Food From The Garden

I had every intention of getting this post out yesterday because it was Tuesday Treat Day (anyone remember Hoops and Yoyo?) but every single time I wrote it and hit the post button, it saved as a draft and everything I typed was deleted. Frustrated, I called it quits and decided to come back later and try this again. If it doesn't work this time, I'll have to figure out what to do from here to get it to work. Anyway, enough ranting and I'm going to get to what you all came here for: vegan French toast! What is French toast doing on a #TuesdayTreatDay post? French toast is not a breakfast food if you ask me. It's a treat. And it was my weakness before I went vegan. So I rejoiced when I learned how to make it vegan. Hardly any restaurant will whip up French toast without egg and you wouldn't find it in the freezer section of the grocery store either so good thing it's easier than it looks. The egg replacement is flaxseeds. You may have heard of chia seed or flax...

Let me preface this by saying that nice cream bowls are highly customizable. They are not rocket science and they can be whatever you want them to be. However, there is an art to them and generally, one's goal in making them is to have them replicate the consistency of ice cream but without the dairy. There are secrets to accomplishing just that and some are better known than others. Here are my tricks to doing it. 1. The base is the most important thing. Pretty much the only thing I do with bananas is freeze them and put them in nice cream and smoothies. To achieve an ice cream consistency, create a base of a couple bananas. 2. But your base should not be just  bananas. I find the results to turn out even better if I add plant milk ice cubes. All you need is plant milk and an ice cube tray. I like to use a ratio of three plant milk ice cubes for each banana used. 3. If adding other fruit, it should be frozen. Fresh fruit does not work as well for this purpose so it should...

One day, when I was eleven years old, I was at my grandmother's bingo night. I really liked the coconut macaroons that one of my grandfather's coworkers had made a couple days prior and let me try, so my grandfather said I'd need to try a Mounds bar next time we go to bingo (they sell a lot of processed foods at the bingo hall). So I did, and then proceeded to have an Almond Joy bar. That Almond Joy bar turned into several Almond Joy and M ounds bars because I love coconut, chocolate, and almonds. However, they both have milk in them which means Iwill not be consuming the ones I ate at bingo but that doesn't mean I have to sacrifice the flavor by which my middle and high school years are characterized. With the help of coconut flakes, almond milk, and cacao powder, it's not hard to turn my frozen banana and almond milk ice cube base into the nice cream I wish I could have made all those years. Any nice cream is fairly simply to make because it's not rocket scie...

So this is an original recipe of mine that's fairly easy to do but demands your full attention. Trust me. I've had one too many disasters in the kitchen when I did this one the first few times. Probably not the best recipe to do if you have to leave the kitchen unattended for even a second. However, if, like me, you find cooking therapeutic and are looking for an unrushed meal to prepare, this may be just what you're looking for. For you gluten free folks, this is gluten free as is. If you're nut free, suggestions for adaptations to make it nut free but just as amazing will be at the bottom after I discuss the recipe Ingredients: 1. A pack of rice noodles 2. Half a block of tofu, chopped or diced 3. 6 or more green onions, chopped 4. 4tsp peanut butter 5. A handful of chopped almonds 6. Himalayan salt 7. Garlic powder 8. Grated ginger or 1tsp maca powder 9. Red pepper flakes 10. 2tbsp coconut oil Procedure: 1. Prepare rice noodles according to package instr...