This is the ultimate breakfast smoothie. Especially when you want your smoothie to actually taste like...well, breakfast! Some of these ingredients might seem like odd additions, what with avocado and nutritional yeast, but I assure you this is the real deal. Make it and see for yourself!
This dreamy smoothie really tastes just like french toast. It has that perfect eggy, maple syrup, and sweet vanilla flavor that you find only in french toast. I might have made this for dinner, but breakfast was clearly on my mind.
French Toast Smoothie
Serves 1
Notes: I like soy milk here because coconut and almond milk have too strong of a flavor. I used frozen avocado because of it's more neutral taste, though you could use a banana, but I think it's too strong of a flavor. The nutritional yeast is essential to this smoothie.
1 cup soymilk
1/4 avocado, frozen and chopped
1/2 Tbsp. nutritional yeast, large flake
1 1/2 Tbsp. maple syrup
1/2 tsp. ground flax seed (or 1 tsp. whole)
1/2 tsp. vanilla extract
1/4 tsp. ground cinnamon
small grating of fresh nutmeg
pinch of salt
Place all ingredients in blender and blend until smooth and creamy. Feel free to blend in a few ice cubes too, if you like.
Serve topped with fresh nutmeg and a dash of maple syrup!
Listening to: [soundcloud url="https://api.soundcloud.com/tracks/101489187" params="color=96c1b2&auto_play=false&hide_related=false&show_artwork=true" width="100%" height="166" iframe="true" /]
German word of the day: Arme Ritter --> French Toast (pronounced: armeh ritter)
Good deed of the day: Sign this petition at Change.Org and Speak Out Against Idaho's Dangerous Ag-Gag Bill. It only takes 5 seconds and thousands of farm animals will thank you! And me too!
This perfectly vegan fluffy french toast is scented with chai spice and deliciously decadent. If you think you need eggs for the best french toast ever, you are mistaken. I'm sorry, I'm just the messenger. Have you had vegan french toast? No? Better get on it! Gosh, I'm sooo bossy today.
Ooooo, I am so excited to share today's recipe with you! This is the most delightful breakfast ever. When I worked up at Hatcher Pass Lodge (see cool photos here), I was a french toast making extraordinaire. I learned how to make the most splendid and lavish french toast.
And I have to tell you, if you're making french toast with regular ol' sammy bread...you're doing it wrong. Just STOP. No more, I forbid it. Once you make french toast with actual french bread (well, french "style" bread)...oh gosh, just...if you haven't, you need to. This is not The Depression. Make it with french bread, not sandwich bread. Sandwich bread is for sandwiches and french bread is obviously for, well, french toast.
Also, you have to wear your fancy pants when you eat these.
Oh, also...we slathered ours with birch syrup. If you're in Alaska (like me) and have a small fortune to squander (unlike me), it's time to get yo'self some birch syrup. I think it's, please excuse my contrived snootiness here, richer and way more complex than maple syrup. It's has so much more going on. It's darker and more caramelly (it's a word, I checked). If you get the chance to try it, please do!
This perfectly vegan fluffy french toast is scented with chai spice and deliciously decadent. If you think you need eggs for the best french toast ever, you are mistaken.
Ingredients
1 cup unsweetened plain plant milk (I use oat milk)
2 Tbsp. all purpose flour
1 Tbsp. nutritional yeast
1 Tbsp. maple syrup
2 tsp. chai spice
1/2 tsp. ground flaxseed or ground psyllium husk
1 tsp. vanilla extract
pinch of salt
1 lb of french bread, about 6 1 inch thick slices
Ingredients
In a liquid measuring cup whisk together all the ingredients except for the bread then transfer to a shallow rimmed dish, like a pie dish.
Coat a large frying pan with nonstick cooking spray and heat over medium-high heat. Dip each slice of bread in the french toast liquid for about 5-10 seconds on each side. The bread should feel slightly heavier but not soaked completely through. That's the trick!
Cook the slices for about 2-3 minutes on each side or until deep golden brown.
Serve hot; drench with maple (or birch!) syrup, vegan butter, and topped with powdered sugar and strawberries, or whatever your favorite toppings are!
