Sounds so yummy. It would be good on any winter squash 🧡🍂

Easy to prepare and perfect on its own or over salad.

![Glazed Miso Pumpkin](https://imagedelivery.net/hhZzKJCQsEDsVEGQ2sIMyg/res/abillionveg/image/upload/hwtmxdaxqwnlztjbfxej/1629211871.png/w=700)
Photo: [Chef Cynthia Louise](https://www.instagram.com/chefcynthialouise1/?hl=en)

#### **Glazed Miso Pumpkin Recipe by Chef Cynthia Louise**

#### This glazed pumpkin is beyond yummy and it's twice as good the next day on toast.
 
#### Yeah, you read that right - mashed miso glazed pumpkin on toast is heavenly delicious. I love the combination of pumpkin sweetness covered with a shiny and flavoursome miso glaze.

#### You know by now that I like to keep things simple, and this recipe is yet another one that takes minimal effort to make.

#### There is one thing to be mindful of. All ovens are different, so you'll need to keep an eye on yours and make sure the pumpkin doesn't burn. Before you start baking, make sure you use a tray that will fit your pumpkin nicely. Also, the baking paper should go up the sides of the tray so that it traps the miso marinade and won’t let it leak onto the tray.

#### You are now all set and ready to make this fantastic dish. I love to serve it with a huge bowl of salad topped with roasted, crunchy nuts and seeds.

Makes: 4 Servings` `  
Prep Time: 10 mins` `  
Baking Time: 50 mins` `  
Freezer-Friendly: No` `  
` `  
**Ingredients:**` `  
½ cup shiro miso paste` `  
4 tbsp apple cider vinegar` `  
½ cup maple syrup` `  
4 tbsp coconut sugar` `   
2 tsp chilli flakes, optional` `   
10 slices of pumpkin (I used Kabocha Pumpkin)` `  
1 tbsp of #LETTINGGO` `  
` `  
**Method:**` ` 

Preheat your oven to 350F/175C. Line a baking tray with baking paper and set aside.` `  
` `  
To prepare the marinade, add all the ingredients except for the pumpkin into a bowl, and whisk together until well combined. Taste and adjust the level of sweetness if needed.` `  
` `  
To prepare the pumpkin, arrange the pumpkin wedges on the baking tray.` `  
` `  
Pour the marinade over the pumpkin and coat the wedges on both sides.` `  
` `  
Bake in the preheated oven for 30 minutes. Flip the wedges and continue baking for 30 more minutes or until the pumpkin is cooked through.` `  
` `  
When done, leave to rest and cool down a bit.` `  
` `  
Serve over a bed of greens and enjoy!` `  
` `  
` `  
` `  
[![Chef Cynthia Louise](https://imagedelivery.net/hhZzKJCQsEDsVEGQ2sIMyg/res/abillionveg/image/upload/ixhppya90pxfot5ueqmb/1629211879.png/w=700)](https://chefcynthialouise.com/)

![Glazed Miso Pumpkin](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/hwtmxdaxqwnlztjbfxej/1629211871.png/w=700)
Photo: [Chef Cynthia Louise](https://www.instagram.com/chefcynthialouise1/?hl=en)

#### **Glazed Miso Pumpkin Recipe by Chef Cynthia Louise**

#### This glazed pumpkin is beyond yummy and it's twice as good the next day on toast.
 
#### Yeah, you read that right - mashed miso glazed pumpkin on toast is heavenly delicious. I love the combination of pumpkin sweetness covered with a shiny and flavoursome miso glaze.

#### You know by now that I like to keep things simple, and this recipe is yet another one that takes minimal effort to make.

#### There is one thing to be mindful of. All ovens are different, so you'll need to keep an eye on yours and make sure the pumpkin doesn't burn. Before you start baking, make sure you use a tray that will fit your pumpkin nicely. Also, the baking paper should go up the sides of the tray so that it traps the miso marinade and won’t let it leak onto the tray.

#### You are now all set and ready to make this fantastic dish. I love to serve it with a huge bowl of salad topped with roasted, crunchy nuts and seeds.

Makes: 4 Servings` `  
Prep Time: 10 mins` `  
Baking Time: 50 mins` `  
Freezer-Friendly: No` `  
` `  
**Ingredients:**` `  
½ cup shiro miso paste` `  
4 tbsp apple cider vinegar` `  
½ cup maple syrup` `  
4 tbsp coconut sugar` `   
2 tsp chilli flakes, optional` `   
10 slices of pumpkin (I used Kabocha Pumpkin)` `  
1 tbsp of #LETTINGGO` `  
` `  
**Method:**` ` 

