Baked Pumpkin on Hummus with Chickpeas and Falafel

by | Sep 22, 2026 | Breakfast, Desserts, Dinner, Food, Lunch

Baked Pumpkin on Hummus with Chickpeas and Falafel

A colorful, nourishing, and protein-packed meal made with sweet roasted Hokkaido pumpkin, creamy homemade hummus, and crispy spiced chickpeas. Finished with falafel or pan-fried tempeh, a drizzle of tahini sauce, juicy pomegranate seeds, and crunchy pistachios, this Middle Eastern-inspired dish is full of warming flavors and satisfying textures. Perfect for a wholesome autumn lunch or dinner.

 

GETTING READY FOR COOKING

Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 25 mins

Servings: 2-3 Dietary Info: Vegan, Dairy-Free, High-Protein, Nut-Free (if using sesame-only tahini sauce)

 A delicious autumn-inspired meal featuring roasted Hokkaido pumpkin served on a creamy homemade hummus, topped with crispy baked chickpeas and paired with falafel or tempeh. Finished with a drizzle of tahini sauce, this dish is packed with flavor, plant-based protein, and warming Middle Eastern spices.

Why You’ll Love This Recipe:

✔ Warm & Comforting – Sweet roasted pumpkin, creamy hummus, and warming Middle Eastern spices make this the perfect autumn meal.
✔ Packed with Plant-Based Protein – Chickpeas, hummus, falafel, or tempeh create a filling and nourishing dish.
✔ Creamy, Crispy & Satisfying – Combines silky hummus with tender pumpkin and crunchy roasted chickpeas.
✔ Easy to Prepare – The pumpkin and chickpeas roast together, keeping the recipe simple and ready in about 45 minutes.

This Recipe is Ideal for

✔ A wholesome autumn lunch or dinner
✔ A colorful sharing plate or nourishing bowl
✔ Using seasonal Hokkaido pumpkin
✔ Meal prep, as the components can be prepared in advance
✔ Anyone who loves Middle Eastern-inspired flavors.

Dietary Adaptations

✔ Naturally vegan, dairy-free, and nut-free.
✔ Gluten-free: Use your favorite certified gluten-free pasta.
✔ Oil-free: Sauté the vegetables in a few tablespoons of vegetable broth or water.
✔ Add protein: Stir in a can of drained white beans or chickpeas with the asparagus.

More Key Details 

Roast the Pumpkin and Chickpeas Together: Arrange them on separate trays and bake them at the same time to keep the total cooking time to around 30 minutes. Spread the chickpeas in a single layer and stir them halfway through baking for an evenly golden, crispy finish. Keep an eye on the pumpkin during the final few minutes—it should be tender inside and lightly caramelized around the edges.

Tips

  • Hokkaido pumpkin becomes beautifully sweet when roasted and can be cooked with the skin on if preferred.
  • For extra crunch, bake the chickpeas a few minutes longer.
  • This dish also works well with roasted sweet potato or butternut squash.
  • Leftover hummus can be stored in the refrigerator for up to 4 days.

Let`s start with the process

Step 1: Roast the Pumpkin

Preheat your oven to 180°C (350°F).

Cut the pumpkin in half and remove the seeds using a spoon. Slice it into quarters, peel if desired, and cut each quarter lengthwise into strips about 1 cm (½ inch) thick.

Place the pumpkin strips in a large bowl. Add the olive oil, salt, za’atar, and black pepper, then toss well until evenly coated.

Arrange the pumpkin on a baking tray lined with parchment paper and roast for 25-30 minutes, or until tender inside and lightly crispy around the edges.

 

Step 2: Bake the Chickpeas

In a bowl, combine the drained chickpeas with olive oil, salt, sumac, nutritional yeast, and chili powder if using.

Spread them on a parchment-lined baking tray and bake alongside the pumpkin for about 30 minutes, stirring once halfway through, until golden and slightly crispy.

 

Step 3: Make the Hummus

Add the aquafaba, tahini, olive oil, lemon juice, and salt to a food processor and blend until smooth.

Add the chickpeas, cumin, and optional black pepper or chili flakes. Blend until creamy, adding a little more aquafaba if needed to achieve your preferred consistency.

Assemble the Dish

Spread a generous layer of hummus onto a serving plate.

