Eat: Vegan French Toast

My first cook book was blue and made specially for kids. I was obsessed with. When I first began playing in the kitchen it was all about baking, pancakes, and french toast. Obviously my taste has evolved beyond sugar highs. As ski season (in Banff) began to wrap up; I found myself comforted by knowing Saturday mornings could be spent watching cartoons and making breakfast.

My Vegan French is a lighter and gluten free alternative to old school comfort breakfasts. French toast is  a bite down memory lane- 

I had forgotten how relaxing and enjoyable a carb overdose breakfast can be. 

Vegan French Toast:

Ingredients

1 loaf old whole wheat bread,  french bread, or gluten free bread (sliced to your desired serving).

2 over ripe bananas

1 1/2 cup soy milk

1 cup frozen blueberries 

( I like Stahlbush Island Farms because the farm is 100% sustainable)

1 tbsp apple cider vinegar

1 tsp cinnamon

1/2 tsp allspice

1/2 tsp nutmeg

dash of salt

1/4 cup agave syrup 

1 tbsp vanilla

Instructions: 

In a large bowl mash the bananas. Add the soy milk and mix well.  

In a small microwavable bowl nuke the blueberries until soft and juicy. Pour the blueberries and juice into the banana milk mix. Combine until smooth"ish". Add the apple cider vinegar, cinnamon, allspice, nutmeg, salt, agave, and vanilla. Whisk until you get a light froth. 

Oil a large skillet or fry pan on medium heat. 

Gently soak one piece of bread at time. 

Place the sloppy bread in the fry pan and cook until golden on each side (about 3 per side). 

Serve hot, with fresh berries, "Melt"butter, and maple syrup. So good! 

-enjoy!

Eat: Lightened up Falafel's

Happy April Fools! I woke up this morning wondering how I could play a little April Fools trick on you all. Then realized what a silly notion it would be to trick you; and how much better it would be to trick the non-vegans into happily eating a vegan donair. 

Chickpeas (Garbanzo Beans) the main ingredient in felafel's are high in fiber, protein, folic acid, iron, copper, zing, and magnesium. Chickpeas have super powers which fight toxins in the body. Chickpeas help the body naturally detoxify while lowering cholesterol. 

Homemade Felafel's

Ingredients: 

 1 15 oz can of chickpeas

1 red onion finely chopped

2 cloves garlic 

1 cup chopped celery

1/2 cup cilantro

1 tsp dried cumin

1 tsp red chili flakes

1 tsp oregano

1 tsp salt

1 cup garbanzo bean (or other) flour

1 tsp lemon juice

Directions:

In a food processor combine all the ingredients, except for the flour. Once the mixture has turned to a mush slowly add in the flour and combine again. The mix should be a little on the moist side; but with a good batter like consistency. If the mix is to wet; add in more flour.

In a large skillet heat some olive oil or coconut oil on medium high. 

form patties with the falafel mix, and drop them into the skillet to pan fry. Cook the patties on each side for about 5 minutes or until they get a nice crispy brown exterior and are cooked all the way through. Remove from the pan and let cool/drain on paper towel. 

Serve warm in a pita; topped with grilled veggies and creamy avocado dressing. Or in a Greek inspired salad. 

-enjoy!

Eat: Citrus Beet Salad with Avocado Dressing

My Great-Grandma was born in the Ukraine. She lived to be 102. She had fetish for beets. The colorful root vegetable contains powerful nutrient compounds that help protect the body against heart disease, and colon cancer. Beets are a great source of carotenoid, vitamin C, magnesium, and iron. Beets are a great natural anti-inflammatory; they help support the body in detoxification. Beets have a unique composition, they are low in calories just 42 per 100gr; and contain the highest sugar content of any vegetable. Beets are a great healthy way to boost energy.

Citrus Beet Salad

Hot Plus Cold

Hot Salad:

3 large red beets

1 tbsp coconut oil

1 red onion

1 Bunch Kale

1 cup mushrooms

1/4 cup orange juice

2 Tbsp lime juice

1 Tbsp apple cider vinegar

1/4 tsp thyme

1/4 tsp paprika

dash of salt

Cold Salad:

4 cups raw spinach

2 large oranges

Avocado Dressing:

1/2 cup ripe avocado 

3 cloves garlic minced

1/4 coconut cream (or other creamer)

1/4 cup lime juice

2 tbsp agave nectar

2 tbsp orange juice

1/4 tsp Cayenne pepper

salt and pepper to taste

Preheat the oven to 425 F. Wash the beets, and gently drizzle them with oil before wrapping them in tinfoil. Bake the beets for about an hour or until soft. Once cooked set aside to cool.

In a small bowl, combine all the ingredients for the dressing. Blend until to smooth. 

In large wok, heat the oil and add the onions. Stir the onions until soft, add the kale, lime juice, orange juice and salt. Cover for a few minutes or until the kale turns a bright green. Add the mushrooms, thyme and paprika. Check your beets; if they have cooled enough slice them up and add them to the wok. Stir well.

To assemble: 

Fill a large salad bowl with the spinach and the oranges. Add half of the avocado dressing. Slowly fold in the hot kale/beet mix. Add the remaining dressing, and toss well. 

-Enjoy!