These chicken enchiladas with pumpkin sauce are the perfect way to feed a crowd. The velvety pumpkin sauce is very unique and elevates the enchiladas into a fancy meal without any extra effort! Recipe here
Oh man, one of our most exciting cooking adventures to date - this Friday we made cheese ravioli in pumpkin and apple sauce with cranberries and walnuts. it was REALLY GOOD and we’re def gonna make this again!
Spiralized zucchini in a creamy pumpkin seed-tomato-basil sauce, garnished w/ squash blossoms, nasturtiums, & bachelors buttons (all edible flowers). 🌸 Recipe:
• 1.5 medium zucchinis, spiralized (you could also add in some cooked spaghetti noodles, tastes great like that too!)
• A few tomato slices
• Edible flowers
To make the sauce blend:
• ½ cup/75g cherry tomatoes
• 3 sundried tomatoes
• ½ large zucchini (150g)
• 2 heaping tbsp pumpkin seeds
• 2 tbsp lemon juice
• 1 pitted medjool date
• small handful of basil
• 1-3 sprigs of oregano
• 2 green onions (add the last three ingredients after everything else is blended well. Then blend those three just a bit, it helps keep the taste of the herbs & onion by not blending them up too much).
When you realized you haven’t had pasta in awhile + When you need to clear leftover butternut pumpkin that has been sitting in the fridge for a few days = dinner tonight 💁🏻 LINGUINE in “cheesy” PUMPKIN Sauce 🎃 (serves 2) • 100g linguine tossed in a mixture of • 1 tbsp extra virgin olive oil • 100ml unsweetened soy milk • 1 tbsp corn starch (incorporate first into soy milk) • ½ tsp garlic powder • 2 tbsp nutritional yeast • 1 cup butternut pumpkin/ squash (boil till softened, drain, and mash) • sea salt and ground coarse black pepper, to taste • fresh sage (cut into small bits) - cook pumpkin mixture over low heat, stirring continuously until all ingredients are incorporated | 🌿 served with a side of steamed broccoli, and sprinkle with pine nuts and more ground coarse black pepper 🍝 dinner time!🍴#veganfood #veganfoodporn #vegancommunity #ahealthynut #veganinspo #veganrecipes #healthyvegan #plantbased #wholefoods #foods4thought #plantbaseddiet #pasta #hclfvegan #huffposttaste #gloobyfood #horngryvegan #beautifulcuisines #heresmyfood #feedfeedvegan #feedfeed @thefeedfeed #eatplants #poweredbyplants
Day 4 in a 7 day work week…and I *NEED* fats for my brain. And a soothing cup of something good… So I cast iron skillet fried potatoes, mushrooms, garlic and multigrain tempeh in grass fed organic butter and put it on top of a big green salad full off tomatoes, bell peppers and carrot ribbons. Topped, obviously, with flax and pumpkin seeds, hot sauce and avocado. Finally, after this picture was taken, I threw a big handful of nooch on the mess and made my yogi detox tea.
How can I order a pumpkin spice latte without all the fat and calories?
This can be done by asking for nonfat milk and no whipped cream. Since the pumpkin spice sauce is very, pumpkiny, you might want to consider asking for half the pumps to reduce the sugar in that as well.