Arrange 4-5 slices of roasted pumpkin over the hummus and scatter with the crispy baked chickpeas.

Add several pieces of falafel or pan-fried tempeh on the side. Finish with a drizzle of tahini sauce and garnish with fresh herbs if desired.

Serve warm and enjoy.

    Ingredients

      • For the Roasted Pumpkin

        • 1 medium Hokkaido pumpkin
        • 1 tbsp olive oil
        • 1 tsp salt
        • 1 tsp za’atar
        • Freshly ground black pepper

        For the Crispy Baked Chickpeas

        • 1 can chickpeas, drained
        • 1 tbsp olive oil
        • 1 tsp salt
        • 1 tsp sumac
        • 1 tbsp nutritional yeast
        • ½ tsp chili powder (optional)

        For the Hummus

        • 1 can chickpeas, drained (reserve some aquafaba)
        • 4 tbsp aquafaba (the liquid from the can)
        • 1 tbsp tahini
        • 1 tbsp olive oil
        • 1 tbsp lemon juice
        • 1 tsp salt
        • ½ tsp ground cumin
        • Black pepper or chili flakes (optional)

        To Serve

        • Falafel or pan-fried tempeh
        • Tahini sauce
        • Fresh herbs (optional)

        •                                 

      Foul – Protein-packed, and completely vegan

      by | Jun 18, 2026 | Breakfast, Dinner, Food, Lunch

      Foul – Protein-packed, and completely vegan

      A simple, nourishing, and protein-packed Middle Eastern snack made from fava beans and chickpeas. This traditional dish is creamy, flavorful, and surprisingly easy to prepare using pantry staples. Served with warm pita bread, it’s comfort food at its finest.  Perfect with warm pita bread, hummus, fresh vegetables, olives, and a drizzle of extra virgin olive oil.

       

      GETTING READY FOR COOKING

      Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins

      Servings: 4   Dietary Info: Vegan, Dairy-Free, Egg-Free, High Protein

      Why You’ll Love This Recipe:

      ✔ Unexpectedly Easy – Ready in under 30 minutes

      ✔ Simple–Made with simple pantry ingredients

      ✔ Budget friendly – Budget-friendly for entire family

      ✔ Perfect Everyday – Perfect for breakfast, brunch, or a light dinner

        This Recipe is Ideal for

        ✔ A quick yet nourishing weekdays meal
        ✔ BuProtein rich plant based eating
        ✔ AfteSharing as a part of a mezze plater

        ✔ Budget-friendly meals

        Dietary Adaptations

        ✔  Gluten free: Serve with gluten-free flatbread, gluten-free pita, or fresh vegetables instead of traditional pita bread.
        ✔ Oil free:  Omit the olive oil and sauté the onion and garlic in a small amount of water or vegetable broth. The tahini will still provide plenty of richness.

        ✔ Extra Protein: Add an additional can of chickpeas or top with roasted tofu for an even more protein

         

                  

        More Key Details 

        The combination of fava beans and chickpeas creates a delicious balance of creamy texture and hearty bite.

        The combination of fava beans and chickpeas creates a satisfying texture that is both creamy and hearty. Together, these legumes provide a generous amount of plant-based protein, fiber, complex carbohydrates, vitamins, and minerals, making this dish naturally filling and energizing.

        Tahini adds a rich, nutty depth that balances beautifully with the brightness of fresh lemon juice and the freshness of parsley. The result is a well-rounded dish with layers of flavor despite using only a handful of simple ingredients.

        One of the best things about this recipe is its versatility. It can be served as a traditional breakfast, a light lunch, a satisfying dinner, or as part of a larger Mediterranean-inspired mezze spread. Pair it with warm pita bread, hummus, olives, fresh vegetables, pickles, or a crisp salad for a complete meal.

        .

        Let`s start with the process

        1. Prepeare the Base

        Drain and rinse the fava beans and chickpeas. Add them to a medium saucepan together with 1 cup of water and place over medium heat.

        2. Sauté the Aromatics

         Finely chop the onion and garlic. In a small pan, sauté the onion until soft and translucent. Add the garlic and cook for another minute until fragrant.

        3. Prepare the Tomato

        Dice the tomato into small cubes. Add the tomato together with the sautéed onion and garlic mixture to the saucepan.

