• 3 cups steamed butternut pumpkin
• 2 teaspoons vanilla essence
• 8-12 tablespoons maple syrup
• 2 cups organic coconut milk or cream
• Half cup rice milk
• 1 avocado
• 2 teaspoons cinnamon
• Pinch allspice
• Pinch nutmeg
• Pinch ground cloves

Veronika Sophia Robinson is an Australian transplant living in rural Cumbria in the north of England. She works as an author, journalist, editor, novelist, mentor and astrologer. She chose to stop eating animals when she was five years old, even though all the farmers around her in rural Australia thought she would die from lack of protein. She’s almost 47 and hasn’t died! She raised her daughters on a plant-based diet, and they have grown into beautiful and healthy young women with a strong sense of respect for sentient beings. She has worked as a media officer for the Royal New Zealand Society for the Protection of Cruelty to Animals, and Compassion in World Farming. Her passions include walking in the countryside, hanging out with her family, cooking up a storm in the kitchen, lightning, flowers, cello, and solitary walks in the woods. She lives with her husband Paul, a singer and voice coach. Veronika was editor of The Mother magazine for twelve years, and now edits Starflower Living magazine, an online magazine on holistic living which features ecology, psychology, spirituality and health. For more of her recipes and your daily dose of vegan information go to

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