I do love a bowl of soup in the winter. It’s the perfect comfort food. Warming, nutritious and delicious, it’s a great big hug in a bowl. This vegan apple parsnip soup is one of my favourites. It’s lightly spiced, but the real flavour comes from the sweet aromatic parsnips offset by the slight tartness of the apple.
One of my most exciting Christmas presents this year was some tiger nut flour from CT. I’m easily pleased. It resulted in a flurry of baking. These tiger nut chocolate chip cookies were one of the delights I conjured up. They are, without doubt, the easiest and quickest cookies I’ve ever made. Vegan, gluten-free and relatively healthy, they make a perfect sweet treat if you’re participating in Veganuary. They’re also my contribution to this month’s #WeShouldCocoa.
Whenever I need to get supper on and I haven’t thought about what we’re going to eat, I inevitably turn to my Pasta’s Last Stand. It’s always delicious, I don’t need any special ingredients, but best of all, I don’t have to think about it. Normally I’d scatter a bit of cheese over the top, but as it’s Veganuary this month, I thought I’d ring the changes and scatter some miso marinated tofu over it instead.
How can 2017 have come and gone so quickly? It seems each year flies by forever faster. Despite the rapidity of it’s flowing, 2017 has been a momentous year for me and my blog. I have a new home in a new county and I’ve started a new job. Tin and Thyme has had to take a bit of a back seat during this time, but I’m hoping it will be running on all cylinders in 2018. Thank you for your forbearance. Meanwhile we have 15 new year chocolate recipes to tempt you in this month’s We Should Cocoa round-up.