What does one do when Alisa Fleming, founder of GoDairyFree, asks if you have a recipe for Halloween to share with readers of her website? You get busy!
I have created quite a few recipes for pumpkin dishes, which are here on my blog and in my new cookbook. But I really didn’t have anything fun, different and delicious in traditional Halloween colors.
My first attempt was a bust. Those dry and flavorless bad boys–and I do mean bad–ended up out in the woods on our property! But after some brainstorming, it occurred to me that I could use super flavorful salsa for both flavor and moisture and that did the trick–yum!
Sound odd? Well, this recipe is a little out of the ordinary, but Alisa and I think the cupcakes are so good it’s “scary” (sorry, I couldn’t resist the corny Halloween reference.) She writes:
“I’m very excited for the recipe feature we have today from the talented cookbook author, Betsy DiJulio. Betsy’s creativity is second only to her ability to create appealing, healthy, comfort food recipes. She never fails to surprise with unique ideas, but they are always very doable and delicious. Today’s recipe is certainly no exception. It pairs simple everyday dinner ingredients with an unexpected format, cupcakes! Since they are savory, and made without any sugar, Betsy uses salsa to add extra moisture and flavor …”
Just follow this link for the simple recipe. And Happy Halloween!
So here it is! It is my pleasure to share this simple but special recipe inspired by a salad I enjoyed at a tiny bistro in Paris on my husband’s and my twentieth wedding anniversary trip two summers ago. That salad contained no Tempeh Bacon, nor does the recipe in the cookbook. But I love the addition, which I just created, so I’m thrilled to share it with you here.
Note that the recipe calls for starting with dried lentils, but I often just buy a 17.6 ounce package of Trader Joe’s steamed lentils, sold in their produce section, and use the whole package.
Yield: 4 to 6 servings
2 1/4 cups water
2 bay leaves
1 1/2 cups green lentils, picked over, rinsed, and drained
3 tablespoons olive oil (or 2 tablespoons olive oil + 1 tablespoon walnut oil)
1 tablespoon champagne vinegar or apple cider vinegar
1 1/2 teaspoons Dijon mustard
Sea salt and freshly ground black pepper
1 large apple (any variety)
1/3 cup chopped red onion
1 tablespoon snipped chives
3 tablespoons lemon juice
Optional: Quick Vegan Tempeh Bacon (recipe follows)
1. In a 2-quart covered saucepan over medium-high heat, bring water and bay leaves to a boil, reduce heat to a simmer. Stir in lentils and gently simmer, partially covered, for 30 minutes. Check at 10 minute intervals, as lentils are easy to overcook; they should be firm enough to hold their shape when tossed with the other ingredients. Add more hot water if necessary to prevent sticking or scorching. (Skip these steps if using pre-steamed lentils.)
2. While the lentils cook, make the vinaigrette. In a large serving bowl, combine the oil, vinegar, mustard, and salt and pepper to taste. Whisk until well blended and slightly emulsified. Set aside.
3. Halve the apple lengthwise, scoop out the core with a melon baller or spoon, arrange each half cut side down on a work surface, and cut into 1/8-inch thick slices. Then stack several slices together on their sides and cut them into 1/8-inch matchsticks. Add to the bowl with the dressing as you cut them, and stir gently to coat in order to prevent discoloration. Stir in the onion and chives.
4. When the lentils are cooked, drain, rinse with cool water to stop the cooking, and drain well. Remove the bay leaf. (Obviously, skip this rinsing and draining step if using the pre-steamed lentils.) Stir the lentils into the dressing mixture. Season with salt and pepper, and add the lemon juice, 1 tablespoon at a time, to taste. Toss gently to combine. Taste and adjust the seasonings if needed. Cover and chill the salad several hours before serving to allow flavors to marry.
If including the Temp Bacon, add just before serving.
Quick Vegan Tempeh Bacon:
2 tablespoons olive oil
1-8 ounce package tempeh (I use Trader Joe’s brand), sliced cross-wise into about 20 slices 1/4-inch thick
1/4 cup soy sauce (I use a light variety)
2 tablespoons Liquid Smoke
2 tablespoons natural sugar
Sea salt
Heat olive oil in a large skillet over medium-high heat. Add tempeh slices to the pan and sprinkle with 2 tablespoons soy sauce, 1 tablespoon of Liquid Smoke, 1 tablespoon of natural sugar, and a pinch of salt. Saute, without disturbing for 2-3 minutes or until caramelized, but not burned. Flip slices and repeat with remaining ingredients. Turn off heat. Flip slices one more time and allow them to sit for a minute or two just to absorb a little more of the flavors. Remove them from heat and serve immediately. (The pan drippings are really yummy. If I’m using, say, chopped onion in a recipe with compatible flavors, I like to add the onion to the skillet and stir them around to absorb some of the drippings which are too good to go to waste!)
