a vegan couple: eating; running; living–minimally.

Tag: The Lotus and the Artichoke

Eating the Best. Vegan. French. Toast.

This weekend turned into a “babes weekend”, i.e., I was able to have the entire weekend off so Katie and I could “nest”, cook, watch movies, and eat some damn delicious food. To that end, I told Katie I’d whip up some french toast on Sunday (Saturday was Eggtrick Muffins ala Strong Hearts Cafe [you can find the recipe over at The Vegan Zombie]). I have found that hands down, the best french toast recipe out there is Justin Moore’s recipe in The Lotus and The Artichoke. I’ve made this before, but this batch was particularly mouth melting, leading to Katie’s exclamation “This is better than Magnolia.” Seriously? “Seriously.” The combination of chickpea flour, corn starch, sugar, cinnamon, nutmeg, salt and alt-milk comes together to form this amazing concoction of fried deliciousness. (I added the powdered sugar for an additional sugar-coma-effect.)

We are also using this opportunity to test out our new camera. With money from Christmas we upgraded to a Rebel T2i which makes for some obviously better quality images. With so many options, a faster processor, and better versatility this camera should make for an expansion of the possibilities for the blog.IMG_9897

We hope you enjoy the french toast pics. I have this dream of being that dad that can whip up some delicious breakfast for his family—I want to be able to wake up in the morning, wander to the kitchen (Nut in hand), magic some coffee, and then chef-together an amazing breakfast for Nut and Katie (ok, so in this dream Nut is older and not finicky and will eat what is made…hopefully this dream pans out). So the breakfast-skills that I have been developing these past years will soon be put to the test with the addition of our little Nut, and I can’t wait.

Eat Consciously // Living Deliberately



Homemade Cheese-Its


If in your pre-vegan days you would have done anything for a cheese-it, goldfish, or cheese nips, then this recipe is for you.  It is a work in progress though, even for us.  If we ever change it, we will adjust the recipe.

This idea came to me just today as we were gearing up to the make the “paneer” from a Tofu Paneer Makhani recipe from one of our most beloved recipe books, The Lotus and the Artichoke.  The batter for the tofu paneer is so sharpe cheese smelling that I was just wondering… if I add flour, can I roll this real thin and make a cracker??? Well, I was just crazy and hungry enough to try.  Here is the recipe, with wet ingredients adapted from The Lotus and the Artichoke.


The Ingredients:

  • 1 tbsp fresh lemon juice (this gives the cracker that cheese tang, the original recipe calls for 2 tbsp, we found that too tangy, but I also think we had more than 2 tbsp…)
  • 1 tsp soy sauce
  • 3 tbsp nutritional yeast flakes (original recipe calls for 2, I wanted more nooch flavor)

Here begins my additions (I added these slowly in increments until I got the consistency I wanted.  The totals of what I added are represented below)

  • 3 1/2 tsp oil (I used canola, you can use any I suppose…)
  • 1/2 cup of flour

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The How To:

  1. Pre-heat oven to 400.
  2. Put lemon juice, soy, and nutritional yeast in a small bowl.
  3. Whisk well.
  4. Add in the oil and flour and stir with a small wooden spoon.
  5. If the dough is very wet and cannot be handled, add more flour in small increments until you can roll it in your hands.
  6. Transfer to a clean surface and roll out with a rolling pin.
  7. Roll the dough thin…seriously, go thinner even than you think! (ours turned out a little thick after baking—wishing I’d rolled it thinner)
  8. Using a pizza cutter cut dough into tiny squares.
  9. If you want, use a tooth pick to poke tiny holes in the centers of each cracker (think Cheese-Its).
  10. Line a baking sheet with parchment paper, spray with cooking spray.
  11. Transfer the cheese-its to the parchment, then brush the top with some oil and sprinkle salt.
  12. Bake for about 8 minutes then check to see if the bottoms are browned..
  13. Flip the crackers when the bottoms are browned, and put back in.
  14. When both sides are brown, push the time a little more.  You really want them to brown and crisp up to get any “doughy-ness” out of the cracker.  Push it just until you think they might burn.
  15. Take out and let cool, then ENJOY!!!!!


This is a recipe we will continue to expierement with.  It makes a small batch, so you might want to double it.  If you feel it wasn’t tangy enough, up the lemon juice.  We probably made 30-40 tiny crackers.  We hope this brings back a taste you might have missed. Jon even brought some to work and his co-workers really liked them; plus they were pretty impressed that there wasn’t any cheese in them. Confirmation that we are on the right track!


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