Thursday, November 10, 2011

Vegan French Toast

Oh yes, it can be done!

My disclaimer is this, if you dislike bananas you aren't going to like this very much.
However, I love bananas. LOVE them. And, I love this French toast.

It could not be any easier -
Mash your banana up with non-dairy milk of choice. I used coconut.
Add in some cinnamon, or orange juice... whatever you want to make your toast YOUR toast!

Dip the vegan bread into the banana/milk/cinnamon mixture - toss in a preheated pan (or on a griddle, if you are lucky enough to have one) and fry as you would normal French toast.

I slapped some Coconut butter and pure maple syrup on mine - and it was totally delish, as well as uber filling.

(Note: I used Deland Bakery Millet Zucchini Bread)

Monday, November 7, 2011

Vegan Chilaquiles

This is going to be our dinner this evening. It looks so good, I can't wait to try it!

Chilaquiles Casserole
  • 2 TB olive oil
  • 1 medium onion, chopped 
  • 2 cloves garlic, minced
  • 1/2 green pepper, chopped
  • 1 28oz. can diced tomatoes
  • 1 tsp. cumin 
  • 1 tsp. oregano 
  • 1/2 tsp. sugar
  • salt and pepper to taste 
  • 1 15oz. can black beans, drained and rinsed 
  • 1 15oz. can sweet corn, drained and rinsed 
  • tortilla chips 
  • 2 cups vegan cheese   (I am going to use Daiya Pepperjack) 
1. Saute onions, garlic and green pepper in olive oil until soft.
2. Add tomatoes and spices. Bring to a boil and then simmer on Low for about 10-15 minutes.
3. Spray a medium baking dish with oil. Spread a small amount of tomato sauce on the bottom of the dish. Spread a layer of tortilla chips. Add half the beans and half the corn evenly over the chips. Ladle half the sauce and sprinkle half of the cheese. Repeat with another layer of chips-beans-corn-tomato sauce. Save the other half of the cheese for the end.
4. Cover with aluminum foil and bake at 350 degrees F for 20 minutes.
5. Remove foil, turn oven up to 400 degrees F. Sprinkle the rest of the cheese on top, return to oven and bake uncovered for 5 more minutes or until cheese melts.
6. Serve with avocado chunks and a dollop of Vegenaise or vegan sour cream.