It’s been a beautiful fall weekend in Eastern PA. My body is trained to wake early so even on weekends I’m up by 7 am at the latest (if my body doesn’t wake me than a certain cat who doesn’t seem to align with the dog and I when it comes to the theory that Saturdays are for sleeping comes purring, meowing, kneading the blankets and staring intensely until his human rouses). Even though I’m up early, I like to make a lazy start of it and I treat myself to pancakes most weekends while I take the time to brew a pot of coffee stovetop in the percolator.
Week 42 came to a start last Sunday with the realization that I was *gasp* out of pumpkin puree. Though Happy Herbivore seems to think pumpkin has no flavor and can be subbed with carrots we’ll have to agree to disagree on this. I admit pumpkin has a somewhat subtle flavor and if you are only using a tablespoon or two of pumpkin with lots of cinnamon, nutmeg, allspice, ginger and/or cloves than you likely taste the spices much more than the pumpkin. However, if you add enough pumpkin it does have a distinct taste all its own, at least to my tastebuds. Since pumpkin pancakes were not an option I decided to go back to basics and made the pancake recipe from the first Happy Herbivore Cookbook. I halved the recipe to make just enough. This recipe is very simple and quick, perfect for a Sunday morning when you’re not quite fully awake to focus. They also taste great and are nice and light. I missed the photo-op on this one so instead here is Master Finn having returned to bed for a nap after waking the house.
To close out week 42 I thought I’d mix things up a bit and make french toast. I had pinned a recipe on Pinterest a few weeks back and finally got around to giving it a go. With pumpkin puree re-stocked, I made Vegan Pumpkin French Toast. This recipe suggested using English Muffins as the bread; I bought Pumpkin English Muffins thinking this would go nicely in the recipe (English Muffins are not oil-free if you are fully plant-based). I was surprised how good English Muffins are in French Toast form. The recipe cooks up nice and fluffy with lots of pumpkin spice flavor. I’m still a pancake girl but this was a good alternative and inspired Week 43’s sweet treat (which smells delicious baking as I type this).
The rest of the week’s cooking involved old favorites. I’ll mention one that’s at the top of the favorites list because it is fast, delicious, versatile and re-heats well – all bonuses in my kitchen! Kathy Patalsky’s Kale Peanut Salad is a great recipe. I like it so much I often turn it from side dish to main dish, which is what I did this week. I doubled the sauce component and added linguini (I’ve done this before with rice noodles but had none on hand) to have a quick and satisfying dinner. I added a little Thai Chili sauce to spice it up a bit as well. Lacinato Kale (aka Tuscan or dinosaur kale) is my favorite variety for this.
New Recipes Made This Week: 2
New Recipe Tally 2013: 115