• 1 Pumpkin seed bread
  • 1 Spelt, corn and buckwheat bread
  • Small bowl of (Toasted) Pumpkin Seed oil
  • Dukkah

Cut bread and serve with four bowls: one with oil, one with dukkah (see recipe below), one with butter and one with botanico mix.


  • 50 g almonds
  • 50 g hazelnuts
  • 50 g pistachio nuts
  • 10 g sesame seeds
  • Dried thyme (a handful to taste)
  • Salt to taste
  • Small pinch of chilli powder (optional, to taste)

Preheat grill oven to 150°C. Mix all ingredients on a shallow oven tray and roast under the grill until the nuts turn dark brown (it shouldn’t take longer than 10 minutes). Stir a couple of times, every few minutes. Let the mixture cool for 30 minutes. Grind the dukkah with a mortar and pestle, or in an electric blender, to a desired consistency – anywhere from coarse grit to fine dust. Our mixture was somewhere in the middle – we ground a part to fine dust and in another part left the nuts more chunky, then mixed the two.


  • 1 medium-sized pumpkin or butternut squash
  • 1 large sweet potato
  • 4 cloves of garlic
  • 1 tsp coconut oil
  • 1 tsp dried oregano
  • 1 bunch of fresh thyme
  • 1 vegetable stock cube
  • 1 tsp Hungarian paprika powder
  • salt and pepper to taste
  • sour cream to taste
  • a few drops of cold-pressed, fruity extra virgin olive oil


Cut the pumpkin and sweet potato into small cubes. Crush garlic and fry it on low heat in coconut oil until it becomes soft and translucent. Add the paprika powder and oregano and stir until it becomes an unguent paste. Add pumpkin and potato and stir to coat them with the oily spice mixture. Boil water and add to cover the vegetables. Add stock (cube), 1/2 of the thyme, salt and pepper. Cook until the pumpkin and sweet potato soften. Let cool to lukewarm and blend to a smooth velouté. Reserve in the fridge, if possible overnight. Warm before serving.

  • ~300g mixed nuts (almonds, hazelnuts)
  • 2 handfuls of pumpkin seeds
  • 250g brown button mushrooms
  • 50g oyster mushrooms
  • 200g seitan mince
  • 50g black quinoa
  • 1 large parsnip
  • 5 purple carrots
  • 4 cloves of garlic
  • handful of dried thyme
  • 4 eggs
  • 1 cup of (lactose free) sour cream
  • 2 handfuls of a hard cheese (cheddar, pecorino, testun nelle foglie di castango…)
  • salt and pepper to taste

Pre-heat the oven to 200C. Chop mushrooms and garlic, sautee with seitan and thyme until soft. In the mean time grind the nuts, seeds and root vegetables in a kitchen mixer. Put the mix in a large bowl, add mushroom mix and the remaining ingredients. Mix well. Add a glass of water. Pour the mix in an oven tray lined with a baking sheet. Bake the roast for about 45 minutes. Take the roast out of the oven let it cool a bit and transfer onto a platter upside-down.

NOTE: the roast might be a little dry and crumbly, so consider adding more eggs, cheese and sour cream.


  • 2 small purple potatoes per person
  • 1 slice of caramelised pumpkin
  • 100g (salted) butter
  • handful of brown sugar

Steam potatoes whole, in their skin for 20-30 minutes until soft. Serve with soft butter and salt.

Chop the pumpkin in half-moons. Cover an oven dish with baking paper. Place the pumpkin slices upright and cover with brown sugar. Bake for about 20-30 minutes at 180-200C.


Apple Sauce

  • can easily be made at home, but due to lack of time, I bought a good quality pot organic apple sauce from the Färm

Mushroom and prune sauce

  • 1 cup of (lactose free) sour cream
  • 1 handful of dried prunes
  • 200g oyster mushrooms
  • 1 clove of garlic
  • 3 laurel leaves
  • thyme, oregano, salt and pepper to taste

Chop the mushrooms and garlic. Sautee on low heat until soft. Add the remaining ingredients and keep warm for 15-20 minutes for the herbs to infuse sufficient flavour. Serve with the nut roast

  • Dark chocolate covered apple chips from Färm
  • Raw apple and date cookie from rawlicious
  • warming drinks (see below)


  • 1l Apple cider (Brut)
  • 1 cinnamon stick
  • pinch of cloves
  • pinch of nutmeg
  • pinch of allspice
  • honey to taste
  • 2 tart apples
  • juice of 1 orange and 1/2 lemon

Chop the apples in small pieces, put in a pot. Cover with cider and spices. Boil until soft. Serve warm.

Mock Buttered Rum

  • 1L organic apple juice, or freshly pressed juice
  • 1Tsp unsalted butter
  • brown sugar to taste
  • 1 cinnamon stick
  • pinch of cloves

Place all ingredients in a pot and heat without boiling on gentle fire. Serve warm.

  • open_sauces/samhain_2014.txt
  • Last modified: 2014-11-02 12:35
  • by maja