Good food is all about balance and contrast, and this beautiful dish does just that. Soft and sweet roast pumpkin against the crunchy black barley, with fresh elements of cucumber and mint, sharp pickles and feta. Mustard mayo ties it together into a stunning and incredibly nourishing centrepiece.

I love making vegan quiche because no one can believe its vegan. My ‘quiche mix’ cooks exactly the same as egg mix and with all these delicious flavours turns into a hearty, filling and delicious meal for the whole family. The perfect centrepiece for a gathering with a side of salad or roast veg with a dollop of vegan mayo.

I had a vision for this lovely dainty pie and it turned exactly how I’d imagined. It was so pretty and a lovely light lunch accompanied by a salad on a warm day. The spring onion and herbs make this savoury pie full of flavour again the sweet pumpkin. Another great way to use up an abundance of home grown pumpkin.

This salad is hearty, satisfying and delicious. A great way to use up odd bits and bobs in the fridge, some left over roast pumpkin, a tin of chickpeas and some salad bits and you’ve got nearly everything you need to make it into something special.

I was requested to make this pie, and it seemed fitting after my huge pumpkin harvest, so I gave it a crack and was blown away by the result. It was 100% better then I expected and now I totally agree with the Americans on this one! I always like to balance desserts with some cream, so I added a whole layer of it which I think balanced the sweet spicy filling perfectly.

Once you’ve had felafel’s made with half green peas half chickpeas its hard to go back to regular ones! Pealaffels are sweater and moister and look vibrant and beautiful too. To bounce off the green (and use up some of my 100 pumpkins!) I added roast pumpkin to the hummus to make it orange. Then I added crunchy, zingy picked beetroot and radish (recipe in yesterday’s post) and some smooth and cool coconut yogurt along with mint and some other fresh salad. I also added something special. I added some Vitusonelife Vegan Multi powder! Not only is this a good way to sneak a ton more nutrients into the meal, it is naturally green from the spiralina so that helped bring out the green from the peas, and it has some natural binding agents in it including linseed meal which helped them hold together. Win win! ⁣

For lovers of Mac and Cheese, this dish is uber comforting and creamy. The crunchy walnuts balance out the smooth sauce and tender gnocchi bites, whilst the sage and pumpkin provide the soft earthy notes and are one of the best combos in the kitchen.

I still have 17 pumpkins to get through this year so with that in mind and my mint bush overflowing I decided to create this dish. Cous cous should never be made plain! Always have it with lemon, herbs, dried fruit and nuts of some kind. Also this dressing, is simply coconut yogurt and lemon juice, the creamy zing is all it needs on top. Another great way to use coconut yogurt.

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I bet you’ve all got a great pumpkin soup recipe that works well for you. But if you would like to try something else here’s a good one, key points being that it’s not just pumpkin, which adds complexity, and it’s good to use the deepest coloured pumpkin you can find. ⁣

A childhood favourite of mine, these pumpkin scones are addictive, and a great way to use up left over pieces of pumpkin. They are warmly comforting, and best served with plenty of vegan butter and jam.

Vegan Roast Butternut Squash with Mushroom and Herb Stuffing perfectly accompanied by roast cherry tomatoes on the vine and balsamic red onions. Perfect for a vegan Christmas lunch or any day of the year as a warming delicious main.