Spicy pumpkin hummus recipe: 0:55. Sweet potato toast: 1:57. London Fog: 3:26. Hope you enjoy these vegan Fall recipes 🙂
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↠ Spicy Pumpkin Hummus Recipe
2 cans of chickpeas, rinsed and drained
1/2 cup pumpkin purée
1 tsp sea salt
2 tsp ground cumin
1 tbsp tahini
2 tbsp tahini
2 tbsp sriracha
2/3 cup water
Add ingredients to a blender and blend until very smooth and creamy. Side note: it’s even better the next day when the flavors have time to hang out together 🙂
↠ Thanksgiving on Toast Recipe
1 cup steamed sweet potatoes, cubed
1.5- 2 tbsp maple syrup
1 large medjool date
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground cloves
Good pinch of salt
Splash of water
Combine in a blender or mash with a fork and spread on toast with chopped pecans and cashew glaze (below) or tahini and maple syrup if desired 🙂
Maple cashew glaze:
1 tbsp cashew butter
1 tbsp almond milk
1 tsp maple syrup (optional – I leave it out because the sweet potato mixture is sweet)
↠ Chai London Fog Recipe
– 1.5 cups unsweetened plant milk, I use almond or soy
– 1 chai spiced tea bag (you can also do this with earl grey but it’s more Fall-y if you use a tea that has cinnamon, cardamom + cloves)
– Maple syrup to taste
– Cinnamon for sprinkling
Heat vegan milk on about 7 out of 10 heat – it should just almost be boiling but not quite, with lots of little bubbles forming on the surface. Steep tea bag for 5 minutes, preferably with the lid on to make the flavor stronger.
Transfer to a mug and sweeten with male syrup and finish with a generous sprinkle of cinnamon!
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