Autumn in the Fields
Tunes
T
Autumn
Autumn for me feels like home, as a November baby, I have always celebrated the change of the leaves to orange and the darker evenings pulling in as it means the season of celebrations draws closer.
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Long walks wrapped up in scarves, ending in peeling off the outer layers when met by a fire warmed room and a kettle just boiled.
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Sunday roasts at my parents house, everyone pitching in with chopping, boiling, flavouring and laughter. Bubbles popped and flowing through the conversation.
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Autumn is also gig season in my mind. Dark nights, glitter, wet pavements and rock music leaking out into the night.
The only gig I have booked so far is Wunderhorse, which will be that exact experience I'm sure of it. Feel free to email me with your gig reccomendations for this Autumn!
Roast
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1 cauliflower
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50 g cashews soaked for 5 minutes in hot water
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200 ml unsweetened almond, oat or soya milk
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4 tablespoon nutritional yeast
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1 tablespoon olive oil
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1 teaspoon dijon mustard
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Pinch salt & pepper
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Pre-heat your oven to 200C / 390F. Place the cauliflower into boiling water no need to remove the leaves or core (reduces food waste and it adds texture and flavour). And simmer for 20 mins.
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Meanwhile soak the 50g cashews in hot water for 20 minutes. Drain the cashews, add to a blender cup along with 200ml milk, 4 tablespoon nutritional yeast, 1 tablespoon olive oil, 1 teaspoon dijon mustard, salt and pepper and blend until smooth
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Drain the cauliflower and place into a baking dish or skillet pan and pour over the cheesy sauce
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Place in the oven for 15-20 minutes at 200C / 390F or until golden.
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(if you prefer to removed the leaves, chop them up small and dry fry them in a pan. When they start to char add a splash of worchestershire sauce and a cruhed clove of garlic, fry till crispy and sprinkle over the top of the finished cauliflower for a little crunch)
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Serve alongside a lovely Higgedy pie or veggie wellington, or simply roasted potatoes, carrots and squash.