After reading so many wonderful blogs about food and photography and life in general, I thought I’d jump right in with one of my own. To learn a little more, you can read here.

To start off with, I thought I’d share one of my all-time favorite breakfast recipes: french toast. Yes, I’m aware that it’s no longer morning - but hey, french toast is good any time

There are a lot of vegan french toast recipes out there and after some trial and error, here’s what has worked best for me:

Vegan French Toast

serves two hungry adults

Materials:

Batter:

• 1 banana
• 1/3 cup coconut milk (the canned version)
• 1/4 cup almond milk
• 1 teaspoon raw sugar
• 1/4 teaspoon vanilla
• 1 teaspoon flour
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg

4 thick slices of sourdough bread

 

 

 

 

 

other bread works fine, too - but sourdough is sublime

Topping:

• 1 cup frozen berries
• 1-2 tablespoons oil (canola or coconut)
• powdered sugar

Methods

1. Heat skillet over medium heat and add ~2 tbsp of vegan margarine

2. Add batter ingredients to blender & blend until smooth; pour into shallow bowl.

3. Dip bread into batter and place on heated skillet.

4. BE PATIENT and allow to cook 3-4 minutes on each side. I like to wiggle the spatula underneath every so often just to ensure the bread doesn’t stick

note: It is very important to keep the skillet well greased so that the toast does not stick

5. While toast is cooking: in a separate small pan, add canola or coconut oil and heat over medium-low heat. Add in frozen berries and cook ~4-5 minutes or until berries are soft and juicy.

6. Plate up: pour the berry topping over your french toast, top off with a dusting of powdered sugar and drizzle of maple syrup and enjoy with your favorite morning beverage!

Results & Conclusions:

YUM!