My first attempt at vegan styled French toast was a delicious success! I’ve been making vegan pancakes for quite some time now, but I was dubious about leaving the eggs out of a recipe that is basically just bread dipped in eggs. After extensive recipe research, I finally settled on a mixture of standard items in my kitchen pantry and just went for it. And boy am I glad I did! I ended up with so much batter that I was able to make it two days in a row, so the second day I decided to take it a step further and make a caramelized peach topping which was simply divine! French Toast Ingredients: 2 cups vanilla almond milk 4 tbsp whole...

It can be difficult to get a tasty looking photo of a tofu scramble, but this pic seems to do it some justice. My friend Bart from the band, Audra, said this pic made his mouth water! This is a favorite breakfast staple of mine, as its light but satisfying and filled with healthy veggies which I usually buy from Farmer’s Market. As always, I just throw this together on the fly, so no two batches are really identical! Ingredients: Tofu – Firm or Extra Firm (1 lb block) Spinach (Several large handfuls; I generally prefer the baby leaf variety.) Tomato (1 large or 2 small; I prefer heirloom when I can get them.) Mushrooms (1 cup...