Prep time:
Cook time:
Total time:
Yield: 3-4 servings
Sometimes I don't feel like cooking. I admit, it doesn't happen terribly often. Wednesday night, however, I felt this way. It was heightened by the fact that I was very tired and kind of stressing about packing and cleaning as we leave for Ohio today! And so, I turned to my trusty friend. Cinnamon Bananas On Maple Peanut Butter Toast is my go-to dinner when I just can't bring myself to cook anything. Although, this isn't entirely true as I did make Todd a vegan grilled cheese and avocado sandwich. Does making a fancy grilled cheese sandwich count as cooking? Erm, possibly not...
Anyways, this is obviously very simple to make. This recipe, if you can call it that, it's more like a conglomerate of ingredients placed lovingly upon a piece of toast is a fantastic breakfast, a superb snack, and (how I consume it most often) a very quick and satisfying dinner. Yes, I truly do eat this for dinner. On average, probably at least three times every couple of weeks. Some of those instances I didn't have the time to cook, or I didn't want to cook and but usually it ends up that I was just craving Bananas On Maple Peanut Butter Toast!
Cinnamon Bananas On Maple Peanut Butter Toast
Inspired by Myself
Makes 1 open-face sandwich
1 piece of quality vegan bread, toasted
slathering of peanut butter (or nut butter of choice)
small amount of maple syrup (1 tsp.)
1/2 ripe banana, sliced in about 6 rounds
sprinkling of chia seeds (1 tsp.)
sprinkling of ground cinnamon (1/4 tsp.)
dash of salt (optional)
dash of sugar (optional)
Let me start out by asking for your forgiveness. Not a great way to start but really it's just that I never use any measurements when I make this toast. And I refuse to! You can't make me. This is my easy, quick, simple breakfast/dinner/snack, and gosh darnit you don't need no stinkin' measurements. Yet, I did try to estimate out of respect for crazy recipe followers who shutter at the words "small amount". I used to be one of these people. What the hell's a "small amount" anyways!?
Okay, on to the toast. Get yer most favorite piece of bread and toast it. BTW, I found the most amazing vegan bread, I am in love. Check it out in the picture below! While it's still warm, smear on an amount of peanut butter deemed you appropriate. Don't put on as much as you'd normally use for say a PB&J though. As the peanut butter warms it will become melty and if you put too much on it will just drip off. Same goes with the maple syrup, a little goes a long way on toast. You could use molasses too, if you like. In my pre-vegan days I used honey.
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Next, slice half a banana into about six round slices and arrange on the bread. Again, there isn't rocket science. You're the boss. I like bananas quite a bit and sometimes I make a fun puzzle on the bread to see if I can cover every square inch. This is not necessary and I can see how it may be counter-productive if you're short on time.
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Sprinkle chia seeds and cinnamon on top to your liking. I do the seeds first so they stick to the bananas and then the cinnamon. If you really like cinnamon so I tend to use a lot. Plus it's very high in antioxidants!
Sometimes if I'm feeling super fancy-like, I will add some salt or sugar. Add whatever else you want to it. It's your canvas. A delicious, filling canvas.
Ah, the perfect anytime snack.
Cinnamon Bananas On Maple Peanut Butter Toast
Recipe Type: Breakfast
Author: Katie - Produce On Parade
Serves: 1
A simple little open-face sandwich, great for breakfast, snacking or if you really don't want to cook dinner.
Ingredients
1 piece of quality vegan bread, toasted
slathering of peanut butter (or nut butter of choice)
small amount of maple syrup (1 tsp.)
1/2 ripe banana, sliced in about 6 rounds
sprinkling of chia seeds (1 tsp.)
sprinkling of ground cinnamon (1/4 tsp.)
dash of salt (optional)
dash of sugar (optional)
Instructions
Toast bread, smear on peanut butter and maple syrup.
Next, slice half a banana into about six round slices and arrange on the bread.
Sprinkle chia seeds and cinnamon on top to your liking. I do the seeds first so they stick to the bananas and then the cinnamon.
This dreamy smoothie really tastes just like french toast. It has that perfect eggy, maple syrup, and sweet vanilla flavor that you find only in french toast. I might have made this for dinner, but breakfast was clearly on my mind. 
Serve topped with fresh nutmeg and a dash of maple syrup!
Listening to: [soundcloud url="https://api.soundcloud.com/tracks/101489187" params="color=96c1b2&auto_play=false&hide_related=false&show_artwork=true" width="100%" height="166" iframe="true" /]
