French Toast Buddha Bowl
a vegan meal planning company based in New York City. These lovely ladies participated in Shindig as guest chefs recently.
Ingredients
- 2 slices vegan brioche or stale bread, sliced 1-inch thick
- 1 tbsp ground flax seed + 2 tablespoons water (flax “egg”)
- 1/2 cup non-dairy milk
- 1/2 tsp vanilla
- 1/2 tsp cinnamon
- Pinch of nutmeg
- 1/2 tbsp coconut oil
For the Toppings
- 1 mango, peeled and diced
- 1/2 cup fresh raspberries, or mixed berries
- 1/2 cup coconut cream or vegan yogurt
- 1/4 cup toasted pecans, or other nuts or seeds
- Maple syrup
Instructions
- 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.
