Vegan wild rice salad with beans, avocado and sesame oil dressing. Yum!

Vanilla & honey rhubarb galette. I used whole spelt flour & buckwheat flour that has a rich, nutty flavor & a high nutritional value.

Vegan Pumpkin Chickpeas Curry

The World’s Best Raw Chocolate Ganache Cake. Yum!

Sugar-free Cinnamon Granola. Healthy option for breakfast.

There’s peanut butter & 70% cocoa content chocolate chunks in the batter. It’s best to eat them when they are lukewarm. Yum!

Rhubarb walnut chia seeds muffins. Healthy option for breakfast!

Sweetcorn polenta with tomato aubergine sauce. It’s made from fresh corn. Vegetarian.

Roasted tofu sandwich with peanut sauce. Healthy, vegan option for a sandwich. It’s delicious too!

Beautiful and yum cinnamon rolls.

Make these Japanese pancakes with adzuki beans paste on a lazy weekend when you have nothing else to do.

The addition of pumpkin to ordinary mashed potatoes gives the dish a nice earthiness that goes well with roasted meat & vegetarian nut roast

Yum fig frangipane tart sweetened with honey.

This pumpkin pie is made & baked from scratch with love. From a real pumpkin. It’s very filling and nutritious.

Spices, red lentil & lemon makes it hot. In turn sauted swiss chard & Greek yoghurt calm the flavours in your mouth. In one word… heavenly

Cauliflower, thyme and green tea cream soup. Vegan, hearty, warm soup with a special savor combination.

Hokkaido Squash “Mac & Cheese”. It’s a healthy, vegan, savory, creamy pasta dish that makes you want to eat more. Yum!

Cozy Sunday morning breakfast. Pancakes made from coconut and oat flour, sweetened with date syrup. Yum!

This was my special treat for my birthday: Vegan Pumpkin Cake with Coconut Vanilla Cream and Roasted Hazelnut. Yum!