French toast, as a homemade dish, used to intimidate me. I only made it a few times in my pre-vegan days, and the first vegan go at it was a freaking disaster; a tasty disaster, but a disaster no less. The bread could end up too soggy, you could have goo stuck all over the pan, which means that you won’t get that crispy outside and soft inside. But, I’ve experimented a few time since then and I think I finally have the hang of it!
Part of the solution is this waffle-maker/griddle that I found in my cabinet. On one side, the plates make thin, ornate waffles; on the other side are griddle plates for pressing sandwiches, making pancakes or in this case, making some seriously awesome french toast. I used it on its “waffle/low” setting, which was still pretty damn hot.
I had made a deluxe french toast like this once before, for Vegan Cuts Fall Harvest eBook, with a fig spread that was oh-so-delectable. You could shortcut the pumpkin spread by using premade pumpkin or apple butter, in this recipe. I did a shortcut myself, by using store-bought vegan cream cheese, but you could make a cashew cream for that instead!
So, if you need a Fall brunch item, you should definitely try this Pumpkin Cream Cheese-Stuffed French Toast out. Topped with crunchy, roasted hazelnuts and sweet maple syrup, it’s bound to be a crowd-pleaser for all of your guests! I think it would be super easy to turn this into a french toast casserole as well, to save prep time and feed a larger group.
With Thanksgiving looming around the corner, I have a serious centerpiece to offer you. Now, this was inspired by the Great Isa’s Seitan Roast, but is really only the same in that it’s stuffed, seitan and a roast. This roast, right here, is filled with quinoa and roasted vegetables, plus herbs that really give it that “stuffing” flavor.
Honestly, the recipe for that came from a happy accident a week or so ago. When I had some lady friends over for dinner, same night that I served the Smoky Pumpkin Bisque, I made roasted veggies atop savory quinoa as a dish and one of my friends said that it tasted like stuffing. Hmm.. I ate a few bites more, yup, it certainly did! That was when I thought to mix that all up and stuff it into a moist Seitan Roast.
Now, you can split the stuffing so that there is some as a side for your gluten-free friends, which would also make it easier for you to roll up the roast. Of course, I like to make things slightly harder for myself so I packed that baby full with all of it! Plus, I saved the remainder of the roll in the freezer so that I can thaw and bake it next week, when I go out to the desert for Thanksgiving.
Serve this roast with Roasted Brussels Sprouts, Bulgur Wheat Fruit Salad, Squash Au Gratin, and maybe some Smoky Sweet Potato Soup! I don’t know about you, but that sounds like a completely drool-worthy Thanksgiving meal.
As mentioned in my last post, I’ve been in Michigan for the past week and a half. It’s been a nice, family “vacation” but I was pretty busy the first half of it because I was finishing the Vegan Cuts Fall Harvest eBook! Just like the Summer Bash eBook, there is a mix of recipes and photos (done by me), as well as tips from some of your favorite bloggers. I changed up the design of this eBook and really love how it turned out, plus it’s free to download!
I plan on doing a photo recap of my trip in Michigan once I get home, but above is a quick look at some cool things from the Eastern Market in DT Detroit. Also, I just want to say that it’s so exciting to see vegan options in so many cities! Talking about how excited I am about each one probably makes me sound like a total goober to my friends and family here, but it just shows that veganism is becoming more and more mainstream (yay!). Another thing that I can’t stop talking about is how beautiful Autumn is here. I may or may not have taken a hundred pictures of trees.
So that I don’t spend all of my money trying out restaurants here, I’ve purchased a good amount of local produce (plus visited a WholeFoods, so sue me) and have been cooking pretty frequently. One of the easiest meals to make, without repurchasing all of your favorite pantry items, is stuffed squash. Grab some bulk quinoa, some veggies, Dried Italian Herb Mix and Tofurky Kielbasa, and you have yourself a solid meal!
Woo hoo! I’m super stoked on the great reception that “Born to Mac MoFo” has gotten. It has me excited to share these awesome Mac recipes with you, even if I might be scared that they won’t live up to your expectations. But hey, I feel as though I set a high standard for my recipes, and that means that I’m only sharing the best of the best with you!
So, one of the teaser photos that I posted in my introduction to Vegan MoFo was this terrific Smoky Mac and Cheese-stuffed Sweet Potato. To put it simply, it’s like a loaded baked potato but taken to a whole ‘nother crazy level; but, crazy in the best way possible.
In reality, you could use a Russet potato or Yukon, but the natural sweetness of the sweet potato goes perfectly with the chipotle flakes and smoky cheese sauce. Just talking about it is making my mouth water!
This is a fun dish, filled with some healthy ingredients like kale, corn and pumpkin. Talk about overdosing on Vitamin A! Feed this to your friends and family for a new twist on your standard baked potato.