Vegan breakfast – pancakes, french toast and quiche..oh my!
I recently ordered the cookbook, The Engine 2 diet, by Rip Esselstyn. He’s got some good recipes, all vegan, but they are pretty plain. I have modified his version of banana french toast and it is divine!
Vegan Banana French Toast
6 – 8 slices of bread (I have made this with sourdough and nutty whole wheat and both are good)
2 very ripe bananas
1 cup coconut milk (or whatever type of milk you want to use)
1 Tablespoon of pure vanilla extract
1 teaspoon pumpkin pie spice
1 cup flour (or so) for drenching
1 to 2 tablespoon coconut oil for the pan
In Rip’s version, he does not drench the toast in flour, he uses no oil for the pan, and he adds cinnamon instead of pumkin pie seasoning. You can try it both ways, but I found his version to be a little hard to cook and that the french toast is a little gooey…but still very flavorful.
For my version, mash the bananas in a bowl, add the vanilla, pumpkin spice and milk – mix well. Add Coconut oil to a non-stick pan on medium heat, drench the bread in the banana mix, then flour both sides – add to pan. Cook 3 to 4 minutes per side or to golden brown. Serve with a dusting of powdered sugar and real maple syrup.
5 Minute Vegan Pancakes
1 cup flour (whatever you prefer)
1 tablespoon sugar
2 tablespoons baking powder
1 pinch salt
1 cup coconut milk
2 tablespoons coconut oil and a little extra for the pan
Mix all ingredients and spoon into hot oiled pan, cook until bubbles appear in the middle of each cake, turn and cook other side. Enjoy with peanut butter, bananas/fruit, marmalade, jam and/or syrup!
I always cook a lot of veggies when I grill, and then I have quite a few leftovers. Quiche’s are a great way to use up all those leftovers.
1 whole grain vegan pie crust (yes, that actually sell these in the frozen section of most grocery stores)
Chopped veggies – I used artichokes, tomato, roasted pepper, onion, garlic and zucchini but use whatever you like or have on hand
Egg replacer – I used Ener-G egg replacer about 4 tablespoons
1 cup milk substitute
Preheat oven to 385 degrees, add a little grated vegan cheese to the pie crust, then add the veggies, more grated cheese and then the egg mixture (egg powder and milk). Bake for 10 minutes, then reduce heat to 375 and bake for 30 mins, then top with more cheese and bake another 15 minutes. I like to serve with salsa or hot sauce.
The https://www.flawlesschaos.com website is one of the
best we have found, and the Vegan breakfast- pancakes,
french toast and quiche, oh my! article is very well written and useful!
I want to share with you a link that also helped me a lot in cooking:
Thanks and kisses! 🙂