Read The Happy Herbivore Cookbook Online

Authors: Lindsay S. Nixon

The Happy Herbivore Cookbook (7 page)

BOOK: The Happy Herbivore Cookbook
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Serves 4
| Right after we started dating, my boyfriend (now husband) surprised me with homemade French toast for breakfast. I knew right then he was a keeper. After we were married and vegan, my husband created this recipe so he could still make me French toast on the weekends. Serve it with Tofu Scramble (pg. 18), Breakfast Sausage Patties (pg. 140), and fresh strawberries or bananas.
8 slices whole-wheat bread
1 c non-dairy milk
1
⁄
4
c chickpea flour
1 tsp ground cinnamon
1 tsp pure maple syrup
1
⁄
2
tsp fine salt
1
⁄
4
tsp ground nutmeg
1
⁄
4
tsp vanilla extract
(optional)
extra maple syrup for
serving
1. Cut bread in half diagonally while skillet heats.
2. Whisk non-dairy milk, flour, cinnamon, maple syrup, salt, nutmeg, and vanilla extract, if using, in a shallow bowl.
3. Spray skillet with cooking spray.
4. Dip a few slices into the mixture and transfer to the skillet.
5. Cook for 3 minutes, flip over, and cook for 3 minutes more.
6. Re-spray the skillet and repeat with remaining slices.
7. Garnish with cinnamon, confectioners' sugar, and sliced fresh fruit.
VARIATION
Gingerbread French Toast
Add 1 tsp ground ginger,
1
⁄
4
tsp ground cloves, and another
1
⁄
4
tsp nutmeg to the non-dairy milk mixture.
NUTRITIONAL INFORMATION (4 PIECES PER SERVING)
FRENCH TOAST
Calories 70; Calories from Fat 12; Total Fat 1.3g; Cholesterol 0mg; Total Carbohydrate 11.2g; Dietary Fiber 2.8g; Sugars 3.9g; Protein 3.9g
GINGERBREAD FRENCH TOAST
Calories 73; Calories from Fatl 3;Total Fat 1.4g; Cholesterol 0mg; Total Carbohydrate 11.7g; Dietary Fiber 2.8g; Sugars 3.9g; Protein 4g
Eggnog French Toast
Serves 4
| A holiday variation on French Toast! Commercial vegan eggnog may be used in place of the vanilla non-dairy milk, but omit the nutmeg and cloves.
8 slices whole-wheat bread
1 c vanilla non-dairy milk
1
⁄
4
tsp ground nutmeg or
mace
1
⁄
8
tsp ground cloves
1
⁄
4
c chickpea flour
1 tsp pure maple syrup
1
⁄
2
tsp fine salt
1
⁄
4
tsp pumpkin pie spice
1. Cut bread in half diagonally while skillet heats.
2. Whisk non-dairy milk with nutmeg or mace and cloves in a shallow bowl.
3. Whisk in flour, cinnamon, maple syrup, salt, and pumpkin pie spice.
4. Spray skillet with cooking spray.
5. Dip a few slices into the mixture and transfer to the skillet.
6. Cook for 3 minutes, flip over, and cook for 3 minutes more.
7. Re-spray and repeat with remaining slices.
8. Garnish with a light dash of nutmeg, confectioners' sugar, and sliced fresh bananas.
NUTRITIONAL INFORMATION (4 PIECES PER SERVING)
Calories 186;
Calories from Fat 23; Total Fat 2.5g; Cholesterol Omg; Total Carbohydrate 33.4g; Dietary Fiber 4.8g; Sugars 3.1g; Protein 8.2g
Cinnamon-Banana Toast Crunch
Serves 1
|
Pictured opposite
| As a girl who grew up on frozen waffles, I still crave the ease of a frozen waffle and the sweet taste of maple syrup at breakfast. This recipe fits the bill perfectly and is my go-to breakfast any time I want French toast or waffles for breakfast but don't have the time to make them.
2 slices whole-wheat bread
1
⁄
4
c pure maple syrup
1 tsp ground cinnamon
1
⁄
4
tsp vanilla or banana extract (optional)
1 banana, sliced
1. Lightly toast bread.
2. While it's toasting, whisk syrup, cinnamon, and extract together. It takes a little elbow grease and a lot of whisking to fully incorporate, so keep at it.
3. Plate toast, smear syrup mixture across both slices of toast, and let it soak in, about 30 seconds to 1 minute.
4. Top each slice with fresh banana slices and garnish with a light drizzle of pure maple syrup or agave nectar, if desired.
NUTRITIONAL INFORMATION
Calories 319; Calories from Fat 5; Total Fat 0.6g; Cholesterol 0mg; Total Carbohydrate 81.8g; Dietary Fiber 4.3g; Sugars 61.5g; Protein 1.4g
Pancakes
Serves 8
|
Pictured on pg. 227 (with Blueberry Sauce)
| This is my easy pancake recipe. The batter pours beautifully, so you always end up with perfectly shaped pancakes. They're thin, much like silver dollar pancakes, but still fluffy. I like to add fresh banana slices or frozen blueberries to the batter.
BOOK: The Happy Herbivore Cookbook
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