Serving suggestion: If you would like to serve the salad over grilled apple slices as in the photograph, cut 1/4-inch thick apple slices and grill them in an oiled grill pan over medium-high heat for 2 to 3 minutes on each side or until tender, but not mushy, and nice grill marks appear.
Autumn is apple season whether you are bobbing for them, caramelizing them, making apple pie, or enjoying them with my Caraway- Havarti Cheese Spread.
I love local apples, as the character of even the skin hasn’t been genetically-engineered right out of them. And, fortunately for us, we can start finding them at our farm markets in summer and continue right on through the fall. This Caraway-Havarti Spread is delicious spread on crisp slices of raw apple or made into sandwiches, so I offer a couple of sandwich suggestions at the end of the recipe.
And tomorrow, I offer something even better: a “teaser” recipe from my new Blooming Platter Cookbook–a lentil-apple salad with a special dressing and a secret new addition–that will be perfection served with a little of this cheese spread on a slice of melba toast. And speaking of secret ingredients, my cheese recipes incorporate (vegan) beer for a little more of a fermented-aged taste.
Yield: approximately 2 cups
2 cups raw cashews
2 tablespoons nutritional yeast
1 medium garlic clove
1/2 teaspoon sea salt
Pinch of freshly ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon miso paste (I used red organic miso)
3 tablespoons unsweetened soymilk
6 tablespoons (vegan) beer
1 teaspoon fresh lemon juice
1 tablespoon caraway seeds
Accompaniments: Melba toast, crackers, and/or fresh apple slices
Place all ingredients except caraway seeds in the bowl of a food processor fitted with a metal blade. Process several minutes or until quite smooth. Taste and adjust seasoning if necessary. Add caraway seeds and pulse a few times to combine. Scrape into a crock or other airtight container and store in the refrigerator. Allow to warm slightly at room temperature before serving, as it will spread more easily. Delicious spread on apple wedges or in a sandwich made of toasted thinly-sliced rye bread, the cheese spread, and thinly sliced raw or grilled apple. Raw provides a lovely texture contrast–I love the “snap” of a crisp juicy apple–but grilled apple is a unique taste sensation. Just lightly salt the slices and grill them indoors in an oiled grill pan over medium high heat for 2 to 3 minutes on each side, but raw apple is lovely texture contrast. You can even make a grilled apple and cheese sandwich, in which case I use the thinly sliced raw apple.
This time of year, Stoney’s, the farm market I frequent, is a sea of pumpkins in a rainbow of fall colors, each one more appealing than the next. And their wondrous shapes, some of them fanciful and even comical, give each its own personality.
As far as cooking them goes, they are often too big for any knife I own to cut through them, and here in the burbs, wooded though they may be, we don’t own a hatchet. So, imagine my delight when I was told they had fresh raw pumpkin wedges–already seeded!–in their cooler. It as that pumpkin that inspired this dish, but use whatever edible pumpkin your local purveyor recommends.
And, as for the pesto, I am always looking for ways to infuse my diet with additional leafy greens. I’d never tried eating kale raw, but it is absolutely delicious when minced super-fine, as it is in this pesto.
Yield: 4 servings as a side dish
3 pounds of fresh, seeded and skinned pumpkin flesh cut into approximately 1 x 2-inch hunks
1 tablespoon olive oil (or a combination of olive oil and walnut oil)
Sea salt to taste
Vegan Kale, Walnut, and Rosemary Pesto (recipe follows)
Garnish: sprigs of fresh rosemary and/or walnuts, chopped or halved
Preheat oven to 450 degrees. Pour oil into a large metal roasting pan, add pumpkin, sprinkle with salt, and toss to coat, making sure that the bottom of the pan is coated with oil. Roast pumpkin for 15-20 minutes, checking at 15, on one side, flip each piece and repeat. Use a spatula to loosen pumpkin from pan at about the 10-minute mark if necessary. Pumpkin should be lightly caramelized on two sides. Add a little bit more oil if pumpkin appears to be sticking, but avoid too much, as the pumpkin will steam instead of roasting. Serve pumpkin dolloped or drizzled with Vegan Kale, Walnut, and Rosemary Pesto, and garnish with fresh rosemary sprigs and/or walnuts.
