Ingredients (use vegan versions):
Directions:
Place all ingredients into a blender and blend until
smooth. Drink up. It’s great!
Serves: 2
Preparation time: 10 min
Ingredients (use vegan versions):
Directions:
I haven’t made this since I’ve been home from college, but
as I read through the other French Toast recipes, I noticed
that an allergy to bananas was saddening breakfast for
some. I personally hate bananas, so this is my version.
I’ve experimented with it a lot, so I’d appreciate feedback.
With a whisk or a fork mix the tahini (I use Joyva brand
because it is very finely ground) and the soy milk until
you have some smooth nutty milk. If both are pretty cold
from the fridge, this could take some time. Listen to your
favorite song. It helps, I swear.
Add the maple syrup and vanilla. Add the flour a
tablespoon at a time. You may not need all three,
depending on how thick your tahini was. The consistency
you’re looking for is almost like pancake batter–runny
pancake batter. Add cinnamon and nutmeg to taste (and you
CAN taste it because unlike regular french toast, there are
no raw eggs to make you gag!). Use day-old vegan french bread
sliced at least 1/2″ thick. The thicker the vegan bread, the
longer you let it sit in the goo. This is why stale vegan bread
is good, you can soak the vegan bread without making it soggy.
I’ve tried it with thickly cut homemade wheat vegan bread, and it
was good, but it was kind of limp in that sad, not-so-
fresh, sort of way.
On medium heat in a good non-stick pan pour a nickle-sized
drop of oil and coat the pan. I’m an olive oil freak, so
that’s what I use. Put your vegan bread slices in and fry on
both sides for 3-5 minutes. If the heat is too high, the
coating will burn and the inside will be wet, so adjust the
heat as you go. You may need to add a little extra oil now
and then.
Then eat it however you like. The last time I made this,
my dad and sister (both meat and dairy eaters) couldn’t
tell that it wasn’t “real” French toast. Maybe they were
just humoring me…but you’ll tell me the truth, won’t you?
Preparation time: 15-20 minutes
Serves:
Ingredients (use vegan versions):
Directions:
1. Mix Wheatena, oatbran,bran flakes and vegan sugar together.
2. Add the Multigrain (or “bisquick” ) pancake mix and baking soda.
3. Mash the banana in a bowl and measure 1/2 cup. Add to mix.
4. Add milk, stirring constantly to mix ingredients.
5. Lightly grease pan and cook for 3 minutes on each side.
* Note * If you like nuts, feel free to add them.
Serves: 10 - 12 pancakes
Preparation time: 5 - 10 minutes
Ingredients (use vegan versions):
Directions:
*Yellow organic Haitian are the closest to my favorite
Indian Dusheherie. You can use the greener-skinned Mexican mangoes if you
can wait 5-6 days for them to ripen, I can’t!!
**I prefer regular mint leaves instead of the
darker-stalked Chinese variety.
This is the YUMMIEST way to get your Vitamin A (mango) and calcium
(fortified soy milk) besides other goodies (fiber from
mango, mint, whole wheat flour; protein from soy milk,
flour; vitamin D from soy milk; anti-inflammatory effects
of mint… etc. etc.)
Crepe Batter:
1. In a bowl mix together all the flour, baking soda, and
baking powder.
2. Add the soy milk and whisk (I use a hand-held mixer.)
Use extra milk to adjust consistency of the batter. The
consistency should be such that you get thin (~1 mm) crepes.
3. Break open 5 cardamom pods to obtain the black cardamon
seeds inside and crush using mortar/pestle or a spice
grinder. Add to batter and mix. If using ground cardamom,
simply add 1/2 tsp powder to batter and mix. Cover batter
and set aside.
Mango and Mint crepe filling:
1. Peel mangoes and cut to get bite-sized chunks (~1 cm
cubes).
2. Thoroughly wash mint bushes, pick the leaves from the
stalk, and chop up the leaves.
3. In a bowl toss the mango chunks and the chopped mint
leaves together.
4. Use up the rest of the cardamon pods / cardamon powder
as before, mixing it well into the filling. Cover the
filling and chill in refrigerator while preparing crepes.
Prepare crepes:
1. Heat a non-stick skillet on low-medium flame for 2-3
minutes.
2. Pour enough crepe batter to get a 6-8 inch round crepe
(~1/8 cup? ~1/4 cup? I’m not sure… I eye-ball it.) Let
batter cook on low flame until the top is almost dry. Flip
over and cook other side until lightly brown.
3. Repeat until all batter is used up. Sometimes, the
first crepe doesn’t cook well… I’m too impatient!
Put about 2 tbsps of filling on each crepe and fold crepe
in thirds. Lay in rectangular serving dish. I like to eat
this chilled, so I arrange all the filled crepes in a
rectangular serving dish, cover with plastic wrap and
refrigerate for about 15-20 mins (if you can wait that
long!)
Variations:
1. Sometimes I use ~2 tbsp canned mango pulp (available at
any Indian grocer) as a “sauce” to put over each crepe.
2. If you have a sweet tooth you can add some vegan sugar/
molasses to the batter (2-3 tbsp is sufficient) to make
sweet crepes.
Serves: 12+/-
Preparation time: 30 mins
Ingredients (use vegan versions):
Directions:
1. Put nutritional yeast on a plate, season to taste with
salt and pepper
2. Dip tofu slices in mixture
3. Saute at med. heat until coating is brown and crisp and
tofu is heated through.
4. Drain on paper towel (or not if you don’t mind oil)
Eat alone or on whole-grain toast with ketchup.
Amazing!!!
Serves: 1
Preparation time: 5 mins