French Toast!

For the last few weeks I've been making hash browns and chick pea hash for breakfast. Partly because I had a ton of potatoes and chick peas to use and partly because it's delicious! This morning I wanted something simple. We had company last night and I had left over baguettes to use. They go stale pretty quickly so I figured I'd make French toast. 

Ingredients:

2-3 ripe bananas

2/3 cup non-dairy milk (I use almond)

1.5 tsp cinnamon 

1 tsp vanilla

Earth Balance, or other vegan butter sub.

Bread of your choice 

Blend all ingredients, pour into a bowl and set aside. Pre-heat a frying pan to medium high heat and melt Earth Balance. Dip both sides of the bread into the mix and place in pan. 

When brown, flip and done! 

I like my French toast sweet and salty so I also sprinkled mine with sea salt before flipping. Because I made a large batch I set the oven to low broil and lined a cookie sheet with parchment paper. 

This made the toast nice and crisp! Serve with fruit and syrup (I used agave drizzled) and inhale!! 

Double Chocolate Pancakes

I don't know about you, but every once in a while, I become RAVENOUS for pancakes. 

A well "buttered" pan + sweet cakey goodness = HEAVEN. I love the sweet and salty! 

Today I wanted something extra sweet so I decided to make some double chocolate chip pancakes. Ingredients were (roughly);

1.25 C whole wheat flour

2 tbsp raw organic coconut sugar

2 tsp baking powder

1/2 tsp salt (to taste)

1 flax "egg"

2 C chocolate almond milk 

Make your flax "egg" first. 1 tbsp ground flax + 3 tbsp of water. Mix and let sit for 5 minutes or so and you've got an egg sub! Then mix the dry ingredients well. You could add a tablespoon of cocoa if you want them super duper chocolatey. Then add in milk and flax "egg" and stir. You can make them as thick or thin as you'd like, just add more or less milk. 

After pouring in the pan add a few semi-sweet chocolate chips. Then flip and top with a few more. When they're good and melty, transfer to plate, slather generously in pure maple syrup and INHALE! 

Vegan Eggs Benny

One thing that I really miss since switching to a vegan diet is eggs benny. Not so much the egg itself, but the stack of awesome flavours! So today for brunch I made a vegan version.

Sauce:

2 tbsp Earth Balance 

1 tbsp flour 

3 tsp lemon juice

1 tbsp nutritional yeast

1 cup unsweetened almond milk

1 tsp turmeric

1 pinch cayenne

Melt butter, whisk in flour. Add half of the almond milk. Bring to a boil and take off heat. Mix in yeast, spices and lemon juice and set aside. 

For the "eggs" I just pan fried 1/2 inch slabs of firm tofu, which were rubbed with sea salt in vegetable oil.

When they were almost done I put the sauce back on and slowly added the other half of the almond milk and whisked it until smooth. 

For plating, I layered baby kale, thick sliced Roma tomatoes, the tofu and drenched with sauce. On the side is a pre-bought vegan curried potato thing that gets no more mention because it wasn't good. Ha! 

Without further adieu... BAM! Delicious layers of vegan awesome!