Autumn colors (1) : Pumpkin crust

A pie crust colored by the golds of Autumn. It’s easy, delicious and you can use it for many recipes or pies, tarts, etc.

The season’s star : kabocha pumpkin. You can use other types of pumpkin, some will be more watery so you will need to add less water.

Kabocha pumpkin crust : 1/3 boiled pumpkin flesh, 1/3 flour, 1/3 whole wheat flour. Plus a little baling powder, salt and enough of the squash cooking water to for a dough.
It’s not very solid when raw, so spread it on a silpat or a plastic film.

That gives the neutral version for both sweet and savory pies, but you can add sugar or salt and spices too.

Then I baked them at 160 degrees, about 30 minutes.

A dessert version, very lazy. I’ve garnished with coconut cream, walnuts, unsweetened chocolate (100% cocoa mass), cinnamon. The only “sugar” is a minced prune.

Fresh cherry cream pie (no bake)

A little cake, made mostly of fruits, ready in a few minutes. It’s simple and natural. No cooking, no added sugar.
And it tastes really decadent.

The 3 ingredients in equal amounts, pasted into the blender, then shaped in a mold.

Coconut cream plus grated lemon zest.

Fresh cherries. Then powdered cinnamon. That’s all.

Ahem… for a nicer effect, I should have taken away the crust before filling. I broke it apart, but that was still delicious.

Tarte crémeuse aux prunes, a sour plum dessert

Green duet. Herb and prune pounti, and cucumber lemon balm salad

A big pounti pie, and 2 small ones…
I made this dish before and there is some explanation of its origins as a French peasant dish :
about the “pounti aux pruneaux”

I had really lots of herbs around. Can you name them ?

Starting easy : Spinach.

Parsley.

Shiruna, beet greens.

Karashina (takana), mustard greens. If you follow this blog you’ve seen them (here)

Tarragon.

Marjoram.

A milky cuke salad, flavored with fresh lemon balm. I had big huge cucumbers like in France. The local ones are much smaller usually.

There are prunes in the pountis. The sweet and savory contrast is excellent.

Once upon a spoon, 3 little rabbits were transformed into carrot cakes…

Let’s eat a cute little legend…

It looks very cake-like the next day. The carrot has become very soft too. But it’s not cooked. The fairies have visited during the night.

Raw carrot cake :
Grate a carrot. Paste 1/2 cup of sesame seeds with 2 or 3 prunes. Add 1/2 ts cinnamon. 2 tbs of dry coconut. 1/2 lemon juice. Mix. Powder 1/4 cup of sesame seeds and add enough to the mix to get a paste. Form rabbits. Let one night in the fridge.
Frosting :
Whip : 1/3 coconut cream + 2/3 of soy yogurt (homemade). Add vanilla powder, a little lemon juice and sweetener to taste. Let one night into the fridge before spreading.
Moustache :
100 % carrot