sauce really couldn’t be any quicker or easier and I suppose the most time-consuming part is peeling and chopping the apples!

As you can see, my apple pie isn’t perfect but (and I know this sounds like a cop-out) it’s not meant to be… Apple pie is a rustic, homey dessert and as long as it tastes good, then you’re going to love it.

Assemble the pie 1. Remove the dough from the fridge and divide in half.

2. Roll out one half to fit the bottom of the pastry dish. Don’t worry about any overhanging pastry bits.

3. Fill the pastry with the apple and caramel mixture so it’s mounded on top.

4. Now roll out the rest of the pastry and cut into 1-inch strips. Lay them on top of the pie in a lattice design.

5. Trim the sides of the pastry to make it look neat. Use any leftover pastry to make decorations for the pie, such as the leaf design I used.

6. Now use a pastry brush to glaze the pie with a little bit of the caramel sauce.

7. Bake for 35 minutes until golden brown. You may need to cover the top or sides with tin foil if it starts to brown too much during baking.

34 | desserts

desserts | 35

drinks

drinks | 37

co ld re m e d ie s After spending a week in bed, recovering from the flu and a chest infection, I’ve been searching for ways to boost my immune system.

There are many ways to keep colds at bay but my two favourite remedies are this Mulled Cranberry, Apple & Pomegranate drink and Rum Hot Toddy Not only are they full of immune-boosting vitamins and antioxidants but they’re so bold and delicious. In this case, the rum is to numb, the syrup to soothe, the lemon for vitamin C and the cinnamon and hot water to warm you up. Both are comforting drinks to sip on when you’re already feeling under the weather, the warm liquid helps sooth your throat and keep you hydrated.

Being ill has it’s charms. It can be a break from school, work and chores, an excuse to stay in bed or catch up on idle hobbies.

r um hot t oddy Serves 8

mu lled c ran berr y & a pple j u i c e Serves 8

2 tbsp rum 1 tbsp maple syrup 1 slice of lemon and a squeeze of lemon juice 1 cinnamon stick Boiling water

400 ml apple juice 300 ml pomegranate juice 300 ml cranberry juice 1 cinnamon stick 3 cloves

1. Add the rum, maple syrup, lemon and cinnamon to a mug.

2. Fill up with water and stir to mix.

3. Taste and add more syrup or lemon if desired.

4. Enjoy and feel better!

1. Simmer all the ingredients together for approx 10 minutes, to allow the flavours to infuse.

2. Strain the juice and discard the leftover spices.

3. Serve hot and enjoy!

38 | drinks

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42 | index

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index | 43

Whether you are a foodie or hobby chef, you probably want to cook more sustainably and use plenty of seasonal produce to be eco-friendly. Simple Season offers help and provides you with the full range of comforting and easy-to-make plant-based recipes.

With reimagined classics like Fluffy Pumpkin Chocolate Chip Pancakes, Spicy Butternut Squash Soup and Salted Caramel Apple Pie, this vegan cookbook is guaranteed to become your new favourite.

"A simply brilliant book – modern, clever, beautiful and full of delicious recipes."

Jamie Oliver

"A marvellous selection of recipes inspired by seasonal produce; easy to follow and super comforting!"

Ella Mills

"Hearty and mouth-watering recipes not just vegans will love, there is something for everyone in this gorgeous cookbook!"

Delicious. Magazine

BookPress Publishing ÂŁ20

Cover design by Anika Schulze

www.pressbooks.com Cover design by Anika Schulze