The Vegan Ferret

Vegan Food, Restaurants, Experiences from a Newly Vegan Ferret Lover


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Last weekend we went to brunch in the city and we were so excited to try a NYC vegan brunch spot.  Technically it was a vegetarian and vegan restaurant, but it was advertised as being extremely vegan friendly – anything on the menu can be made vegan.  Not only was it vegan/ veg, but it was Mexican, and anyone who knows me knows Mexican is my all-time favorite cuisine.  It must have something to do with growing up five hours from the Mexican border and being blessed with the presence of endless delicious restaurants.  Other reasons for my obsession with the fare as I grow older include cost, ease, and ability to make vegetarian/ vegan.

I have to tell you, this Brunch was extremely disappointing.  The restaurant opened late, the first time my meal came out completely vegan minus the one small detail of the egg which was placed on top.  When they finally brought me the vegan version of my meal, from the vegan cheese to the vegan sour cream, everything tasted like the cheapest vegan ingredients one buys at the local Acme or Shoprite.  In other words, it was nothing special.

So this weekend, we decided to make our own vegan brunch.  And it was a MILLION times better.  Plus we got to feel really good about ourselves for accomplishing something.  Since I needed to make up for the mediocre meal I had the previous weekend, I made (with the help of my lovely co-chef) vegan tostadas with homemade guacomole and homemade pico de gallo.  Needless to say, with my boyfriend’s knack for blending spices in just the right way, and my expertise with Mexican cuisine, the tostadas were mouth-watering.



What you need:

  • Corn or flour tortillas – we use Trader Joe’s corn and wheat tortillas.  Super soft and delicious, melt in your mouth status
  • 1 can vegetarian black beans
  • 2 to 3 bell peppers
  • 1 onion
  • 1 tsp fresh minced garlic (garlic from the jar works fine)
  • 1/4 tbsp cajun seasoning
  • 1/4 tbsp smoked paprika
  • 1/4 tbsp chili powder
  • 1 tbsp olive oil
  • Fresh pico (recipe below)
  • Fresh guac (recipe below)
  • Fresh cilantro

Putting it together:

  1. In a frying pan, saute garlic and olive oil for a minute or two, then toss in the onions, peppers, and spices.  Cook until the onions are translucent and the peppers are soft.
  2. Heat can of black beans.  Sometimes I like to add a little flavor by adding hot sauce, garlic, and cilantro.
  3. Lay tortillas on baking pan and heap on an appropriate amount of beans and veggie mixture based on your preference.
  4. Bake in oven for about 10 minutes at 350F.
  5. Top with pico, guac, and fresh cilantro!


What you need:

  • 3 fresh roma tomatoes
  • 1 red onion
  • 1/4 cup chopped fresh cilantro
  • Pinch of salt
  • 1/2 lime or 1/2 tbsp lime juice
  • 1/2 tbsp red wine vinegar
  • Splash olive oil

Putting it together:

  1. Chop it all up as big or small as you like and mix it up!  Super duper easy.  You can use a food processor or just use a knife.


What you need:

  • 2 avocados
  • 1 serrano pepper
  • 1/4 fresh tomato
  • 1/3 fresh onion
  • 2 tbsp Fresh minced garlic (jar garlic is fine, use more or less depending on how much of a garlic fiend you are)
  • 3 tbsp fresh cilantro
  • 1/2 lime
  • Salt

Putting it together:

  1. In a food processor, add onion, serrano, garlic, 2 tbsp cilantro, salt, and the juice from the lime.  Chop/ Blend until mostly liquid, but leave a few onion and pepper chunks to make it interesting.
  2. Add avocado.  Chop until blended.  Don’t overdo this, you want the guacamole to have chunks of the avocado in it.  This gives it a fresher feel and a more satisfying texture.
  3. Gut tomato and chop into itsy bitsy pieces.  Add to guac and stir.
  4. Put guac in bowl/ on plate and sprinkle remaining chopped cilantro on top.


Here’s the thing – when we cook, we don’t usually measure our ingredients unless we are following a very specific recipe.  We guestimated the amounts we put into these items, but it shouldn’t make much of a difference.  You can always add more of an ingredient if you need to.  Or experiment with other ingredients!  Anyways, that’s how you make the delicious brunch (or lunch or dinner or anytime really) tostadas from the vegan ferret’s kitchen.

Moving on to the next amazing dish that found itself on my kitchen table this weekend – vegan pancakes.  I found the best recipe for these on Pinterest.  I’m telling you, Pinterest is your new best friend if you are making a dietary change of any kind.  It’s a gold mine!  I’ll post the link to the recipe below, because I don’t want to steal anyone’s thunder.  DEFINITELY TRY THESE PANCAKES.  They are fluffy and sweet and so so delicious.  We used vanilla almond milk instead of regular almond milk and that was 100% the right call!  The faint vanilla flavoring added such a nice little surprise to these killer breakfast discs.


We topped our pancakes with earth balance vegan butter and organic maple syrup.  Check out this amazing recipe here.

The final touch to our breakfast was a grapefruit mimosa: champagne and grapefruit juice.  We weren’t very creative with that one, but it was delicious nonetheless and topped our breakfast off perfectly!


Happy Eating!


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