veganinthekitch |
Welcome to veganinthekitch! Thanks for taking the time to visit with me. First a little about me... I do follow a strict vegan diet, however, I do not follow a vegan lifestyle. Sorry for those who are offended but I love shoes and handbags way too much. I became vegan about 1 1/2 years ago. I was for the most part a vegetarian for years. The hardest things for me to give up were cheese, frozen yogurt and eggs...or so I thought! There are so many great substitutes out there and I have a wonderful Whole Foods Market near me so the transition was simple. I also love to cook and bake, unfortunately for me I have the smallest kitchen in the world, but I make it work. I will be sharing some of my favorite low fat vegan recipes and photos of these scrumptious dishes. |
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dinner tonight
black bean chili with corn muffins
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first post
This morning we had vegan french toast with sliced banana.
It was very yummy and really simple to make!!
Recipe:
4 Slices Whole Wheat Bread of your choice (I use the Alverado brand)
4-5 servings of Egg Replacer
1 Cup Plain Low Fat Soy Milk
1/4 Cup Quick Cooking Rolled Oats
1/4 tsp. Vanilla
Cinnamon to taste
Lite Maple Syrup
1 Banana
You will need a large skillet (with a lid) preheated on a medium flame with some non-stick cooking spray.
Mix together the egg replacement with the low fat soy milk and vanilla. Soak the bread until wet but not soggy (pierce with a fork a few times so wet mixture soaks through the bread). Before putting it in the skillet sprinkle each side with the rolled oats and sprinkle on some cinnamon. Cook on each side for 3 minutes and cover with a lid when you cook the second side so the inside will cook. Before you serve slice some banana and add to the top. Serve with Maple Syrup.
