vegan pumpkin sauce – Eat Drink Savor Repeat

It’s September, so that means it has to be pumpkin season, right? This was an impromptu dinner from last fall that I posted to my Instagram. After many requests for a formal recipe, I’m happy to say I’ve finally written one. (Albeit a year later since I forgot all about this one, oops.) I give you –drumroll please — Gnocchi in a Tomato Pumpkin “Meat” Sauce. I like starting with random ingredients and seeing how they come together by the end, and that’s exactly how this meal started. Pumpkin purée thickens the tomato-based sauce, while zucchini melts and melds into the sauce. Italian flavors honor the “meatless” version of this dish, using a vegan-based “meat,” pairing perfecting with gnocchi. No pumpkin spice flavors here!

Continue reading “Bringing in September with a Pumpkin “Meat” Sauce” →

This recipe is an oldie, but a goodie, and it’s too decadently delicious to not share again. Sometimes, we need a gentle reminder to resurrect the been-there-done-that recipes. This time, I substituted Whole Foods’ Unsweetened Almond Milk for half & half and I can honestly say that I hardly noticed the switch. Whole Foods’ version is much heavier, richer and less watered-down than its Silk or Almond Breeze counterparts. That’s just my take, but I’ve found Whole Foods’ almond milk to be a perfect substitute for cream or half & half. But back to the pumpkin sauce. The nutty, barely sweet and standalone flavor provided by the nutmeg is all you need — unless you’re like me and enjoy a kick, and the cayenne pepper does just that. This Creamy Pumpkin Sauce is rich, flavorful and the perfect fall dish.

Continue reading “Time for CPS: Creamy Pumpkin Sauce” →