VeganMoFo #9: I Want A Little Sugar in My Bowl

Way too much sugar today. First.. an impulse buy at my daily juice spot, the Buccaneer from Go Max Go out of Portland, Or-e-gon. I was so excited about this bar a few months back, one of a line of vegan rice milk chocolate bars modeled after those staple non-vegan chocolate bars. The Buccaneer was the 3 Musketeer equivalent (to which I’ve always had a strange craving for, as reported 3 years ago here). So excited I was about this bar that I was going to have a comrade in the Pacific Northwest send me a batch, as their availability was slim over on this coast. Luckily CandyPenny stumbled across them randomly and a group of us conducted a taste test. I really wasn’t all too impressed at the time but something compelled me to give this bar another try. It’s a great start for decadent and super sugary vegan chocolate bars but… I’d rather eat a chocolate-coated Greens Plus.
After that appetizer I had to heed the call of more fermenting bananas. I made banana-stuffed French toast, using guidance from this recipe. I can’t resist a cooked banana treat! I opted not to mix the cooked banana with tofu cream cheese though. Didn’t have any around and I try to stay clear of the hydrongenated stuff.
The base recipe for the French toast was quite good. Chickpea flour is a must! As with those amazing omelets I made back in July, it does wonders for the texture. Having made enough of this sweet breakfast treat to feed a nuclear family, I plan on slicing ’em for like French toast sticks and packing them in the old Laptop lunchbox to resist Upper East Side lunch expenditures!