Vegan Kale, Walnut, and Rosemary Pesto:
1 cup fairly firmly packed torn kale leaves, thick or tough stems removed
1 cup chopped walnuts
1 large garlic clove
1 tablespoon fresh rosemary leaves
1 tablespoon nutritional yeast
Juice and zest of 1/2 of a medium lemon
1 to 2 teaspoons maple syrup
Sea salt to taste
Freshly ground black pepper to taste
1 /2 cup or more olive oil (up to about 3/4 cup or so)
Place kale in the bowl of a food processor and pulse until very finely chopped. Add remaining ingredients, except olive oil, and pulse until kale is minced and walnuts are very finely chopped. With motor running, drizzle in olive oil until desired consistency is reached. Adjust seasoning, citrus and sweetness if necessary. The pesto is equally good whether dolloped or drizzled over pumpkin hunks. Store any leftovers in an airtight container in the refrigerator.
Thanks to Old Beach Farmers Market (OBFM) co-founders, volunteers, vendors and patrons for a wonderful morning yesterday at the fall “Harvest Market.” I’ve never before been a vendor anywhere, much less at a Farmer’s Market, but what a rewarding experience!
Every Saturday in the summer and on middle Saturdays from October to December (see remaining dates below), the parking lot of Croc’s Eco Bistro is transformed into a delightful Farmers Market (and a couple of blocks away is a new Art Market and Green Market). OBFM is the 5-year old brainchild of Croc’s co-owner (with her husband Kal), Laura Habr, and her mother, Ann Wright, a well-known and beloved freelance writer in our area, with lots of help from a community of “locavores.” Laura, who is a mover and shaker in the Virginia Green movement and all things eco-friendly and sustainable in the Hampton Roads area, is one of the genuinely warmest and most humble people you will ever meet and is the first to credit a “team” of people with both the Market’s and the restaurant’s success.
The weather was absolutely perfect and any anxiety I had as a first-timer quickly melted away with Laura’s enthusiastic greeting and her pleasant and efficient set-up of a table and chairs she let me borrow. Since I am not a regular, I travel light. But, no tent, no table, no chairs? No problem! Within minutes, thanks to Laura and my good friend Sharon Tanner, a real estate broker, beekeeper and former director of CAC/MOCA’s Boardwalk Art Show, I had a respectable, if modest, display of Blooming Platter Cookbooks.
It wasn’t until Friday that my super-busy week allowed me to turn my intentions to my participation in OBFM. So, after school in a mild panic, I swooped into the bank for some $1 bills, zipped out to Stoney’s Market for pretty pumpkins (green, orange, and tri-colored), headed back to Party City for a sage green tablecloth, and finally ducked into the fabric store for some tobacco-colored burlap. Before dashing out the door on Saturday morning, I printed a couple of signs, loaded everything, including a case of cookbooks, into the car, and headed out. I guess if I was more experienced, I wouldn’t have forgotten my business cards!
In between the pleasure and privilege of chatting with and selling/signing books for friends who came a marketing, as well as delightful people I met for the first time–all with engaging stories (like the couple who had lost 180 pounds between them)–I enjoyed people- and pet- watching. This was a practiced market crowd and the colorful reusable market bags alone were a feast for the eyes, never mind the goodies inside like, say, adorable pink-eyed peas Who knew?
Even the family whose car I gently backed into when leaving (blind spot!) were lovely and generous. That’s a story for a different day, but the only damage to speak of–and it was minor–was to my car and, as luck would have it, someone had backed into it about a week ago, so the quarter panel is going to be replaced this week anyway! Talk about feeding two birds with one cracker…it really was a charmed day.
The word appears to be out that, even if you have never met a vegetable you liked, you can come to the market for some seriously delicious noshing to be enjoyed while browsing or sitting in a little cafe that Laura set-up next to the Croc’s booth. I had the honor of being positioned between it and the Peylon’s Baja Grill booth, so I enjoyed chatting with both Laura and Kal and an adorable gal from Peylon’s, all of whom generously sent me home with some of their wares to sample.
