Soy free, gluten free, dairy free, cruelty free….GUILT FREE (sort of)…seasonal FUN pumpkin cheesecake. Unfortunately, this recipe is about 8 years old and I couldn’t find an image of it…haven’t made it in quite some time SO please enjoy the image from Fat Free Vegan…this is about as close as a picture I could find.

You’ll need a 9-inch spring form pan for this recipe.

1 cup superfine sorghum flour
½ cup arrowroot powder
½ cup pecans, finely ground
1 to 2 teaspoons Sasha’s homemade pumpkin spice (link below)
¼ teaspoon sea salt
4 tablespoons coconut oil (room temp)
5 tablespoons water
1 tablespoon maple syrup

½ cup quinoa
2 cups water
1 cup canned pumpkin
½ cup raw sprouted/soaked cashews
½ cup maple syrup
1 tablespoon  lemon juice
1.5 teaspoons Sasha’s homemade PUMPKIN SPICE

Cook quinoa & rinse in a fine mesh strainer under running water for a minute. Then place quinoa and  2 cups of water into a small pot, cover, and bring to a boil. Turn heat to low and cook for about 45 minutes. Remove from heat.

CRUST: Preheat oven to 350 degrees. Line  spring form pan with parchment paper.

In  mixing bowl whisk together the sorghum flour, arrowroot, ground pecans, pumpkin spice, and sea salt. Add coconut oil and cut in with your fingers or a pastry cutter. Then add water and maple syrup. Quickly mix dough with a fork. Form into a ball. Press dough evenly into bottom of spring form pan.

Bake for about 15 minutes. Let cool completely.

To make the filling, place the pumpkin, cashews, maple syrup, lemon juice, and spices into a high powered blender. Then add the cooked quinoa and blend again until ultra smooth. Pour filling into cooled crust.

Let cheesecake set at room temp for 1 hour,  cover and transfer to the fridge at least 3 hours or overnight.

Vegan Pumpkin Spicecream


Who says it has to legitimately be fall to start using all things pumpkin? Probably the same guy who says you can’t wear white after labour day – fuddy duddies. I find that the rush of needing to clean out my pantry has made me a little more creative of late. My husband, Jeff, loves pumpkin pie. And ice cream. And cinnamon.

So, when I had a shelf full of my pre-mixed spices and a cupboard full of canned goodies I came up with this vegan delight.

This is a two-part recipe that requires you to pre-make your own condensed “milk”. I didn’t measure out my own recipe so please use this one here that I found online. Let me know if you like it and if not, I’ll whip up mine and post it here for you.


You’ll make the recipe above and chill before setting out to finish the rest so please don’t forget and stress yourself out… just might eat all the ice cream before any one else has the opportunity.


  • 1 full recipe of vegan condensed milk
  • 1 large or two small cans of un-spiced pumpkin puree OR your own lightly baked pumpkin processed with a little water.
  • 3/4 cup Vegemoo / Nut mylk
  • 1 tbsp of my pre-mixed Pumpkin Spice
  • 3 frozen bananas


Place all ingredients in high powered blender (Blend-Tec or Vitamin) mix until smooth. Place in freezer for 4-5 hours to serve as ice cream or serve immediately as pudding/topping.

I dressed with vegan, gluten free ginger cookies – also Jeff’s favourite.

Makes 4 servings

Terrific fall kale soup – vegan

It’s official when my birthday is done and the pumpkins are all put away we know- this is fall.  What a drag it is for us sun babies. Luckily here in Pittsburgh the warm end of summer weather is still hanging on and the sun is out with gusto every morning.

I’ve starting putting together some great soup recipes this afternoon because when we run short on daylight, we run short on time. Spend all the time you can OUTSIDE getting your vitamin D and embrace batch cooking and crock pots with me this fall.

The last time I made this I was packing up for an amazing 5 day expedition up the Asulkan Glacier in Rogers Pass British Columbia Canada. Snow, ice and a lot of hard work ~ wish I would have had the room to pack this up with me after full days on the ice!

Recipes will be paying homage to warming up for fall over the next few of weeks, so please enjoy this one – it’s freezer worthy I promise.

The cool weather, rain and snow are quickly approaching – if not already here for some of my northern loves…..bundle up. Snuggle your dog.

Wish me luck!


One small bunch celery hearts
For medium-size carrots cut into medallions
One large yellow onion
Five cloves garlic
Three large very ripe beefsteak tomatoes
2.5 cups kale chiffonade
Three heaping tablespoons miso

One cup lentils
6 cups water
1 cup veggie stock
1 tablespoon oregano
1 tablespoon thyme
Half teaspoon cayenne

1.5 tablespoons garam masala

One Bayleaf
1 tbsp  mugi miso – optional
1 tablespoon grape seed oil
1.5 tablespoons balsamic vinegar
1 teaspoon sea salt
Method:As usual, carrots, celery, onions and garlic hit a med/hot pan with grape seed oil for saute action – 5 minutes or until translucence is achieved.

Add your water & veggie stock. Bring to a boil. Add remaining ingredients and simmer for 20 minutes.

Turn heat down to medium/medium low and keep on stove top for at least 2 hours. I keep mine for 4.

Serve hot with amazing buns/bread/corn bread.

Serves 10 – so freeze some!