Vegan Pumpkin Spice Bread

Pumpkin bread

So it’s pretty much been like Summer all Fall so far, but then yesterday there was finally this chill in the air.  I remembered that I had bought a can of pumpkin last month when Trader Joe’s put up the big end cap display.  Alas, pumpkin is here!  I was so excited but it just sat in the cupboard until I was finally ready to bust it out. Continue reading “Vegan Pumpkin Spice Bread”

Pumpkin Sage Cream Sauce

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I’ve used my got-to cashew cream in lieu of heave cream to make a rich, creamy pasta sauce that no one would ever know was dairy-free.  The sage makes this super savory but it can be strong so if you want to lighten up the intensity just simmer a couple whole leaves in the sauce, then remove.  Add in more pumpkin if you you like or even sub with mashed butternut squash.

Makes enough sauce for 2 good-sized portions of pasta

Ingredients

1/4 cup raw cashews, soaked 4-8 hours (go with 8 if you don’t have a high powered blender)

2/3 cup water

1 Tbsp olive oil

1 small shallot finely chopped

1 Tbsp chopped fresh sage

1 Tbsp vegan butter

1/4 cup canned pumpkin puree

Pinch of nutmeg

Salt and pepper to taste

Method

Add soaked cashews and 2/3 cup water to a blender.  Puree until smooth.  Should be the consistency of heavy cream and should yield about 1 cup of cashew cream.  Set aside.

Heat olive oil in a saucepan over medium-low heat.  Add shallot and sage.  Saute a 3-4 minutes.

Stir in vegan butter, then pumpkin and add the cashew cream.  Simmer about 5 minutes or until it thickens slightly.

Add in nutmeg, salt and pepper and serve over pasta.

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Sweet Potato Apple Hash

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I first published a recipe for this years ago but it desperately needing updating, both with the method and the photos.  So about this dish, simply put it is all about Fall with my favorite 2 produce items of the season!  It only has a few ingredients and it’s easy to make so that’s a big win in my book.  I like the red onion in this for a little color but any onion will do.  Also, a favorite of sweet potatoes or yams (what is the difference anyway? Read this) is the Garnet Yam!

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Makes 2 servings

Ingredients

1 large sweet potato, peeled and cut into 1/2 in cubes

Olive oil

1 apple, cored and diced

1/2 red onion, diced (about ½ cup is good)

1-2 Tbsp vegan butter (optional)

Salt and pepper, to taste

Method

Heat iron skillet (or nonstick skillet) over medium heat with enough olive oil to coat the bottom.  Let warm for a few minutes.  You don’t want to throw your sweet potatoes into a cold skillet with cold oil – it should sizzle a little bit.

Add sweet potatoes and stir around a little to coat in the oil.  Let cook untouched for about 5 minutes.  Then give them a toss, bottoms should be a little browned, and cook another 5 minutes.  Add additional oil in needed to keep them from sticking.

Add onion and apple, cook 4-5 minutes until everything is tender and the sweet potatoes are browned.

Stir in butter if using, give a toss to melt it and coat everything.  Season with salt and pepper to taste and serve.

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