This week, inspired by my husband’s first (very successful) shot at vegan french toast, I set about preparing an anniversary breakfast aiming to replicate his creamy, crispy fried toast as well as add some store bought plant based bacon I had not yet tried into the mix. It was a lovely morning as I turned on a jazz station and got to blending the Aquafaba whipped cream, moving the cream soaked slices of sourdough bread into the pan and keeping an eye on the bacon in the pan.
We like to use Califia Farms creamers to soak the bread before pan frying
This was my first time trying Upton Naturals Bacon Seitan. I’m a huge fan now.
Stack of delicious plant based bacon. And a portion of Upton Naturals proceeds go to Farm Sanctuary! Win Win!
Blending up the Aquafaba.
Juice from one can of garbanzo beans along with 1/2 cup of sugar, 1/4 teaspoon Cream of Tartar & 1 teaspoon Vanilla Extract made all this cream!
Pre Whipped Cream and Maple Syrup drizzle
With all the toppings.
Oh, and I learned that one should never, not even for a moment, leave a busy toddler in a room alone with an open maple syrup jug.
That got messy fast.
It was a wonderful breakfast. But my husband still makes better vegan French Toast than me!
Our celebration was quiet this year as we focus and prepare for change and next chapters, but I love thinking about our history together and the fact that our union led to our sweet, rambunctious and jovial son!