It’s been a sweet week for the Cookthinktank.

Lauren celebrates Diwali with Kaju Katli, pictured above, an Indian dessert made with cashews and cardamom.

Jaden’s Steamy Kitchen features a luxurious flatbread with figs, apples and gorgonzola, drizzled with honey and perfect for a quick lunch.

For breakfast? A tray of sticky honey buns from Cook & Eat.

Karina’s recipe for vegan and gluten-free pumpkin pie is so good there’s no need to apologize for skipping the eggs and wheat. And there’s absolutely no need to wait until Thanksgiving to give it a try.

Got leftover pumpkin seeds? Try roasting them in a sweet and savory spice mix from hogwash — if you don’t have any, you may want to rush out and buy a post-Halloween pumpkin just to make some.

(photo courtesy of VeganYumYum)

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