More ways to enjoy the taste of autumn

Looking for more ways to get your pumpkin-spice fix? Here's a recipe for a Sparkling Pumpkin Spice cocktail and one for Pumpkin-Stuffed Green Lentil Cannelloni.

Sparkling Pumpkin Spice Cocktail

2 ounces honey whiskey

½ ounce lemon juice

1 tablespoon pumpkin puree

4 ounces Sparkling Ice Crisp Apple

Whipped cream

Pumpkin pie spice

Pour whiskey, lemon juice, and pumpkin puree into a cocktail shaker with the ice and shake. Strain into a rocks glass and float with Sparkling Ice Crisp Apple. Top with whipped cream and a sprinkle of pumpkin pie spice.

Recipe courtesy Sparkling Ice.

Pumpkin Stuffed Green Lentil Cannelloni

Prep time: 45 minutes

Cook time: 55 minutes

Total time: 1 hour 40 minutes

Serves: 3-4 servings

For the Cashew Cream:

½ cup raw cashews,

1 cup water boiling water

1 clove garlic

2 teaspoon nutritional yeast

¼ teaspoon salt

6 sheets Explore Cuisine Organic Green Lentil Lasagna

2 cups prepared tomato sauce

1 to 2 teaspoons red pepper flakes (to taste, optional)

For The Filling:

15 ounces canned pumpkin

1 teaspoon nutritional yeast

1 teaspoon onion powder

1 teaspoon garlic powder

¼ to ½ teaspoon salt (to taste)

⅛ teaspoon black pepper

To prepare the cashew cream (this can be done ahead of time), soak the cashews in 1 cup boiling water for 30 minutes. Drain, reserving ½ cup of the soaking water

Combine the soaked cashews, garlic, nutritional yeast, salt and the ½ cup of reserved soaking water in a high power blender. Blend until smooth and creamy. Set aside or refrigerate until ready to use

In a large pot, bring water to a boil and add salt to taste. Add the lasagna sheets and cook for 10 minutes, stirring often to keep them from sticking together

While the pasta cooks, prepare the filling. Combine all the ingredients in a medium bowl and mix well. Set aside until ready to use

Once the pasta sheets are cooked, drain them and run them under cold water (if any of the sheet are stuck together, separate them carefully). Set them aside

Preheat the oven to 375F. Combine the prepared tomato sauce and red pepper flakes (if using) and pour on the bottom of a 10.5-inch by 7.5-inch baking dish. Spoon about half of the cashew cream over the sauce

To prepare the cannelloni, place about 1.5 tablespoons of filling on each pasta sheet and carefully roll each one. Arrange them on the baking dish, over the tomato sauce and cashew cream. Cover tightly with aluminum foil and bake for 45 minutes

Drizzle with the remaining cashew cream before serving. Serve warm

Recipe by May I Have That Recipe for Explore Cuisine