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: Vegan Fratatta

Small Town Sky Girls Frittata

My good friend Fiona at Small Sky Cowgirl put a delicious looking effort free Frittata on her blog. She quotes the recipe as a Healthy no hassle Dinner that can clean up your fridge fast.

With Easter Brunch this Sunday, I wanted to veganize her recipe. Which turned out fabulous.

I followed Small Sky Cow Girls Recipe making only a few minor adjustments

Vegan Frittata

2 tsp olive oil

1 bag frozen cubed sweet potato defrosted ( I like Statton Island Farms)

1 red onion

2 cups crimini mushrooms sliced

2 cups baby spinach

1 cup baby kale ( if you can't find it use an extra cup of spinach)

1 package of lite silken tofu

1 Tbsp arrowroot powder

1 tbsp apple cider vinegar

1/4 cup nurtional yeast

1 tsp Cayenne

1 tsp thyme

1 tsp oregano

salt and pepper to taste

1 cup cherry tomatoes halved

1/2 cup shredded Daiya Cheddar style cheese

Preheat your oven to 400 F

In an oven proof skillet, heat the oil over medium heat. Add the onion, and saute until it becomes translucent (apx. 5 min). Add the mushrooms and saute until they begin to soften 5 min, stir in the greens.

In a food processor or blender combine the silken tofu, apple cider vinegar, arrowroot powder, nutritional yeast, cayenne, thyme, oregano, salt and peeper. Blend until smooth. 

Fold in the "replacement egg" mix into the skillet. For best result make sure the Replacement Egg is evenly distributed. 

Continue to let the dish cook on medium heat, while you decorate the frittata with the cherry tomatoes. 

Add the cheese and transfer the dish to the oven to bake for 10 minutes- Then broil for 5 minutes.

-Happy Easter, Hope you enjoy!