When we did our customer survey in the summer this year one of the frequent comments that we saw where requests for more vegan lifestyle information including recipes. Here at Greener Beauty we are very blessed to be part of a wonderful vegan community which includes lots of incredible vegan businesses. Starting today every month we are going to be bringing you a vegan recipe from one of our friends in this community.
This month we are starting with a recipe from Cactus Kitchen Gals who run a vegan café in Worthing, West Sussex; their slogan is ‘good bad food!’ and I can tell you from personal experience it is a very delicious place to visit! Sophie that runs Cactus Kitchen is very passionate about making a wide range of vegan food that appeals to everyone and she has very kindly written this recipe for us which was her October special in the café. We have been making this recipe and I can tell you if you like pumpkin you will love it!
Next month we have a Christmas recipe from the wonderful guys behind Vegan Sweet Tooth London.
Cactus Kitchen Gals
“This dish was one of our October specials at Cactus Kitchen Gals and it was such a hit with the regulars, something a little different from what we usually do and certainly a sign that the best time of year is upon us … Autumn!
If you are anything like me, then Autumn means, stews, soups and pasta. It really is the time of the root vegetable and pumpkin is the queen bee of the season. Recipes for cooking are unlike baking, although you need a certain list of ingredients, take my suggestions with a pinch of salt (not literally), I mean be sure to flavour and season your dish to you own taste – I know not everyone loves sage and pepper as much as I do.
It’s a simple, quick recipe. Perfect to make for chilly evenings when you are just super hungry and what to snuggle up on the sofa.”
Cashew Sage Crumb
1 Cup of Cashews
¼ Teaspoon Onion Powder
¼ Teaspoon Garlic Powder
2 Tablespoons of Nutritional Yeast
3 Teaspoons of Sage
Pasta of your Choice
1 Tablespoon of olive oil
3 cloves of garlic (crushed)
1 can of pumpkin puree
A few handful of spinach – wilted ready to add
1 cup of your choice of plant based mylk (I use soya mylk)
½ Teaspoon Salt
1 Teaspoon Black Pepper
2 Tablespoons of Sage (if you can find fresh sage go for it, it tastes 10000% better)
The first thing to make is the crumb, now depending on the amount you want to make that will depict how much of each ingredient to use. All you need to do here is add all the ingredients into a blender, blend them till they are fine and store them in an airtight jar. I have kept mine for a month, but I imagine they will probably last a bit longer if you want to keep it for the winter too.
Heat the oil up in a pan and fry off the garlic at a low temperature for a minute or two. Add in all the other ingredients, stirring thoroughly and cook for another five minutes. All you need to do now is throw in some cooked pasta and top with your cashew sage crumb to serve.
Cactus Kitchen Gals are all about good bad vegan food and having a great time. Our menu is packed full of vegan junk food and our counter is stacked with homemade treats. Whether you fancy a burger, loaded fries, a little deep fried snack or a gooey brownie we will no doubt have something with your name on.
For more tasty inspiration and photos that will make you hungry, head over to the Cactus Kitchen Gals Instagram page.