Just wanted to show off my “new” (Vintage) ceramic enameled cookware set. Excellent condition (doesn’t look like they have ever been used). Found on eBay by my lovely husband.

Can’t wait to use them!

I used the recipe from yesterday’s Cinnamon Swirl Raisin Bread to make this french toast. This is one of my new favorites. 

BANANA COCONUT FRENCH TOAST

1/4 cup raw cashews, ground
2 bananas, mashed
1 tsp cinnamon
1 tsp vanilla
3/4 cup coconut milk (canned)*
6 thick slices Cinnamon Swirl Raisin Bread

Blend together first 5 ingredients, and pour into a shallow dish. Dip each side of each slice of bread in the mixture, and cook on a greased skillet on medium heat until golden on each side. Enjoy with Coconut Whipped Cream (see recipe below).

* Refrigerate a can of coconut milk overnight. In the morning, scoop out the cream on top, and reserve it. Use the rest of the liquid here. Mine turned out to be about 3/4cup, but more is okay. Use the cream to make Coconut Whipped Cream (below) to put on top of your French Toast! :)
———————————————————
COCONUT WHIPPED CREAM

The cream you scooped out of the can of Coconut Milk
1/2 cup powdered sugar
2 TB non-dairy milk
1 tsp vanilla

BLEND at a high speed. (I used the whisk attachment on my immersion blender.) Chill until serving.

No picture this time; it was eaten up too quickly! I also used some to make French Toast. (I’ll post the recipe for that tomorrow.)

CINNAMON SWIRL RAISIN BREAD (for Bread Machine)

In this order, add to bread machine:

Egg replacer for 1 egg + 1/4c almond milk + 3/4 c warm water (enough to make 1 cup total)

1/4 c vegan butter, softened 

1/3c sugar

1 packet yeast

1 tsp salt

3 1/2 c flour

SET BREAD MACHINE TO “DOUGH” CYCLE

At the beep, add:

1/2 c raisins 

Remove dough +

Roll into 10” x 12” rectangle

Brush on dough:

2 TB vegan butter, melted

Sprinkle on dough:

2 tsp cinnamon + 2 tsp sugar

Roll (tightly) from the short side and pinch where the dough meets. Roll ends underneath. Place in a loaf pan. Cover with a cloth and let rise for 1 hour.

Preheat oven to 350ºF. Place in the oven and bake for 35 mins.

CREAM OF BROCCOLI SOUP

olive oil

1 onion , chopped

2 cloves garlic , chopped

4 stalks celery , chopped

salt & pepper

4 cups broccoli

4c  veggie broth

3 tablespoons flour

2 cups almond milk (plain, not vanilla)

Directions:

1. Sauté onion, garlic and celery in olive oil until tender.

2. Add salt & pepper, broccoli and broth; cover and cook for 20 minutes.

3. Let soup cool, then purée *

4. Return to heat.

5. Mix together flour & almond milk, then add to soup.

Serve warm with bread!

* I used my immersion blender, but in the past I’ve transferred it in batches to the food processor, left the chute open and covered with a towel while blending.

———————————————————————————————————————————-

MEXICAN CASSEROLE

1 pkg ground vegan crumbles (in the freezer section of your grocery store)

1/2 onion, chopped

4 cloves garlic 

1 TB paprika or chili powder

1/4 teaspoon crushed red pepper flakes

1 tsp dried oregano

2 tsp  cumin

salt and pepper, to taste

————————————————————————————-

1 (10 ounce) can enchilada sauce

vegan sour cream (see recipe below. it’s quick.) 

1 (4 ounce) can chopped green chilies

————————————————————————————-

6 flour tortillas (Cut tortillas into a half-moon shape. For each layer, overlap two moons on each side of pan, and one on each end)

————————————————————————————-

3 c vegan cheese, grated/shredded

————————————————————————————-

1 can Hormel Vegetarian chili

Directions:

1. Brown ground crumbles with onion, garlic and spices.

2. Mix enchilada sauce, vegan sour cream, and chiles together in a bowl.

3. Cut tortillas into triangles.

4. In a greased 9x12 pan, layer 3 of the tortillas. 

5. Then a layer of ground crumbles mixture.

6. Then a layer of enchilada/sour cream/chiles mixture.

7. Then a layer of Chili.

8. Then a layer of cheese.

9. Repeat layers 4-8.

10. Bake in a 375°F oven uncovered for 30 minutes.

Make this recipe soy & wheat free: 

1. Use beans instead of ground crumbles & vegetarian chili. Use a combination of 1 can (2 cups) of black beans (in place of the crumbles) and 1 can of vegetarian refried beans (in place of the chili).

2. Use salsa instead of the vegan sour cream.

3. Make sure your vegan cheese was made with rice milk. OR use an assortment of chopped veggies! Suggestions: tomatoes, peppers, black olives, avocado, or corn. 

——————————-

VEGAN SOUR CREAM (use 1/2 of this for above recipe)

1 container medium Tofu, drained

5 teaspoons Lemon Juice (fresh Is Better)

1 Tablespoon Olive Oil

2 teaspoons Apple Cider Vinegar

Salt to taste

Directions:

BLEND & CHILL

good man

i like it when people keep an open mind, and change their lifestyle for the better

Bill Clinton

#famousvegans

Today I learned some high-priced cuts of meat are just scraps glued together with ‘Meat Glue.’

Have you heard?

Silk Almond Milk has 50% more calcium per serving than dairy milk. My favorite choice for chocolate milk.

Yum!

The filters were absolutely disgusting. I’m so glad all of this junk ends up here and not in my glass of water.

Also, long story short, I’ve been living without power today (and using my laptop battery sparingly). It’s like pioneer times. I’d like to have a wood stove and a couple of oil lamps.