TLAT repost

That is Tempeh Lettuce Avocado Tomato. Yes I have already post this but I have had a craving for it. I will be using this recipe, (oops that is another TLAT post hehehehehehe XD) for the tempeh bacon. Here is the recipe from Celine of Have Cake Will Travel. I make this bread by hand and to do that, take the sugar, yeast and water (warm) and dissolve in a large bowl. Add butter, pumpkin and 2 cups of flour. I went with one cup AP and one cup whole wheat. Turn out onto floured bowl and knead for about 2-5 minutes adding more (AP) flour as needed. Cover with bowl or clean tea towel. One hour later, turn out onto floured board and knead for about 2 minutes. Place in oiled bread pan and cover with tea towel. One hour later place into preheated oven (350 degrees F) and cook for about 30-60 minutes, until lightly browned and loaf sounds hollow when tapped. The color of this sandwich bread is beautiful.

Below, tempeh bacon marinating. To cook, heat a bit of oil in a skillet and fry until golden on each side.

As for that TLAT....
bread, sliced (2 slices)
one half ripe avocado, sliced
two slices tomato
lettuce of choice
mayo of choice
2-3 slices of crisp tempeh bacon

Pumpkin Gorgonzola and Mushroom Pasta

If you have never had Gorgonzola, you should go get some now! Here is an interesting read on Wiki , basically a blue cheese made from goat's or cow's milk, from Italy. Can you hear me saying "I love-a da stinky cheese?"....anyways......

I have used it in the watercress salad and now I am going to use it in a Pumpkin Gorgonzola Sauce. It is a blue cheese, but with a milder flavor, it is not "in your face" with its taste. Blue, but not shockingly blue cheese flavor, if that makes sense. I have made this recipe before, however that was when I was a vegan and made a mock Gorgonzola Cheese. Rich creamy pumpkin sauce with undertones of sage and thyme, caramelized onions, mushrooms and creamy Gorgonzola cheese. You cannot go wrong with this flavor combination. It is very flavorful, I used this recipe ....I think that I would have liked it a lot more if I had fresh herbs and I used a lot more milk in mine, and I used skim milk instead of cream, and I added some dried thyme. Good flavor combination made even better by some tempeh bacon on top. Not a healthy post here by any means.

Pumpkin Spice Granola

When I found this recipe , I knew I had to make it. Spicy Pumpkin Granola is one of my favorite cereals and I have not had it in so long and besides, I love pumpkin anything. I was not sure that it would work out for me because my previous attempts to make Pumpkin Granola at home ended in failure, but then I am a much better cook now. I made this recipe last night and added in some Craisins that I happened to have in the house. It is very easy to make and I highly recommend it. I love the fact that this granola has no added fat (like oil or butter) in the actual recipe. I don't think that it needs any nuts but feel free to add them if you make it. I had mine with some vanilla yogurt this morning and it was delicious. Crunchy, slightly sweet and just sweet enough at the same time, and heart healthy. I didn't place it on parchment paper and it didn't stick. I know that you are all envying my Hello Kitty bowl =^ ^= If you have no Pumpkin Pie Spice, make your own

Pumpkin Pie Spice

Ingredients:

* 1/2 teaspoon ground cinnamon
* 1/4 teaspoons ground ginger
* 1/8 teaspoon ground nutmeg
* 1/8 teaspoon ground allspice

Preparation:

Combine all ingredients. If you make extra, store in an airtight container.

Tempeh Bacon from scratch.....

I am a total skeptic when it comes to making this..I love the Lightlife Fakin' Bacon...Crunchy, smoky goodness perfect for the BLT I have been craving, which is pretty special since I make Celine's Pumpkin Bread special for it and I realized that I had forgotten both my tofu and the before mentioned Fakin'Bacon at the store, however I *did* have plain tempeh at the house. This recipe looks good......I added maybe a tablespoon of maple syrup to this recipe. I didn't let the fact that I did not have Ancho chili powder stop me, I just used regular chili powder. I did not get 20 slices, maybe about 14-15 but all very thin, and I marinated it overnight. I actually marinated for about 2 days actually and instead of baking the bacon, I fried mine in a little olive oil. The boy loves it, it tastes close to Lightlife Fakin' Bacon.... The sandwich is Fakin' Bacon, mayonnaise, lettuce of choice, thinly sliced avocado and  thinly sliced tomato. TLAT's as we call them around here.

The "bacon" marinating...

The sammich o' goodness...

Pumpkin Bread and *VEGAN* Pumpkin Chocolate Chip Cookies

Oh hells yes. Inspired by Celine at Have Cake, Will Travel, I made her wonderful Pumpkin Bread and having 1 cup of pumpkin left over, decided to make some cookies. I used this recipe and substituted the egg with 1/4 cup applesauce (BTW, I used pumpkin puree from a can and I did not add the extra 2 tbsp. water) oh my goodness, these are so damn good. Soft, cakey, slightly spicy and chocolatey, if I make them again I may use whole wheat flour instead of the all purpose. I made sandwiches out of some of the bread and WOW!!!!! I made a kicked up BLT, that is Fakin' Bacon cooked in some EVOO, mayo, fresh Hanover tomato slices, perfectly ripe avocado slices, romaine lettuce. Wow, this is one of the best sammiches I have ever had!!!! Thanks so much for posting this bread Celine, the bread went AWESOMELY PERFECT with the sammich. I also wanted to add that I made this in a convential oven, cooked at 350 degrees F for about 25 minutes and I made it with 1 pkg. yeast as Celine said, kneaded it for about 5 minutes, then let it rise 1 hour, then punch dough down, knead and place in a greased bread pan, cover with a tea towel. Let rise for another hour and place in a pre-heated oven and cook until it sounds hollow when tapped and golden. Turn out onto cooling rack, let cool before cutting.

Here is a bonus photo of my kitty! I am glad I finally got a decent picture of him, it is hard to take a good photo of him. His name is Durn and he looks a little upset, laying in the clothes basket with his ears back.

Pumpkin Apple Muffins

These are quite possibly some of the best muffins ever. Pumpkin Apple Muffins Made these with some Fuji apples as noted, I actually had them saved from dinner at Panera Bread. I found that I needed to add soy milk to make this into a batter, and instead of using all of the different spices listed, I used about 4 tsp. pumpkin pie spice. I used to make these back in the day and I think that I used 1/2 cup egg beaters instead of the ener-g as noted and this may be why I needed so much more added liquid than what was called for in the recipe. In any case, you should make these muffins, they are so delicious and fat free too. Sweet apples, pumpkin and pumpkin pie spice, how can you go wrong? LOL