Croc's Co-Owner, Kal Habr, with Hummus (photo credit: Patrick Evans-Hylton)
Croc’s brand of hummus is the best around. It’s balance of flavors it spot-on, which may have more than a little to do with Kal hailing originally from Lebanon. I loved chatting with him about Sunday dinners at his grandmother’s in the place of his birth.
And I’m a fan of Peylon’s because they offer, at their Norfolk location, vegan sour cream and cheese and make some delicious vegan “fish tacos.” So I was happy to be the recipient of some of their salsa and guacamole. If you haven’t tried their Pineapple-Habenero salsa, it has really beautiful color and flavor and a not-too-intense after-burn.
Thanks again, Laura, Ann, et al for the invitation to participate in OBFM and for the kind reception. You walk the green walk and talk the green talk in the most beautiful way.
OBFM Holiday Markets: Nov 19 and Dec 17, 20011, 9am -12pm, Croc’s Eco Bistro, 19th Street, VA Beach,VA
Pack your bags and grab your passports, intrepid food-lovers. We’re settin’ sail for Flavortowns all over the planet!
If you’re going to tour the world—especially some of it’s less familiar corners—it’s essential to have an experienced guide. And if that tour happens to be culinary, such a guide would be Bryanna Clark Grogan in the latest of her eight cookbooks, World Vegan Feast (Vegan Heritage Press, 2011). Endorsements of this book’s quality read like a vegan Who’s Who.
Take your pick from an itinerary of 200 recipes from 50 countries, some as familiar to those of us in America as Italy and others, like Burma and Uganda, perhaps familiar only from travel magazines or even National Geographic! All countries are listed in a handy index with page numbers for corresponding recipes and Bryanna navigates between them with the ease of a well-seasoned traveler.
And speaking of indexes, this book is full of them and other kinds of helpful lists and information, from Retail and Online Sources for ingredients, to US. To Metric Weight Conversions, to Functions of Egg Replacers (did you know there are 8?), and much more that will help provide smooth sailing on your trip around the globe.
The journey begins with “World Vegan Kitchen Essentials” which provides 11 recipes for basics, say homemade vegetable powder or seitan, that can be used in other recipes. So, if you prefer not to purchase prepared products, you don’t need to.
Successive chapters are arranged as one would expect, save a couple of really nice departures (you did get that corny reference to travel, yes?). We all know that not all main dishes are created equal. So dividing those chapters into three—Comfort Foods, Beans Around the World, and “Meat of the Fields” (soy and seitan)—was such a nice decision and saves hungry readers time in getting to their destination: the dining table!
Similarly, desserts are divided into two chapters based on cooking methods, one baked, the other not. All recipes, regardless of the chapter, are accompanied by an introduction, well written in the author’s warm conversational style which betrays her deep humanity and her broad-based expertise.
Within the chapters, the recipes cross-cross the globe in no apparent order. But an index at the beginning of each chapter allows for a quick scan so that taste travelers can hone in on what appeals most. I confess that I have not had time to cook a recipe from this expansive book yet—Vegan MoFo 2011 has kept me busy developing recipes and posting from my own new cookbook. But after perusing World Vegan’s 250ish pages, including an 8-page insert of color photos, my first port ‘o call is likely to be Scotland, though it is a tough decision.
Finnan Haddie with Smoked Tofu calls out to my love of anything smoked and, though I was never terribly fond of fish even years ago when I was a “pescatarian”—it was a bone and texture issue—I did love seafood. So the creamy golden sauce for this dish, which takes its briny flavor of the sea from konbu (seaweed), really appeals.
Here in VA Beach, fall comes late so it can be quite warm this time of year. Therefore, when my “good” vegan gal pals on “Good Reads” suggested that we all post a recipe inspired by pumpkin to celebrate the mid-way point of Vegan MoFo 2011, I decided to make mine a quasi-warm weather recipe while featuring this quintessential cool weather ingredient.
I love pumpkin as much as I do sweet potatoes, which is to say ” a whole lot!” so I was all in. And I love it in both savory and sweet dishes. This one is a not-too-sweet, but plenty sweet enough (that one’s for you, Lee!), maple-infused pumpkin ice cream. I serve mine with sweetened Cashew Cream and a cinnamon stick. But it would be delicious, say, with my Pepita Caramel Syrup (which is equally good on my Vegan Pumpkin-Bourbon French Toast) or with Pepita Brittle.
