girl goes vegan

I made French Toast. FINALLY! Yes, I’ve been vegan for almost well over 2 years and have not attempted french toast. The BF loves french toast and so I ventured. Using the Vegan with a Vengeance recipe I embarked on my first vegan french toast adventure. I used Almond Milk (because is good). Mixed the batter, soaked the bread….

Fried that baby up
And topped mine with a score at my local grocery market – Mango Jam.

We also made scramble to go with the meal.

My only tip is to not soak the bread too long, it quite literally tears apart. Once piece turned into many at one point. Also keep the heat to a low/medium too high of a temp and the inside will still be mushy. The flavor and consistency of the recipe batter rocked. I will be making this much more often.

Biscuits & Gravy – via Vegan with a Vengeance

The BF and I have been on Biscuits & Gravy mission lately. We had some at two of my favorite places to eat and neither were quite what I was expecting. Both boasted mushroom gravy rather than the classic white southern sausage gravy. So I made the one in Vegan with a Vengeance. The biscuits rocked and the sausage gravy was good, but I think I used too much fennel…maybe I’ll use half the amount the recipe calls for next time!

Vegan with a Vengence chocolate chip scones, served up with strawberries. Scones are great, like a muffin, like a biscuit, perfect in my book.

I made the Orange Glazed Scones from Vegan With A Vengence for my Christmas Day breakfast. They look so tasty (and they are)!

To use up some of the leftover pumpkin from Thanksgiving I made VWAV Pumpkin Muffins! They rocked and my co-workers agreed! Plus, its no secret that I love all things pumpkin, these muffins were moist and had depth of flavor with the spices and pumpkin.

Have I mentioned how much I love my Vegan with a Vengeance cookbook? Well…I do, and I think it’s a must have cookbook for everyone! I decided to make the Blueberry Coffeecake to take with me this weekend for my race. My team has rented a big cabin to stay in (it’ll be like summer camp, bunk beds and all!), and I tough this would be a great treat for my teammates.
Here’s the batter preblueberry mix-in (yes, the blueberries are a bit frosty…but they’re from my grandpa’s garden and they still taste great, I had some a few weeks ago):

Spread the batter in the pan…yes, I licked the bowl afterwards and the batter tastes so good!

Yummy right out of the oven, well, it sure smelled yummy. I’m resisting temptation and not eating any until Saturday when we’re at the campsite. I might crack under pressure.

I made some very yummy blueberry scones from vegan with a vengeance. If you don’t have this cookbook, you need it. Man these are yummy. Here they are before going in the oven:

And here they are after the oven. Just lightly golden brown. They taste awesome, I like scones only because they aren’t overly sweet. Don’t get me wrong, I like sugar, but these are a nice change of pace to the over sugared breakfast foods people tend to eat these days.