Creamy Pumpkin-Almond Sauce
July 13, 2007 at 6:11 pm | In Uncategorized |3/4 cup pumpkin puree
1 cup soy creamer
2 T nutritional yeast
1/2 T all purpose seasoning [or same amount of your favorite herbs: basil, parsley...]
black pepper, to taste
1 t sea salt
1/4 cup almond meal
place everything in a small saucepan on medium heat, let simmer for a few minutes. place on pasta, rice, potatoes, steamed veggies, whatever strikes your fancy. [I had it on whole wheat spaghetti with spinach, it was delightful!]
makes about 2 cups.
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Pingback by recipe index « have cake, will travel! — July 13, 2007 #
Yum! I’m going to try this for sure. I might sub the soy creamer for some super thick almond milk though :D
Comment by Vegetation — July 14, 2007 #
YUMMERS!!!
Comment by K — July 14, 2007 #
if you can find it, go for it Vege! I wish I could get it here too, but it’s already taken me forever to be able to find soy creamer, so I won’t complain…too much. ;p
Comment by Celine — July 14, 2007 #
This looks great, Celine! Another one of your recipes for my “must make” list.
Comment by atxvegn — July 14, 2007 #
Heh heh. No I won’t be able to find it here. I’ll be making it (sigh, like everything else I need that doesn’t exist yet! I SO need to start my own soy free, dairy free food company).
Comment by Vegetation — July 15, 2007 #
no more talkin’ about it, go for it! ;)
Comment by Celine — July 16, 2007 #
This sounds so scrumptious. I don’t usually buy soy creamer. Do you think that it would work with soy milk (and maybe a little arrowroot powder as a thickener)?
Comment by vivaciousvegan — July 24, 2007 #
most definitely, vivaciousvegan!
Comment by Celine — July 24, 2007 #
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Pingback by Recipe Index « have cake, will travel! — December 26, 2007 #
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