         

         4. Add the Flavor

        Stir in the tahini, olive oil, salt, and black pepper. Mix well until everything is combined and heated through.

        5. Finish with Fresh Ingredients

        Remove from heat. Add the chopped parsley and freshly squeezed lemon juice.

        Give everything a final stir and adjust seasoning if needed.

        6. Serve

        Serve warm with pita bread, hummus, fresh vegetables, and plenty of smiles.

         

        Ingredients

        For the Foul

        • 1 can fava beans
        • 1 can chickpeas
        • 1 large tomato, diced
        • Juice of ½ lemon
        • ½ teaspoon salt
        • Black pepper, to taste
        • 1 bunch fresh parsley, chopped
        • 2 garlic cloves, finely chopped
        • 1 small onion, finely diced
        • 1 cup water
        • 2 tablespoons tahini
        • 1 tablespoon olive oil

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            Quick Weekday Vegan Cake

            by | Apr 11, 2026 | Desserts, Dinner, Food, Lunch

            Quick Weekday Vegan Cake

            A simple quick weekday vegan cake that comes together with basic pantry ingredients and minimal preparation time. This soft sponge cake is made with plant milk, nuts, and flaxseeds, creating a light but satisfying base that pairs beautifully with jam, fresh fruit, or a glossy vegan jelly glaze.

            Because the batter is mixed in just a few steps and baked in under half an hour, this recipe is perfect for busy days when you want a homemade dessert without complicated techniques. The sponge stays moist thanks to a light fruit glaze and works well as a base for fruit cakes, layered desserts, or simple tea-time treats.

             

            GETTING READY FOR COOKING

            Prep Time: 15 mins | Cook Time: 20-25 mins | Total Time: 40 mins

            Servings: 12-15 slices  Dietary Info: Vegan, Dairy-Free, Egg-Free

            Why You’ll Love This Recipe:

            ✔ Unexpectedly Easy – Quick vegan cake ready in under 40 minutes.
            ✔ Simple–  Simple pantry ingredients.
            ✔ Moist is the best option – Moist sponge perfect for fruit cakes.
            ✔ Perfect Everyday Dessert – Great base for frostings or jelly glaze.

            This Recipe is Ideal for

            ✔ A quick yet nourishing dessert
            ✔ Busy days when you want something delicious fast
            ✔ Afternoon tea or coffee cake

            ✔ Simple homemade baking

            Dietary Adaptations

            ✔  Nut free option: Replace the nuts with extra coconut flakes or seeds.
            ✔ Whole-grain version: Use more wholemeal flour for a slightly denser, rustic sponge.
            ✔ Fruit cake version: Top the sponge with fresh berries, peaches, or cherries before adding the jelly glaze.

                      

            More Key Details 

            The secret to a soft and tender vegan sponge cake lies in how the batter is mixed. Once the wet and dry ingredients come together, it’s important to fold them gently and stop mixing as soon as everything is incorporated. Overmixing can develop the gluten in the flour, which may result in a dense or slightly chewy cake instead of a light, fluffy sponge.

            Another important detail is creating the plant-based “buttermilk.” Mixing soy milk with apple cider vinegar and allowing it to sit for about ten minutes slightly thickens the milk and adds gentle acidity. This reaction helps activate the baking soda and baking powder, allowing the cake to rise properly and develop a soft crumb.

            Finally, brushing the baked cake with warm jam or fruit juice is a simple step that makes a noticeable difference. This light glaze adds moisture and prevents fillings or frostings from soaking into the sponge. The result is a beautifully soft cake base that works perfectly with fresh fruit, creamy fillings, or a glossy vegan jelly glaze.

            Let`s start with the process

            1. Prepeare the oven 

            Preheat the oven to 180°C (350°F). Line a springform cake pan with parchment paper and lightly oil it.

            2. Prepeare the “Buttermilk”

             In a bowl, mix the soy milk and apple cider vinegar. Set aside for 10 minutes so the milk slightly curdles.

            3. Prepare the dry ingredients

            If using whole nuts, grind them finely in a spice mill or food processor. In a large bowl mix unbleached flour, bicarbonate of soda, baking powder, cornflour, vanilla, salt. Add: ground nuts or desicated coconut, wholemeal flour, flaxseeds. Mix well.