True confession: I tried a new recipe I found online, experimenting with adding some additional flavors. The recipe was a bust–maybe it was the Tequila and lime juice I added (seriously!)–as it never hardened enough to make brittle, but it also wasn’t soft enough to serve as a sauce. Plus, I discovered a very important lesson: cinnamon and chipotle chili powder, when combined, taste like a Red Hot! I don’t know about you, but I’ve never cared for Red Hots, and certainly not on my beautiful pumpkin ice cream. So much for being creative. I did, however, discover that I LOVE lime zest sprinkled over the top of the not-so-brittle brittle. I’m going to keep experimenting and be back to you when the results are worthy of Blooming Platter readers!
For now, I hope you enjoy my newest creation!
Yield: approximately 1 quart
1 cup unsweetened or plain soymilk, divided
2 tablespoons arrowroot powder
3/4 cup soy creamer
2/3 cup natural sugar
1/3 cup maple syrup
1-15 ounce can pumpkin puree (feel free to substitute homemade)
In a small cup or bowl, whisk together 1/4 cup soymilk with arrowroot until completely combined, and set aside. In a 2 quart saucepan, combine remaining soymilk, soy creamer, sugar, maple syrup, pumpkin, cinnamon sticks, and dry spices. Place over medium heat and cook, stirring frequently, until mixture just reaches a boil. Remove the pan from the heat and immediately whisk in arrowroot mixture. The custard will thicken noticeably and quickly. Whisk in vanilla and maple extracts. Pour the mixture into an airtight container and refrigerate until cold, approximately 2 to 3 hours or overnight. Remove cinnamon sticks, whisk again, and freeze according to your ice cream manufacturer’s directions. Store in freezer. Serve with a dollop of sweetened Cashew Cream, half of a cinnamon stick, and/or with Pepita Caramel Syrup.
Somehow, our third annual Happy Birthday, Julia Child’s potluck dinner party came and went in August without my ever having posted any of the recipes.
It’s a little tricky to shoot nice images because, by the time the guests arrive with their beautiful food–made according to or adapted from Julia’s recipes or just very French–the light isn’t very cooperative. But, I remembered to stage this photograph with the small amount of leftovers we had of this scrumptious dish. I just never remembered to post it.
Called Thai Lettuce Wraps by their creator, Diane Stobo, we changed the name to “French Vietnamese” to fit our theme. Made by Amelia, aka “Little Chef,” the young niece of two of our guests, the dish was a hit with everyone. She is absolutely adorable and wanted to contribute something to the dinner, meet me–and our dogs–and have me sign a couple of copies of The Blooming Platter Cookbook. I was truly touched.
Amelia and her aunt recommend a few more walnuts in the filling. And, to veganize the sauce, simply substitute agave nectar for the honey. Also, since it’s now fall, use whatever tender lettuce leaves you can find in season.
But never fear, I’ve got the perfect fall recipe for when you need to dish up a little comfort, and who doesn’t need that these days?
Since hash is traditionally served with an egg, and I had a little savory cashew cream in my fridge, I wondered if I could flavor it with black salt, whose distinctly sulpher-y taste is uncannily reminiscent of an egg, and use it as a topping. Indeed! It was perfect.
Thank you, Isa, for turning me on to the wonders of Indian black salt, which is actually a beautiful gray color. Pick up a bottle at Indian markets or specialty food stores. I snagged mine at Napa Style (and probably paid a lot more) while on vacation in San Francisco this past summer.
Begin making the Cashew Cream the day before you plan to use it:
Cashew Cream
You will have lots of leftover, but you’ll be glad you do!
2 cups raw cashews, divided in half
2 cups water, divided in half
Sea salt to taste
In a covered bowl, soak 1 cup cashews in 1 cup water overnight in the refrigerator. Rinse and drain. Process the cup of soaked cashews with the additional cup of raw unsoaked cashews and the remaining cup of water in a food processor for several minutes, or until smooth, scraping down the sides of the bowl as necessary. Add salt to taste, process just to combine, and store covered in the refrigerator.
