Butternut Pumpkin Cream, Quinoa & Caramel Leek

OCTOBER 10, 2021

The Beauty Of Fall 

This plate reminds me a bit of the colorful trees we see throughout fall season - Yellow, green, orange, and red-tones in perfect harmony. The vibrant orange cream base consists of a delicious pumpkin-cashew cream sauce, the bright red is grilled beet root. Green tones are added with the caramelized leek, the natsturtium-herb oil, and the nasturtium leaves. The cooked black quinoa and the crunchy seeds on top form complement the dish with additional earthy and black tones.

And hey, now comes the coolest part: While this composition couldn't look fancier, it is super nutritious and actually very easy to prep. If you're interested in learning more, I shared a short video on how to serve this dish on my Instagram profile linked below. 

Now, let's dive right into the details. 

An Alternative Way To Style This Beautiful Fall Dish

What you see below is the best way to showcase that cooking is all about taking what you have available and getting creative in the kitchen.  A few weeks ago my wonderful friend Lisa - the most brilliant professional chef I know - came to visit. Beforehand she told me: "Karo let's make Gnocchis when I come and let's combine it with seasonal celery purree and leek." 

Below you see our result: We made our own Gnocchis, topped it on a creamy celery purree, added leek, toasted buckwheat, barberries, and a colorful mix of nasturtium flowers and leaves. I highly recommend the combination as well. Especially the deliciously sweet celery root purree with the mildly sour barberries tastes amazing. 

Share Your Plant-Based Venezuelan Arepas Love 

I hope you enjoy this deliciously healthy, protein-loaded vegan interpretation of the Venezuelan classic Arepas with "Reina Pepiada" as much as I do. Especially for those who have traveled to Latin America and love the Latin kitchen, this is your dish. But also for everyone else, be courageous. I'm so sure you will love those veggie Arepas!  

As always, I would love to see your delicious result and repost it on my social channels. So make sure to tag me on Instagram, Pinterest, Youtube, or Facebook. Besides, if you have any feedback for me, questions with regards to the recipe, or if you just want to say "hey", comment below or shoot me a personal message through my contact form.

Love & plants, Karo

The Beauty Of Fall: Butternut Pumpkin Purree With Leek Caramel, Quinoa & Beet Root
I call it: Fall represented on a plate. Black earthy quinoa based on a vibrant orange butternut pumpkin cream, roasted caramel-leek, beet root slices and a seedy crunch. I promise you can't go wrong with this seasonal dish. 
    • -  
      1 Leek
    • -  
      1 Tbsp maple syrup or brown sugar
    • -  
      Oil to fry
    • -  
      500g Butternut pumpkin (300g for sauce) + neutral oil to fry
    • -  
      20g Nutritional yeast
    • -  
      100g cashews (soaked overnight)
    • -  
      Juice from 1 lime
    • -  
      1 Tsp paprika powder
    • -  
      150ml oat milk
    • -  
      100ml water
    • -  
      50ml virgin olive oil
    • TOPPINGS :
    • -  
      Nasturtium (if available)
    • -  
      Roasted Beet root dices
    • -  
      Green herbal oil (oil of choice mixed with a handful of nasturtium or basil + salt & pepper)
    • -  
      Nuts & seeds (I used my superseed mix) Recipe available on the blog
    • -  
      Roasted Pumpkin dices
    • -  
      Black Quinoa cooked with salt in water
  1. Butternut-pumpkin cream sauce: Soak 100g cashews overnight. Then rinse and set aside until usage.
  2. Cut 500g of pumpkin and cut it into slices. You can also roast the whole butternut pumpkin. For the sauce we will need 300g (roasted weight).
  3. Add the butternut chunks onto a baking tray, drizzle salt and a neutral oil over them and bake in your preheated oven for 20-30min at 180*C (top-bottom heat). The roasting time highly depends on the size of your chunks so please check your oven regularly during the process.
  4. Then take 300g of the roasted pumpkin and combine them in a high-powered blender with the remaining sauce ingredients. Mix well and set the sauce aside.
  5. For the caramelized leek, take the whole leek, wash it thoroughly and cut it into 3-5 cm long chunks. Add the chunks to a heated pan with oil, add the syrup or brown sugar and roast until golden brown.
  6. Decorate on a plate and enjoy!

Did you try it?

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