Classic Vegan French Toast
Recipe by www.connoisseurusveg.com
Prep Time: 10 mins Cook time 20 mins Yield: 4-6 pieces
- 1/2 cup full fat coconut milk
- 1/2 cup unsweetened soy or almond milk
- 1/4 cup cornstarch
- 1 Tbsp nutritional yeast flakes
- 1 1/2 tsp maple syrup
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/4 tsp kala namak (Himalayan black salt)
- About 2 Tbsp vegan butter or oil, for grilling
- 4 to 6 thick crusty bread slices (slightly stale bread works great)
- Whisk the coconut milk, soy or almond milk, cornstarch, nutritional yeast, maple syrup, cinnamon, vanilla, and kala namak together in a medium bowl.
- Generously coat the bottom of a medium skillet with oil and place it over medium heat.
- Dip one side of a bread slice into the batter, then flip and dip to coat the other side. Be careful not to oversaturate it, or it could fall apart.
- Transfer the bread slice to the pan. You can dip a few more slices and cook them at the same time, as long as you don't crowd the pan.
- Cook the French toast for about 5 minutes, until lightly browned on the bottom, then flip and cook about 5 minutes more.
- Repeat until all of the bread and batter have been used, adding butter or oil to the skillet between batches.
- Serve with maple syrup, vegan butter, and any of your favorite toppings.
Recipe by cookieandkate.com
Prep Time: 5 mins Cook time 21 mins Yield: 8 cups
- 4 cups large flake oats (old-fashioned rolled oats), choose certified gluten free oats if required
- 1 cup raw nuts (I used pecans, lightly chopped)
- 1/2 cup pepitas (pumpkin seeds, raw)
- 1 tsp pink Himalayan salt
- 1/2 tsp ground cinnamon
- 1/2 cup melted coconut oil or olive oil
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 2/3 cup dried fruit (I used dried cranberries) – added after cooking and cooling
- Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
- Pour in the maple syrup, oil and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
- Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.
- Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional vegan chocolate chips, if using). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.
- Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.
- Your oats need to be a little crowded in the pan so they can stick together, but not so crowded that they don’t toast evenly. I recommend using a basic half sheet pan for this granola recipe. It’s the perfect size and the rimmed edges make sure no granola falls overboard.
- For maximum clumps, gently press down on the granola with the back of a spatula after stirring the mixture at the half-way baking point. Then put the pan back into the oven to finish baking.
- Don’t bake the granola too long—just until it’s lightly golden on top, as described. It might not seem like it’s done yet, but it will continue to crisp up as it cools. Over-baking the granola seems to break the sugar bonds.
- Lastly, let the granola cool completely before breaking it up. I’ve even left it on the pan overnight, covered.
- Granola is great with milk alternative, sprinkled on vegan yogurt, eaten plain as a crunchy snack
Recipe by Louise
Prep Time: 5 mins Fridge time 2 - 24 hours Yield: 1 serving
- 1/2 cup large flake oats (old-fashioned rolled oats), choose certified gluten free oats if required
- 1/4 tsp cinnamon
- 1 Tbsp hemp seeds
- 1 Tbsp flax seeds
- 1-2 tsp chia seeds
- 2/3 cup soy, almond, or any milk alternative you like
- 2 tsp maple syrup
- 1/4 cup fresh or frozen blueberries, or raspberries, or whatever fruit you like (I use frozen blueberries)
- In an individual serving bowl with lid, or mason jar, combine all dry ingredients, stir.
- Add milk alternative, stir.
- Add maple syrup and fruit, stir.
- Cover and let sit in fridge at least 2 hours, preferably overnight.
- Remove cover, stir, microwave for 1 minute.
Sweet Potato Breakfast bowl
Recipe by www.healthy-liv.com
Prep Time: 5 mins Cook time 1 hour 20 mins Yield: 2 servings
- 16 oz. sweet potato (1 very large or 2 small)
- Half of a small, slightly ripe mashed banana for sweetness (or honey although honey is not vegan)
- Cinnamon to taste
- 2 Tbsp raisins
- 2 Tbsp chopped nuts (your choice)
- 2 Tbsp almond butter (I recommend raw almond butter and love Trader Joe's raw almond butter!)
- Preheat oven to 375 degrees. Wash and lightly dry sweet potato(es). Poke with a fork several times and wrap in aluminum foil. Bake large sweet potato for around 80 minutes, or smaller sweet potatoes for around 65 minutes, until a fork can easily pierce through the entire sweet potato. Let cool for at least five minutes before peeling.
- Peel cooled sweet potato and lightly mash with cinnamon and half of a mashed banana (or honey).
- Top with raisins and chopped nuts and other toppings if desired. If enjoying right away, drizzle with almond butter. If enjoying later, top with almond butter just before serving and reheating.