Senior year of high school, I had one of five things for breakfast each morning: Greek yogurt with banana and muesli (when I was not yet vegan), overnight oats, avocado toast, toast with peanut butter and banana, or French toast. I loved making toast in the morning and starting off my day with something warm. Actually cooking something for breakfast allowed me to set the morning intention of being creative and active for the rest of the day. When I became vegan in March of 2017, I still made French toast using local eggs. But now that I’m at college, I have not had French toast in months! Fortunately, there are vegan ways of making French toast. Admittedly, they don’t quite capture the egginess of real French toast, but they nevertheless allow us to produce a warm, comforting morning meal.
So, the French toast! What a wholesome way to start my Monday morning. I developed this recipe myself, and it is super fun to make! Drink the leftover REBBL straight out of the bottle, or use it in another recipe (try this Cauliflower Matcha Mint Smoothie Bowl or this Matcha Mango Soaked Muesli). If you don’t have a banana, peaches and berries also go really well with matcha! I usually turn to French toast when I have stale bread on my hands. My mom dumped 3 ½ loaves of homemade sourdough on me last weekend, and while I love that stuff, I can’t possibly go through it all before it starts to harden. But when it’s used in French toast, you really can’t tell the difference. I also topped this toast with a healthy caramelized banana, which is a LOT easier to make than it sounds. Seriously. Vegan REBBL Matcha Latte French Toast (serves 1)
Ingredients: For the “egg” wash
1 Comment
Kayla
5/3/2018 09:26:59 pm
I love you!!!
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