French Toast

This blog is about documenting my adventures with vegan food. As a kid, I used to love French Toast. My dad would make it on holidays and the occasional Saturday morning. I haven’t had much of it since going vegan.

I had some Just Egg in the fridge and some fancy bread, so I decided to try making French Toast. It wasn’t perfect. The bread was yummy, but not the best texture for French Toast. The “egg” mixture could have been better, but I was winging it and things turned out pretty alright. Making French toast is kind of a pain in the butt with soaking it flipping it. I actually found flipping French toast to be a bigger challenge than flipping pancakes.

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Zucchini Overload

My partner was given several large zucchini. I couldn’t let it go to waste and I got to try some fun ways to cook it. As always, I seemed to gravitate to baking (I have a sweet tooth and stress baking is something I often do).

I made some of my old standards (including tacos), but these were the new things I tried and that’s what this post is going to focus on.

Chocolate Zucchini Bundt Cake

I used the recipe from Isa Does It.  I borrowed the heart shaped bundt cake pan from my mom. It came out tasty and pretty.

 

Zucchini Bread

I used this recipe. I added some extra spices. The bread was a nice mix of summer flavor and comforting spice.

 

Zucchini Boats 

I’ve seen a bunch of recipes for zucchini boats. This was my first attempt and it came out pretty good. I spooned out the zucchini guts and diced the bits up. I mixed those with some chickpeas, garlic (3 cloves), some halved grape tomatoes, a couple shakes of Italian seasoning, olive oil, and a drizzle of balsamic vinegar. I should have added red pepper flakes. I cooked it in the oven for a about 30 minutes at 400.

 

Banana Nut Bread

I’m self-isolation baking again.

Once bananas get a single brown spot, they’re no longer eating bananas. They’re far too sweet and mushy at that point, so I let them brown some more and use them for baking or freeze them to use for smoothies. I had some brown bananas and decided to make banana nut bread.

I used the lower fat banana bread recipe for Veganomicon and folded in some chopped pecans at the end. I like to eat my bread while it’s still slightly warm with some peanut butter spread on it. It makes a nice snack to enjoy with a cup of tea.

Chocolate Strawberry Mini Loaves

I’m stress baking again. The Corona virus has greatly reduced my hours for work and it’s a struggle to stay sane at home. I had a bunch of strawberries that I needed to do something with and decided that chocolate would be the best way to eat my feelings.

I used the recipe from the PPK for Cherry Chocolate Chunk Mini Loaves, but instead of cherries I used strawberries. The loaves came out delicious and were a rich treat to help me deal with the stress.

Cinnamon Rolls

I decided to face my fear of yeast and make cinnamon rolls. I assumed cinnamon rolls would be easier than bread because there is less to go wrong. I used the recipe from Vegan Brunch.

The recipe took a lot of time, but it worked out really well and was fairly simple. They tasted wonderful and I have some great ideas to make my own cinnamon roll recipes in the future.

 

Pina Colada Bread Pudding

It’s the middle of September. I want nothing more than fall weather. Nice, cool  weather, fall colors, being able to wear sweaters and leggings. But, it’s NC, so the weather still hasn’t dipped below 80. The heat is miserable. Today’s dessert is trying to mix my desire for cozy autumn food with the fact it’s still very much summer here. In this dish you get the coziness of a warm bread pudding the the summer flavors of a Pina Colada.

This is not my best bread pudding, but it is a fun and comforting eat.

Pina Colada Bread Pudding

  • About 3.5-4 Cups Sliced Bread (I used 1/2 a huge loaf of Country French Bread)
  • 1 13.5 oz Can Full Fat Coconut Milk
  • 1 15 oz Can Pineapple Tidbits
  • 2 tsp Rum

Preheat the oven to 350 and grease an 8inx8in square baking dish.

Mix all the ingredients, except the bread in a bowl. Mix in the bread.

Place ingredients in prepared baking dish and bake for about 30 minutes.

Enjoy. This would go great with a frozen drink or served with a scoop of coconut ice cream or pineapple sorbet.

 

 

Bread: It’s an Adventure

Bread is something that I’m not super experienced with and I’ve always been afraid of making yeasted bread. I was planning on attempting a yeasted bread again for Vegan MoFo, but work has provided a challenge for that my work schedule hasn’t allowed me to let the dough rise for the correct  amount of time, also, my oven sucks.

In May, I planned on making my mom cinnamon raisin swirl bread. Since I’ve had never made bread (at least a yeasted bread) before I knew I needed (kneaded, sorry I can’t resist a pun) to try the recipe out beforehand.

I thought all was going well until I pulled the bread out of the oven and realized the middle sunk down.

The bread had an odd texture, but it tasted alright.

I’m still a bit afraid of baking bread, but I do know I’ll give it a chance. If I ever have a day to sit around and watch dough rise.