Vegan Almond French Toast from Whole Foods!

 Ah-yeah, vegan french toast that is amazingly delicious with an almond flavor and protein kick. Check out this recipe, from Whole Foods, it even comes with nutrition digits at the bottom. Don't forget to cut up some fresh fruit and serve it on the side.

Ingredients

1 cup vanilla almond milk
2/3 cup mashed plain firm tofu (about 1/4 of a pound)
2 tablespoons smooth roasted almond butter
1/4 teaspoon almond extract
1/4 teaspoon cinnamon
12 slices bread (whole grain or white, as desired)
6 tablespoons lightly toasted sliced almonds
1/8 teaspoon powdered sugar for garnish

Method

Preheat oven to 200°F. Place a large dinner plate in the warmed oven. Combine almond milk, tofu, almond butter, almond extract and cinnamon in a blender. Puree until completely smooth. Pour into a wide shallow dish. Heat a non-stick skillet that has been lightly sprayed or oiled over medium high heat. Dip each piece of bread, one by one, into the almond milk mixture. Drain excess almond milk mixture before placing on hot skillet. Cook French toast until just browned on the bottom (a couple of minutes), turn, and brown the other side. Adjust heat to medium, if necessary, to prevent burning. Place in the oven on warmed plate while preparing the remaining pieces. Serve with toasted almonds and a light sprinkling of powdered sugar.

Nutrition

Per serving: 230 calories (80 from fat), 9g total fat, 1g saturated fat, 11g protein, 29g total carbohydrate (5g dietary fiber, 6g sugar), 0mg cholesterol, 300mg sodium

Vegan Banana-Molasses Bread

2-3 Overly ripe bananas (the browner & gooey-er the better)
1/4 cup applesauce
1/4 cup oil
1/2 cup sugar (or 1/4 c. sugar & 1/4 c. honey)
2 tbsp. molasses

Mix all of these ingredients together. If you have time let it all marinate in the fridge for a few hours.

Then add:
1 cup flour
1 cup whole wheat flour
3/4 tspn. baking soda
1/2 tspn. salt

Add vegan chocolate chips, if you want a little sweetness.

350 degrees for 40-50 minutes.

White Chocolate Blueberry Scones

One of the students in the UGA at Oxford program made these scones one afternoon and I fell in love with them!

Ingredients:

2 1/4 c. flour, sifted

1 tablespoon baking powder

1 teaspoon salt

1/4 c. sugar

1/4 c. chilled unsalted butter, cut in small cubes

1/2 c. white chocolate chips

1 c. blueberries

3/4 c. buttermilk, plus 2 tablespoons buttermilk

2 tablespoons powdered sugar

Preheat oven to 375F. In a large bowl, combine flour, baking powder, salt, and sugar. Add cut cubes of butter to dry ingredients and mix with pastry cutter until crumbly. Add white chocolate and blueberries and toss. Add buttermilk and mix until ingredients hold together. Place dough mixture on floured surface and pat into large square. Cut square into thirds and then into triangles. Lightly dust with powdered sugar. Bake for 10 minutes and dust again with powder once they come out of the oven.

Make yourself some tea and you have a lovely English tradition: afternoon tea and scones.

Zucchini Bread

By: Mama Weimer

3 eggs, 1 cup vegetable oil, 3 tsp. vanilla, 1 cup sugar, 1 cup brown sugar, 2 cups chopped zucchini, 1 chopped apple, 3 cups flour, 1 tsp. soda, 1 tsp. baking powder, 1 tsp. salt, 3 tsp. cinnamon. May add 1 tsp. allspice or nutmeg, and 1 cup chopped nuts (a must).

Beat eggs, add and cream in sugar and oil. Mix in dry ingredients, apple, zucchini and nuts. Bake at 325 for 1 hour or until toothpick inserted in center comes out clean. This makes 2 large loaves or 4 small loaves.

