Sweet Pumpkin Cream

It is autumn in Estonia – rainy and moody as always. And all those pumpkins. Every year I buy some weird kind of pumpkin from market and let it go rotten on my kitchen table since I don’t know any good pumpkin recipes and I just can not be bothered. But they are still nice to look at as decorations, right?

So I found THIS recipe, including first four ingredients from my ingredients list. And I was intrigued since I couldn’t even tell if it was suppose to be savoury dish or dessert. In the recipe book it was served with sweet and sour cabbage. After first taste testing we decided to make it a dessert. So we added some sugar, lime and cinnamon and served it with fresh banana and frozen blueberries. To make it fancier for girls (and add good fats) I sprinkled on some chia seeds.

  • 1 Hokkaido pumpkin
  • 2 Tbsp of olive oil
  • 1 can of coconut milk
  • 1 tsp of gingerbread spice
  • 1 tsp of cinnamon
  • 1 orange juice
  • 1/2 lime juice
  • 3 Tbsp of coconut sugar
  • For topping banana, blueberries and chia seeds
  • I chopped pumpkin, took out seeds but left on the peel (this Hokkaido pumpkin is weird this way – peel goes soft)

I baked the pumpkin it in the oven for 30 minutes (180 degrees)

Added everything in a big bowl and blended until foamy and smooth

Topped with fruit and berries and fed it to my three bears. Husband was not home so no points from him this time.



Girls : 5 and 6 points 

Baby son: 10 (faster-faster)

Cauliflower Green-pea Soup

  • 1 head of cauliflower (mine was 650g after cleaning and chopping of leaves and root)
  • 1 bag of frozen peas (400g)
  • 5 Tbsp of coconut cream
  • 1/2 litre of vegetable stock
  • salt and pepper

To be honest here, it wasn’t supposed to be soup.I was going for some kind of mash consistency here but but after I steamed the veggies and blended it all, no doubt it was a baby puree. So to make it edible for girls and husband (me and baby boy wouldn’t mind a puree thingie), I added some stock and served it as soup. Tehy didn’t suspect anything.

I served it with spicy roasted chickpeas and they went so well together.


Husband: 9 points

Girls : 7 and 4 points (I should not have mentioned cauliflower – they ate it very well but name ruined it all)

Baby son: 10 (faster-faster)

Roasted Spicy-cheesy Chickpeas

I should make a separate section for my chickpea recipes I guess. I plan to cook and prepare them every possible and impossible way. Give me more!

  • 400 g of canned chickpeas (or just pre cooked)
  • 2 Tbsp of olive oil
  • 1 tsp of chilly flakes
  • 1/2 tsp of coriander (grounded)
  • 1/2 tsp of turmeric
  • 1/2 tsp of garlic powder
  • 2 Tbsp of nutritional yeast (aka nootch) (gives cheesy taste)
  • salt and pepper
  1. Drained and rinsed my chickpeas well.
  2. Added oil and seasoning in one big bowl and whisked it together
  3. Added chickpeas in the same bowl and mixed gently until all the peas were well covered with oil and seasoning.
  4. Placed peas on parchment paper covered oven pan and roasted  for 30 minutes (tossed them around couple times)

We ate them on our soup and as a snack afterward. Will make again soon.

Husband: 10 points

Girls : 8 and 0 points (too spicy for older one)

Baby son: 10 (faster-faster)

Pumpkin Soup


  • 2-3 Tbsp of olive oil
  • 2,5 onions
  • 3 cloves of garlic
  • 2-3 cm of ginger
  • 750g of pumpkin cubes (I used muscat-pumpkin or nutmeg-pumpkin? How is it called in english?)
  • 1 carrot (1 would have used 2-3 but kids ate all carrots while I was in the shop bringing potatoes)
  • 3-4 potatoes
  • 1l of vegetable broth (some kind of eco version of this comfy stuff)
  • 200 ml of coconut milk

 Saute onions, garlic and ginger in olive oil on medium heat (do not burn – nobody deserves burned garlic)

Add chopped vegetables and vegetable broth. Broth should barely cover vegetables.

Boil for 20 minutes or until everything is nice and mushy.

Add coconut milk.

Blend it all until smooth (I used hand blender)

Serve with different seeds (I had sesame, pumpkin and sunflower), chilly flakes and roasted bread


  • Husband: 8-9 points (with chilly and all)
  • Girls : 7 points (perfectly edible but bread got soaked and it was soggy)
  • Baby son: 10 (why you are so slow feeding me, dad, and why so small spoon. Give it to me from a cup. I’ll drink it)

recipe adopted from Külli Holsting and Erle Jõgema “Armastades taimetoitu”

Brownie-like Chocolate Cake

One of my favorite things in the world is warm volcano chocolate cake with ice-cream and berries and whenever I’m in Saaremaa I go to the restaurant where I can get the best one they make in Estonia. Now I found this weird ass recipe from my recipe book (Külli Holsting and Erle Jõgema, “Armastades Taimetoitu”) where they put white beans in the chocolate cake. And I decided to try it out. Since bananas blended together with beans tasted good, I got too excited and forgot all about berries that I was suppose to add to the dough. Next time then. But it was sooooo good. Even my chocolate loving husband approved saying that it tastes incredible…especially considering what went in. And kids wanted second portion (usually they don’t like dark chocolate cakes). Win-win.

Wet ingredients (blended together until smooth)

  • 500g of big white beans (whaaaat? in cake)
  • 2 big ripe bananas
  • 200g of dark baking chocolate (melted on water-bath)
  • 100g of olive oil
  • 1/2 cup of oat milk or any other plant milk (or even water)

Dry ingredients (mixed together and then added to the wet stuff)

  • 100g of spelt flour
  • 300g of unrefined sugar
  • 3 tsp of baking powder
  • 2 tsp of cinnamon
  • 1/2 tsp of sea salt

Bake on 190 deg for 50 minutes and serve with banana ice-cream or fresh berries or both. I didn’t have a high speed blender (Dear, Santa,…when you happen to read this blog, bring me a Vitamix blender. I promise to be such a good girl! Yours dearly, Karin) that could make me a nice cream and any fresh berries…so we managed with cold banana sauce and black currant powder and it was delicious. Looks ugly though:)


Husband: 9 points (mmmmm)

Girls : 7 points (still bit too dark)

Baby son: 8 (give it all to me)

Sweet Potato and Chickpea Casserole

Chickpea casserole

Chickpeas are a must in our everyday life. We eat it in curries, salads, soups …cold as a snack and of course in our everyday hummus. So it was so good to find another way to use those tasty little things. For this dish I needed:

  • 1 big sweet potato
  • 2 cans of chickpeas (ca 400g)
  • 2-3 smaller potatoes
  • 5-10 mushrooms
  • 1 can of coconut milk
  • 1 tsp curry powder (skip that if you want your kids to eat it)
  • 2 tsp of vegetable salt
  • 2 Tbsp of olive oil

and casserole made itself. I added sauteed onions, chopped everything else to the baking dish, throw it into the oven and baked it in 200 degrees for 50 minutes. For the kids – curry powder was hard to handle so I would leave it out next time. Or not – more good stuff for me.

Husband: 7 points (leave it on the table I want to eat it more before bed)

Girls : 1 points (cut the curry)

Baby son: 2 (give me all your chickpeas and I will feed the dog with them)