This past weekend we hosted our long-awaited (by me, pumpkin lover) PUMPKIN BRUNCH (aka Prumpch). As usual, I didn’t take photos, but luckily the Serendipitous Vegan(s) were in attendance, and gosh darn it if Richard Giordano doesn’t take absolutely beautiful photographs.
A fresh-baked sundried tomato and rosemary scone topped with savoury tofu, wilted greens, fried shallots, and roasted yam, bathed in a hot spiced pumpkin soup. Served with roasted root vegetables.
Kaylie actually made her own stock from scratch for the soup that was this benny’s sauce. She also roasted the pumpkin – it was a beautiful sugar pumpkin. All told the soup took three days to make. The scone was Isa Chandra Moskowitz’ recipe from Vegan Brunch. It was definitely too sweet for this purpose – tomatoes are already so sweet. Next time we’ll cut the sugar in half.
Pumpkin Pie French Toast
Locally-made walnut bread dipped in pumpkin pie purée, pan-fried and topped with a thick maple scented coconut cream, chocolate dipped hazelnuts, and candied orange zest.
The pumpkin pie batter we used for this was maybe a bit goopy – it was pumpkin puree mixed with coconut cream and spices. Next time I’ll use silken tofu so it crisps up a bit more, and perhaps will cook down the pumpkin.
Savoury Squash and Mushroom Cakes
Crispy acorn squash and mixed mushroom cakes atop a bed of garlic infused cauliflower purée. Sprinkled with spiced, roasted pumpkin seeds and more mushrooms; served alongside a roasted apple, fennel, and shallot salad.
The base of these cakes was cornmeal (polenta) which helped them stay together. I think polenta is the key to making a good cake consistency without eggs.
It was delicious. Just saying.