Today, I spent a fabulous morning taking a couple mile walk and catching up with my mother on the phone. When I got home I thought it would be nice to spread the LUV in my household by making a nice BIG Vegan Breakfast consisting of french toast and a deep veggie REMIX on homefries!!!
Simple set of ingredients!
Yes, you can make vegan french toast and it is really BETTER than the other thing with eggs! The batter is so SIMPLE I think this is the perfect transition recipe for a person who wants to integrate some vegan into their diet. Believe me, us vegans don’t chow down like this everyday but it is a nice weekend treat for a relaxed Sunday.
Use Silken Tofu for a smooth batter!
Tofu comes in many forms: medium, firm, extra firm and silken. When you want to make vegan sauces like custards and puddings you use Silken tofu. There are two types of silken the I usually see in the store – in the refrigerator section you can find it and in the Japanese speciality food section on the non-refrigerated isle you can find it in a box. Both have the same consistency and taste. If you can’t find silken you can use regular medium tofu but the batter may be a bit grainy. Silken is best!
Blend your ingredients in a blender.
Add your batter to large flat bowl or plate for quick dipping of the bread!
BTW, I realized I did not have vanilla extract but a dash would be a great addition. Also, I don’t buy a lot of bread but we had some sour dough french bread that was kinda ‘day ole’ and it was perfect. I usually would use wheat. Now I tried out using coconut oil instead of vegetable oil. Coconut oil is not good for high heat so if you go this route I would use a lower than usual heat and just expect a longer cooking time. Spray oil would work best for this recipe to keep the fat content down.
If you use coconut oil make sure your heat is low!
Ingredients for Vegan French Toast:
1 pkg of Silken Tofu
1/2 cup of non-dairy milk (I used Almond milk)
1 tsp of cinnamon
1/2 tsp of sea salt
2 tbsp of agave or other sweetener
8 slices of bread
for skillet about 2 tbsp of oil
Instructions for french toast batter:
In a blender mix the tofu, non dairy milk, and other ingredients (no oil). Blend until smooth. Heat up your skillet on a low to medium heat and add a bit of oil to just lightly cover the surface. Add about a 1/4 cup of batter to a large flat bowl or plate. Take a slice of bread and very quickly dip it into the batter on both sides. Place the bread into the skillet and cook on both sides. The bread will brown quickly just make sure there is not so much batter that it is soggy. Place on a warm plate and add fresh fruit and agave or maple syrup!
REMIX Homefries
Check out this REMIX on homefries!
2 russet potatoes (cubed with skin on)
1/4 cup red onion or white onion
1/4 cup bell pepper ( any color)
sea salt to taste
cayenne pepper to taste
paprika for color
2 tbsp of olive or vegetable oil
Dice up your veggies while your cube potatoes boil.
Saute your veggies (except for spinach) just for a minute or two.
Fold in the chopped fresh spinach last and turn off the heat. Keep it green and crunchy!
I decided to make a hearty batch of homefries to go with the french toast. I decided to add a rainbow of veggies to the potatoes to spice it up and heighten the nutritional value. First you want to dice up two russet potatoes (I leave the skins on). Boil the potatoes in a pot for about 7 to 10 minutes or until soft. In the meantime, dice up some veggies you have in the frig – I had red and green bell pepper, red onion and some spinach. Once the potatoes are soft then drain the water from them and let them stand while you lightly sauté the veggies. Leave out the spinach until later. Add the potatoes to the onion and bell pepper and spice the potatoes with sea salt, cayenne and paprika. After a couple of minutes fold in the spinach and turn off the heat. Allow the spinach to welt with the hot potatoes but don’t cook the spinach any longer. You will have a nice bright rainbow of REMIX’d homefries!
Enjoy this Vegan Country Breakfast with your Family! Wah Lah!
