This was going to be our brunch spread this Saturday but we decided to go out of town this weekend, so I made it for dinner tonight instead. All recipes are from the cookbook Vegan Brunch. I think I can safely say I intend to make every recipe from this book based on the awesomeness of the ones I have tried so far.
Normally, when I made some sort of meat-substitute, John comments on how delicious it is but makes sure to tell me it tastes nothing like the "real thing." It has been so long since I have had meat that I always swear soy-bacon tastes exactly like real bacon. Anyway, I made the Tempeh Sausage Pastry Puffs and both John and I agreed, "This tastes like sausage!" It has something to do with the combo of tempeh texture and the seasonings, especially the fennel seeds. We ate the entire batch (18!) and I guarantee these will be making future appearances. My only change next time will be to buy regular puff pastry as opposed to light. They did not puff up as much as the picture in the cookbook but the flavor was so fantastic, like little thin crust sausage pizzas. It was my first baking experience with puff pastry and at first, I was really nervous because the sheets of pastry are so flat! But sure enough, they did puff.
We also had Roasted Butternut Squash. It was easy to prepare and very sweet. Next time, I will throw in a little sage to numb the sweetness a touch.
And finally, Pumpkin Pancakes topped with berries and soy whipped cream. I have made vegan pancakes in the past but like this recipe because a majority of the moisture comes from the pumpkin and therefore they don't need a huge amount of flour. Also, it has a large variety of spices including cinnamon, ginger, nutmeg, and cloves for a scrumptious flavor!