I’ve said it before and I’ll say it again, I looooooooooooooooove bananas and anything banana flavored or related. I made this about a week ago and just haven’t posted it. I had been waiting for enough bananas to ripe to make this after I got the idea from an episode of Diners, Drive-Ins, and Dives. This is one of my favorite shows to watch because so many people are doing really creative things with food and it always gives me the inspiration to figure out how to take these ideas and make them dairy-free and meatless. Long story short here, banana bread is always awesome to make but what makes it better? Turn it into french toast. Banana bread french toast is awesome and if you’re like my wife and I, you make it on a Sunday night to eat as a snack rather than wait for breakfast. So here you go, Banana Bread French Toast:
- ¼ c plain, unsweetened vegan milk
- ½ tsp apple cider vinegar
- ½ c vegan butter
- 1 cup light brown sugar
- 3 very ripe medium bananas, mashed
- 1 tsp vanilla
- 2 c flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp nutmeg
- ¼ tsp salt
- Preheat oven to 350F.
- Line a 9″ loaf pan with parchment paper.
- In a small bowl, stir together vegan milk and vinegar. Set aside for a few minutes.
- In a large bowl, cream together vegan butter and sugar.
- Add bananas, vanilla, and milk mixture and beat.
- In a medium bowl, sift together flours, powder and soda, nutmeg, and salt.
- Add dry mixture to wet and beat just until all of the flour is moistened.
- Pour into prepared pan and bake for 45 minutes, or until a toothpick inserted near the center of the loaf comes out mostly clean.
- Cool 5-10 minutes in loaf pan, then lift loaf out onto a wire rack and cool fully.
Once bread is cool, slice and prepare for French Toast
- 1 1/4 cups unsweetened almond milk
- 1/2 Tbs flaxseed
- 1/4 tsp cinnamon
Mix all ingredients in a bowl. Coat each side of your bread slices and place on a heated griddle. Toast until golden brown on each side.
Diagonally slice 2 bananas. Heat a frying pan with 2 Tbs vegan butter. Saute bananas for a few minutes. Add 1 Tbs brown sugar and toss. Saute together until bananas are caramelized. (only takes a few minutes) Place on top of your French Toast. Sprinkle with a little powdered sugar.
Since becoming vegan I have been on a search to find great breakfasts. Growing up my family always had Sunday brunch and it’s a tradition I carried over into my marriage. When we have the time off together I love getting up and making brunch for Melissa but let’s face it, when you’re used to bacon and eggs, becoming vegan gets a little tricky. This weekend I decided it had been too long and I was gonna make an omelet and have some brunch. I found this great recipe from one of our top go to sites, forks over knives. This is a quick and easy recipe for chickpea omelets and came out delicious and more filling than most meat and dairy breakfasts I’ve ever had. It calls for chickpea flour, which you can buy (Bob’s Red Mill makes a version) or you can do what I did and grind your own. A bag of chickpeas is really cheap and it takes just a few minutes in a high speed blender to make your own flour. A word to the wise though, chickpeas are very hard and blending them is really really loud. My dogs did not like this process. Because it uses flour as the base, these omelets are not very “eggy” but come out more like a pancake texture. Call it whatever you want, it was tasty!
1 Cup Chickpea flour
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp white pepper
1/4 tsp black pepper
1/4 cup nutritional yeast
1/2 tsp baking soda
your favorite omelet veggies (I used mushrooms and green pepper)
1. Combine the chickpea flour, onion powder, garlic powder, white pepper, black pepper, nutritional yeast, and baking soda in a small bowl. Add 1 cup water and stir until the batter is smooth.
2. Heat a frying pan over medium heat. Pour the batter into the pan, as if making pancakes. Sprinkle your veggies into the batter for each omelet as it cooks. Flip the omelet. When the underside is browned, flip the omelet again, and cook the other side for a minute.
3. Serve your amazing Chickpea Omelet topped with avocado and salsa (or whatever else you like)
For more great recipes check out Forks Over Knives, and my other blog posts.
