I honestly started off with recipes that I had every intention of following fairly closely. But then I just felt the need to improvise with slightly mixed results. Oh well you've just got to give things a try...
Clockwise from top right:
Apple, pear, rhubarb and raspberry crumble - fruit is either allotment grown or windfalls. This should have been very similar to the one I made a few weeks ago but it's not. Unfortunately I tend to just make up my crumbles as I go along. this works fine when I'm making them on a regular basis as I can recall that adding nutmeg or sugar is nice. This is ok but I think a little more sugar and spice would have made it really good.
Cashew and walnut cheese - I love the cashew cheese recipe that I got from Kathy at Lunchboxbunch. However I find myself unable to resist trying different things with it. Maybe one day I'll even have the patience to strain it. This time I couldn't resist soaking some walnuts along with the cashews resulting in a rather dark coloured cheese. Although as my previous version was green due to the addition of some spinach I guess I can't grumble. It tastes good but I think I prefer the cashew only version - unless I can find a way to do stripes!
Cream crackers - although I have since discovered this spread tastes amazing on dark rye Rivita
Courgette Fritters - these were based on the Greek style tomato zuchinni fritters in Veganomicon but by the time I'd skipped the tomatoes, doubled the courgette and done a bit of trading with the herbs they were heading for unrecognisable. These are good but breadcrumbs are a much tastier coating when mixed with a little seasoning prior to coating. A spot of sweet chilli sauce works well with them.