The plan was to go to Go Vegetarian Restaurant (now Go Vegan Grill) for vegan breakfast and stop by Revolution Doughnuts for vegan dough-nos, but that isn't and isn't all that happened on my last free Saturday (before the start of 6-hour-film-class-Saturdays).

My day trip in Atlanta/Decatur was spent having a vegan breakfast paradise, spontaneous antique shopping (with wine), and a fancy, free wine tasting. So adult. Before that was taking in videos and pictures of the snow as well as the cats!*


Vegan Breakfast Paradise at Go Vegetarian Restaurant
From their breakfast menu:

The pancake platter came with two vegan sausage patties and a tofu scramble.



I got the biscuit with gravy as a side.



Vegan Power Omelette



Vegan Breakfast Sandwich - Tofu scramble (like egg), sausage, and vegan cheese



Morning French Toast with Powdered Sugar





Decatur Estates & Wayback Antiques 
Actual antiques. Great Finds and prices.

From around the store:












How actual telephones used to look:








What I got:

Italian Marble Lamp

Marble-top Side Table

No pictures of the fancy, free wine tasting. But there is this bottle and wine in that glass:

Marble details

Fancy

Cat-baby

~

The End

These cookies are great for a snack, after dinner sweets, morning energy boost (when you're low on fruit), etc. These cookies are sweet and loaded with nutrients. Last time I made these, I was able to take leftover cookies with me to class and they were the best snack for that needed morning or afternoon class energy (when I didn't have time to make smoothie to bring with).











I couldn't really find any vegan coconut butter cookie recipes so I halved and altered KP's "best vegan chocolate chip cookies" and made these with the addition of coconut butter.
Most vegan cookies use coconut oil, which is still good. However, I think using coconut butter is better as it comes with more nutients (a bit less fat) 2 Tbsp of coconut butter is 20 grams, while 1Tbsp of any oil is about 14-16 grams fat.

For this recipe I used

dry
1/2 cup flour + 1 to 2 Tbsp quick oats (or more flour)
1/8 tsp pink him sea salt
1/4 tsp cinnamon (optional)
1 TBSP Flaxseed (can use more)
1/2 tsp sodium-free baking powder (I highly recommend Hain brand)

wet
1/4 cup and 2 Tbsp organic raw/turbinado/coconut sugar
2 to 3 Tbsp coconut butter (how to make coconut butter)
3 to 4 Tbsp almond/coconut milk

mix dry and wet

then add:
1/2 tsp Bragg raw apple cider vinegar
1/2 tsp vanilla

I use 1.5 to 2 Tbsp vegan chocolate chips (photographed chocolate chips are from Trader Joes).

Makes 9 cookies (measured with tablespoon).

INGREDIENTS

Dry
1 cup - Flour
1 cup - Raw sugar or brown sugar
1/2 teas - Baking powder ( can use sodium-free)
1/8 teas - Sea salt (I make this without salt)

Wet
1/2 teas - Vanilla
3/4 cup - Blended banana
1/2 cup - Almond milk or other non-dairy milk

Add-ins
1/2 cup - Shredded coconut
1/2 or 3/4 cup - Vegan chocolate chips

Blueberries could also be added to this, along with a crumb-cake topping.


METHOD

Just mix together the wet and dry ingredients then pour into a baking dish.
Bake on 350 for 25-30 minutes. Times may vary.

After mixing all ingredients, it looks like this..

This recipe was adapted from one I found from this coconut bliss bar recipe. I omitted oil/earth balance, used banana as an egg substitute, and added almond milk, which is why the texture and look of the two recipes are completely different.

Dates are like nature's caramel candy except with nutritional value!





INGREDIENTS
Dates and Coconut Sugar.
You could also add any other fruits or seeds (hemp, chia, flaxseeds)
to this recipe if you don't want to use sugar.


METHOD
Pulse dates in blender or food processor until it becomes a paste. You can also cut the dates with a knife or fork if you don't have or don't want to use a blender/processor. I find that using my knife to blend the dates is less time consuming and makes less of a mess.

After dates are turned into a paste, roll it into a ball. Then add an ample amount of coconut sugar to a container and roll the date-ball-paste around in the coconut sugar. Set into another freezable container and put date-spheres into the freezer for anywhere to 20 minutes to an hour.
Quick and easy!