Pumpkin Three Ways!

We know this Thanksgiving won’t be the same, neither should our creativity with our meals!

Recipes contributed and tested by Laura Ball.

Vegan Chorizo & Pumpkin Chili

Loaded with pumpkin spice & everything nice (literally), and topped with velvety vegan sour cream, red onions, seasoned pumpkin seeds, and fresh herbs- Vegan Chorizo & Pumpkin Chili will blow that basic Chili right outta the water.

Chef’s Tip: Sub regular salt for Black Lava Salt to add an egg flavor or Applewood smoked salt if you want to compliment the Adobo Chili!

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Vegan Pumpkin Ricotta Stuffed Shells

Giant pasta shells get stuffed in a cheesy pumpkin filling, topped with a creamy white sauce, and then baked in the oven. It’s the epitome of comfort food for cold weather and pumpkin season!

Chef’s Tip: You can also use Kite Hill Ricotta if you do not want to make tofu ricotta from scratch. Another tip- add mixed mushrooms to your garlic sauce and use an immersion blender to puree sauce! Voilà!

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Vegan Pumpkin Cheesecake

https://minimalistbaker.com/wp-content/uploads/2015/09/AMAZING-Creamy-Vegan-Pumpkin-Cheesecakes-1-Bowl-10-ingredients-PERFECT-for-fall-pumpkin-cheesecake-vegan-dessert-recipe-minimalistbaker.jpgThese would make the perfect dessert for holiday parties and fall gatherings. They’re super versatile with the ability to be made in muffin tins for a single-serving size, ramekins for 3-4 small cheesecakes, or a round cake pan (or springform pan) for one large cheesecake to feed a crowd. Top with coconut whipped cream and brown sugar pecans (link below to recipe) for a finishing touch.

Chef’s Tip: To make this recipe even more easy, buy a pre-made vegan graham cracker crust!

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