RECIPES

Pumpkin and cashew pie, with lemon, date and hemp cream

Traditionally, made by steaming the pumpkin then blending with evaporated milk, eggs, cinnamon, a little nutmeg and allspice then baked in a short crust pastry base.

In this dish whole ground hemp seed will add a nutty crunch to the base and the shelled will add richness to the filling or cream.

Ingredients for the filling (enough for 6-8)

• 1kg pumpkin
• 20-50 grams shelled (optional)
• 100-150 grams sunflower seed~ soaked
• 50 grams of pumpkin seeds for decorating the top
• 1 teaspoon cinnamon and 1/4 teaspoon of nutmeg
• 200ml rice/soya milk alternative
• 2 desertspoons of honey
• The oven should be heated to 170 degrees c

Ingredients for the base

• 300 grams mixture of sunflower seeds, cashews, almonds or walnuts (A biscuit or two is good to give a little sweetness to the base)
• 25 grams whole hemp seed~ finely ground
• 100 grams of butter or alternative
• 1 x 6-8-portion flan dish, oiled or buttered
• 1 small saucepan

Method

• Soak the sunflower seeds for the filling and grind the hemp seeds for the base
• Cut the pumpkin into wedges making it simpler to peel. A large vegetable knife works best to pare off the skin, and then cut into smaller pieces. Steam for about 13-15 minutes until soft.
• Prepare the base by melting the butter/alternative in the pan, finely blend or grind your selection of seeds and nuts and add them with the hemp seeds to the melted butter and combine thoroughly together.
• Press into the bottom of flan dish about 1/2 inch (1cm) deep leaving the sides free, patting it down firmly and evenly with a spatula or flat spoon.
• Once the pumpkin is tender place it in the blender with the rice/soya milk and pulse for 20-30 seconds. Add the drained sunflower seeds, cashews and spices, pulsing several times until smooth, scraping down the sides each time.
• Check seasoning then pour into the base, smoothing out the mix with your spoon. Sprinkle the pumpkin seeds evenly on top.
• Bake for 40-50 minutes, until it starts to leave the sides of the dish.
• Leave to stand for 10 minutes before serving.

Cashew, lemon, hemp and date cream

Ingredients

• 80 grams each cashews and sunflower seed
• 25-30 grams of shelled hemp seed (optional)
• 1/2 - 1 glass of wine
• 1 lemon juice and zest
• 10-pitted dates
• 250 ml soya/rice milk/juice

Method

• Soak the cashew and sunflower seeds in water, cover the dates with the wine, lemon zest and juice, leave them to stand for about an hour.
• Place the drained sunflower seeds in the blender with a half the milk/alternative and pulse until smooth.
• Add the dates and their liquid, nuts and if appropriate shelled hemp seed and add the remaining liquid. Pulse several times until you have a fine thick cream.
• Pour into a suitable bowl and refrigerating until required.

Can be used to accompany any dessert or pudding.

Leftovers:

Will keep covered and refrigerated overnight and can be used for dessert the next day.