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Veg Boot Camp Day Fifteen: Breakfast
Peanut Butter French Toast
Serves 1French toast that does not have eggs, dairy milk, or flour, but does have peanut butter and tastes delicious? Yes, please! This is one of the more wondrous ideas of I’ve come across as of late. Super easy and super good. I’m all over it!
INGREDIENTS
1 tablespoon peanut butter
1/2 cup of your favorite milk (I used plain, unsweetened almond milk)
2 slices sprouted whole-grain bread (my favorite is Dave’s Killer Bread)
1 teaspoon olive oil
sliced fresh fruit for serving
INSTRUCTIONS
Step One: In a shallow bowl or pie dish, whisk peanut butter with milk. (I found it a bit difficult to successfully combine the peanut butter and milk via whisking, so I poured it into a mixing cup and used my hand blender, then put the mixture into a shallow bowl for dipping).
Step Two: Dip bread slices into mixture, and cook in skillet brushed with olive oil for 3 to 4 minutes on each side, or until toasted to your satisfaction. Serve with sliced fresh fruit.
Source: Vegetarian Times “28 Day Veg Boot Camp Mix ‘n’ Match Meals: Week 3,” June 2011. View the recipe on VegetarianTimes.com.
Posted on May 29, 2011 with 270 notes ()
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definitely making this for breakfast tomorrow :)
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A Vegetarian Cooking Blog
The art of keeping a "scrap cookbook" has been passed down by the women in my family. I learned from both my granny and my mom. A scrap cookbook is essentially a scrapbook for your kitchen. A place to keep favorite recipes, ones you plan to try in the future, and ones given to you by friends and family. It is also a place to stash cooking guides, kitchen tips, recipe adjustments, food gift ideas, etc., and to make notes about food-related happenings, (ie: "Baked these cookies for the holidays and everyone freaked their freak!"). This blog is essentially an electronic version of my scrap cookbook.
I am a just a vegetarian girl who loves to cook and who is often asked to share recipes or provide advice as to good sources for recipes. Since I'm big on the procrastination celebrations, and typically never end up getting recipes to people, I decided to start this blog as exercise in self-discipline and a way to keep all my cooking and kitchen stuff in one place.
My intrigue with all things culinary began in my Granny’s kitchen at a very young age. I fully believe that you learn the most about cooking from others, so I hope that is the case as you peruse my blog.
Thanks for reading, and enjoy! ♥
"One cannot think well, love well, sleep well, if one has not dined well." ~Virginia Woolf
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