Yesterday was a day I needed to celebrate. celebrate all the wonderful things life has given me. celebrate this journy that has taken me to beautiful places and challanged me more then I thought I could handle and showed me I could. celebrate all the loving people I have in my life..... or I just needed a reason to make French Toast. 

I have never made French Toast before. I was to scared! I always thought it was one of those delicate recipies that if you don't get just right it is not good. specailly making the vegan verson.

But I found that is not true. with the research I did into a bunch of different recepies for this, I found that they are all good. 

To make this recipe I called my brother who is anamaizing cook to ask him advice. and I also borrowed from one of my favorite dessert books Love, Eric Delicous Vegan Macrobtiotic desserts. 

Makes 8 pieces of Toaste

Batter

1 cube of silken Tofu

1/2 cup of Rice Syrup

1 cup of Almond Milk

1 tsp of Cinnamon 

1 pinch of Salt 

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8 pieces of Bread of your choice (I used Pane Bello)

Mix all ingredients in a blender untill smooth

Transfer mixture into a large bowl

Soak the 2 pieces of bread at a time for a minute or so

Heat up the pan and start with a thin layer of a good high heat oil like safflower or sunflower 

Cook untill golden brown, about a minute on both sides. I found it useful to press down on the bread to get an even golden look.

Then cover it in maple syrup and berries and eat it cause it is so delicous!! 

I would love to hear how to make French Toast. I can't wait to try out different versons of this. 

Went to the farmers market to find these big white Hakurei Turnips. They are so sweet and delicous. and quite possibly my favorite vegetable. 

 For Lunch

Brown Rice cooked with White basamati Rice

(watch and learn how to make Brown Rice here)

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Roasted Sesame Seeds

(watch and learn how to make Roasted Sesame Seeds here)

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Adzuki Beans Cooked with Sweet Potato 

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Sautéed Turnip tops and bottoms 

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Arugula Salad with Baby Carrots and Bread Croutons 

Olive Oil, Scallion Lemon Dressing

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For Dinner

Brown Rice Pasta with Bok-Choy and Tofu

(watch and learn how to make Tofu here)

 Thanksgiving is coming up. To the be honest I don't have a big connection with this holiday and the meaning behind it. 

But I do love Thanksgiving food! 

I know Thanksgiving can be a difficult holiday for vegetarians and vegans.

 So I wanted to share some ideas that you could make this Thursday great! 

I want to share how I make Stuffing, which is my favorite dish on Thanksgiving. I cover it in gravy and just love it!

I also wanted to give an idea for a Side Roasted Veggie dish and a Baked Apple Dessert

The photos are from last years stuffing post. 

This year I am sharing the recipe plus a gravy recipe.

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Chop the Bread in small bite size pieces. and place in oven on low heat until the bread dries out.(you can do this the night before)

Chop up all your ingredients into small bite size pieces.

Saute Onions with the garlic and a pinch of salt, until they start to sweat then add celery. and a tiny bit of water.then cover. 

Add chopped up Seitan and a splash of shoyu in with the onion mix after the onions are cooked and provide a good about of liquid.

When the Seitan has halfway cooked (about 4 minutes) add herbs to your liking. 

Mix roasted nuts with chopped apples 

Then mix all your ingredients together, apples, nuts and bread in with the sauce mixture, and let simmer until bread has rehydrated a bit. (do not let the bread cook too much) 

Lay out the mixture out into a baking dish, cover and then put into the oven for a half of an hour (or until done) on medium heat (350 .F-160.C)

Gravy Recipe 

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Onions, 2 large ones

 Mushrooms, handful

Olive Oil, 

Salt, 

Flour 1/2 of a cup

Caramelize onions with plenty of olive oil and a good size pinch of salt for a 20 minutes until soft and sweet.  Then add sliced mushrooms and sauté until the mushrooms are cooked. Add flour little by little and whisk so that no lumps form. After the flour has mixed in well with the onions and mushrooms, add 4 cups of water/vegetable stock little by little while constantly whisking. Let cook on low heat for 15 to 20 minutes.

For a side dish. I made Roasted Potatos, with Brussel Sprouts, Onions, and Carrots.

with Olive Oil, Salt, Black Pepper. I drizzled on some Balsamic Vinegar and some Cilantro right after it comes out of the oven. 

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For Dessert: 

Baked Apples with a Raisin, Nut, Maple Syrup Mixture. Served with homeade Coconut Ice Cream 

The Mixture had Pecans, Rasins, Cashews, Rolled Oats, Tahini, Maple Syrup, Cinnamon, and Salt.

I hope this gives you some ideas for what you can make for yourself this holiday, or anytime you want some feastive food.

 For Lunch

Soft cooked Polenta

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Nishime Squash,Daikon and Sweet Yam

(watch and learn how to make 

Nishime here)

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Carrots and Tops

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Leftover Blanched Collard and Carrots

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Garlic Fried Beans

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For Dinner

Barley

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Baked Sweet Yam

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Sautéed Kale with crumbled Tofu

(watch and learn how to make Tofu here)

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Vegetable broth, 

with Brown Rice Pasta, Squash, Carrots, Cabbage,Daikon,Shoyu,Salt,Vinegar 

Traveling, Traveling, Traveling....It got a little crazy there for me for a while. but I am happy to say I get to settle down a little bit. in Asheville North Carolina!

 I am going to be focusing on making the best content I can for this Blog and also more cooking videos! 

The holidays are just getting me excited. 

I am going to get some stuff done!! 

Most of the cooking of the food on this blog will probobly be my cooking this winter. 

I am always looking to collaborate with people who love good food! 

For Lunch

Brown Rice

(watch learn how to make Brown Rice here)

with roasted Sesame Seeds

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Black Bean Vegetable Soup

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Soba Salad with Baked Sweet Potato, Argula, Cucumber, and a Mustard dressing

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Sautéed Cabbage

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For Dinner

Veggie Stirfry Rice with the leftover Rice

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Bllanched Kale