Seems like as soon as we flip the calendar to October, the
world goes mad for pumpkin. I fall for
it every year. Once I made a pumpkin latte in my crock pot….totally yucky…there
were pieces of canned pumpkin floating around in there. Not my style. I make a
mean pumpkin pie and somewhere on this blog is a killer chocolate pumpkin
torte, but usually, I lean away from the stuff (which is strange, cuz my pantry
is full of cans of it.)
My worst experience with pumpkin was when I gifted some
homemade pumpkin dog treats to my dog-loving friends. Within 3 days every
single doggie cookie had gone rancid-moldy-green-stinky. A total humiliation
and embarrassment! How that happened, I
have no clue. But I think my reputation as a great cook took a hit that day.
Last week I made this Pumpkin French Toast for brunch and
even I must admit – it was heavenly. My photo does no justice to this beautiful
breakfast. I made apple compote as a side dish and also served tempeh bacon. Delicious!
If you don’t know Isa Chandra Moskowitz’s work, well, you
better get to the library or book store and check out her cookbooks. Her
recipes are amazing! This recipe comes from Vegan
Brunch. There’s also a Peanut Butter Waffle batter included in the book
that is great.
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