Welcome to my Vegan Recipe Blog Everyone!
Here goes nothing! Well who knew I'd be starting a blog about vegan cooking...about 4 years ago I couldn't even boil pasta. I'm not a chef, nor did I take any fancy classes--I'm just a woman who loves her husband and is doing her best to support his interests in a vegan diet and live a healthy lifestyle (Vegan Wifestyle, get it?). I'm actually getting the hang of it and ready to share some recipes.
I made breakfast this morning with the help of the book Skinny Bitch: Ultimate Everyday Cookbook by Kim Barnouin. Check out her blog.
Only 100 calories per serving!
WifeStyle Touch: The one thing I did differently was toast the bread before you dip it in the mixture because the finished product will be a little crispier
The Printer Friendly Version
-1/2 cup of coconut M
-1/2 cup of almond Milk
-2 tablespoons of evaporated cane sugar
-1/4 teaspoon ground cinnamon
-1/4 teaspoon ground nutmeg
-1/4 teaspoon pure vanilla extract
-Maple Syrup or Agave Nectar
-Wholegrain or Multigrain bread (verify there is no milk/eggs by reading the label of the bread and ensuring is says: "Contains: Wheat and soy ingredients" or "Contains: Wheat ingredients"
1. Mix all ingredients (besides bread and butter) in a blender or food processor and place in a large shallow bowl
2. After toasting the bread (WifeStyle Touch) dip the bread in the batter and place on a slightly buttered skillet
3. Cook med-high heat and turn as needed until crispy and yummy
4. Serve with Maple Syrup or Agave Nectar and your choice of fruit
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