French Toast Buddha Bowl

Name: French Toast Buddha Bowl
Cook time: 10 min
Total time: 10 min
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; 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

a vegan meal planning company based in New York City. These lovely ladies participated in Shindig as guest chefs recently.

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

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.