Vegan Pumpkin Sage Cream Sauce

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.

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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.

Roasted Brussels Sprouts with Cranberries & Pecans

I showed these brussels sprouts a little extra love by adding in the dried cranberries and pecans.  A simple, perfect fall veggie side dish.  It makes a perfect vegetarian and vegan side dish for Thanksgiving too! You can even go simpler and just do these basic Roasted Brussels Sprouts without the cranberries and pecans, and they will still be awfully tasty.

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Serves 4 

Ingredients

1 16oz bag of brussels sprouts

Olive oil

Salt 

Pepper

1/2 cup dried cranberries

1/2 cup chopped roasted pecans

Method

Pre-heat oven to 400 degrees.

In a bowl toss brussels sprouts with olive oil, salt and pepper.  Transfer to a baking dish and bake for 30-35 minutes.

Turn oven off and take brussels sprouts out.  Add in cranberries and pecans and toss everything together.  Return to oven for 5 minutes or until cranberries are soft, then serve.

BEFORE

Quick Avocado Veggie Rollups with Hummus

Here's a super easy, fun vegetarian and vegan lunch idea. They go great with soup or have them as a snack.  They're great for using up some veggies, so just use what you have on hand.  I just wish I had filled mine a bit more so next time I'll add some more veggies.

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Ingredients

Tortilla

Hummus

Whole Romaine Lettuce Leaves 

Sliced Avocado

Matchstick Carrots

Thinly Sliced Red Onion

Method

Slightly warm your tortilla in the microwave.  

Spread a layer of hummus over the entire tortilla.  Top with one layer of romaine lettuce, then top with remaining ingredients.  Roll up tightly then slice into sushi size pieces.  

Fall Favorites

Happy first full day of Fall and to celebrate I've collected some of my favorite vegetarian and vegan Fall recipes!

Sweet Potato Cakes with Sage and Caramelized Onion

Hoe Cakes (aka Cornmeal Panacakes)

Sweet Potato Apple Hash

Roasted Brussels Sprouts

Maple Cinnamon Twice Baked Sweet Potato

Warm Me Up Tortilla Soup

Butternut Squash and Apple Soup

Lentil Walnut "No Meat" Loaf

Veggie Lasagna with Tofu Cashew Ricotta

Apple Oatmeal Cookies

Pumpkin Chocolate Chip Softies

10 Vegetable Soup

A hearty, veggie packed with soup with carrot, celery, onion, tomato, potato, cauliflower, zucchini, kale, peas and lima beans (I guess these are technically a legume but I'll just count them as a vegetable too).  This soup will freeze well too! I created a batch with 6 servings and for some of the vegetables I only used smaller amounts so here are some tips to getting the most out of some of the fresh vegetables:

Carrots:  With a bunch of whole carrots cut up the extra for snacking or use baby carrots.

Celery: I get it off the salad bar because I never end up using a whole bunch.

Cauliflower: Make Roasted Cauliflower or Mashed Faux-tato with extra.

Zucchini: I also got this off the salad bar but if you don't use a whole zucchini, saute extra with olive oil and add to pasta and sauce.

Kale: Make Lemon Garlic Kale or Spicy, Saucy Kale Chips with extra.

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Serves 6

Ingredients

2 Tbsp olive oil

1/2 small onion, diced

1 celery stalk, diced

1 carrot, diced

2 large garlic cloves, finely chopped

1 tsp dried basil

1/2 cup diced zucchini

1 small yukon gold or red potato, cubed (about 1/2inch)

1 can diced tomato w/ juice

4-5 cups low sodium vegetable broth

1 cup small cauliflower florets

1/2 cup frozen peas

1 cup frozen lima beans

1 large kale leaf, rib removed, chopped into small pieces

Salt and pepper to taste

Directions

Add oil to a large soup pot and warm over medium heat for a minute.  Add onion, celery and carrot with a pinch of salt.  Cook 4-5 minutes.  Add garlic and basil and cook another 2 minutes.

Add zucchini, potato, cauliflower and toss to coat; cook for a minute.  Add tomatoes and 4 cups of broth.  Increase heat and bring to a boil.  Once boiling, reduce to low and simmer for 20 minutes.

Add peas and lima beans, cook 10 minutes.

Remove from heat, stir in kale. Season with salt and pepper.