Vegan Chorizo and Sweet Potato Hash with Black Salt Cashew Cream
Yield: 4 servings
2 tablespoons olive oil
1 medium red onion, cut into 1/4-inch dice
1 large clove garlic
1 medium red bell pepper, cut into 1/4-inch dice
2 medium sweet potatoes, peeled and cut into 1/4-inch dice (it is very important to patiently cut the dice this small
1-12 ounce package vegan Chorizo, casing removed (I use Trader Joe’s brand)
2 tablespoons fresh thyme leaves
Garnishes:
4 or so tablespoons of plain Cashew Cream, seasoned to taste with a pinch or more of black salt (recipe above)
4 sprigs of fresh thyme (it’s especially pretty when in bloom)
In a large cast iron skillet over medium-high, heat olive oil to shimmering. Add onion and saute, stirring frequently, until softened and a little bit of color starts to develop, about 3 to 5 minutes. Add garlic, bell pepper, and sweet potato, and saute, stirring frequently about 5 minutes or slightly longer until the bell pepper is quite soft and the sweet potato is beginning to become tender. Crumble chorizo into the pan and saute, still stirring very frequently, for an additional 5 minutes or slightly longer until sweet potato is very tender. At any point, if the mixture appears to be drying out, you may add another tablespoon of olive oil or water, and/or slightly reduce the heat. Sprinkle with fresh thyme leaves and heat through for another 30 seconds to a minute. Serve hot with dollops of the Cashew Cream mixture and a sprig of fresh thyme.
I know it’s just Tuesday, but I’m posting this now, so you can gather the ingredients and be all set come the weekend!
I love vegan French toast as it de facto lacks that “egginess” that I found unappealing in the dairy version even as a vegetarian. I similarly prefer baked to pan sauteed French toast, as the former lacks the equally unappealing greasiness of the latter. And, especially in the fall, I am crazy for all things pumpkin.
So my Baked Pumpkin-Bourbon French Toast is about as good as it gets for weekend morning fare at our house. I spike this iteration ’cause I’m a South’ren girl. But you can simply omit the bourbon. Or, you can substitute brandy or a nut-flavored liqueur if you like.
Note that I’m not a big breakfast eater, so these are very moderate portions. If you like to really get your breakfast or brunch on, just make more. Or serve something on the side like, say, some baked fresh and dried fruit.
Oh, and don’t forget the decaffeinated fair-trade coffee. It’s practically a must with this dish, as I find the body of coffee provides better balance with this dish than tea, though I’m usually a devout tea-drinker.
Yield: 4 servings
French Toast:
8 (1-inch thick) bias-cut slices of a long whole grain baguette (if bread is fresh, dry it out by placing it on a baking sheet in an oven preheated to 350 degrees for 3-5 minutes)
1/2 cup pumpkin puree
3/4 cup soymilk (unsweetened or plain)
2 tablespoons chickpea flour
2 tablespoons natural sugar (or maple syrup which is not quite as sweet)
Optional: 1 tablespoon bourbon
1/2 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice or to taste (or a combination of cinnamon, cloves and nutmeg)
Pinch sea salt
Vegan Pepita Caramel Syrup (recipe follows)
Optional garnish: a dusting of powdered sugar
Combine all ingredients except bread and syrup in a medium bowl. Pour the mixture into a shallow pan or food carton that will just hold all bread slices in one layer. Add the bread slices and let soak for 10 minutes. Preheat oven to 350 degrees. Oil an 8-inch glass or ceramic baking dish. Flip bread slices and let soak for another 10 minutes. (You make soak each side longer if desired, but a total of 20 minutes should be the minimum amount of time.) Remove bread to baking dish and drizzle each slice with remaining custard. Bake for 20 minutes or just until set. Custard should still be moist. Serve hot drizzled with Vegan Pepita Caramel Syrup and dust with powdered sugar for a nice contrast if desired.
Vegan Pepita Caramel Syrup:
1/4 cup vegan butter (I use Earth Balance)
1/4 cup maple syrup
1/4 cup roasted and lightly salted pepitas (pumpkin seeds; I purchase Trader Joe’s brand)
2 tablespoons plain soy creamer
In a large cast iron skillet over medium-high heat, combine butter, maple syrup and pepitas. Simmer gently, stirring constantly, for about 3 minutes or until thick and caramelized. Lower heat if necessary to prevent mixture from scorching. Add soy creamer–the mixture will bubble up–and cook for about another minute or until well-combined and heated through. Serve immediately over Pumpkin-Bourbon French Toast.
What does one do when Alisa Fleming, founder of GoDairyFree, asks if you have a recipe for Halloween to share with readers of her website? You get busy!
I have created quite a few recipes for pumpkin dishes, which are here on my blog and in my new cookbook. But I really didn’t have anything fun, different and delicious in traditional Halloween colors.
Just follow this link for the simple recipe. And Happy Halloween!
