pumpkin-apple-mango soup



one big onion

half small pumpkin or one small squash

peeled washed and cubed

two small apples peeled and cubed

3-5 cloves of garlic

half mango peeled washed and cubed

vegetable or chicken broth

pinch of sea salt

olive oil


slice the onion, saute it in some olive oil until golden brown. Add the squash, apples, mango, garlic and salt, and saute for about 5 more minutes and then add the chicken broth. Boil on low heat until everything is soft. Let it cool down and then blend it. Add some fresh parsley and black pepper if you wish. Reheat before serving.


vegan pumpkin-chia seed and chocolate nibs thanksgiving cake

I don’t have a lot of experience with vegan baking. My first vegan cake…with psyllium husk, was…edible. But this cake came out wonderful, moist, full of flavour and texture, couldn’t believe it myself. And so easy to make, with such simple ingredients. Except the chia seeds, all the ingredients are common ingredients you’ll find in most kitchen cupboards.


half cup chia seeds

2 cups oats milk (or rice or almond milk if you prefer)mi

one cup baked or boiled mashed pumpkin (use canned pumpkin if you prefer)

brown sugar (only half cup in my case, but if you like your pastry sweet, you can use more)

5 cups self rising flour

one cup olive oil

pure dark chocolate chopped or chocolate nibs – optionally



Place the chia seeds in the oats milk, stir, and set aside at room temperature or in the fridge for a few hours. Stir from time to time to make sure they don’t stick to the bottom. It should become like a thick pudding. If it seems to thick at some point, add more milk to it.

Mix flour, brown sugar and cinnamon. Add the chia seed pudding, the mashed pumpkin and olive oil. Mix, and if needed, add more milk. Add the chocolate and mix again. Pour into a greased pan and bake for about 40 minutes on low heat (130-140 degrees Celsius). Check from time to time to see if it’s fully baked inside, it should not stick to the toothpick, but it should still be moist and soft.





Vegan wheat-free Pumpkin-Ginger Pie

Not too sweet, vegan and wheat free, I tried to keep the ingredients simple enough so that eating a vegan dessert doesn’t become a luxury. You can also make this recipe in a non-vegan version, in a pie crust made of regular what flour with butter, and with regular milk instead of almond milk.


For the pie crust: amaranth flour, oat flour, almond or rice milk  9or any other kind of lactose free milk), olive oil

For the filling: one small pumpkin or squash, 2 spoons of brown sugar, 2-3 spoons of olive oil, 2 spoons of arrowroot powder or cornstarch, cinnamon, cardamom, grated fresh ginger (depending on the taste, 1-2 full spoons if you like it spicy gingery, or just half teaspoon if you want only a hint of ginger in the pie).

First wash and peel the pumpkin, cut it in cubes and place it on the stove to boil. It would boil for about 10 min, not longer, just so that it gets softer but not fully boiled.

In the meantime make the pie crust. I make it directly into the baking pan.

Put the flours into the pan, as much as to cover the whole bottom of the pan about 1 cm thick. Pour olive oil over, maybe half cup, mix well. You want it to be crumbly, but not yet the consistency of a dough. Then pour some almond milk (maybe about half cup), mix again. It should become the consistency of a dough. if not yet, then add gradually a bit more oil and a bit more milk. when you have a lump of dough, put a little bit more oil on the bottom of the pan and press the dough into the pan with your fingers.

Put the dough into the preheated oven medium-high temperature and tart baking. Bake for about 5-10 min while you  prepare the filling. Keep checking it, you want it to be  golden, not fully baked when you add the filling.

Strain the partly boiled pumpkin cubes and put them in a bowl or blender together with the brown sugar, cinnamon, grated ginger, 2 spoons of olive oil and 2 spoons of cornstarch (or arrowroot powder) and some almond milk, about half cup. Mix it all well until it becomes a creamy paste. Take the pie crust out of the oven and pour in the filling. sprinkle walnuts on the top.

Place back into the oven and bake for about 10-15 min, till the walnuts are roasted and the top of the pie a bit darker.

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You can serve with vegan coconut whipped cream.

Makes about 6 slices.


Squash and rice pudding

Easy to make, healthy alternative to pudding.


squash or pumpkin

rice flour

rice milk

honey or strevia or another healthy sweetener


coconut oil

Quantity varies on how many servings you wish to have.

Wash, peel and cut the squash into small cubes. Boil it in water for about 10 min, till soft (of cut into small cubes, it will be done quite quick). Strain. Mash with a fork (you can also blend it). Add rice milk to it,  sprinkle in the rice flour gradually, gradually mixing so it becomes a smooth but very thin paste. Bring back to boil, on low heat, mixing continually, till it thickens (if too thick, ad more milk). Sprinkle some turmeric on top and mix. Add coconut oil to it  and mix again. Place in bowls, pour some honey on it, or a syrup made of your favorite sweetener and a bit of water: stevia, brown sugar, molasses, agave nectar, rice syrup…etc. Sprinkle some cinnamon and sesame seeds on top. Serve.

For something a bit fancier, get small baking tins like the ones for creme brulee (flan), place the squash pudding in the baking tins, and bake it for about 5-10 min on high heat, till it gets a nice crust on top, then serve it with whipped cream and fresh berries.


It can also be used as baby food.


Squash, quince, pasta and goat cheese casserole.


one small squash

6-10 garlic cloves

1 quince

olive oil

one large fresh  tomato

a few spoons of all natural tomato sauce

grated mozzarella cheese

One small green pepper

Goat cheese

Wash, peel and cut the squash into large cubes. Put the squash into a pot and boil it until soft but not too soft (keep trying it with a fork).

Boil  your favorite kind of pasta.

Cut and peel the quince, cut it in small cubes and boil it for about 15 – 20 min.

Grease a pan with olive oil. Add half on the pasta in it.

Chop the garlic, dice the tomato, green pepper, mix them with the boiled and strained quince  and add them on top of the pasta, with a little more olive oil drizzled on top.

Drizzle the tomato sauce on top and bake everything at medium-high temperature (180 degrees) for about 15 minutes.

Take out the pan, and ad  the boiled and strained squash and the rest of the pasta to it. \

Bake for another 10 minutes at high temperature, so the pasta becomes sort of crunchy.

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Add a layer of grated mozzarella cheese over it, and thin slices of goat cheese put in the oven for another few minutes just till the cheese melts.

Add some fresh basil and parsley on top and serve.