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Sunday, August 17, 2014

Vegan in Scandinavia, Part I

Honestly speaking, any new post on this blog is long-awaited... (More on that coming soon). But this one especially.

I got back from vacation close to a month ago and didn't even really begin looking at all of my photos until today. I procrastinated and procrastinated, in my usual fashion, until finally deciding to do some editing and get these babies up for the world to see.

So without further ado, here are some of my European eats, photo journal style.

We began the trip in Copenhagen, Denmark, but only briefly. Luckily for me, we had enough time to grab a quick snack in the airport before racing to our cruise ship. Who knew a Danish 7-11 of all places would carry raw, vegan goods? The US needs to follow suit. 
"Raw Cakes"- like Larabars, but more decadent.
Froosh juices and Firefly tonics- check 'em. 

And onto the first ship: Costa Luminosa
Vegan lunch options were sparse.
Salad for days, literally.
Dinners, however, were great due to a very accommodating maitre'd. 
The sauce on that gluten-free vegan pasta was spot-on. 

Geiranger, Norway
Hiking a waterfall, blueberry hard cider in tow. Shout out to my mother. 

.Flam, Norway
 Hiked another waterfall...
and refueled with a veggie burger, potatoes, and split peas from Furokroa.

Bergen, Norway
Veggie sandwich on spelt bread + a soy tea latte at Godt Brød (Good Bread).

Kristiansand, Norway
No veg food to show here, sadly. In fact, I got kicked out of an outdoor bar for eating a peach!
But they did have a cute little health food store, where I bought nothing.

Oslo, Norway
Ice bar- I'm glad I've done it, but once was definitely enough.

And a few more cruise ship eats:
I got my veggies in; even at breakfast.
And I got my chocolate in too. Here, in the form of a soy sipping chocolate.

That wraps it up for Norway, but I have a whole other week's worth of travel photos that I will be sharing soon! 
(In my opinion, the second week's eats were wayyy more exciting than the first, so get pumped).

P.S. If you're interested in more information specifically about cruising as a vegan, be sure to check out my recent Peaceful Dumpling post (here) for some tips and tricks!

Tuesday, July 22, 2014

Boozy S'mores Stuffed French Toast

I always look forward to Recipe Redux challenges, but this was especially exciting... Because it required the use of a liquor or other alcohol in the recipe of our choosing. How awesome of a task is that?

Sneaking spirits into my meals is not a regular occurrence for me, but I can rise to the occasion if I absolutely have to. 

It had been quite a while since I'd made French toast, despite the fact that it used to be a culinary staple of mine. Oh, and 99% of the time it was stuffed with goodies of some sort.

Chia jam, vegan cream cheese, tofu bacon, you name it.
Inspired by my past creations, I chose to make something even more decadent.

...because when your recipe starts out with a shot or two of whiskey, there can't be anything average about it. Bigger is better. Go big or go home, am I right?

So I "went big" and decadent and ended with this heavenly double decker marshmallow and chocolate-stuffed sandwich. 

I am drooling just thinking about it. If you are drooling as well, do yourself a favor and make  this recipe. I hope you enjoy, s'mores fans and alcohol lovers alike.


  • 1.5 ounces whiskey (optional but highly recommended)
  • 1/3 cup non-dairy milk
  • 1 tbs. egg replacer (or cornstarch or arrowroot powder)
  • 1/4 tsp. ginger
  • 1 tsp. vanilla
  • 5 slices bread of choice
  • 3 tbs. chocolate nut butter spread
  • 5-6 vegan marshmallows (chopped)

  • Whisk together whiskey, milk, egg replacer, ginger and vanilla until frothy
  • Assemble triple decker sandwich by layering one piece of bread, 1.5 tbs. chocolate spread, half the chopped marshmallows, second piece of bread, remaining spread, remaining marshmallows, and third piece of bread.
  • Dredge sandwich in batter mixture until saturated
  • Cook on oiled frying pan on medium-high heat
  • Once crisp and golden-brown on one side, flip and cook until golden brown on other side
  • Remove sandwich from pan and set aside
  • Dredge remaining two bread slices in remaining batter and repeat cooking process until golden-brown on both sides
  • Remove from pan and let cool
  • Serve triple-decker sandwich with sliced french toast triangles placed artfully around it (sprinkle with powdered sugar or stevia if desired)