Ingredients
Scale
For the pumpkin
- 1.1 lbs/500 g pumpkin, diced
- 1 tbsp maple syrup
- 2 tsp vegetable oil (optional)
- 1 tsp paprika powder
- 1/2 tsp smoked paprika
- 1/4 tsp cumin
- salt, pepper
For the crostini
- 1 baguette, GF if needed
For the sage cream cheese
- 1 cup/250 g vegan cream cheese (store-bought or homemade)
- 30 large sage leaves
- 2.5 tbsp sunflower seeds
- 3–4 cloves of garlic
- 1 tbsp nutritional yeast
- 2–3 tbsp lemon juice
- 1/2 tsp herbs de Provence
- salt, pepper
For the spinach
- 1 tbsp olive oil or vegetable oil (optional)
- 200 g/7 oz baby spinach
- 1 clove of garlic, minced
- salt, pepper
Instructions
- Mix together pumpkin cubes, maple syrup, oil, if using, and spices in a bowl. Spread on a baking sheet in a single layer. Bake at 350°F/180°C for about 45 minutes, or until golden brown.
- Slice baguette into 0.4 inch/1 cm slices, and place them on a baking tray. Bake for 5-10 minutes, or until crispy.
- Meanwhile add cream cheese ingredients to a food processor or blender, and blend until smooth and creamy. Adjust taste with lemon juice, salt and pepper, and consistency with a little water, if needed.
- For the spinach heat up oil in a skillet. Add baby spinach and garlic, and cook for 3-5 minutes, or until spinach is wilted, and garlic is fragrant. Season with salt and pepper.
- To assemble add a large dollop of sage cream cheese on top of each baguette slice, then top with spinach and pumpkin. Serve immediately. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 45 minutes