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”

Roasted Red Pepper & Tomato Soup

IMG_8340

My favorite thing about pureed soup is that I don’t have to worry about chopping up the garlic and veggies into little bits because it doesn’t matter in the end.  🙂  What else makes this soup awesome is the roasted flavor from the red pepper and tomato.  The ratio I’ve used here has a nice balance.  You can definitely taste the red pepper but it’s not Continue reading “Roasted Red Pepper & Tomato Soup”

Pumpkin Sage Cream Sauce

photo-3

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.

photo-1

No-Bake Lemon Coconut Bars

I love lemon anything and I love coconut anything.  And I love the two together .  One of my all-time favorite desserts is the lemon coconut bundt cake in my Veganomicon cookbook but unfortunately I can’t eat cake everyday. Since I’ve been experimenting with making my own version of Lara Bars, I had to do one of my favorite flavor combinations.  Oh boy, it did not disappoint.  I feel way less guilty about devouring these little treats that are raw, vegan, whole food ingredients, with no sugar added.

Printer Friendly

Makes about 20 1-2 inch squares

Ingredients

1 cup raw cashews

2 cups dried dates, pitted

3/4 cup shredded unsweetened coconut

Zest of one lemon

2 tsp lemon juice

Pinch of salt

Method

Note: If your dates aren’t very soft, soak them in hot water for 10 minutes or until softened.

Blend cashews in a food processor until it’s just beginning to turn from a powder to a nut butter.  This will take a few minutes so be patient.  Now add your dates and process until it all comes together.  This could also take a few minutes.  Scrape down the sides if needed.  Now add remaining ingredients pulse several times until all incorporated.

Remove and place on parchment paper.  Press into a square or rectangle and place another sheet of parchment on top.  Optional: use a cast iron skillet to flatten the top.  Chill in the refrigerator for about an hour, then cut into squares.  Store in the refrigerator.