Yesterday I woke up cranky, not quite sure what I wanted to eat for brunch. I felt like we’d tried some great new brunch items, and switched up some old standards, and yet I remained stumped. I knew I had the remnants of an opened can of pumpkin in my fridge, and well, since October’s almost over…that sealed the deal.
We’re a little low on ingredients (it’s grocery week), so we chose the Orange-Ginger Pumpkin French Toast and Sizzling Tempeh Bacon recipes from what’s quickly becoming a favorite in our apartment, Blissful Bites.
To say that I followed the French toast recipe to a T would be a blatant lie. I made some changes because we were out of things and I wanted to use what we had on hand. It kind of made the recipe a bit of a challenge, but I take full responsibility for that. Here are a few things I did differently/proof of me being difficult in the kitchen…
The recipe called for orange zest but we didn’t have any oranges on hand, so I left that out and added in almond extract instead, just because. It also called for a sturdy bread, but we didn’t have that either so we substituted with Ezekiel slices. I soon found out why Christy used a loaf-style bread instead!
The recipe uses a whole can of pumpkin but I used one minus a few tablespoons that I used for pumpkin oatmeal the morning before. Even though I used less than called for, I still felt like the ingredients yielded way more than enough for the 3-4 servings the recipe said it’d make. We made 4 servings and still had a ton of leftover pumpkin-French-toast-dip (?), so next time I will definitely halve the ingredients so I won’t have extra.
First batch on the pan. Another mistake I realized while these were cooking – next time, use a non-stick griddle! Though they did inevitably stick to the pan each round, I was able to flip them and they dried out enough while cooking. I had to scrape off the burned bits in between batches (with a plastic spatula), but it worked out. Some of the slices broke a part a bit while cooking, but that’s evidence of why you should use a thicker bread when making this recipe. Learn from my mistakes, people!
The tempeh bacon, on the other hand, were a breeze to make and I followed the recipe as indicated.
Hands down, this was the easiest and greatest tasting tempeh bacon recipe I’ve ever used. This is not hyperbole, friends. I’ve tried a few recipes that friends/other vegans have sworn by for years, but I don’t think they hold a candle to this one. Christy got the flavor just right, so right it was kind of disturbing. Very smoky, even without the requested liquid smoke, flavorful and because they were baked and not pan fried, they had a superb texture and color. If you have this book, make these for your next breakfast or brunch, I implore you! If you don’t have the book, this is one of many reasons why you should consider adding it to your vegan cookbook collection.
Despite my mishandling of the original French toast recipe, the end result was great. Slightly sweet, filled with autumnal spices and providing the perfect crunch you expect from this dish. With a little cinnamon on top, Earth Balance and maple syrup, the toast and tempeh bacon were a brunch match made in heaven.
This concludes my Vegan MoFo 2011 posts! This was my first year participating, but I’m so happy that I did because I truly tested myself – in terms of my creativity, ability to write five times a week in spite of life and responsibilities and in terms of overcoming a few cooking fears. I feel like I learned a ton and am so proud that I ended up writing everyday that I said I would. I’m also so proud to have been a part of this year’s amazing roster of vegan bloggers who also took up the challenge! I continued to be inspired and entertained everyday for the month of October, found so many new-to-me blogs that are wonderful, and have an arsenal of bookmarked posts filled with recipes that I want to make soon. Thanks everyone for your comments and for reading, and I am already pumped thinking about next year. For now, I have lots of catch up to do!