This recipe comes to us from Jenné Claiborne and Isabelle Steichen of SoBuddhalicious, a vegan meal planning company based in New York City. These lovely ladies participated in Shindig as guest chefs recently. They demonstrated how to make their popular French Toast Buddha Bowl to the delight of spectators–and tasters–in the audience. Yes, French Toast can, and should be made without eggs! If we can make our favorite foods without harming animals, why wouldn't we? This recipe is a perfect example. A few very simple ingredients come together to make an easy breakfast bowl that can be topped with your favorite fruits, nuts, and non-dairy yogurt.
Whisk together the flax “egg”, non-dairy milk, vanilla, cinnamon, and nutmeg. Dip the bread in the mixture, and allow it to soak up the liquid on each side. Heat coconut oil in a skillet on medium heat. Cook the bread on each side, until golden brown, for 2 minutes. When cool enough to handle, chop it into quarters, and place in a bowl or plate. Fill the bowl, or top, with mango, berries, cream, pecans, and maple syrup.
Whisk together the flax “egg”, non-dairy milk, vanilla, cinnamon, and nutmeg. Dip the bread in the mixture, and allow it to soak up the liquid on each side. Heat coconut oil in a skillet on medium heat. Cook the bread on each side, until golden brown, for 2 minutes. When cool enough to handle, chop it into quarters, and place in a bowl or plate. Fill the bowl, or top, with mango, berries, cream, pecans, and maple syrup.
