thevietvegan.com

I’m trying to eat all the food we have before we buy more, and I’m sort of reverting back to the way I used to shop, which was buy only the food I needed to make the meal I wanted today. Using up more pantry items that I’ve hoarded because there’s something about moving 20 boxes of food, appliances, and dishware that makes you acutely aware that you need to re-evaluate how you buy food vs how you actually eat it. I also discovered that I had hidden bags of regular rolled oats here and there, and while I’m eating these steel cut oats, I needed a way to eat these rolled oats that didn’t include oatmeal. I wanted a subtly savoury but not absolutely bizarre everything bagel granola, so the saltiness comes from the melted vegan butter, but it still has a bit of a smoky sweetness to marry the granola with yogurt, because let’s be real, plain yogurt tastes better with a touch of sweetness.

These vegan apple cinnamon scones were created in partnership with Ontario Apple Growers. I’ve shared other Red Prince recipes in the past (this juice and these apple chips) but mostly I just love that I can have local crisp apples this time of year. I’ve shared some Insta stories from an apple farm and apple processing facility tour that I did with Ontario Apple Growers last year. These vegan apple cinnamon scones were created in partnership with Ontario Apple Growers.

The highly requested vegan french toast: simple batter that crisps up on the outside without getting soggy on the inside I haven’t been doing a lot of cooking lately Also now that I’m a lot more conscious about my carbon footprint and plastic use, I’m acutely aware of how much plastic, tape, wrapping, and recycling cardboard boxes are involved in moving. It’ll help brown the toast even more, but honestly with the chickpea flour, this vegan french toast has no problems getting browned. And of course, since I’m sensitive to nuts, there are not nuts in this recipe, so huzzah, allergen-friendly vegan french toast.

But in light of it all, I thought it was high time (heh heh…) to share a delicious option for anyone who wants to make their own vegan cannabutter and vegan edibles. Katarina explained the baking science and legality of vegan edibles to me and I’m so thankful I had her to show me the ropes because this is definitely a delicious way to enjoy weed, especially since I have very little interest in smoking it. We calculated this number by figuring out that my batch of cookies made 32 cookies, and if there were to be 10 mg of weed per cookie, I’d need 10 mg x 32, equaling 0.32 g of weed. The ratio of vegan butter to coconut oil for this recipe ended up with 50 g of coconut oil, so we infused the 50 g with .32 g of weed.