Garnished to Shit

Guest Bloggin’ Like a Pro

A few weeks ago I did a guest post on the food blog of a friend of my Winnipegger cousin. I am posting it on my site as well, because this has become my reference guide for my own recipes. If I don’t post it here I will undoubtedly lose track of it and then where will I be? Recipeless and sad. Are you ready? This is how I would have posted this post. Let’s get on it.


My name is Tracy Butcher and I am vegan. On my website, my Twitter feed and my Facebook page I go by the moniker The Vegan Butcher, but you, my friends, can call me The Vegan. Welcome to my guest post on Mizz Laura’s Comfort Food blog!

I was connected with Laura and this project through my ridiculously beautiful and delightfully vegan cousin, Chelsea. I was told that Laura was selecting guest bloggers to post on her site that were from a different culture than she. I thought, “Because I’m from the Maritimes, roight?! Eh, buddy?!?” and then realised she meant the vegan culture. Of course she did! How foolish of me.

You see, once you go vegan and get settled into the lifestyle, you don’t even think about it all that much. It’s certainly not as hard as those naysayers would have you believe, let me tell you that much for free. A vegan is a person who chooses not to consume or use any animal products or bi-products in any part of their life. Honestly, if I didn’t blog about it constantly, I think days could go by without me consciously noticing that I don’t use animal products. But I digress…

I still eat a lot of the same foods I enjoyed in the pre-vegan dark ages of my life, I just need to get a bit more creative than using the same old, tired animal proteins to make them happen. Need an example? Yer gittin’ one anyway.

I used this recipe ( and altered it slightly by upping the cinnamon and adding ginger. Honestly, what isn’t better with a little ginger? (Give you one guess as to the colour of my hair.)

Vegan French Toast

  • 2 cups vanilla almond milk
  • 4½ tbsp all-purpose flour
  • 3 tbsp cane sugar
  • ½ tsp ground cinnamon
  • 1/8 tsp ground ginger
  • 6 slices thick white bread

In a big bowl mix together all ingredients except for the bread. Say hello to your French toast batter.

Heat a frying pan over medium-high heat and spray with oil.

Now we’re going to take a second to talk about your bread. I will only eat white bread in one situation, and this is it. We’re talking about French toast here, folks! Of course you need to use white bread! (Doesn’t it just hark back to the days of your youth, before it was known how terribly shite white bread was and you could enjoy it guilt-free?) And I’m talking thick, Texas-sliced toast. This is a comfort food blog, right? Just go with me on this.

Dunk your bread in the batter and pan fry until golden on both sides.

Remove golden bread to a plate and serve. My favourite, most comforting way to consume French toast is by slathering it with syrup and calling it a day.

Or if you’re feeling slightly fruitier, cover those bad boys with some fruit. And how about vegan chocolate sauce and icing sugar for garnish? Go for it!

My cooking is a prime example of how veganism isn’t necessarily always healthier for you, but the food is just as delicious and it’s good for your soul…and morals. And the earth. But not always for the size of your ass.

If you were not terribly open-minded about veganism I hope you are a bit more so now. Give peas a chance.

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5 observations on “Guest Bloggin’ Like a Pro
  1. meg

    This looks sooo good. My boyfriend and I are trying to avoid bread and similar foods and this plus all the delicious seasonal baked goods are making me die! Damn bread – so tasty, but so bad for my butt. :|

  2. Pingback: » The Captain’s Favourite Vegan Chicken Pot Pie The Vegan Butcher

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