Vegan pumpkin French toast

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This recipe is in honour of October, camping, crisp nights, frosty mornings with piping hot black coffee, dogs, love and real food.

 

Ingredients:

8 slices “little big bread” by Macks Flax

3 bananas

1/2 cup pumpkin puree

3/4 cup almond milk

1.5 tbsp ground flax seed

1/2 tsp cinnamon

1 tsp vanilla extract

2 tbsp earth balance soy free spread

1/4 cup raw, organic, granulated sugar

1 cup water

4 small pears

2 cups strawberries

Method:

To prepare your vegan batter add bananas, milk, flax seed, almond milk, cinnamon, vanilla extract  and pumpkin puree into hand blender vessel & blend well. If your mix is looking too thick or dry, add more almond milk a few tablespoons at a time.

Let mixture sit for at least 30 minutes to thicken up.

In small pot add peeled (or not) and sliced pears. I do not peel mine. Add water and sugar, heat until rolling boil achieved. Turn heat down to simmer and stir often until liquid is reduced.

In frying pan on medium heat add 1/2 earth balance until melted. Dip bread slices into liquid mixture and transfer to frying pan. Cook until browned on both sides. Avoid soaking for too long as bread will become too soggy.

Brioche bread works the best…FRESH sourdough is also amazing.

Plate with sliced strawberries, top with pear reduction – who needs syrup????? If you’re feeling extra saucy, add Tofutti cream cheese with pear reduction and “stuff” between two slices of french toast. Top with fresh fruit & cinnamon.

Serves 2-4 depending on how much you love it – I say it serves two.

Pumpkin pudding pie – vegan

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I adapted this recipe heavily after trying to find something mainly raw, definitely vegan and definitely quick. This recipe will take you about 30 minutes to complete however, ** there is a setting time of a few hours** for the pudding/pie filling. Please make sure you leave yourself with at least a few hours before chowing down.

Ingredients Pie:

3/4 lg can pumpkin filling

5 tbsp cornstarch

3/4 tsp pumpkin pie spice * try my homemade recipe

1/8 teaspoon sea salt

1 3/4 cup coconut almond milk

3/4 tsp vanilla extract  *try my homemade recipe

Ingredients Crust: 

2  1/4 cups soaked & pitted dates * soak for 45 minutes

2 1/2 cups pecans

1/2 cup unsweetened coconut flakes

1/2 tsp pumpkin pie spice *try my homemade recipe

Method:

Create crust first by placing all ingredients in food processor and pulsing until well mixed and doughy. Mixture should form an easy ball when rolled.

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Press into pie pan (greased with coconut oil if not teflon) and place in fridge.

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Next, create your filling.

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Combine all dry ingredients in a saucepan and whisk. Add pumpkin puree and slowly whisk in milk.

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Place over medium heat and whisk continuously. Once bubbles start and the mixture thickens use a spatula to ensure your mix does not stick to the bottom or sides of the pan.

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Remove from stove top and add vanilla, whisk and let set for 5 minutes. Pour into glass bowl.

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Add Saran wrap to touch the surface of the pudding to prevent “skin” from forming.

Refrigerate for at least 2 hours.

Once set pour mixture into pie shell and let set for another 30-60 minutes. 

Serve with Luna & Larry’s coconut bliss ice cream or a whipped topping of your choosing.

Reference: The minimalist baker