Homemade French Toast (Vegan)

o.k. I admit the ingredients in this one are a little funky - but trust me it is delish.

Ingredients
bread
1 cup firm tofu
1 1/2 tsp cinnamon
2 tablespoons brown rice syrup
1/2 cup almond milk (or soy)
two pinches of sea salt
1 tablespoon canola oil
1 tsp vanilla

Oil of your choice ( olive, sunflower etc) for frying

Directions

In blender, blend all ingredients together until smooth and creamy
If too thick add more milk
Dip bread in batter and fry in oil until brown on both sides


Recipe hi-jacked and modified from here (a.k.a. The Kind Life).

Tippie's Totally Awesome unChicken Pot Pie

Ingredients

  2 Tbsp olive oil
  1.5 cups diced onion
  1.5 cup celery
  5 carrots
  4 potatoes (small - med)
   Tbs organic wheat flour
  3 cups “unchicken” chicken stock or strong vegetable broth
  2 cups diced “Gardien” chicken scallopini or "Gardien" 7 grain crispy tenders
  1 package Pillsbury pie crust
  Melted vegan (or regular) butter as needed

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Directions

• Cut heads of broccoli and cook in microwave in an inch of water for 3 minutes, let cool and then cut into bite sized pieces
  
• Puncture holes in potatoes and cook in microwave for 3 minutes let cool and dice
  
• Dice carrots and place in water and microwave for 4 minutes
  
  
• Using a small stock pot, heat oil and sauté onion and celery until translucent.
  
• Add flour and stir until well incorporated.
  
• Pour in stock and stir, simmering until filling has thickened.
  
• Season with salt and pepper to taste.
  
• Add remaining cut vegetables and "chicken".
  
• Stir until mixture is well coated
  
  
• Roll out pie crust and cut it about 1/2 an inch larger than the ramekin/baking dish you are using.
  
• Place filling in ramekin and top with pie crust.
  
• Dab top side of crust with a little melted butter.
  
  
• Bake in pre-heated 420° oven for 15-20 minutes until crust is golden brown.
  

Inspired by this recipe.

Denny's Grand Slam - Vegan Style

After my late night hot dog extravaganza - I decided that something a little tamer and healthier was in order for race day.

Real Food Daily a vegan restaurant in West Hollywood seemed like a good choice for a solid, healthy meal. They are known for their melted cashew 'better than' cheese that they serve over nachos ... intriguing.

I ordered 'The Weekender', which could best be described as the vegan version of Denny's Grand Slam.

The Weekender
Scrambled tofu with onions, tomatoes and melted cashew cheese, two pancakes or French toast, tempeh bacon & hash browns or fruit.

Overall, it was quite tasty and I didn't miss the absent eggs and dairy . Alas, I am not a big fan of the melted cashew cheese on the tofu scramble. The lady beside me ordered the nachos and she raved about them and the cashew cheese they were slathered in. It just didn't seem to dance very well with the tofu scramble. When I make tofu scramble, I put it in a flour tortilla and top it with peach mango salsa. Now that is how you make it sing! The weirdest thing on my plate was the tempeh bacon. Tempeh is really a seed biscuit. It is made from soy, but reminds me alot of the sesame seed snaps we would snack on as kids.

Having had a big healthy lunch - I was off to Sprinkles to purchase cupcakes. These would be my big post race birthday treat!

Waiting in Line for my Birthday Cupcakes!
Sprinkles, Beverly Hills