‘Pumpkin pie’ and pistachio panna cotta

A simple fall dessert with rich colour and texture contrasts, pictured here with a warm blueberry compote.


1/2 cup of coconut milk
1/4 cup of unsweetened soy milk
2T of agave nectar
1T of agar-agar flakes
1, 15oz can of organic pumpkin pie mix*
1/4 cup of pistachios, chopped
1t of sugar divided in halves*


Bring the coconut milk, soy milk and agave to a simmer on medium low in a sauce pan.
Add the agar-agar flakes and stir to combine.
Simmer on medium low for 15 minutes stirring frequently until the agar is dissolved and the liquid is reduced to about 1/3 cup.
Add the pumpkin pie mix and stir until thoroughly combined.
Simmer another 20 minutes stirring frequently until thick and reduced.
Add half the chopped pistachios each to the bottom of 2 ramekins
Sprinkle the pistachios with 1/2t of sugar each
Pour the pumpkin mixture over the pistachios
Chill in the refrigerator for 20 minutes uncovered.
Cover with plastic wrap and chill for at least 4 hours to setup.
When firm and ready to serve, carefully turn out the panna cotta onto the plate.

*An organic pumpkin pie mix should have organic (unbleached) sugar. A growing number of white table sugars are produced without using animal bone charcoal. Beet sugar, organic sugar and unrefined sugars are typically fine.

Single-serve pistachio pudding with fresh raspberries

A simple pudding with pistachio’s rich flavour, colour and texture combined with fresh raspberries. The recipe easily doubles.


1.5 cups unsweetened soy milk
1/4t vanilla extract
1/4 cup and 1t sugar separated*
4T pistachios, separated 3T/1T
A pinch of coarse sea salt
1T scant tapioca flour dissolved in 1T cold water
2T fresh raspberries


Bring the soy milk, vanilla extract, sugar and sea salt to a simmer in a sauce pan on medium.
Reduce heat to medium low and reduce the soy milk by about half (being careful to not let it boil over).
Add about 1/4 cup of the soy milk mixture to 3T of pistachios and let stand about 5 minutes.
Using an immersion blender (or similar) puree the soy milk and pistachios.
Add the mixture back to the pan and puree with the remaining liquid until smooth.
Return the pan to a light simmer.
Whisk the tapioca flour and cold water until dissolved.
Stirring continuously, slowly add the tapioca mixture until the pudding thickens (should be almost immediately).
Remove from heat and let stand 5 minutes to cool.
Pour into a martini glass or similar.
Chill for 20 minutes uncovered.
Cover with plastic wrap and chill for another 2 hours at least to setup.
When ready to serve, toss the raspberries with the 1t sugar.
Sprinkle 1T pistachios and then 2T of raspberries over the pudding and serve.

*A growing number of white cane sugar is processed without animal bone charcoal. Organic cane, beet, agave, and other alternatives are available.

Sweet potato pie with walnut, pistachio and date crust

A seasonal and traditional favourite, this version is sweetened with a little bourbon and trades the traditional baked wheat crust for dates and nuts.

For the pie filling
1/4 cup bourbon (1)
1 cup unsweetened soy milk
1 cup sugar, or to taste (2)
1/4t dried ground cinnamon
1/4t dried ground ginger
A pinch dried ground cloves
1 1/2T agar-agar flakes
2 cups cooked sweet potato

For the crust
1 1/2 cup walnuts
1/2 cup pistachios
1 cup scant soft dates, pitted and chopped
A pinch coarse sea salt


In a sauce pan with a lid, bring the bourbon to a simmer on medium and reduce to by half.
Add the soy milk, sugar, spices and agar flakes and return to a simmer.
Reduce to medium low and simmer 15 minutes, stirring
Add the sweet potato and stir until combined.
Cover loosely and simmer on low for 20 minutes to reduce, stirring frequently.
While the sweet potatoes finish, make the crust.
Using a food processor, chop the nuts until you achieve a buttery consistency.
Add the dates and sea salt, and grind until consistent.
Spread the crust by hand evenly in a 9″ pie plate.
When the sweet potatoes are done, let stand to cool 10
Pour into the pie crust, and chill for 20 minutes uncovered.
Cover with plastic wrap, chill for at least 4 hours to setup, slice and serve.

1. It’s rare, but some manufacturers use animal products in the making of bourbon.

2. Some cane sugar is still manufactured using animal
bone charcoal. Organic cane sugar, beet sugar, and other unrefined sugars are typically fine.



Pistachio, ginger, and coffee frozen dessert

A rich breakfast or a light dessert. You can substitute a couple tablespoons of brewed coffee for the espresso, but the flavor won’t be as rich.


3 medium frozen bananas (about 2 – 2 1/2 cups)
1t fresh ginger, grated
1T and 1t chopped pistachios, separated, the 1t reserved for garnish
1/4t vanilla extract
A half shot of espresso (short)
Sweeten with stevia, maple syrup or agave nectar to taste

Optional: 1t maca powder


Puree everything except the 1t pistachios reserved. Add the maca if you’ll be using it. Sweeten to taste. Spoon out to an appropriate glass. Garnish with 1t chopped pistachios and serve.