Savory Tea Biscuits (shortbread cookies with carom seeds)

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It’s not often that the world changes so dramatically in a span of just a few weeks. When I started this tea pairing challenge a few weeks ago, none of us had any idea what was coming our way. In most parts of the world at this point in time, life as we know it is upended. In some parts of the world, people are fighting for a chance to live in the resources their hospitals can afford them, while elsewhere, others are separated from their families, far far away. Such stories are normally reserved for third world countries, but it is heartening to see it happen in US and Europe. This pandemic has brought the world to its knees, and we don’t know how life will be in its wake.

Whoa, not something you would expect to read if you were browsing for a nice teatime biscuit recipe, huh? Well, it is rather uncomfortable – talking about tea and biscuits like everything is alright in the world. I’ve written myself into a corner here – there are no elegant segues from this topic to tea pairing, so I’m just going to put a pin in it for now (as we are all trying to do by self-isolating…here I go again!), and talk about my favorite thing in these bleak times: tea.

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Vegan Chai-spice Pumpkin Bundt Cake

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I wasn’t the biggest pumpkin purée fan all these years, and the culprit was definitely its association with cinnamon and “pumpkin spice”-everything. I don’t hate cinnamon but in the US, like clockwork, everyone craves cinnamon come September and it just don’t stop until New Years!. Anything made with pumpkin purée (store-bought) is just a cinnamon-scented assault.

But then I made pumpkin purée at home for the first time (thanks Instant Pot!) and ate a small portion of it warm, drizzled with coconut butter and just a dusting of cinnamon+nutmeg, and I was converted. I made pancakes with it, these brownies were wonderful too (vegan and gluten-free!), and then felt ready to graduate to cakes.

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