Jananas

Jason made vegan french toast using some of the homemade bread from earlier this week. Surprisingly the bread was still fairly fresh, even if the ends (where the aluminum foil wouldn’t quite wrap around) were a tad stale. He had to triple the recipe to cover the same number of slices of bread, so apparently this was a really big loaf! In a twist, he used Vegenaise on the bread before covering it in a faux-egg mixture. It turned out amazingly. He also made tofu scramblers (his default meal of choice) with a hearty helping of veggies thrown in – spinach, red pepper, green & yellow zucchini. Soooo good.

For dessert, I iced the vanilla agave cupcakes I made earlier today. I made a rootbeer butter cream icing (so icing sugar, earth balance & rootbeer flavouring). The rootbeer flavouring was even a little bit fizzy, which was a neat touch. I was aiming for a rootbeer float-type effect which wasn’t achieved. I’m not 100% happy with the way it looks. I think it needs a light sprinkling of cocoa to fancy it up. Regardless they taste amazing!

I think that’s enough food related entries for one day.