            4. Combine Wet Ingredients

            Add the oil and sugar to the vinegar-milk mixture and mix well.

            5. Make the Batter

            Gently fold the wet ingredients into the dry mixture using a spatula. Mix only until combined. Over-mixing can make the cake chewy.

            6. Bake the Cake

            Spoon the batter into the prepared cake pan and spread evenly. Bake for 20–25 minutes until a toothpick inserted in the center comes out clean. Remove the springform ring and allow the cake to cool completely.

             

            7. Prepeare the Top

            When the cake is fully cool: remove the parchment paper. If the cake has domed, trim the top to make it flat.

            8. Add moisture with jam glaze

            Heat the fruit jam combined with apple juice in a small saucepan until it reaches a gentle boil. Brush or spread this mixture over the cake top. This step keeps the sponge moist.

            9. Prepeare the filling -Vegan Jelly Glaze 

            Mix 6 g agar powder with 100 ml cold water and stir well.

            10. Heat the Juice

            In a saucepan heat: 300 ml apple juice, 1 packet vanilla sugar. Add the agar mixture and cook on low heat for about 2 minutes, stirring gently. The mixture will begin to thicken slightly.

            11. Glaze the Fruit Cake

            Place the cake ring around the sponge and arrange fresh fruit on top. Carefully pour the warm jelly glaze over the fruit so it spreads evenly.

            12. Allow the Cake to Cool

            Allow the cake to cool slightly, then place it in the refrigerator until the glaze is fully set.

             

            2Ingredients

            For a 22 cm cake (10–15 slices)

            • 350 ml soy milk
            • 1 tsp apple cider vinegar
            • 50 g ground nuts
              whole nuts or 50 g desiccated coconut
            • 180 g all-purpose flour
            • 1 tsp bicarbonate of baking soda
            • 1 tsp baking powder
            • 40 g cornflour
            • ¼ tsp vanilla powder 
            • ¼ tsp salt
            • 50 g wholemeal flour
            • 1 tbsp ground flaxseeds
            • 70 g sunflower or safflower oil
            • 100 g brown sugar
            • 4 tbsp fruit jam
            • 22-cm springform cake pan
              lined with parchment paper

            For the Jelly Glaze:

            • 2 tbsp apple juice
            • 6g agar powder
            • 100ml water
            • 1 pack vanilla sugar

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                Spring Cavatelli with Asparagus & Lemon

                by | Apr 2, 2026 | Breakfast, Desserts, Dinner, Food, Lunch

                Spring Cavatelli with Asparagus & Lemon

                GETTING READY FOR COOKING

                Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins

                Servings: 2-3 Dietary Info: Vegan, Dairy-Free, Nut-Free

                A light and vibrant vegan pasta dish, this cavatelli with asparagus celebrates the fresh flavors of spring. Tender asparagus and sautéed onions are brightened with garlic, lemon juice, and a hint of dried mint, then tossed with al dente cavatelli. A touch of nutritional yeast adds a subtle, cheesy note, while reserved pasta water creates a silky, cohesive sauce. Finished with freshly ground black pepper, this simple yet flavorful dish comes together quickly and is perfect for a wholesome weeknight dinner.

                Why You’ll Love This Recipe:

                ✔ Vibrant & Fresh – Celebrates the bright, clean flavors of spring asparagus and lemon.
                ✔ Quick & Wholesome – A satisfying, nutrient-packed meal ready in under 30 minutes.
                ✔ Creamy Without Cream – Nutritional yeast and starchy pasta water create a luscious, silky sauce.
                ✔ Simple Pantry Flavors – Elevated with just a few key ingredients like dried mint and fresh garlic.

                This Recipe is Ideal for

                ✔ A quick, elegant weeknight dinner
                ✔ Celebrating spring and early summer asparagus season
                ✔ A light yet satisfying pasta that doesn’t feel heavy
                ✔ Cooking for varied diets (naturally vegan and easily adaptable)

                Dietary Adaptations

                ✔ Naturally vegan, dairy-free, and nut-free.
                ✔ Gluten-free: Use your favorite certified gluten-free pasta.
                ✔ Oil-free: Sauté the vegetables in a few tablespoons of vegetable broth or water.
                ✔ Add protein: Stir in a can of drained white beans or chickpeas with the asparagus.

