It’s my first veganersary! Granted, I was not necessarily (ok, at all) completely vegan (for full story see my meme post) last July 7, and I get drunk and eat cheesy food (pun intended), and I love to eat Taria’s pastry creations (she’s fruitarian but the best pastry chef in Atlanta, so again, humor me), but it’s been a good year. I wish I still had my old blog and could trace what I posted a year ago, but I can’t. Sad.
I’m forever grateful to Rachael and Kyle and Taria for convincing me through their eating habits that veganism is totally possible–even when one is a pastry chef–and also to you guys, the blog community, for giving me hundreds of new recipes to try out and friendly support over much trial and error.
So, as a thanks and to celebrate, I’ll leave you with a tasty breakfast. I know you all know how to make vegan french toast. And I usually make it with applesauce or smooshed bananas. Or sometimes super fancy with challah and vegan ricotta (smile). But with the usual recipe, the bread gets too much liquid in it and stays soggy, even if you fry it till it burns. So I experimented with a bit of vegan yogurt, added spices, fried it, and oh-my-goodness it was just like regular french toast! Crispy fried on the outside, not soggy on the inside, spicy-sweet…yeah, a pretty damn good simple veganersary breakfast.
Much love to you all, you’re the best! Here’s to another wonderful vegan food-filled year!
1/2 cup vegan vanilla yogurt
1 tsp cinnamon
1/2 tsp cardamom
1/2 tsp ginger
Mix together the yogurt and spices in a shallow, wide dish.
Dip the bread slices into the yogurt and cover both sides with the mixture.
Fry the bread over medium head with a dash of olive oil until brown on both sides.
Serve with maple syrup, powdered sugar, nuts, berries–whatever you feel like!