Pumpkin Chickpea Fritters with Sage Cream Sauce!

What can you do with a can of chick peas, pumpkin and some sage? Make these delicious fritters with a sage "cream" sauce, of course!  YUMMY!

Here's a wonderful recipe I found on Happy Healthy Life. Perfect to serve as appetizers OR as a meal.

Pumpkin Chickpea Fritters
vegan, makes 6-7 small round fritters

1 can chickpeas, drained
1/2 cup organic pumpkin puree (canned)
1/4 cup hemp seeds
1 tsp garlic granules
2 tsp apple cider vinegar
a few dashes of pepper, cayenne and salt to taste

optional: 1-2 tsp flour to assist in binding if needed
1 cup panko bread crumbs for coating
1/4 - 1/2 cup safflower oil for frying

*baking note: you could also bake these little cakes instead of fry them if you'd prefer! Bake on parchment paper or a lightly greased baking sheet at about 350 degrees for about 20 minutes - or until toasty. BUT the panko bread crumbs are really made for a light fry. So if you can't fry - perhaps use a finer, moister bread crumb.

To Make:

1. Add the chickpeas and pumpkin to a large mixing bowl. With a large fork or potato masher, mash the beans until at least 75% of them have been mashed together with the pumpkin.
2. Add in the spices, apple cider, hemp seeds and optional flour. Fold together until a moist mixture forms.
3. Preheat a few tablespoons of safflower oil in a large skillet.
4. When the oil is hot, for the mixture into golf ball sized balls and roll in your panko crumbs
until well covered - pat down into flatter cakes and place int he hot oil - carefully.
5. Continue until the pan is full - leave about an inch space between each cake for easier flipping. Cook on each side only about 1-2 minutes - or until toasty brown. Try not to burn, although a bit of crisping is nice.
6. Transfer cooked fritters to a paper towel to cool. Serve in about 5 minutes after cooling a bit.
Store in the fridge and reheat in the oven if desired. You can freeze as well. However, these fritters are best hot off the skillet!

Sage Cream Sauce of the side (super easy)

I blend up 4 fresh sage leaves with 1 cup silken tofu, 2 Tbsp lemon juice, 1 heaping spoonful of vegan mayo and a pinch of  fresh parsley. For a spicy sage sauce I add in either cayenne or a Tbsp of chopped jalapeno.

The Season of Eating: White Bean Dip with Poblano

Photo from Food52.com

Before we know it, Thanksgiving will be upon us and so begins the Season of Eating. From Turkey Day through New Years', we are busy and on the go: cooking, baking, shopping, wrapping gifts, entertaining, traveling, sipping cocktails, attending office parties, family gatherings, and eating.......

This is the time we put on weight because we just can't say no to the cookies, pies, mashed potatoes, eggnog, and the chips and dips!

I am a planner, so I am currently gathering all my healthy and delicious recipes for the holidays.  There is always someone stopping by this time of year and course it is my moral imperative to feed them.  If they are not staying for dinner, then I'll serve platters of Vegan cheese with fruit and nuts or fresh guacamole and salsa with tortilla chips.  In a pinch, raw veggies and dip always goes over well with guests.  And no one ever says no to a cup of coffee or tea and a slice of home made pie or freshly baked cookies.  Regardless of who my guests are or what I am serving-- everything is always nutritious and Vegan.

Over the next several weeks, I'll be sharing some of my favorite holiday entertaining recipes with you: appetizers, soups, salads, side dishes, main dishes, and desserts.
For starters, here is a delicious bean dip recipe from Food52.com: White Bean Dip with Poblano.  A poblano is a chili pepper and in this recipe, you roast the pepper to enhance the flavor. You can find poblanos in the ethnic food section of your grocery store or in Latin markets.  This dip is quick, easy and packed with protein- thanks to the white beans.  Serve it with good quality tortilla chips or raw veggies.


White Bean Dip with Poblano


Different, healthy and Cynfully Good.