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Category Archives: breakfast

Eggs started to disgust long before I decided to go vegan. One time while making eggs my mom discovered a half formed chicken fetus in one of the eggs. Eww…. Then while I was living with my friends in New London, one of their friends brought over “farm fresh” eggs. They looked like misshapen brown ping pong balls and hadn’t been cleaned well. Cracking open one of these nasties, you discovered that it was 5/6 yolk and in lieu of egg white there was a little blood in it. So given my history with eggs it was not hard to give them up.
Most of the vegan French toast recipes I found on the internet require silken tofu or chickpea flour. I don’t think I can find chickpea flour around here and while I can get silken tofu we haven’t gotten in the habit of keeping it in the fridge 24/7.
French Toast
1 cup of vanilla soymilk
2 tablespoons of flour
1 teaspoon of vanilla extract
Cinnamon to taste
Thick cut bread pieces
Oil for frying
Heat oil in a skillet.
Mix together all ingredients except bread and oil. Dip bread pieces in the mixture. Don’t soak them just a quick dip. Fry for a few minutes on each side or until brown.

I was surprised how well this recipe turned out. While it was not “eggy” tasting it was crunchy and delicious.
Fun fact: ever wonder if French toast was actually French? It is. Known as pain perdu (the lost bread) it is made to salvage bread that would have otherwise been thrown away and is served as a dessert.


Tempeh. First off what the heck is it? Tempeh is a fermented soybean cake from Indonesia. Oh yippie. A fermented soybean patty. One can only imagine how yummy that tastes.
Doing research on soy I come to find people either love or hate it. One person will say that is the most wonderful thing ever and another will proclaim it to be the most repulsive thing ever to slide down their throat. Well you may now officially file me in the former category.
My aunt has been trying to find tempeh for me for weeks but everyone she asks either has never heard of it or just doesn’t know where to find any. (One person asked her if it was a cleaning product) Well over the weekend her parents came over and brought with them some soymilk, vegetarian burgers, vegetarian meatballs, and two packages of three grain tempeh. I felt as if I had died and gone to heaven.
Ironically, they had found it at the store she usually shops at. And not only did they it, they had whole rows of it.
Any way everyone had to look the package over and then ask me what it was and what I intended to do with it. I told them that it was a fermented soybean patty and that I still hadn’t decided what I wanted to do with it yet.
After thinking about it for a while I decide to make tempeh bacon. This recipe is from the fat free vegan kitchen blog, the blog that set me on the path to veganism. Not having soy sauce, I just left it out. I also didn’t measure out the spices. I just dumped some in and tasted it. Having done that I made it a bit too spicy and then decided to add some maple syrup to counteract the spiciness.
So does this taste like bacon? No. Not remotely. Actually with the texture of the tempeh I was kind of reminded of my grandmother’s hash. Which is a good thing, I suppose ‘cuz I love my grandma’s hash. But it doesn’t taste like bacon.
I ate the whole batch. By myself. As is.
Oh tempeh….I have a feeling that this is the start of beautiful friendship. *snuggles package*
Tempeh Bacon from Fat free Vegan Kitchen
1 package of tempeh (I used 3 grain)
1 cup of warm vegetable broth
2 to 3 tablespoons of soy sauce (can be omitted without disastrous results)
1 teaspoon of liquid smoke
½ teaspoon of onion powder
½ teaspoon of garlic powder
¼ teaspoon of chipotle chili powder
Slice tempeh into thin strips. The thinner the strips the crispier they get. Mix together all the other ingredients. Bring to a boil on the stove then reduce to a simmer. Simmer tempeh strips in the broth for about ten minutes. Prepare a skillet over medium high heat. Fry each strip of bacon in canola oil. When the second side is almost done spoon some of the marinade onto the strips. I ate these bad boys as it but Susan made T.LT.s with these and I think I’m gonna try that next. Maybe with some avocados.