It’s VeganMofo day 8:
Reach out! Make a new vegan friend & tell us about it.
I have loved checking out what everyone has been making for Vegan Mofo on Instagram and have discovered so many great new vegan bloggers and recipes! I feel like I have found a community of like-minded people who are passionate about both animals and food. It is through Vegan Mofo and Instagram that I came to know Amey of Vegan Eats and Treats. I reached out to Amey to get to know her better because we had been commenting on one another’s posts, I really liked her IG profile, and I was interested in the cute sketches she was posting along with food, cat, and dog picture posts (how cute are they??)!
It’s been great getting to know Amey outside of IG and we actually have a lot in common! Besides being vegan, we both have 5 furry family members who are rescues (Amey’s are 3 dogs and 2 cats: Snoopy Snoopy, Dottie Bonkers, Stevie Wonder, Francisco Foot-Foot, and my favorite, YUMMERS POTATOES, and I have 2 dogs and 3 cats: Bernard, Valentine, Makani, Jefrey, and Samone :)), create art (she paints wonderful portraits, take a look!), and live in California. I absolutely LOVE this sketch she made of us :D —
Amey’s blog features delicious vegan foods, recipes, reviews, and giveaways! If you love to travel, you must check out her posts on eating vegan while visiting different states and countries in the Traveling Fool section (she has been to New Orleans, China, India, and Morocco just to name a few). The Around The World section is also super fun–it started as a theme for Vegan Mofo 2010 to make a different meal from a different country in 30 days. After Vegan Mofo ended, Amey decided to continue the theme. You will find a list of places where she has cooked a meal from as well as places she’d like to make something from in the future. Even if you can’t travel right now, you can be transported to another place through food and there is so much inspiration here!
Everyone’s vegan journey is a little bit different and I wanted to learn more about when and why Amey became vegan. She wrote, “I went vegan 16 years ago, and I had already been vegetarian for a really long time. In fact, somehow I had never really even heard of veganism until I met two really cool people at work who were vegan. That got me thinking, and I started experimenting with more and more vegan foods. I switched to soy milk and vegan butter (back then it was Willow Run brand), but still was a hold out for occassional cheese pizza. In the next year, there were a few influences, but eventually it was actually a brochure from Vegan Outreach that tipped me over the edge. Until that point, I had never really understood WHY anyone was vegan, and that booklet taught me about the connect between eggs / dairy/ and animal cruelty, and from that point on, I was 100% vegan. No regrets! Day 18 of Mofo is about honoring someone who inspired my veganism, and I might honor Vegan Outreach… or the person who gave me that brochure.”
What she wrote really resonated with me and I think a lot of us can relate. I was also a sucker for cheese and was one of those people who said, “I could never give this up!” until I read The Face On Your Plate and learned about the egg and dairy industry. After obtaining this new knowledge, like Amey, there was no turning back! I also think it’s awesome that something as simple as handing out a flier can really change someone’s life forever.
I wanted to include vegan food in this post since that is what brought us together in the first place, so I asked Amey what some of her favorite dishes are so I could re-create one of them. She wrote that she liked, “french toast, minestrone soup, lasagna, dosas…” and I immediately wanted to make vegan french toast! I actually haven’t had it in years so I was excited to try it. I’ve seen and pinned many a vegan french toast recipes on Pinterest yet have not tried it so this was the perfect opportunity!
I decided to do a banana based batter as I had ripe bananas that really needed to be used! I added nutritional yeast for an egg-y flavor and cinnamon and cloves and the liquids I used were almond milk and a bit of vanilla extract. I put everything in a food processor and blended until smooth. Then you just dip the bread in and onto the griddle or pan it goes!
My first 2 french toasts did not come out well because the bread I was using was too thin and fresh and it was just coming out soggy and breaking apart! I then switched to some bread I had in the fridge and that worked–yay! I really recommend using stale, thick pieces of bread for the best outcome. I put banana slices in between each layer, drizzled with syrup, and sifted powdered sugar on top. The first bite I took really reminded me of french toast! The texture was right and although it is not as egg-y as the real thing, (I may try to add more nutritional yeast next time) I really enjoyed it and may even prefer it less egg-y!
A big thank you to Amey for sharing her story with me as well as motivating me to finally make some french toast and cheers to new vegan friends! :)
Tools you will need: a food processor or blender (if you don’t have one you can also mix the batter by hand), 10-12″ frying pan or griddle
VEGAN FRENCH TOAST FOR AMEY
- 1 ripe banana
- 1 cup of non-dairy milk (I used almond)
- 1/2 tsp vanilla extract
- 1 TBS nutritional yeast
- 1 tsp cinnamon
- 1/4 tsp clove
- 3-4 slices of bread (stale and thicker slices of bread works the best)
- vegan butter for cooking
- maple syrup or agave nectar
- organic powdered sugar (for dusting, optional)
- In a blender or food processor, blend the banana, non-dairy milk, vanilla extract, nutritional yeast, cinnamon, and clove until the mixture is smooth. Transfer to a shallow bowl or dish. If you don't have a food processor on hand, place the banana in a medium bowl and mash well. Add the other ingredients to the mashed banana and mix well.
- Warm up a non-stick frying pan or griddle. Add the vegan butter and coat pan with it.
- Take each slice of bread and dip into the batter, covering each side completely.
- Place each slice on the pan / griddle. Cook for 3-4 minutes per side.
- Serve french toast with a dusting of powdered sugar and syrup drizzled on top.