What’s for brunch? Hm, let’s see now. Vegan pancakes with grade B maple syrup, grits with vegan cheese, simple delicious tofu scramble made with olive oil, salt & freshly ground pepper, garnished with fresh cilantro and a slice of cantaloupe.
I’d have all this with an almond macchiato.
Photo courtesy: thewannabechef
Banana French Toast w/ Candied Walnuts
1 half loaf of ciabatta bread
1 medium sized banana
1 cup soymilk
1 tsp vanilla
a dash of cinnamon
2 tbs canola oil
1/2 cup walnuts
3 tbs earth balance
1 tbs sugar
1/2 tsp salt
Instructions for Candied Walnuts:
- Blanch walnuts by boiling them in salted water for about 3-5 minutes. Strain and set aside in a medium sized baking dish.
- Melt butter on stove top.
- When melted, add the sugar and stir until dissolved. Remove from heat.
- Pour over nuts in the baking dish and stir until they are all fully coated. Sprinkle with salt and cinnamon and bake for about 10-15 minutes.
Instructions for French Toast:
- Place all ingredients, except the bread, in a blender and mix until smooth and creamy. You can also whip it with a hand blender, but that gets messy.
- Slice bread about 1/2 inch thick.
- Heat a large skillet with one tbs canola oil. After dredging both sides of the bread and allowing excess to drip off, place on heated skillet. You can use the extra tbs of canola oil if it gets too dry.
- Cook each side about five minutes, or until crispy. Keep warm in 200 degree F oven until ready to serve.
- Serve french toast with Grade B maple syrup, warmed. Top with sifted powder sugar and a tablespoon or two of candied walnuts.
I’ve been having crunchy peanut butter with cream cheese and bananas sandwiches drizzled with maple syrup for the past two days. I gotta tell you, life is good.
Vegan Pancakes with a side of maple syrup, fresh strawberries and topped with almond flakes. Breakfast of Champions! (via toliveandeatinla.com)
Pierre Faucher, the owner of Sucrerie de la Montagne, filters syrup after it’s boiled to perfection. It takes roughly 40 gallons of sap to make one gallon of syrup, and when the process is as artisanal as this, it takes all day. (see the nytimes slideshow)
Wall of Maple Syrup in Montpelier, VT (photo by AndreJenny)
Peanut butter and banana sandwich drizzled with Grade B maple syrup gets my vote for Best Vegan Midnight Snack.
Maple Syrup Grades, from left to right, courtesy the master cleanse site.
- Vermont Fancy, light amber color, delicate maple bouquet
- Grade A Medium Amber, medium amber color, pronounced maple bouquet
- Grade A Dark Amber, dark amber color, robust maple bouquet
- Grade B, darkest color, strong maple bouquet