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.