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.