Ravioli with Butternut Squash Sauce

This is a simple fall weekday night recipe that uses commercial fresh or frozen ravioli. Instead of butternut squash, you can also use other types of winter squash, such as kabocha or buttercup squash, or sweet potatoes. Ingredients: 8 oz (227 g) commercial fresh or frozen gluten-free ravioli 1 Tbsp olive oil or butter 1/4 […]

Savory Pumpkin Pie with Goat Cheese, Roasted Peppers and Caramelized Leek

  This dish takes a little time to make, but the instructions are nothing complicated. If you would like a shortcut, you can use a commercial frozen pie shell, roasted peppers in a jar, and canned puréed pumpkin to save time and simplify the process. You can serve this dish as a light main dish […]

Vegan Pumpkin Spice Latte

I had some leftover pureed pumpkin after making a no-bake vegan pumpkin cheesecake whose recipe was posted the other day, so I made this vegan pumpkin spice latte. If you have a little bit of leftover pureed pumpkin, this is a good way to use it up. Of course, the pumpkin spice latte at Starbucks […]

No-Bake Vegan Pumpkin Cheesecake (Gluten-Free, Soy-Free, Diabetic-Friendly)

This cheesecake doesn’t require any baking and contains no dairy, eggs, soy, or gluten. I used erythritol, which is a natural zero-calorie sweetener, so that people with pre-diabetes/diabetes or people who want to lose fat/weight can enjoy this dessert for the holidays with no guilt. All you need to make this dessert is a food […]

Pumpkin Yogurt Cake (Gluten Free)

This is like a cheesecake but uses Greek yogurt. It’s less in fat and requires very little sugar because pumpkin itself is sweet. I dusted some cinnamon and powdered sugar on top, but you can also put whipped cream or serve as is. For the crust, I used oats and almond slices. Instead of almond […]

Pear and Goat Cheese Stuffed Pumpkins

This cute dish is super easy to make and is not overly sweet. If you cannot find such small pumpkins, please use one small kabocha pumpkin. I didn’t want to make it sweet to the point that is almost like a dessert, so I didn’t use any sweetener. If you would like to make it […]

Kabocha Squash and Sweet Potato Soup with Adzuki Beans

I was macrobiotic for a few years in the mid 2000’s. Kabocha squash cooked with adzuki beans is their staple dish and I used to eat that all the time along with cooked brown rice. The other day I thought I should try making a soup version of this dish, and here is what I […]

Pumpkin and Leek Soup

This is a very simple, creamy vegan soup for cold fall/winter days. The use of leek adds an extra flavor. Ingredients: 1 Tbsp olive oil 1 leek 1 large onion 1 clove garlic, minced 1/2 medium size butternut squash or pumpkin 2 cups vegetable stock 1 cup water 1/2 tsp salt 1/4 cup parsley or […]