Acts of Kitchen: being vegan

AoK_logo_v2In which Jacqui and Bec graciously talk to me about being vegan: the reasons for it, the way other people talk about it, the difficulties (not many) and eating out.

And I bought a new cookbook!

Previously, with Jacqui, on teaching food studies.


Persian-ish French toast

When I made my first sourdough last week, I made a fruit loaf and two cob loaves. Thing is though, we’re kind of out of the habit of eating bread. So today I still have one of those loaves left (it was also a somewhat exceptional weekend which involved zero cooking). I thought, therefore, to see whether slightly stale sourdough bread would make good French toast. Or at least edible French toast.

IMG_1073.JPGI found a recipe in Sabrina Ghayour’s Sirocco for brioche doughnut French toast, inspired by everyone’s favourite Nigella. It involves vanilla and orange zest in the egg mixture, and then sugar and ground cardamom (guilty: I used pre-ground instead of grinding my own). And it was delicious. The bread was just slightly on the chewy side, but I actually didn’t mind that; it wasn’t as thickly cut as you would use brioche, which helped. The orange and cardamom were excellent.

I served myself some Greek yoghurt as well, and it was excellent.

Of course, I’ve now reminded myself how easy French toast is, so that may have Ramifications…