Preheat your oven to 350F/175C. Line a baking tray with baking paper and set aside.` `  
` `  
To prepare the marinade, add all the ingredients except for the pumpkin into a bowl, and whisk together until well combined. Taste and adjust the level of sweetness if needed.` `  
` `  
To prepare the pumpkin, arrange the pumpkin wedges on the baking tray.` `  
` `  
Pour the marinade over the pumpkin and coat the wedges on both sides.` `  
` `  
Bake in the preheated oven for 30 minutes. Flip the wedges and continue baking for 30 more minutes or until the pumpkin is cooked through.` `  
` `  
When done, leave to rest and cool down a bit.` `  
` `  
Serve over a bed of greens and enjoy!` `  
` `  
` `  
` `  
[![Chef Cynthia Louise](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/ixhppya90pxfot5ueqmb/1629211879.png/w=700)](https://chefcynthialouise.com/)

Glazed Miso Pumpkin

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A unique way to use Edamame beans in your meals

![Edamame Hummus and Somen Noodles](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/vqvzp8ggltlktzh45fys/1630381355.png/w=700)
Photo: [Kumi King](https://www.instagram.com/kumiking/?hl=en)

#### **Edamame Hummus and Somen Noodles Recipe by Kumi King**

#### In Japanese cuisine, Edamame is a common appetizer that’s usually served in small quantities before the main meals. In this recipe, I’m introducing a different way of preparing Edamame rather than the usual concept of boiling them in salt water.

#### The texture of the Edamame beans is perfect for making dips. Edamame is also rich in protein, fiber and vitamins. The best part of it all is that Edamame has a beautiful lime green color which makes this dish look vibrant and appealing. This recipe can be served as an appetizer or a light main dish.

Makes: 2 Servings` `  
Prep Time: 10 mins` `  
Cooking Time: 15 mins` `  
` `  
**Ingredients:**` `  
100 grams japanese somen noodles (You can substitute this with capellini pasta)` `  
½ tbsp olive oil` `  
120 grams edamame` `  
1 tsp mirin` `   
1 tsp japanese light color soy sauce (I used Usukuchi soy sauce to prevent changing the beautiful color of Edamame)` `   
⅛ tsp. garlic paste (Or finely grated garlic)` `  
½ tsp. white sesame paste (You can substitute this with hulled tahini)` `  
5 tbsp Kombu dashi (If Kombu is not available, you may use Kelp powder. Dissolve ½ tsp Kelp powder in water to make Kombu dashi. If neither are available, you may substitute this with unseasoned vegetable broth)` `  
` `  
**Method:**` ` 

Add plain water to a pot and bring it to a boil. Add in a pinch of salt into the boiling water.` `  
` `  
Cook the Edamame in boiling water for about 10 minutes. Once cooked, drain the water and allow for the Edamame to cool slightly.` `  
` `  
Cook the Somen Noodles in boiling water according to the cooking instructions written on the packaging. Once the noodles are cooked, drain the water and cool the noodles down under the cold running water.` `  
` `  
Prepare a bowl of ice water and transfer the noodles into the bowl. Continue to rinse them to remove excess starch. When the noodles have cooled, use a strainer to drain the ice water and remove as much water as possible from the noodle. Use a clean kitchen paper to dry the noodles if necessary. Once the noodles are dry enough, toss them in olive oil.` `  
` `  
To make the Edamame Hummus, place all the ingredients except the cooked noodles and a few pieces of Edamame beans, into a blender and blend them till it reaches a smooth consistency. You may add more olive oil or kombu dashi to achieve this.` `  
` `  
Place half of Edamame Hummus on the serving plate, making pancake shape in the middle of the plate. Then, take half the amount of noodles and place them gently on top of the Edamame Hummus. Sprinkle some olive oil on top if you like and garnish with the few Edamame beans you kept aside earlier. Serve!` `  
` `  
The Edamame Hummus can be also served with crostini or as a dip for your favorite vegan chips. Enjoy!` `
` `  
` `  
` `  
[![Kumi King](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/nmsn5jzb402klcftarbn/1630381733.png/w=700)](https://www.instagram.com/kumiking/?hl=en)

Edamame Hummus and Somen Noodles

Yes . 🙌 I love cucumber 🥒 soup at summer time I make every week . I follow the similar-way you are following but I use oats to thicken my soup or white flash green  melon 🍈 is good for summer . 
It is good for cooling your body in summer too . 
Touch of fresh mint on top .

Cool off this summer with this hydrating and filling dish

![Refreshing Cold Cucumber Soup](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/nv0oikikpzvnmizpugv8/1629967852.png/w=700)
Photo: [Kumi King](https://www.instagram.com/kumiking/?hl=en)

#### **Cold Cucumber Soup Recipe by Kumi King**

#### Cucumber is known for its cooling properties, which is why it’s perfect to have in the summertime. In this recipe, I have used cucumber to make a simple and refreshing soup. Tofu is another essential ingredient in this soup as it adds a creamy texture and helps to keep you full. Be sure to give this recipe a try, I’m sure that you will enjoy it!

