Vegan food is soooo borning, right? Just chickpeas, and lentils, and vegetables, and fruit…Before I get attacked by a pack of vegans searching for something fruity, this isn’t my personal opinion. More and more I have realised that I could actually consume a vegan or vegetarian diet on a regular basis. I just love fish too much to follow it indefinitely. The number of vegan and vegetarian cafés in Newcastle has definitely converted me. But if you have no access to such beauteous things as these, then don’t worry- I got you.
I hate French toast. I do not like the lingering egg-y taste left on my mouth. I hate the greasy-car wash sponge texture. BUT, I loved this recipe. The two afore mentioned problems were solved in that a) this obviously contains no egg, and b) I was cooking; no grease in my kitchen. I came across the recipe which inspired my version on PopSugar (you can view it here: http://www.popsugar.com/fitness/Vegan-Breakfast-Recipes-37124614#photo-37124620), this recipe looked delicious- but I had berries languishing on my window sill, and bananas that needed using, and a craving for something (anything) with peanut butter, and wholemeal bread in place of sourdough. And what better way to say ‘Happy Tuesday Em, you old fox you!’ than something decadently stuffed with deliciousness? It’s also healthy- did I forget to mention that? No added sugar, no eggs, wholemeal bread, one of your ‘5 a day’, filling, slow release energy…it kept me going from 9am until 2:30pm without so much as a tummy rumble (which is some achievement).
So, give this a try (it’s easy, I promise), and then tell me vegan food is boring…
- 2 slices wholemeal bread (I used Hovis seeded wholemeal bread, which comes in small slices just the right size for me…)
- Cinnamon, to taste
- 100ml Alpro Coconut milk (or any unsweetened plant based milk)
- 1/4tsp vanilla extract
- 1 small-medium banana (ripe and be-speckled; you know the drill)
- 3-4 strawberries
- 1 tbsp. smooth peanut butter ( I used Whole Earth no added sugar)
- Right, step one: slice the banana in half. Place half into a dish and mash well, beat and mash until creamy and smooth. Now add in the vanilla, cinnamon, and milk. Whisk it all together well. Slice the rest of the banana into coins, and the strawberries into slices; you may want to keep one whole strawberry for decoration.
- Place a pan onto a high heat and spray with cooking spray; I used the ‘Fry Light Sunflower Spray’. While the pan heats up (this won’t take long so keep an eye on it), place the bread into the banana and milk mixture. Allow one side to soak up the liquid, before turning it over and repeating. Don’t soak it to the point where the bread is falling apart. Once soaked place it into the pan, and repeat with the other slice.
- Cook one side for 2-3 minutes until golden (turn the pan down to a medium-high heat at this point), ensuring that it doesn’t stick, and then carefully flip it over- and I mean carefully. Without the egg in the mixture the bread seems to become more delicate. Cook the other side of the bread for 2-3 minutes. Turn the grill on to a high heat.
- Now, apply 1/2 tbsp. of peanut butter to one slice of toast, then layer on strawberries and banana slices, before placing the other slice of toast on top. Slide this under the grill to both crisp up and keep warm.
- Melt the other 1/2tbsp peanut butter in the microwave until runny. Remove the stuffed French toast from the grill and slide onto a plate, before drizzling the peanut butter over the top, adding any remaining fruit, and a sprinkling of cinnamon.
- Dig in my lovely French toast craving (non) vegans…