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Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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French Toast Buddha Bowl

By Guest Chefs, Jenné Claiborne

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.

 

Ingredients

 2 slices vegan brioche or stale bread, sliced 1-inch thick
 1 tbsp ground flax seed + 2 tablespoons water (flax “egg”)
 ½ cup non-dairy milk
 ½ tsp vanilla
 ½ tsp cinnamon
 Pinch of nutmeg
 ½ tbsp coconut oil
For the Toppings
 1 mango, peeled and diced
 ½ cup fresh raspberries, or mixed berries
 ½ cup coconut cream or vegan yogurt
 ¼ cup toasted pecans, or other nuts or seeds
 Maple syrup

Directions

1

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.

French Toast Buddha Bowl
IngredientsDirections

French Toast Buddha Bowl

DifficultyEasyCook Time10 mins
YIELDS
1 serving

INGREDIENTS

 2 slices vegan brioche or stale bread, sliced 1-inch thick
 1 tbsp ground flax seed + 2 tablespoons water (flax “egg”)
 ½ cup non-dairy milk
 ½ tsp vanilla
 ½ tsp cinnamon
 Pinch of nutmeg
 ½ tbsp coconut oil
For the Toppings
 1 mango, peeled and diced
 ½ cup fresh raspberries, or mixed berries
 ½ cup coconut cream or vegan yogurt
 ¼ cup toasted pecans, or other nuts or seeds
 Maple syrup

DIRECTIONS

1

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.

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