First up this week is Monday's dinner:
I sauteed some fresh cauliflower in garlic, sea salt, Earth Balance and a little bit of water. In the background you can see 12 lbs of beets from our weekly produce order.
This is a meal the girls and I eat for either lunch or dinner every day:
It's just a light saute of Cut 'n Clean Greens (one of my new favorite things!), broccoli and mushrooms with Braggs, olive oil, garlic, sea salt and a bit of water. They devour their bowls and ask for more!
Last up is Vegan French Toast.. This is no "vegan substitute recipe"- it's far better than any "real" French Toast I've ever tried!
I started with a loaf of white bread baked the night before (I wasn't sure how this would be with whole wheat but after trying the recipe I think it would work and will make it that way next time):
The recipe I used
Ingredients:
2 cups vanilla soy milk
4-5 tablespoons flour
3 teaspoons sugar
dash cinnamon
bread slices (your choice)
sugar to taste
Directions:
Mix flour, soy milk, vegan sugar and cinnamon to form a batter. Dip bread and fry in lightly greased pan until golden brown. Sprinkle with vegan powdered sugar (we also used Earth Balance).
Makes: 4 servings, Preparation time: 15 minutes, Cooking time: 10 minutes
I made this a second time this week and made E & V thick french toast sticks.
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