Quinoa Christmas Crackers


I saw this on the plant based pixie blog and just couldn’t resist making my own version. Such a fun idea for Christmas and although a little fiddly, totally worth it for the awe and wonder from your guests when they see their plate.

I decided to adapt this recipe to make it an all round lighter dish, as I was serving 12 dishes for Christmas (as a play on the 12 days). The original recipe has a puy lentil filling and also sounds delicious but I used a quinoa filling. I also made a cashew nut mushroom sauce to go underneath to ensure a variety of tastes and textures on the plate.


  • 1 cup quinoa (cooked with organic vegetable broth)
  • 1 clove of garlic (minced)
  • 1 thumb (5cm x 5cm) ginger, grated
  • 1 bunch spring onions (thinly sliced, white parts only)
  • 1 tbsp. coconut oil
  • Salt and pepper to season
  • 10 filo sheets (usually 1 pack – leaves one for practice in case something goes wrong)
  • A little more coconut oil or olive oil for brushing pastry


  • Preheat the oven to 180c/350f
  • Heat the coconut oil and add spring onions, ginger and garlic, fry for 30 seconds and then add the quinoa.
  • Mix thoroughly for a few minutes, season and leave to cool
  • Take one of the pastry sheets, fold it in half so it forms a square, and place some of the filling in the middle but closer to the bottom rather than the top. Leave a gap of a few cm on the left and right.
  • Brush the top and bottom edges with a little olive oil.
  • Roll it up from bottom to top then tie the ends with string like. Be careful not to pull too hard (they are not shoe laces) as you may break the filo pastry
  • See below pictures for process steps
  • Use olive oil to seal the edge
  • Place on a lined baking tray and repeat for each of the subsequent Christmas crackers
  • Brush with olive oil/egg wash all over
  • Bake in the oven for 10 minutes on each sideProcessed with MOLDIV

Old-fashioned pumpkin pie

Processed with MOLDIV

This recipe has gluten, dairy and a lot of love.

It is a deviation from my normal recipes, purely because the local supermarket had run out of pumpkin pie the night before thanksgiving and Mr B really loves pumpkin pie. We could have gone to the supermarket on thanksgiving, but it has been our mini protest not to, in the hope of showing the supermarkets that people are more important than produce.

The great thing about making home made pumpkin pie is that the house ends up smelling amazing and really gets you in the mood for the festivities. So in the name of thanksgiving, I’d like to say thank you to every one that follows Tasha.Kitchen, thank you for the support, the encouragement and for the many comments and likes. I hope you have an amazing day! I’ll be back this weekend with a healthy recipe for those who can’t partake in pie.

Stay safe, stay happy and stay thankful!


  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1/2 tsp. ground ginger
  • 1/4 tsp. Nutmeg
  • 2 large eggs
  • 1 can (15 oz.) Pumpkin puree
  • 1 can (12 fl. oz.) Evaporated milk
  • 1 unbaked 9-inch (4-cup volume) deep-dish pie shell


  • Preheat oven to 180c/350f
  • Beat the eggs in a large mixing bowl
  • Add the spices to it (if you buy pumpkin puree with spice mix already added, then omit this step)
  • Add in the evaporated milk and mix to combine
  • Pour the mixture into a pie shell, leave 1 cm of space at the top, so as not to spill the mixture when moving it to the oven (I always buy a large pie shell and a few small ones to make sure I use up any extra filling)
  • Bake for 50-60 minutes or until you can put a toothpick through the middle and it comes out clean
  • The pies will leave your home smelling wonderful and you ready to sit back with a cup of Joe and be thankful for the food you are about to eat!

Happy thanksgiving from Tasha.Kitchen