Pumpkin Chocolate Chip Softies

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In honor of National Pumpkin Day, I bring you soft, cake-like, chocolately pumpkin goodness!  I make these vegan by using egg replacer and for the flour I use a combination of whole wheat and all purpose.  Recommended: eat them warm!

Continue reading “Pumpkin Chocolate Chip Softies”

Vegan Pumpkin Spice Bread

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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”

Fab Finds: Trader Joes Beauty Products

I’m a bit of a Trader Joes junkie.  Always have been!  So while I often talk about my favorite food products, there’s also some fab beauty finds there and guess what…they’re really affordable.  Here’s just a few products I am currently loving, though there are many more so stay tuned for round 2!

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Pumpkin Body Butter  $5

Top of my mind right now as we’ve just begun October and pumpkin is everywhere!  Not only does it smell deliciously like fall but it’s so rich and luxurious in how it feels on your skin.

 

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Midsummer Nights Dream Lotion $4

This is a fantastic everyday lotion for dry skin.
Smells great and a good bang for your buck.

 

 

 

 

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Mango Shave Cream $3.50

My favorite shaving cream.  A little goes a long way, moisturizing for your skin and has a lovely tropical smell.

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Lavender Salt Scrub $6

I love this exfoliating scrub and the scent of lavender
is so relaxing.

 

 

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Make Up Removing Towelettes $4

These are great for travel or just to have on hand when your too lazy to wash your face.

 

 

 

 

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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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