                More Key Details 

                Pasta Water is Liquid Gold: Don’t forget to reserve a cup of the starchy water before draining your pasta. This magical liquid helps the sauce cling to the cavatelli, thickening it naturally and creating a restaurant-quality, silky finish. Add it gradually until you reach the perfect consistency.

                The Power of Dried Mint: While fresh herbs are often preferred, dried mint is a classic in many Mediterranean dishes and brings a uniquely concentrated, earthy-sweet flavor that perfectly complements the bright lemon and fresh asparagus. If using fresh mint, add it at the very end as a garnish.

                Al Dente is Essential: Be sure to cook your cavatelli to al dente—it should still have a slight bite to it. It will continue to cook for a minute when tossed in the hot skillet with the vegetables and sauce, so undercooking it slightly in the boiling water prevents mushy pasta.

                Nutritional Yeast for Umami: This is your flavor secret weapon. Nutritional yeast adds a savory, subtly cheesy depth that makes the dish taste rich and complex without any dairy. For best results, stir it in off the heat to maintain its nutritional benefits and prevent clumping.

                Let`s start with the process

                1. Cook the Pasta

                • Pour in 2 tbsp soy sauce, 1 tbsp hoisin, 1 tsp rice vinegar, and 1 tsp maple syrup. Stir well.

                • If too thick, add 1-2 tbsp water to loosen.

                2. Prep the Vegetables

                While the pasta water comes to a boil, cut the asparagus into 1-inch pieces. Finely chop the onion and mince the garlic.

                3. Sauté the Aromatics

                Heat the olive oil in a large skillet or sauté pan over medium heat. Add the chopped onion and cook for 4–5 minutes, until soft and translucent. Add the minced garlic and sauté for another 30 seconds, until fragrant.

                4. Cook the Asparagus

                Add the asparagus pieces to the skillet. Cook, stirring occasionally, for 5–7 minutes, until the asparagus is tender-crisp and vibrant green.

                .

                 

                4. Season the Sauce

                • Stir in the lemon juice and dried mint. Season lightly with salt.

                5. Combine Pasta & Sauce

                • Add the drained cavatelli to the skillet with the asparagus.
                • Toss everything well to combine. Begin adding the reserved pasta water, a few tablespoons at a time, tossing continuously until the sauce becomes silky and clings to the pasta.

                6. Combine Pasta & Sauce

                • Remove the skillet from heat. Stir in the nutritional yeast until evenly distributed and the sauce looks creamy. Taste and adjust seasoning if needed. Divide among plates, garnish with a generous amount of freshly ground black pepper, and serve immediately.

                7. Finish & Serve

                • Remove the skillet from heat. Stir in the nutritional yeast until evenly distributed and the sauce looks creamy. Taste and adjust seasoning if needed. Divide among plates, garnish with a generous amount of freshly ground black pepper, and serve immediately..

                Ingredients

                  • 200–250 g cavatelli pasta 
                  • 1 bunch asparagus, trimmed
                  • 1 small onion, finely chopped
                  • 2 cloves garlic, minced
                  • 2–3 tbsp olive oil
                  • Juice of ½ lemon
                  • 1 tsp dried mint leaves (or more, to taste)
                  • 2 tbsp nutritional yeast
                  • Salt, to taste
                  • Freshly ground black pepper, to garnish
                  • Reserved pasta water (½–1 cup)

                    •                                 

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                  Vegan Scrambled Oats

                  by | Mar 28, 2026 | Breakfast, Food, Lunch

                  Vegan Scrambled Oats

                  A warm, savory breakfast that combines creamy oats with protein-rich tofu and cheesy nutritional yeast. This simple dish is perfect when you want something comforting, filling, and completely plant-based. It cooks in just a few minutes and turns basic pantry ingredients into a satisfying savory meal.

