I ::heart:: weekend brunches!

Since I was gone for a couple of days, it was nice to get back in the kitchen to bake and cook this morning! After taking the dogs out this morning, I got started on a batch of pumpkin muffins (from VV). While those were baking, I whipped together a tofu scramble with a side of tempeh un-bacon.

My palette. Consisting of veggies, tofu, garlic, spices and nutritional yeast.

Our brunch.

I’m terribly anxious for the fall weather and all that it brings (Halloween, crisp leaves, perhaps some vegan apple pie…) and the pumpkin muffins definitely helped get me more in an “autumn” mood as it is full of “fall-like” spices such as cloves, cinnamon and allspice. By the way, that orange juice in the background is the best orange juice. It’s really like fresh squeezed oranges! Its made by a company called “Natalie’s Orchid Island Juice Company” and we get it at our co-op.

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