Inn Season Cafe Round 2

Inn Season serves Pizza at dinner!! I was close to ordering one but I didn’t.  I promised myself next time I would.

Instead, I ordered the Black Bean Avocado Quesadilla Appetizer.  Description from the menu “Whole-wheat tortilla filled with black beans and cheese or vegan Daiya Cheese.  Served with acocado, tomato, onion, green olives, lettuce garnish and house-made salsa.

There is an entree option for this meal but I knew the portion would be too big to finish.  I only ate half of this quesadilla to save room for desert!  I had not tried vegan cheese yet and it tasted like the real thing!  I haven’t been craving dairy products or anything but the familiarity was comfortable.  The house-made salsa was also delicious.  It was warm, a contrast to the typical, cold salsa.  It was a good match for the quesadilla.

I also got a side of steamed broccli.  I usually eat broccli at the Coney but the broccli and Inn Season tasted 1,000 times better.  Why? Because it was fresh!  At the Coney, I was eating frozen broccli steamed from a microwave (also not very good).  Since the broccli arrived well after the quesadilla I could only eat a small portion.

My friend Haeji got the Pesto linguini.

And now for desert!

Last time, I ordered the Opera cake, which is what Haeji ordered.  I was stuck between the Peach crisp and the Strawberry-raspberry tart.  In the end, I chose the tart because the waitress recommended it.  It also came a la mode (vegan icecream).  It was also the first time I tried vegan ice cream.

I was drooling before I took the first bite!!

Flax French Toast

Since I’ve been a vegan for almost a week now, I’ve decided to set some blog goals:

  1. Bake/blog a new Vegan friendly desert once a week.  I’m thinking cupcakes for this week….
  2. More on recipes…blog a new Breakfast recipe each day.  (Lunch and Dinner recipes will follow in the future)
  3. Follow more Vegan/Vegetarian blogs.  I stumbled upon a post yesterday by Brittny, who blogged about her favorite spring “vegan treats and eats” and her overall transition from vegetarian to vegan.   Her post was inspiring and motivating.

And now for Monday’s Breakfast Recipe… 

Flax French Toast
Adapted from VeganMonster

Ingredients

  1. 2 slices of Whole Wheat Bread
  2. 1/4 cup plus 3 tbsp Almond Milk
  3.  2 tbsp Flax Meal
  4. 1/4 tsp Vanilla Extract
  5. Ground Cinnamon
  6. Ground Nutmeg (optional)
Instructions
  1. Mix together the milk and flax in a bowl.  Microwave for 30-40 seconds and beat lightly with a fork.
  2. Add in the vanilla and cinnamon and heat frying pan
  3. Dip both sides of the bread in the mixture and bake on pan.
  4. Fry until golden color appears.
  5. Serve with maple syrup, dried fruit, fresh fruit, or granola
Tips:  Important to heat the milk and flax or else your french toast will be cold.  Also, if your bread is very thick, slice it because the too much milk absorbed will make the toast very soggy.