Dreena's Fantastic French Toast! And that it is fantastic.
So on Sunday, after my 4 mile run OUTSIDE- OUTSIDE IN THE FRESH AIR, NO SNOW, SIDEWALKS CLEARED, - did I mention- OUTSIDE???? And can I mention that I ran 4 miles Saturday OUTSIDE...and now I will mention that I had to run on the treadmill, inside this morning because we got snow over night...okay, so anyway, Sunday I made the french toast.
Here is my naked french toast ~ before the maple syrup.
(note: I only have plain soymilk - I used that plus 1/2 tsp of vanilla)
2 tbsp flax meal
1⁄2 cup silken firm tofu
1⁄4 tsp cinnamon
1⁄8 tsp freshly grated nutmeg
1⁄8 tsp sea salt
1 tsp canola oil
Serve with pure maple syrup.
Goods said that now he expects it every weekend. And don't we know "expecting" and it "happening" are two totally different things.
Sunday we invited a friend (LM) over that has been spending a lot of his time traveling and staying in hotels for business...thought maybe he could use some good VEGAN food (or as LM says ~ Veggin)
Premeal (no pics)-
**Horseradish "Cheese"with crackers ("Vegan Vittles" recipe for crock cheese with horseradish added)
** Hummus and veggies
**Freshly baked Light Oat Bread from Allrecipes.com~
1 1/4 cups water
2 tablespoons margarine
1 teaspoon salt
3 cups all-purpose flour
1/2 cup rolled oats
2 tablespoons brown sugar
1 1/2 teaspoons active dry yeast
Add ingredients to bread machine pan in order recommended by your manufacturer. Use regular light setting.
**Fettuccine Alfredo with Veggies ~ recipe to follow
But Goods was all nonchalant about it, reassuring LM that it's okay, I do it all the time and that the photo will only end up on my blog.
LM stated that this was the best thing I ever made him....a tear came to my eye. But here is the recipe I concocted for the Veggie Fettuccine Alfredo
Blend together with emulsion blender or other blender:
1 container of Tofutti Cream Cheese
½ c. firm Tofu
4 Tbs. of Earth Balance
1 C. Rice Milk
2 Tbs. Nutritional Yeast
1 Tbs. Dried Parsley
1 tsp. Sea Salt
1/4-1/2 C. of Vegan Parmesan Cheese
Fresh Ground Pepper to taste
Put in medium sauce pan.
Add one bulb of roasted garlic (we LOVE garlic)
Heat thoroughly. It's ready to use!
Veggies for in the pasta - I used asparagus, onion, carrots, artichoke, broccoli and roasted red pepper (homemade). Cook in a little olive oil until desired doneness.
Cook one package of Fettuccine (actually I didn't mix about 1 c. of cooked fettuccine upon assembling). Drain and rinse. Mix the noodles, veggies and sauce. TA-DA- Done.
Vanilla Soy Ice Cream (homemade) with Carmel Sauce (from "Vegan Ice Cream Paradise" website) if you had room, they did, I didn't. I screwed up the Carmel Sauce because I apparently can't read directions...but the boys assured me that it was really good.
The Vanilla Ice Cream is just a variation of my new found ice cream formula-
2 C. Soy Creamer
(I think french vanilla creamer would be good here- next time!)
1/4 C. Powdered Soy Milk
4 oz. Tofutti Cream Cheese
1/2 C. Sugar
3 tsp. Vanilla
Chill above mixture, if you have time. In ice cream maker, put the “cream” mixture in and cycle for approx 30 minutes.
That about wraps up my food production. I've been doing a lot of crafting - mosaic-ing anything that doesn't move....but I'll save that for another post. 'Till then - I'm out.