(VEGAN RECIPE) Get ready for Valentine’s Day with this Meat-Free Mondays Challenge! Cook up this delicious, heart-shaped recipe for your significant other, or indulge in it year round. It’s always a good time for breakfast! — Global Animal
Fat Free Vegan Kitchen, Susan Voisin
Instead of a Valentine’s Dinner, how about a Valentine’s breakfast? Or brunch? Or breakfast for dinner? Here’s a simple idea that looks pretty on the plate. I took slices of regular whole-grain bread, cut them into heart shapes, made them into vegan French toast, and sandwiched a simple fruit mixture between them. Fresh strawberries are so romantic!
Here’s how it’s done:
Fruit-Stuffed French Toast
- Sliced whole-grain bread (about 8 slices)
- 1 cup Soymilk
- 1 Tbsp. Flour (may use corn starch)
- 2 tsp. Sugar
- 2 Tbsp. Nutritional yeast flakes
- 1/2 tsp. Salt
- 1/2 tsp. Rum extract (may substitute vanilla)
- 8 large Strawberries, sliced (more for garnish)
- 2 Bananas, sliced
- 2-4 Tbsp. Maple syrup, to taste
- 1/8 tsp. Coconut extract
Cut the bread into heart shapes, if desired. Whisk together the soymilk, flour, sugar, nutritional yeast, salt and rum or vanilla extract. Dip slices of bread into the mixture to coat well, but do not soak. Heat an oiled, non-stick skillet and fry until golden brown and crispy on both sides.
While the French toast is cooking, mix the strawberries, bananas, syrup, and coconut extract together. When the toast is done, serve with fruit mixture between two slices of toast and more on top.
More Fat Free Vegan Kitchen: http://blog.fatfreevegan.com/