                  GETTING READY FOR COOKING

                  Prep Time: 3 mins | Cook Time: 7 mins | Total Time: 10 mins

                  Servings: 1  Dietary Info: Vegan, Dairy-Free, High-Protein, Plant-Based Breakfast

                  Why You’ll Love This Recipe:

                  ✔ Unexpectedly Easy –  Quick and easy breakfast for you.
                  ✔ High in plant protein – The addition of tofu makes this dish naturally rich in plant-based protein.
                  ✔ Savory alternative to sweet oatmeal – If you’re not a fan of sweet breakfasts, this savory oat dish is a delicious change. 
                  ✔ Made with simple pantry ingredients –  Oats, tofu, and nutritional yeast are affordable, nutritious staples that can quickly turn into a comforting meal.

                  This Recipe is Ideal for

                  ✔ A quick yet nourishing breakfast
                  ✔ Busy days when you want something delicious fast
                  ✔ Post workout meals

                  ✔ Simple vegan meal prep

                  Dietary Adaptations

                  ✔  Add turmeric for color and extra flavor
                  ✔ Gluten-free: Use certified gluten-free oats to make this recipe suitable for people with gluten intolerance or celiac disease.
                  ✔ Soy-Free Option: Replace tofu with crumbled chickpeas, white beans, or plant-based soy-free tofu alternatives for a similar texture and protein boost.

                            

                  More Key Details 

                  The secret to perfect savory scrambled oats is getting the texture just right. The oats should become soft and creamy, while the tofu adds small, tender pieces that mimic the feel of a scramble. Stirring regularly while cooking helps everything combine into a smooth, comforting mixture.

                  Another important detail is how you prepare the tofu. Crumbling or slicing it into small pieces allows it to blend naturally with the oats. Smaller pieces create a better scrambled texture and help the nutritional yeast coat everything evenly.

                  Nutritional yeast plays a key flavor role. It adds a mild cheesy and slightly nutty taste that transforms simple oats into a savory dish. Make sure to stir it in well so the flavor spreads throughout the entire pan.

                  The liquid ratio is also important. Using about one cup of water for half a cup of oats helps create the creamy consistency that makes this dish comforting and satisfying. If the mixture becomes too thick, you can always add a splash more water or plant milk.

                  Let`s start with the process

                  1. Prepeare and Soak the Oats

                  Place the oats in a bowl and cover them with water. Let them soak for about 5–10 minutes to soften. This helps the oats cook faster and creates a smoother, creamier texture.

                  2. Prepeare the Tofu

                  Slice or crumble the tofu into small pieces so it blends easily with the oats and creates a scrambled-style texture.

                  3. Heat the Base

                  Add the tofu and 1 cup of water to a pan over medium heat.

                  3. Add Flavour

                  Stir in the nutritional yeast, mixing well so the tofu absorbs the savory, cheesy flavor.

                  4. Add the Oats

                  Drain the soaked oats and add them to the pan. Stir everything together so the oats mix evenly with the tofu.

                  5. Cook and Stir

                  Cook for about 5–7 minutes, stirring occasionally, until the oats become creamy and the mixture reaches a soft scrambled consistency.

                  6. Serve Warm

                  Season if desired and enjoy immediately while the texture is creamy and comforting.

                  4. Add the Oats

                  Drain the soaked oats and add them to the pan. Stir everything together so the oats mix evenly with the tofu.

                  5. Cook and Stir

                  Cook for about 5–7 minutes, stirring occasionally, until the oats become creamy and the mixture reaches a soft scrambled consistency.

                  5. Cook and Stir

                  Cook for about 5–7 minutes, stirring occasionally, until the oats become creamy and the mixture reaches a soft scrambled consistency.

                  6. Serve Warm

                  Season if desired and enjoy immediately while the texture is creamy and comforting.

                  Tips for Perfect Scrambled Oats

                  For an extra layer of flavor, consider adding a pinch of smoked paprika or a dash of hot sauce to spice things up. You can also toss in some chopped spinach or diced tomatoes for added nutrition and color. Don’t forget to experiment with your favorite herbs like chives or parsley to elevate the taste even further.

                  Variations to Try

                  If you’re feeling adventurous, try swapping out the nutritional yeast for a sprinkle of your favorite vegan cheese or adding a dollop of avocado for creaminess. You can also use different grains like quinoa or millet for a unique twist on this classic dish.

                  Ingredients

                   For the  Oats:

                  • ½ cup oats
                  • 1 cup water
                  • 100 g tofu
                  • 1–2 tablespoons nutritional yeas

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