I haven't been spending much time in my kitchen of late, but the recent occasion of a friend's birthday was an inspiration to come up with a pumpkin dessert. Not too rich, this crustless pumpkin cheesecake will appeal to those who prefer savory treats, but also enjoy a hint of sweetness from time to time. I highly recommend using homemade pumpkin purée rather than the canned variety. Detailed instructions on how to make your own, along with photos, can be found here. Pumpkin purée also freezes well. I freeze it in 1 cup portions and let it thaw overnight when I plan to use it for a recipe.

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As the icy fingers of winter start creeping up outside the window, there is often nothing so warming and comforting as a hot bowl of split pea soup. Plain and simple, or with the added flair of spices, mushrooms and fresh grated Parmesan cheese, this earthy and sweet soup is always a nice way to curl up for the season.

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Slowly fermented into a thick and robust paste, soybean miso added to soups is an almost ideal protein for tender tummies. And gently cooked seaweed, carrots and fresh beet green tops combine to make a vitamin and mineral packed broth that's as nourishing and easy to go down as it is fast and simple to prepare.

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This cold weather recipe was inspired by a recipe for Wild Rice Chowder found in World Vegetarian Classics: Over 200 Essential International Recipes for the Modern Kitchen by Celia Brooks Brown.

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