When French Toast Beckons, and Other Eats

I know, right?

I was lazing around in bed this morning, taking my sweet time to get up and be a functional member of society - wait, does this sound like Sunday?  Have my Sunday brunches started to infiltrate my everyday life?  If so, I have very little to complain about if French toast is the consequence.

So anyway, I was lazing around, and like a crazy lightning bolt of inspiration, it was there, firmly embedded in my brain - French toast.  Do it now.  My brain immediately began rationalizing it, saying, Allysia, you have nice thick bread slices hanging out on the counter, and what about that extra bit of blended soft tofu in the fridge?  It's fate, don't you think?

I agreed with Logic Brain and proceeded to leap out of bed and make it happen.  The reason I'm sharing this story with you, friends, is because I want to say that the creation of French toast needen't be complicated, not even for vegans.  Because traditionally it's just egg and milk, right (if I'm wrong please correct me, it's been a long time)?  So all I did was combine my blended soft tofu with enough non-dairy milk to thin it out a little (while still maintaining an egg-like consistency) and then dunked the bread in it (the bread was dried out in the oven at 300F for about 10 minutes, just enough for it to get a teeny bit crisp).  Then I fried the slices in a little margarine for about 5 minutes per side, and voila! 

If I were to approximate the quantities, I used about 1/4 cup blended soft tofu and 1/4 cup non-dairy milk.  There's the recipe.  Oh, and cinnamon and nutmeg snuck their way in there, too.  But that's it.  And it was creamy on the inside, crispy on the outside French toast goodness, served with maple syrup and more vegan margarine.  Dream achieved! 

(Mike said a crazy thing this morning - he says, "And there's two things you could top French toast with," to which I inquired, "like what?"  "Well," he says, "There's maple syrup obviously, but you could also use ketchup."  I then proceeded to loudly tell him he was weird and gross.  His defense - "but it's like fried eggs and bread!  What's weird about that?" And then he went on to say that I of all people should appreciate the concept of French toast and ketchup since I freaking love ketchup.  But I can't.  I can't bear the thought of ketchup coming anywhere near my precious French toast.  Does anyone else feel this way?  Maybe I'm the crazy one.)

I've been eating a lot of good food as per usual, but there are some things that, while good, don't warrant an entire blogpost in their name.  Sorry pasta and pizza, I love you dearly.  Consider this your honorable mention.  Above was a weekend supper eaten before a wedding reception (a buffet, I might add, so this vegan was all like, "I'm gonna feed myself proper before this thang"), a simple but delicious concoction featuring spaghetti noodles, a chunky red sauce, and sauteed onions, broccoli, mushrooms, zucchini and some Gardein chicken.  Oh, and a beer.  I should probably add that I didn't make this meal - call me a slacker if you will, but my Nintendo DS wasn't about to play itself. 

Pizza!  This one had goodies like roasted red pepper, artichoke hearts, vegan sausage, onions and black garlic.  Have you ever tried black garlic?  It's this crazy pungent-sweet fermented garlic.  It's so weird.  It's so weird that I'm not sure how I feel about it yet - doesn't it take something like half a dozen tastes of a food to form a real, solid opinion on it?  I could be making shit up.  So I guess I need four more black garlic experiences, and then I'll let you know where we stand.

What is that delicious, frosty-pink bevvy, you ask?  It's my first attempt at bubble tea!  If it had been successful, this totally would've warrented its own blog post, but we're not quite there yet.  I need to figure out this tapioca pearl cooking business.  This drink was grapefruit-flavored and didn't have any tea in it (sorry, bubble tea purists), and with a few tweaks I'm sure it'll be awesome.  We'll get there. 

Tomorrow morning I'm headed out to the cabin with way too much food, but I'll be back on Sunday with more brunch awesomeness, and I'm sure there will be a fantastic meal or two that'll need to be mentioned. 

Have a great weekend!

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