So after dinner the other night, the man-friend and I stopped in at Trader Joe’s and I got the opportunity to witness the mass pumpkin exodus…
And yes, I did arrange those items for my picture!
BEFORE perusing the wine selection…something that always excites me when I’m in a city that allows liquor sales in a grocery store…I moseyed over to the sample table to see what I could get…because
my priorities are in order I’m always scoping out the free food
I was curious to see what they had. 😉
As I walked around the store eating a delicious piece of pumpkin bread but sipping some pumpkin spice coffee that tasted like ass, I spotted pumpkin ice cream, pumpkin crackers, pumpkin oatmeal, pumpkin tea, pumpkin soup…hell, at this point, I wouldn’t have been surprised if a giant pumpkin burst through the side wall like the frickin’ Kool-Aid Man! But seriously, I couldn’t help but laugh…especially since after my last pumpkin spice seduction ended in massive disappointment. Yeah, remember these guys?
Verdict? Tasted like hot
ass cinnamon candies…ICK!
So as I walked out of Trader Joe’s empty handed, I decided something…I’m over the whole pumpkin spice ALL the things thing. Sorry I’m not sorry, but I’m just tired of being disappointed. So from now on, I’m just gonna stick with the stuff I know…the stuff that’s homemade, creamy, NOT burn-your-tongue spicy, satisfying, and perhaps, since it’s Friday, a little strange? 😉
Last week’s #strangebutgood recipe with a pumpkin makeover…done the RIGHT way!
Pumpkin “Tofana” Porridge
Prep Time: 2-3 minutes
Cook Time: 45 seconds (optional)
Keywords: microwave breakfast gluten-free dairy-free high protein vegan vegetarian bananas pumpkin puree tofu #strangebutgood fall winter
Ingredients (Serves 1)
- 1/2 package silken tofu (or 1 serving extra-firm)
- 1/2 medium-sized banana
- 1/2 teaspoon maple extract (or vanilla)
- 1/4 cup pumpkin puree’
- 1/4-1/2 teaspoon pumpkin pie spice
1. Combine all ingredients in a bowl.
2. Mash with a fork until mixture reaches desired consistency.
3. Serve cold or microwave on high for 45 seconds if you prefer.
4. Top with fresh fruit, nuts, nut butter, and/or granola.
After whipping up a regular AND a chocolate version of the original last week, it only seemed natural to get in on the season’s festivities and create a pumpkin version…and ok, so mayyyyybe it was the day before I left for Cleveland and still had half a HUGE can of pumpkin to use up…details, shhmetails!
If you’re thinking it looks a bit
chunkier thicker than last week, you’d be right. I used extra-firm tofu in this bowl since that’s just what I happened to have on hand, but if you have silken, you can use that instead for a creamier consistency…bonus points if it’s over six months expired! 😉
Sorry Laura, but I couldn’t resist vandalizing the SBG button! Plus, I have a feeling, with 32 cans of pumpkin left in my pantry, there may be a few more of these editions in the future! 😉 Be sure to head on over to Sprint 2 the Table and check out the delicious albeit quirky link up for all us
weird resourceful foodies out there!
Are you a sucker for ALL THE pumpkin spice THINGS? Any disappointments?
You know what else goes great with pumpkin?
WAFFLES! Be sure to enter my giveaway for a free box of Kodiak Cake mix!