October 31, 2025

November Recipes

Mushroom, Grain, and Chestnut bake

Ingredients
2 cups of cooked mixed grains (brown, red, wild rice, farro or barley)
½ cup of cashews soaked for 30 minutes in hot water (or 1 cup of cooked white beans)
½ cup unsweetened plant milk
2 Tablespoons of balsamic vinegar
1 Tablespoon of Dijon-style mustard
3 cups any fresh sliced mushrooms
2 cups sliced leeks
½ cup chopped celery
½ cup chopped carrots
4 cloves minced fresh garlic
5,2 oz/150g of roasted/packaged chestnuts
½ cup of fresh chopped parsley to garnish
Salt and pepper to taste

Instructions

 
Pumpkin pie

  1. Preheat oven to 350F/175C
  2. Make cashew puree by mixing soaked cashews (or beans), mustard, plant milk, and balsamic vinegar in a blender. Set aside.
  3. In a large skillet cook mushrooms, leeks, carrots, celery, and garlic over medium 7-10 minutes or until tender, stirring occasionally and adding water, 1-2 Tbsp. at a time to prevent sticking. Stir in diced chestnuts and cook 2 more minutes, then mix in 2 cups of cooked grains and cashew puree. Spoon everything into baking dish.
  4. Bake covered for 15 minutes. Then open and bake for another 10-15 minutes. Serve with sprinkled fresh parsley.

Crust:
1 cup almond meal
1 cup of oat flour 
1 cup of dates soaked in warm water for 30 minutes  

Filling:
2 lbs. (900g) of peeled cooked pumpkin cubes
3/4 cup almond/soy/oat milk
1 cup of dates soaked in warm water for 30 minutes 
1 Tbsp lime juice
2 1/2 tsp of pumpkin spice (or 1 tsp cinnamon
1 tsp ginger and 1/2 tsp allspice) 
1 1/2 Tbs arrowroot powder (tapioca, corn starch, or agar agar)

Instructions:

Crust:

  1. Mix soaked dates in a blender until smooth
  2. Add date paste to almond and oat flour and mix well forming a firm dough
  3. Press and distribute the dough in a pie dish, keeping the edges high enough to hold the filling.
  4. Bake for 10 minutes at 350F/180C

Filling

  1. Mix soaked dates in a blender until smooth.
  2. In a big bowl combine cooked pumpkin, date paste, lime juice, spices, arrowroot powder, mix well gradually adding plant milk until creamy and thick consistency. Immersion blender works the best.
  3. Put the filling inside the crust and spread evenly.
  4. Bake for 35-40 minutes at 350F/180C until the crust is golden brown.

Easy 3 ingredient cookies

  • 1 cup of pitted and soaked for 30 minutes dates
  • 2 ½ cups of oats ground finely
  • 1 big ripe banana peeled and cut
  • 1 teaspoon of pure vanilla extract
  • 1 teaspoon of cinnamon
  • 1/4 teaspoon of ground cloves
  • ½ cup of any nuts/seeds (optional)

Preheat oven to 350°F/ 185C. Line a cookie sheet with parchment paper or a silicone baking mat.

In a food processor combine dates, ground oats, banana, vanilla, cinnamon, and cloves. Process until it forms a pliable dough.

On the cutting board shape/roll a big flat cookie from the dough. Using any cookie cutter cut into 10-12 pieces. Decorate with any nuts or seeds. Transfer cookies on the baking sheet lined with special paper.   

Bake for 15-20 minutes, rotating cookie sheet halfway through baking. Let it cool for 10 minutes on cookie sheet. Store cookies in an airtight container in the refrigerator for up to 1 week or freezer for a month.