| Hello reader Who'd have thought it could still be so cold? It's nearly May and even here in the sunny south of the UK I haven't managed to get out of my winter woollies. With the cold weather very much in mind, this week's post is classic comfort food. It's bread pudding. But not any old bread pudding, it's a vegan savoury bread pudding. Instead of eggs, I've used chickpea flour and black salt. This is my go-to vegan egg substitute combination now. And for the cheese element, I've used nutritional yeast. I know, it's hard to get away from this much loved vegan product, but there's a reason it's used so much. It really does give that cheesy umami flavour to recipes. And it's good for you too - or so I'm led to believe. You can use whatever vegetables you like in this, but I've gone with butternut squash and sage. It makes for a lovely filling and nutritious meal, just serve it with greens. I'm still trying to catch up with last week's Pinterest course. Turns out my expected two hours a day was a bit optimistic. There's so much to take on board. I've known for a long time that videos are where it's at and I really need to work out how to make them. But I hadn't realised they were such a big deal on Pinterest. Rhubarb recipes continue to be popular on the blog and at the moment my rhubarb friands are it. If you haven't made friands before, they're just brilliant for using up any spare egg whites you may have. It's also very easy to make them gluten-free. With dandelions flourishing just about everywhere you look, I guess it's no surprise that my dandelion "honey" recipe is also really popular at the moment. As well as this week's post, I've been trying out my new pin making skills on these two fruity numbers: Please do let me know if you make any of my recipes and don't forget to star rate them. It really helps to make my recipes more visible on search engines. Questions or feedback on the blog posts are always appreciated.
Keep cooking and stay safe. Choclette x
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