The Sweet and the Savory

  Today it was time to discuss some very important ideas and to just hang out in general. What better way to do that than at the table surrounded by mounds of fruit and delicious vegan sausage crumbles?

  The rehabbers were reunited and this time was spent planning for the future around a smorgasbord of French Toast, fruit, and a savory sausage scramble. It was epic. Lauren brought the "sausage" as a surprise! How sweet! Er, savory.
 Never having tried it before, I have to say, "Holy garbanzo beans, that was damn good."
Of course, it was tested on the non-vegans of the house. It got a big thumbs up from both members.

So we began, I stuck to the sweet and Lauren to the savory.

May I say we must be cooking gods. Just saying, we must be.

In the end, this was a really great day and meal. We finished it off by painting in the front yard. In the sun. With the outside cat, Max. Best way to digest...lol.

I can only hope for more days like this.

And meals. More meals too.

Vegan French Toast

Stale french bread loaf cut into one inch slices.
Vanilla soymilk (1 cup)
Cinnamon (a couple dashes)
Vanilla Extract (a couple drops)
Cornstarch (2 tbsp)
Flour(1/4 cup)

Soak the bread in the mixture for a few seconds on each side. Like pancakes, place in pan on medium heat until brown on both sides.

Top with powdered sugar, maple syrup, fruit, or in our case, Organic Blueberry Preserves.

  Savory Sausage Scramble

Diced potatoes (3 cups when diced)
Chopped carrots (about a cup when chopped, or two whole carrots)onion, chopped
Handful or more of spinach
Three cloves garlic, minced
Vegan sausage

Heat potatoes first in pan until soft.
Add carrots until soft.
Add onion.
Add garlic.
Add sausage, pulling it off in pieces for the crumbly effect.
Add spinach last as it is most delicate.
Spice as desired.

I had mine with a hint of ketchup :]


This truly was a Feast of a brunch. Finish it off with tea if you'd like. we did.- N