We are so fortunate to live within walking distance of the amazing Veg Out, which is an all-vegan restaurant, so last Sunday morning we decided we wanted to treat ourselves to their scrumptious brunch.
I had the french toast, which was so delicious and cooked to perfection – with a side of tempeh bacon, of course.
And I had the cocobanana smoothie, too….coconut, banana and I think dates?
Trevor had the pancakes, which were really delicious and unlike any other pancake we’ve had (I tried a bite because he was marvelling at how good they were). They were sort of crispy on the outside and really spongy so they soaked up the maple syrup nicely.
Mmm. We love Veg Out.
It was my birthday on the 1st, and Trevor made me one of my favourites for breakfast in bed, the Rabanada recipe from Vegan Brunch.
|Rabanada with tempeh bacon
Instead of your typical sliced bread loaf, this utilizes a stale French loaf. The “eggy” batter uses banana instead. It’s a bit unique as it’s topped with cocoa powder. Yum.
We like to spend time atleast one weekend morning preparing a slow breakfast. Something that takes a little time; time we spend reconnecting while we prep our meal (and prepare ourselves for the day). This one has been a long-time favourite for us. I really think this recipe was one of the first vegan recipes Trevor prepared for me, long before I was vegan!
The blended banana batter gives the exact same effect as any eggy batter – plus it tastes like bananas and not eggs, so that’s a plus.
This recipe is from The Vegan Handbook. To be honest, most of the recipes in this book leave a lot to be desired, but it was one of the books that helped Trevor with veganism so many years ago – our copy is quite dog-eared and ragged.
Banana French Toast
1 ripe banana
1/4 cup non-dairy milk
1/2 tsp vanilla extract
2 tsp sweetener (sugar, brown sugar, agave)
4 slices whole wheat bread
2 tsp vegan margarine (Earth Balance is best)
Ground cinnamon to taste
In the blender, combine banana, milk, vanilla and sweetener. Blend until smooth and creamy.
Place bread in a shallow pan. Pour banana mixture over bread and turn bread several times, until it has absorbed the banana mixture.
Melt margarine in a non-stick skillet over medium heat. Place bread carefully in skillet, using spatula.
Drizzle any remaining banana mixture over the bread. Brown bread carefully on both sides. Sprinkle with cinnamon.