Makes: 2 Servings` `  
Prep Time: 10 mins` `  
Cooking Time: 15 mins` `  
` `  
**Ingredients:**` `  
3 fresh cucumbers (Remove the tips of the cucumbers. You can peel the cucumber if you
prefer)` `  
¼ onion, sliced thinly` `  
30 grams silky tofu (I used Kinugoshi Tofu)` `  
1 litre vegetable broth` `   
½ tsp salt` `   
A pinch of white pepper` `  
½ tbsp sesame oil` `  
½  tsp chopped parsley` `  
` `  
**Method:**` ` 

Slice the cucumbers in half lengthwise then chop them into 2cm-long sections.` `  
` `  
Add the sesame oil in a medium size pot. Once the oil is warm enough, place the thinly sliced onion in the pot and cook them till they are soft. Then add the chopped cucumbers and a few pinches of salt and pepper.` `  
` `  
After 2-3 minutes, add the vegetable broth and sliced tofu into the pot and bring it to a simmer. Cook till the cucumbers have softened. Give the soup a taste and adjust the salt and pepper according to your liking.` `  
` `  
Once the cucumbers have softened, remove the pot from the stove. Then, place a bowl of ice water below your pot containing the soup to cool it down.` `  
` `  
When the soup is cool enough to touch, transfer all the soup content into a blender and blend everything until smooth. Keep the blended soup in the fridge till it reaches your preferred temperature.` `  
` `  
Garnish with some chopped parsley and serve!` `
` `  
` `  
` `  
[![Kumi King](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/ee2rnc0qzvvtqefhnris/1629968002.png/w=700)](https://www.instagram.com/kumiking/?hl=en)

Refreshing Cold Cucumber Soup

looks DIVINE 😻 can’t wait to try making it 😋

Looks really good! I’m getting hungry 😋🥰

This look so delicious! I’m gonna try it !

Yuuuuuuumy!! Thx you Chef 👨‍🍳🤤

An animal-free and healthier version of this well-loved dish.

![vegan butter chicken](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/um2xvfpcaaedncxluk4j/1632205201.png/w=700)
Photo: [Chef Cynthia Louise](https://www.instagram.com/chefcynthialouise1/?hl=en)

#### **Vegan Butter Chicken Recipe by Chef Cynthia Louise**

#### Butter chicken is a ubiquitous dish in Indian restaurants the world over. It’s well-loved for being creamy and tangy -- best eaten with rice or flatbreads.

#### This healthier vegan butter ‘chicken’ recipe is made with potato and carrots in place of chicken. It can also be made with tofu, chickpeas and vegan alternative proteins such as [Like Chicken by Like Meat](https://www.abillion.com/products/like-meat-like-chicken-10028215).

#### To substitute the heavy cream, raw cashews are used, which imparts a slight nutty lift to the overall recipe.

Makes: 4-6 Servings` `  
Total Time: 20 minutes` `  
` `  
**Ingredients**` `  
1 cup raw cashews` `  
500ml water` `  
2 tomatoes, roughly chopped` `  
1 red chili, roughly chopped (Optional)` `   
⅓ cup organic tomato paste` `   
Coconut oil, for frying` `  
1 onion, thinly sliced` `  
4 garlic cloves, finely chopped` `  
2 tbsp sweet paprika` `  
1 cinnamon stick` `  
½ tsp cinnamon powder` `  
1 tsp fennel seeds` `  
6 whole cardamom pods, crushed` `  
½ tsp cayenne pepper` `  
2 tbsp maple syrup` `  
2 tbsp coriander powder` `  
Salt and black pepper, to taste` `  
3 large carrots, cut into bite-size chunks, steamed` `  
3 large potatoes, cut into bite-size chunks, steamed` `  
` `  
**Method**` `  
Add the cashews, water, tomatoes, chili, and tomato paste to your blender. Blend until completely smooth and creamy. Set aside.` `  
` `  
Heat a medium-sized pan over high heat and pour in some coconut oil. Add the onions, garlic, and spices and season with salt and pepper.` `  
` `  
Cook over medium heat for 5 minutes stirring continuously to avoid burning. Reduce the heat to low and cook for 5 more minutes.` `    
` `  
Stir in the creamy cashew sauce and cook for 20 minutes, stirring constantly.` `    
` `  
Add your steamed veggies and allow to cook for 30 more minutes over low heat. Keep stirring to prevent the sauce from sticking to the bottom.` `    
` `  
When the cooking time is up, turn off the heat and allow it to rest before serving.` `    
` `  
Serve with over steamed rice or quinoa.` `    
` `  
` `  
` `  
[![Chef Cynthia Louise](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/u1shhibtubgnjsho1do5/1632205144.png/w=700)](https://chefcynthialouise.com/)

Glazed Miso Pumpkin

Glazed Miso Pumpkin Recipe by Chef Cynthia Louise

This glazed pumpkin is beyond yummy and it's twice as good the next day on toast.

Yeah, you read that right - mashed miso glazed pumpkin on toast is heavenly delicious. I love the combination of pumpkin sweetness covered with a shiny and flavoursome miso glaze.

You know by now that I like to keep things simple, and this recipe is yet another one that takes minimal effort to make.

You are now all set and ready to make this fantastic dish. I love to serve it with a huge bowl of salad topped with roasted, crunchy nuts and seeds.

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