Pumpkin season has arrived and I couldn’t be more excited. There are a million-and-one foods, drinks, and recipes that showcase its delicious and distinctive {and sometimes artificial} flavour. Can you say PSL? Since it’s such a big hit this time of year, it’s a no-brainer that I’ll be utilizing it to create healthy and tasty dishes that will make you feel all warm and fuzzy on those cool and crisp autumn days. Do you have any favourite pumpkin recipes? I’d love to know!

The Ingredients {Yield: 2-4 servings Total Time: 30 minutes}

  • 1 can chickpeas
  • 1/2 cup pumpkin purée
  • 1 teaspoon garlic; minced
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon hemp hearts
  • splash olive or coconut oil
  • dash cayenne pepper and s&p to taste
  • 1 cup panko bread crumbs {optional}

The Directions

1. Add chickpeas and pumpkin to large mixing bowl and mash ingredients until majority of chickpeas are mashed into pumpkin

2. Mix in spices, apple cider, and hemp hearts and fold together until moist mixture forms

3. Preheat oil in a large pan. While oil heats, roll together golf-ball sized balls of mixture and roll in panko crumbs

4. Flatten each ball {thicker the better} into small cakes and carefully place in pan leaving roughly 1″ for easy flipping. Cook on each side for approx. 2-3 minutes or until slightly crispy

5. Transfer fritters to a paper towel {or reusable cloth if you don’t use paper towel}. Let cool for 5 minutes then dig in!

… and don’t think I forgot about dipping sauce!

The Ingredients

  • 4-5 fresh sage leaves
  • 1 cup tofu
  • 1 tablespoon squeezed lemon juice
  • 1 spoonful vegenaise
  • pinch fresh parsley

The Directions

1. Combine all ingredients in blender and blend until smooth for a yummy Sage Cream Sauce





I found and modified this recipe from one of my favourite websites, Tree Hugger. I saw it and knew I needed to try it, especially because I had never even tasted a fig before {hence why I didn’t know to cut off the stems, for those of you who noticed}. I was so pleased with the finished product; it was delicious, raw and nearly guilt-free. You can easily play around with the toppings which makes it perfect to have as a snack, breakfast, or dessert.

The Ingredients {Yield: 2 servings Total Time: 15 minutes}

  • 8 ripe figs; halved or quartered
  • 1 1/2 cup raw unsalted cashews
  • 1 tablespoon agave syrup
  • 2 teaspoons olive oil
  • 1 teaspoon vanilla extract
  • 1/2 cup shredded coconut
  • small handful cacao nibs to sprinkle on top

The Directions

1. Soak cashews overnight in filtered water

2. Drain cashews and place in blender {I found this worked better than a food processor}. Add agave syrup, olive oil, and vanilla. Blend until entirely smooth. If need be, add 1 tablespoon of water at a time to reach desired consistency

3. Place a few dollops of cashew cream in a bowl and top with sliced figs. In a small pan, toast shredded coconut over medium heat. Once golden brown, sprinkle both coconut and cacao nibs over top figs. Indulge!





The Ingredients {Yield: 2 servings Total Time: 30 minutes}  

  • 1 whole onion; chopped
  • 2 cloves garlic; minced
  • 1 tablespoon cold-pressed coconut oil
  • 2 cups low-sodium vegetable stock
  • 1 cup unsweetened almond milk
  • 4 cups assorted mushrooms {I used: chanterelle, oyster, shiitake, portabella}
  • 2 tablespoons fresh chopped thyme
  • fresh cracked s&p

The Directions

1. Add coconut oil and onion to a large pan, sautée over medium-low heat until lightly caramelized, add garlic and cover for 5 minutes

2. Stir in mushrooms, vegetable stock and almond milk and bring to a simmer

3. Remove from heat and add thyme, s&p

4. Puree mixture in blender or food processor, serve and enjoy!

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