Classic French Toast

Non classé, Sweet

Pain perdu (French toast) plans for the weekend🍞

SAVE this classic French toast recipe to enjoy during the holidays!

RECIPE

In a bowl, add 1/4 cup cornstarch. Progressively mix in 1 cup plant milk until the cornstarch is dissolved.

Add 1 tsp ground flaxseeds, 1 tsp ground cinnamon, 2 tsp maple syrup, 1 tsp vanilla, 1/2 tsp baking powder. 

Cut large slices of vegan brioche and soak them into the mixture. It’s a good time to use brioche that is starting to dry out.

Heat a pan over medium heat with vegan butter and add the soaked slices of brioche. Let it cook until golden and flip it to get both sides crispy.

Enjoy right away!

What is your favorite toppings for French toast? I have to stay that this chocolate-banana-coconut combo was very decadent!

Apple Pie Pancakes

Sweet

Tired of the classic vegan banana pancakes? Got old apples in the back of your fridge? Looking for a easy, healthy and tasty brunch recipe?

I got you covered with these Apple Pie Pancakes!

Let’s cook!

Servings: 2

Time: 15 minutes

INGREDIENTS:

Pancakes

  • 1 cup quick or rolled oats
  • 2 apples (organic if possible)
  • 1/2 cup plant-based mylk
  • 1/2 lemon, juice only
  • 1/2 tsp baking soda
  • 1/2 tbsp cinnanmon
  • 1 tsp cardamom
  • 1/2 tsp nutmeg
  • Pinch of salt

Toppings

  • Tahini
  • Maple syrup
  • Roasted buckwheat*
  • Seeds*

(*optional, adapt to your preferences)

INSTRUCTIONS:

  1. Add the apples to a food processor and pulse until their are very finely chopped;
  2. Add the oats, plant-based mylk, lemon juice, baking soda, cinnamon, cardamom, nutmeg and salt, then process until everything is well combined;
  3. Heat some oil in a non-stick pan over medium heat (I used coconut);
  4. Form the pancakes (I made about 6) and flip them when golden brown and when you can see that the edges are dried out;
  5. Layer them with tahini and cover with your favorite toppings and maple syrup;
  6. Bon Appétit!

Tip: Double the quantities and freeze some for a quick breakfast during the week. When ready to enjoy just pop in your toaster on low and enjoy! Mood enhancing effect guaranteed 🙂

Tofu-Coconut “Yogurt”

Non classé, Sweet

Hi everyone, I created a new recipe: tofu coconut yogurt. It’s creamy, tangy, delicious and a very satisfying alternative to the store bough yogurts.

I shared the recipe on my cooking demo at station FMR for the Pop Up Shop Vegan event and I wanted to say a special thank everyone who come 🙏💕 Let’s get started!

INGREDIENTS

  • 1 block of silken tofu
  • 1 can of coconut milk (solid part only)*
  • 1/2 lime, juice only
  • 1/2 lemon, juice only
  • 2 tbsp maple syrup
  • 1/2 tbsp vanilla extract
  • 1/8 tsp salt

*Make sure to get a good quality of coconut milk where the only ingredients are coconut and water otherwise you won’t be able to scoop only the solid/ cream part only.

INSTRUCTIONS

1. Add all the ingredients into a blender and blend until smooth;

2. Taste and adjust sweetness (maple) and acidity (lemon) if needed;

3. Allow it to cool in the fridge to get a thicker texture;

4. And enjoy as is or with your favorite toppings! Mine are granola and Quebec strawberries at the moment.

Note: you can blend in some fruits to make a fruit yogurt or freeze into popsicles for a refreshing treat!

Bon Appétit !

@Veganmontreal

The Best Vegan Zucchini Brownie

Sweet

This is my favorite Brownie recipe, it’s vegan of course and it features zucchini. It’s easy, requires only one bowl, less then 10 ingredients and only 20 minutes of preparation time. It is also a perfect way to get your kids to eat more vegetables.

INGREDIENTS

  • 1/3 cup granulated sugar
  • 2 teaspoons of maple syrup (or substitute with brown sugar)
  • 1/3 cup oil (coconut or canola)
  • 2 teaspoons vanilla extract
  • a pinch of salt
  • 2 cups flour (I like to do half whole wheat and half white)
  • ¼ cup unsweetened cocoa powder
  • 2 cups shredded zucchini, lightly drained of excess moisture if necessary
  • 1½ teaspoons baking soda
  • 1/2 cup vegan chocolate chips

INSTRUCTIONS

  • Preheat the oven to 350ºF. Oil a baking dish (a loaf pan works perfect) .
  • Combine sugar, maple, oil, vanilla, salt and flour until the mixture resembles wet sand.
  • Add cocoa, then zucchini, then baking soda. Mix until well combined using a rubber spatula. Finally stir in the chocolate chips.
  • Pour the batter into the prepared pan and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
  • Remove from oven and let cool for 10 minutes before serving.

You can add some nuts on the top to make it look better, and I love to serve it with vegan ice-cream or homemade banana ice-cream, but it’s also very good on it’s own.

Easy. Healthy. Tasty.

Bon Appétit!