Spiced Pumpkin Churros with Cinnamon Chocolate Sauce

6 tablespoons palm oil free vegan butter (I love Harvest Award Brand)

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon ground clove

1/4 teaspoon all spice

1/4 teaspoon nut meg

1/2 cup pumpkin puree

2 cups water 

(or substitute all spices for 2 teaspoons pumpkin pie spice mix if you have it)

2 cups all-purpose flour (can substitute GF)

2 tablespoons ground flax seed

2 teaspoons Ener-G egg replacer

5 tablespoons water 

About 2 cups Vegan sugar for coating (Imperial Brand pure cane sugar is bone char free)

1 tablespoon ground ginger

In a medium sauce pan, combine the vegan butter, vanilla, spices, pumpkin and water.  Heat over medium till the mixture is hot and the butter is melted. 

Meanwhile, combine the ground flax, Ener-G egg replacer, and 4 tablespoons water. Whisk. Let sit about 5 minutes.

Transfer to the bowl of a stand mixer fitted with paddle attachment. Add in the flour and beat till soft dough forms. Add in the flax mixture and beat till smooth. This part can also be done by hand with a wooden spoon!

Heat about 4 inches of oil in a large pot. Heat to 350 degrees. 

In a medium bowl, combine the sugar and ginger.

Place dough into a piping bag fitted with a medium star tip. In once hand, hold the piping bag over the hot oil. In the other, hold a pair of kitchen scissors or sharp knife. Pipe about 4 inches of dough out above the oil and cut the dough free into the oil. Repeat with remaining dough. Fry till golden, about 4 minutes. Drain on paper towels and toss with the cinnamon sugar.

For the chocolate: Melt about 1/2 cup semi sweet vegan chocolate chips over a double boiler with 3 tablespoons non dairy milk and 1 teaspoons cinnamon. Whisk till smooth. 

Serve churros warm with the dipping sauce. 

Autumn Pumpkin Pasta

Pumpkin Cashew Cream Sauce, Sage and Hazelnut Pesto, and Oven Roasted Baby Squash

For the vegetables, I used a baby squash mix, cut into bite sized pieces, tossed in a little olive oil, salt, and pepper and roasted at 400 degrees for 15 to 20 minutes till softened and nicely browned. 

For the pasta, I used Williams Sonoma pumpkin pasta and cooked according to packaged directions, but any pasta will work!

For the Autumn Pesto

1/4 cup fresh sage leaves

1/2 cup flat leaf parsley 

1/4 cup chopped hazelnuts

1 tablespoon pine nuts

1/2 cup olive oil

Combine all ingredients in a food processor and pulse till almost smooth, adding more olive oil if necessary. 

For the sauce:

1 tablespoon olive oil

1 onion

2 cloves garlic

1 teaspoon chopped rosemary

1 teaspoon chopped thyme 

1 cup cashews, soaked over night

1/4 cup nutritional yeast

1/2 cup pumpkin puree

1/4 cup chopped marinated red bell pepper

salt and pepper to taste

Heat olive oil in a saucepan over medium heat. Add in the onion, rosemary and thyme. Sauté till onions are soft. Add in the garlic and cook for just a minute more. Transfer to blender or food processor.

Add the cashews, nutritional yeast, pumpkin, and red pepper to the blender. Turn blender on. Add a little water at a time till you get the consistency you want. Like a cream sauce consistency. Taste and adjust with salt and pepper if needed. 

Toss the pasta with the cashew sauce and roasted vegetables. Drizzle with pesto and top with grated vegan mozzarella cheese (I love Follow Your Heart or Field Roast!!)