The B-E-S-T BANANA BREAD

With smiles like that, you better believe they just got done eating mom's famous banana bread!
3 bananas, mashed
1 cup sugar
2 cups flour
1 tsp. baking powder
1 tsp. salt
2 eggs, beaten
1 tsp. soda dissolved in 2 tbsp. hot water
1/2 cup shortening
1/2 cup nuts, chopped

Mash bananas in a mixing bowl and add sugar. Let stand l5 minutes. Add eggs and shortening.
Mix. Add dry ingredients, soda and water, and nuts. Mix. Put in bread pan and bake 1 hour in 325 degree oven.

CRANBERRY ORANGE SCONES
[Williams Sonoma]

1/2 c cranberries or currants (softened slightly in boiling water in pot on stovetop, then drain well)

Combine:
2 c Flour
3 tsp Baking Powder
1/4 c sugar
1/2 tsp salt

Cut into mix:
8 Tbl butter softened in pieces.
Zest of 1 orange (very finely grated, no white)
1 egg
1/2 c cream

Preheat oven to 350'. Line baking sheet with parchment paper if you have some.

In food processor combine the flour, sugar, baking powder, and salt pulse to combine.
Add the butter and pulse till pea-size. Transfer to a large bowl and spoon iin cranberries or currants.
In a small bowl whisk together the egg, cream, orange zest until blended.
Add to the Flour mixture.

Turn the dough out onto a lightly floured surface and press the dough together with your hands (do not overwork). Roll out the dough until about 3/4" thick. Cut with a scone cookie cutter, or if you roll the dough into a circle, cut into 8 wedges. Place onto the baking sheet.

Bake 20-25 minutes. Don't overbake. Let cool slightly, serve warm with jam and butter.

Fresh Blueberry Muffins

Home Made Blueberry Muffins

[Food and Wine Magz] that is Luke Orris! Makes: 1 dozen

CRUMB TOPPING:

1/2 c Flour

1 1/2 Tbl light brown sugar

1 Tbl sugar

1/2 tsp baking powder

pinch of salt

3 Tbl melted unsalted butter

MUFFINS:

3/4 c + 2 Tbl Flour

1 1/8 tsp baking powder

1/4 tsp salt

1/2 c sugar

1 large egg

1/4 c (less) canola or vegetable oil

1/4c + 2Tbl milk

1/2 tsp vanilla

1 carton fresh Blueberries

Preheat oven to 375'. Line 12 muffin cups with paper liners.

Make the crumb topping above. Combine all into a medium bowl.

Make the muffins above. In a large bowl combine the sugar, eggs, oil and beat with a mixer at low speed. beat in milk, and vanilla. Add the flour, baking powder and salt all at once and gently combine. until smooth. Fold in the fresh blueberries.

Spoon batter into cups and sprinkle with crumb topping.

Bake 25 minutes or till golden. Let cool slightly in pan. Enjoy!

Spiced Beef Corn Bread Cobbler

Spiced Beef Corn Bread Cobbler

(Moo says the cow at the top of the Col'd'Aubisque in the Pyrenees)

Requested by: Julie

serves: 4

prep: 35 minutes, bake: 25 minutes

requested by: Julie!

Cook in a heavy skillet over moderate heat:

2 Tbl vegetable oil

1 small onion, (~1/2 cup) chopped [cook 3-4 minutes]

2 cloves garlic, finely chopped [cook 1 minute]

1 lb beef chuck (organic hamburger) [cook 4 minutes, break into small pieces]

Add Spices:

1 tsp sugar

1/2 tsp cinnamon

1/4 tsp cayenne (less, for less spicey!)

1/4/ tsp allspice

1/4 tsp pepper

1/8 tsp ginger

1 tsp salt [cook all 1 minute]

Add:

1 can diced tomatoes in juice [cook all 10 minutes until liquid is reduced]

Preheat oven to 400'.

While meat is simmering, prepare corn bread topping by gently combining:

2/3 c cornmeal

1/3 c flour

1 tsp baking powder

1/3+ c milk

1 large egg

1/2 c cheddar cheese, shredded (reserve 2 more Tbl for topping)

Prepare Cobbler:

Spoon meat mixture into 9" pie plate with slotted spoon, skim fat from juices and then add juices to plate. Spoon 4 big mounds of corn bread batter over beef and sprinkle with 2 Tbl of cheddar cheese.

Bake 20-25 minutes. Serve warm with a large green salad.