In the words of the great Turk Turkleton, “It’s kind of hard to beat brinner.” You all know brinner, breakfast for dinner. Whoever thought up this idea was a genius. The unfortunate thing about breakfast food is they all seem to focus around meat and eggs, which as a vegan can be difficult to replace. I have found some great recipes and after some experimentation am learning how to make some great things. This is my take on the classic chicken and waffles. Now vegan chicken is typically built around tofu as the base. If you’re not one to experiment with tofu I would still highly recommend making these sweet potato waffles with the hot sauce syrup. They are absolutely the best thing you will ever have.
Fried Tofu Chicken with Sweet Potato Waffles and Franks Syrup
The Fried Tofu
1 package hard tofu, frozen, thawed, drained and pressed
3 cups almond milk
2 tsp apple cider vinegar
vegetable or coconut oil for frying
1/2 cup flour
1/2 tsp salt
1 tsp smoked paprika
1/2 tsp cracked black pepper
1 cup of the almond milk used to marinate the tofu
1 cup flour
1/4 tsp cracked black pepper
2 tsp smoked paprika
1/4 tsp chilli powder
1/2 tsp celery salt
1 tsp marjoram
1 tsp oregano
- Whisk the almond milk and apple cider vinegar together and set aside to thicken. Slice the tofu into eight equal pieces and submerge them into the milk. Marinate for 2-3 hours, or longer if you have the time.
- Combine all the ingredients for the batter in a bowl and set aside.
- Combine the ingredients for the seasoned flour in a separate bowl and set aside.
- Heat about a cup of vegetable oil in a fry pan. Dip the tofu in the batter coating it liberally. Then coat in the seasoned flour and drop into the hot oil. Cook for a few minutes and then turn over to cook both sides. Remove and drain.
1 1/2 cups pealed and cubed sweet potatoes
2 cups flour
1 Tbsp baking powder
1/2 tsp salt
2 Tbsp flax seed soaked in water
1 cup almond milk
1/4 cup firmly packed brown sugar
1/4 cup vegan butter, melted
vegetable oil for waffle iron
- Boil Sweet potatoes for 20 minutes or until fork tender. Mash cooked potatoes and set aside.
- In a large bowl whisk together flour, baking powder, and salt and set aside.
- In another bowl combine the sweet potatoes, milk, brown sugar, and butter. Stir sweet potato mixture into the flour mixture and thoroughly combine. Stir in flax seed. The batter will be thick. Place batter onto a preheated, oiled waffle iron and cook until lightly browned.
Franks Maple Syrup
1 cup maple syrup
1/4 cup Franks Red Hot
Mix in pot and heat until warm
Batter makes 3 Belgian Waffles
Top each waffle with 2 chicken pieces and drizzle with syrup
I absolutely love bananas! I can honestly say I am obsessed with them. That includes anything that is banana flavored as well. I always have for as long as I can remember. When I was a kid Snackwells used to make these little banana bread bars that were absolutely amazing. Obviously I didn’t know back then that Snackwells was still a bunch of crap but it didn’t matter. I could eat like a million of them. The 1 box a week my mom bought was never enough and no one else ever got any, they were all mine. To this day banana bread is truly still one of my all time favorites.
A few months back we had some really ripe bananas at the end of the week, and when I say really ripe I mean super brown and squishy. So in an effort to save them I looked up some ideas to bake. Melissa loves muffins and I love bananas so it seemed pretty logical to make banana muffins. This recipe is super easy, we always have the ingredients in the house and you’re enjoying them in 30 minutes. Great for a breakfast, a snack, or whenever really. Oh yea and guess what they are vegan.
- 3 very ripe bananas
- 1/4 cup vegan margarine, softened
- 1 cup cane sugar
- 2 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 1 cup chopped walnuts (optional)
Preheat over to 360 degrees
In a large bowl, mash the bananas with a fork until soft. Add the margarine and sugar and cream together.
In a separate bowl, combine the flour, salt, and baking soda. Combine with the banana mixture, stirring gently just to combine. If using walnuts, combine now.
Place silicone muffin molds in pan and fill each muffin about 2/3 full with batter. Bake for about 25 minutes, or until a toothpick inserted into a muffin comes out clean.
Makes 6 medium muffins or 12 small muffins.
Tastes great cold or heated with a little butter on top (I usually eat two at a time, 1 each way) These do not last long in our house.