Hello everyone.Happy Monday! My week started with a beautiful early breakfast at The Wild Fig cafe in Scarborough, which basically translates into a vegan feast.We (me & Kat) ate all of the food and indulged in all of the beautiful flavors.

We had a Mexican bowl which was packed with flavors and textures, my favorite dish of the day – a pumpkin toast with beetroot hummus and crispy kale, a perfect coconut quinoa porridge and moist, delicious pancakes with lots of peaches.I will do a write up and a blog post because I took lots of photos & I want to write more about the local vegan food offering.About these croquettes.

They are a delicious surprise! I got the idea of making them during my recent trip to the local library, while browsing the cook books.Originally, from memory, they were made with Japanese pumpkin and a rice flour base, but I didn’t really have either in my pantry.So off I went experimenting! I used local, seasonal pumpkin and a regular flour mix.

They turned out so good, quite crispy on the outside and soft and mushy on the inside.Sadly, oh so sadly, they don’t stay crispy the next day so my advice would be to only cook what you serve that day.They are still delicious even when soft, but let’s face it – it’s all about the crunch! You can still make the full batch, roll them, shape them, toss them in sesame, and simply store them in an airtight container for cooking the following day.

On a different note, I recently

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