Alright, the pumpkin faze needs to calm down before I go into pumpkin coma! Actually that’s a lie…keep them coming!
This is a simple, satisfying, and quick dinner recipe that can be enjoyed as is or with a sprinkle of smoked paprika for a little kick. Add whatever herbs (I used chopped dill) for a more complex flavor. This sauce is perfect over any cooked pasta, used as a dip, or poured over fresh veggies.
Ingredients: 1 cup cashews, soaked overnight
1 clove garlic, minced
3 tbsp pumpkin puree
1 tbsp Nutritional Yeast
juice of half lemon
1/4 tsp salt
Thoroughly wash soaked cashews in fresh filtered water and drain.
Add remaining ingredients in a high speed blender and blend until smooth. Add more salt and pepper to your liking.
Optional: *For a more thickened sauce, transfer mixture to a small pot and heat for about 2-3 minutes on high heat. Stir occasionally. Pour over favorite pasta of choice and enjoy!
This is as comfort as it gets. There’s a hint of beer, beans, tomato-ey and spiced goodness on a bed of crispy kettle cooked chips in the kitchen right now… WAFFLE CUT CHIPS to be exact! Ahnestly Target never ceases to surprise me with all the amazing goodies I find there. I’m sure these chips can be found at your local grocery store, but finding them at my favorite store makes it that much more special!
The Cape Cod’s waffle cut chips and chili are the perfect pair. All the flavorful chili gets in the crevice and you get the best of both worlds. Even better with slices of fresh avocado heaven and a few shakes of hot sauce. I found that the more tart and sourness from Tabasco sauce made the perfect combination. You should give it a try.
1 bag Cape Cod Waffle Cut Chips
1 1/2 cups Autumn Beer Chili
hot sauce of choice, I used Tabasco
Steps: Empty chips in a large bowl and top with warm chili, fresh avocado slices, cilantro and a few shakes of Tabasco (or choice of hot sauce) and serve immediately.
Adding a few vegan cheese shreds and sour cream would be a plus!