Pumpkin crumble vegan gluten-free healthy„Do you happen to have a pair of birds that are… just friendly?“
Birds, Alfred Hitchcock

„How do you do? My name is Alfred Hitchcock and I would like to tell you about my forthcoming lecture. It is about birds and their age long friendship with man“. And from a very British director let’s go straight to a very British dessert, which is also called bird’s nest pudding or crow’s nest pudding. As foodcarraldo just loves pumpkin, we decided to try a sweet crumble version with the orange queen in the leading role. For this recipe we recommend the ken pumpkin, also known as Japanese pumpkin, as it is sweeter than most other varieties and soft after baking.

Crumbles are very popular due to its simplicity – you only need some fruits and crumbling mixture on the top, which is usually made with flour and butter. Our option is vegan (if you want) and gluten-free, as we used ground almonds and oat flour. It’s not a coincidence that these are the main ingredients in the Swedish version of crumbles – Smulpaj. Let’s call it a British-Swedish co-production…

Oats are a great source of fiber and contain omega-3 fatty acids, potassium, iron, magnesium and B vitamins. In other words, this meal will keep you full and satisfied for a long time. And if you have some leftovers (which we doubt), it is perfect for breakfast next day. So simple, so good. Enjoy!


Roasted pumpkins with Buckwheat and Caramelized Onions“One, two, three, four, five new ones. NOW can I have one?”
Gremlins, Joe Dante

At this time of year, pumpkins take over the grocery shops, store window decorations, and your coffee latte… There is no way to avoid getting on that “orange boat”. Looking at the pictures of small pumpkins and thinking of what film quote would go best with this post, we had this twisted thought of refreshing “Gremlins”. Yep, you have read that correctly. Before you judge us, please watch the trailer. It is so 80’s, we just couldn’t resist. And it comes in two parts, which makes it a perfect choice for a Halloween movie night.

When it comes to food, we figured that roasted pumpkins stuffed with buckwheat and caramelized onions might have a similar horror looks as the notorious small creatures. Well, maybe it’s just our imagination, but don’t you think they have the scary potential?

Roasted pumpkins with Buckwheat and Caramelized Onions

With stuffing pumpkin you can be as creative as you like and add whatever ingredients you fancy. Our choice is buckwheat and here is why: According to nutrition specialists, buckwheat is the healthiest food we’re not eating. It is gluten-free, rich in minerals, great source of vitamin B and resistant fiber. The list of its health benefits is really long, so if your diet doesn’t include it, now is the best time to try it out. Pumpkin, on the contrary, is low carb and calories (100g = 26 calories) and doesn’t contain saturated fats or cholesterol. We call it a perfect match.

But, there is a sting in the tail… You can’t eat it after midnight ;-)

Roasted pumpkins with Buckwheat and Caramelized Onions



red beet pierogi vegan “On a flimsy ground of reality
imagination spins out and weaves new patterns.”
Ingmar Bergman, Fanny och Alexander

Recently, I’ve came across a list of “The Longest Films That Are Absolutely Worth The Investment” published by The Taste of Cinema (you can check it out here). To make pierogi you also have to plan some more time, but it is absolutely worth the investment as well.

Have you seen Fanny and Alexander? The running time of this movie is 188 minutes, but for pierogi you need less for sure. And that’s not the reason why I chose this film from the list. For me, it’s one of the greatest films about childhood and pierogi – one of the greatest flavors from that time. I remember my mum and my grandma spending the whole day (yes, back then it felt like the whole day…) in the kitchen folding the dough as I was playing in the garden. After a while we could all enjoy together these amazing dumplings hiding each time a different filling inside: mushrooms and sauerkraut, cottage cheese and potatoes, or in the sweet version – blueberries or cherries.

Pink pierogi filled with cashews and served on pumpkin mousse is a very unconventional version of the most traditional Polish dish. For the dough we used wheat flour with fresh pressed red beet juice (great in fighting anemia, rich in potassium, magnesium, iron, vitamins A, B6 and C). As for pumpkin, it is one of the best-known sources of beta-carotene, a powerful antioxidant which is converted to vitamin A in the body. Did you know that consuming foods rich in beta-carotene may reduce the risk of developing certain types of cancer, protects against asthma and heart disease, and delay aging? This way you may enjoy your child-like-energy for longer.


red beet pierogi vegan Continue reading RED BEET PIEROGI WITH CASHEWS AND PUMPKIN MOUSSE