Friday, July 01, 2011
I'm nursing a new baby obsession.
An upcoming camping trip has thrown a new Vegan challenge down.
Are we up for it? Do we say "Fie on the Vegan way!" and hit every McD's and convenience store along the way and eat all the things we've been avoiding? Vacations can bring that mindset out in me.
How can we stick with the program, and possibly save ourselves some tummy trouble, too?
I feel more than slightly confident that we indeed can with a lot of planning and organizing I really, really think we can.
So, my friend Google has directed me to some recipes that, of course, I need to tweak and make my own. I have menus picked out, some of the ingredients frozen and ready to thaw for their proper meal while keeping other things cold in the meantime. Tofu may make an appearance, Seitan will, Tempeh is going along for the ride in two different meals. Quinoa is invited to the party and black beans will be joining him. Dahl and Vegan homemade naan are on the list. And. We bought meat and will serve it with a smile because meat eaters are traveling with us. But the meat is organic, so even though one of God's furry creatures died, we feel better about serving the product of the deceased.
While tweaking and planning I had a truly serendipitous moment. One of the sad facts about Vegan is the egg thing. As in eggs are dairy, have a mother and when hatched, a face, or at Easter time, too, but I digress.
You can make French toast without eggs. REALLY and TRULY. Oh happy day. Sometimes a girl just needs French Toast. This one anyway.
Crazy easy. Crazy good. Seriously. (I made a batch and froze them for quick reheating over the campfire.
2 Ripe Bananas (we used the overripe ones we've stashed in the freezer)
3/4 Almond Milk (TJ's organic vanilla)
1 and 1/2 teaspoon cinnamon. (Or a mix of cinnamon and other spices -- ginger, nutmeg)
1 teaspoon of almond extract or vanilla or 1/2 of each.
10 or so slices of bread (whole grain is good)
Prep a griddle with melted Earth Balance or Vegan fat. Toss bananas, almond milk and seasonings in blender or processor or just mix by hand really well, until smooth. Pour some of the "batter" on a flat plate or in a pie pan. Quickly dip and coat both sides of the bread and lay on the griddle. Continue. Cook like regular French Toast.
Not too bananay and I was afraid it would be...like the brownies made with banana (fail). Really, really tasty. And I'm wondering if we couldn't use pumpkin in the place of the bananas for a yummy fall treat. And use traditional pumpkin dessert spices. I'll let you know when I try that one out.
No doubt I will have stories about Vegans in tents, after a proper recovery time. : ) for all of us.