Little raw pumpkin pies in 3 ingredients

The colors of Autumn in the nature and in the plate. Today, it’s orange, brown and the fire of spices. Here is a raw vegan dessert to re-balance a little my diet as I don’t much raw these days.

The principal ingredients are :

Kabocha pumpkin
Prunes
Raw sesame seeds

Plus spices.

The crust is pasted sesame seeds and pasted prune. I’ve added a little yuzu zest for flavor. I dried the tartelettes at 120 degrees in the oven toaster.

The filling : Raw kabocha flesh and same volume of water in the blender till it becomes a puree. Then I’ve added pasted prune to sweeten, powdered spices (cardamom, black pepper, clove, nutmeg, cinnamon, habanero) and a few spoons of powdered sesame seed.

Fill the crusts and let a few hours. The mix thickens a little.

Delicious served cool or warm.

Kabocha mousse et matcha au lait



A cute mini-meal, totally in this season’s mood.

A mousse made of mashed boil kabocha, pumpkin spices, a little sugar (optional), (veg) whipped cream and cream cheese. The stalk is made of cream cheese, passed in green powder and sugar.

The matcha au lait is a big hit in Japanese fast-food coffes. Matcha green tea powder and foamed milk.

My pumpkin pie fix

These sweet pumpkin pies are all over the web, so I ended up craving for one. I have never eaten an American pumpkin pie, so I have no idea about the taste and texture, and I’m not sure I’d love it. So I was idealizing my pie as a crunchy and nutty cup, filled with fruity kabocha and overflowing light fluffy cream…

Crust : oat and white sesame, a little sugar. It’s prebaked.
Filling : Cream cheese, (veg) cream, sugar and spices with pasted freshly kabocha. It’s 90% kabocha.

Baked.

Creamed.

Cut.

Devored.

Two bouquets of flower beans, konnyaku curry…


Two dishes with these huge murasaki hanamame, the flower beans. Then a curry and a pasta salad. That makes a pleasant little lunch.

Konnyaku, boiled kabocha skins, onions, hijiki sea weeds and curry spices reheated together. The kabocha flesh makes the sauce and brings sweeteness. That’s a good match.

A quick pasta salad : tomato sauce pasta l.o. plus cabbage, red sweet chili and black Chinese vinegar.

I’ve added natto in the beans’ cooking broth. Then salt and toasted sesame.

For dessert : honey sweetened beans (see here).