Seasonal Comfort Food!
Like many holidays, Rosh Hashanah is full of good food. Lots of it. Especially when I’m hosting. It’s a bit of an illness that I just can’t stop cooking and adding to the menu. There is just so much goodness I want to share with my family and friends. My kids were home so, of course, I wanted to feed them………and I think the highlight of all of it was when I realized that even though they have moved out (they live close by), I could pack up leftovers to send home with them! Seriously, I got to keep feeding them, even after they left! What a feeling!
So, I’m off to the West Coast for a few days, but I’m already thinking about the next holiday………and, even though there is a fast involved, there is also a “break fast” which, of course, has my attention! I wanted to make something healthy that I could make before my trip and freeze, then drop off to my friend whose house we’re breaking our fast at the day before…..did you follow that?
Yeah, my mind is spinning—but you don’t have to go there with me. All you need to know is that this vegan pumpkin bread is the perfect way to break your fast. It’s also refined sugar free….which makes it perfect for almost any occasion. Oh, and did I mention that it’s delicious? Really good!
The weather has shifted, quite a bit. The house is cold. It’s time for tea and…..yeah, something a bit sweet. All. Day. Long. Seems like a good time for a cup of tea….and I’m looking for something to go with it. I had to play around a bit to figure out how to make a tea cake that was vegan and refined sugar free that still had the texture and taste I like, but I think the combination of banana, apple sauce and pumpkin is just right! Let me know how you like it!
This vegan pumpkin bread is a fantastic seasonal recipe to make any morning, but I’m thinking Thanksgiving, when the kids are home again would be ideal. I would make it sooner, but it could be risky, in that I may eat the whole thing myself……