Tag Archives: syrup

Lazy Vegan: Vegan French Toast

For a lazy Saturday with friends, there’s nothing like French toast. Our local baker, Karin, makes spelt müseli bread that’s got almost as much fruit in it as whole grain and that’s basically a dog whistle for vegans like me. I used a product called Mom’s Vegan Kitchen French toast mix along with some almond coconut mix.

I found this product straightforward and easy to prepare. I combined the mix with almond milk and grapeseed oil as recommended on the package and soaked sliced bread in it.

In the pan it created an egg-like film on the surface of the bread and had a beautiful toasted look and smelled DIVINE. It didn’t have the bitterness of dairy milk or the sulfur flavor and odor of egg but all the other delightful flavors you’ll find in French toast.

We topped it with Rivermede farm maple syrup (above) alone and with frozen wild blueberries (below).

It was all delicious. I would definitely buy this product again. I don’t know any carnists that would turn this down either. This is a perfect comfort food for when you’re feeling a little lazy but want something decadent. We bought this for just under $6 which I thought was very reasonable for what you get at Vegan Essentials. This website was instrumental when I first became vegan and I totally recommend them. They research all of their products so you know it’s vegan and they are independently owned. I’m about to mow down some more French toast.

This is Melissa, Brent and Christie, signing off!

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Nuts about Flowers: Lavender Almond Chia Pudding

After how adorable and delicious the rose pistachio chia pudding turned out I wanted to give another flower combo a go. I decided that lavender might have the right herbal flowery aroma to pair with toasted almonds so I will need the following:

1 tsp lavender syrup (more if you like sweet things)

1 tbsp chia seeds
1/2 cup unsweetened vanilla almond milk

10 or so roasted almonds

2 generous pinches of food grade lavender flowers

I combined the seeds, syrup and almond milk and set it aside for about half an hour.

While the chia were absorbing the liquid, I put some roasted almonds in a paper bag and bashed them with my favorite rolling pin. It was very cathartic.

I mixed them into the pudding with the lavender flowers, saving some of each for a garnish. This is a refreshing snack that I feel like I should be enjoying with a cup of Earl Grey tea.

Some of you might be asking yourselves what sort of syrup I use for my lavender and rose flavoring. Monin makes vegan syrup in organic and conventional varieties as well as sugar free syrups. I’m a big fan of their line.

This is Christie, signing off!

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