Vegan French Toast

We recently bought Lucy Watsons vegan cookbook. We are not vegan but we love trying new recipes and were intrigued by her cook book. Its actually really good and there are many recipes we would make. We love incorporating a few vegan meals into our diet it mixes things up and bit and vegan food certainly doesn’t have to be boring.

As Rach does not like eggs so vegan french toast is right up her street. We attempted to make them one Sunday morning as it looked like the perfect breakfast choice. The recipe is on page 23 of her cookbook. Lucy makes hers with spiced plums, but we used bananas instead and served ours with raspberries too.

Lucy makes hers in 2 pans, but we just used one, hope you enjoy our version!

Caramelised banana:
3 tbsp vegan butter
3 tbsp coconut sugar
2 bananas, sliced

Toast:
200ml almond milk
2 tbsp coconut sugar
1/2 tsp ground cinnnamon
2 tbsp flour
2-4 thick slices of bloomer or sourdough bread

1. For the caramelised bananas, put the butter and sugar in a pan over a high heat. Once melted add the banana slices and cook on both sides. They will look golden and be sticky too.
2. Pour the milk into a bowl/jug and whisk in the flour, sugar and cinnamon.
iced bread into the mixture coated well.
3. Take the slices of bead and cover in the liquid mixture. Add to the pan of bananas, you may want to add more butter too.
4. Cook on both sides until golden brown and crisy
5. If the bananas are getting too soft, remove from the pan and set aside.
6. Serve with raspberries and enjoy

We love Lucy’s cook book, and would recomend you buy it – only £6 on Amazon

Vegan Week

Myself and some work colleagues decided to try being vegan for a week, we didn’t really have any reason to just we wanted to try and and also try the challenge. We spent the week before discussing what we could and couldn’t eat and much to my surprise the girls didn’t realise you couldn’t eat eggs! We then realised how daunting this challenge was and how hard it was going to be.

However we were actually surprised at how much we loved it! Okay we were a tad jealous when it was someones birthday at work and couldn’t tuck into the birthday cake and Percy Pigs. However we did try my vegan sweet potato brownies which I was surprised the girls actually liked and so did I!

Breakfast was the easiest part for me because I didn’t have to change what I normally have as I alwasy have porridge with banana and chocolate (I really need to mix it up!)

However I decided to keep a vegan diary for the week, kinda like what I eat in a day, but for the whole week!

Day 1 – Monday

Breakfast: porridge made with almond milk topped with dark chocolate and slices of bananas and an iced coffee made with almond milk

Lunch: Gym box from Pod

Snack: Vegan brownie and grapes

Dinner: Chickpea and sweet potato curry with rice, poppadoms and mango chutney (the mini poppadoms from Sainsbury’s are vegan and so is Sainsbury’s mango chutney)

Day 2 – Tuesday

Breakfast: porridge made with almond milk topped with dark chocolate and slices of bananas

Lunch: Homemade hummous and crackers

Snack: Grapes and some dry cheerios

Dinner: Jacket Potato and baked beans

Snack: Green smoothie made with pineapple, cuccumber, spinach

Day 3 – Wednesday

Breakfast: porridge made with almond milk topped with dark chocolate and slices of bananas

Lunch: Homemade hummous and crackers

Snack: Raspberries

Dinner: Leftover Chickpea and sweet potato curry with rice, poppadoms and mango chutney

Day 4 – Thursday

Breakfast: porridge made with almond milk topped with dark chocolate and slices of bananas and an iced coffee made with almond milk

Lunch: Beans on toast (Warburtons gluten free white bread) and Heinz beans

Dinner: Bean stew served with rice – I bought the mixed beans in chilli sauce from Sainsbury’s, added tinned tomatoes and a veggie stock cube and some peppers and made a yummy stew, all served with brown rice.

Day 5 – Friday

Breakfast: Cheerios

Lunch: Smashed avocado and chilli on gluten free toast

Dinner: Lentil bolognaise – I got this recipe from a cookbook and made a bolognaise with lentils served with gluten free pasta

I loved trying to be vegan for a week and loved the challenge of it. I have actually since completed vegan week made a couple of vegan dinners to enjoy. Any recipe suggestions for other vegan meals to enjoy please leave a comment or a link to your blog!

Dao Vegan Cafe – Sihanoukville 

I am absolutely loving the Cambodia food here however sometimes you want something other than rice and noodles 3 times a day!

So when we came across the vegan cafe on our arrival to Sihanoukville  you can imagine the sheer delight on our faces. We just had to go for breakfast, we skipped the free breakfast before the boat trip and headed to the cafe.

The cafe was situated right by the pier above another cafe with views over the sea. The menu was amazing so much to choose from it was hard to decide. I went for the pancakes which were incredible but two of the girls had avocado and spinach on toast and the other had banana and peanut butter on toast which both looked equally delicious.

The food tasted super fresh and healthy and just what we all wanted! We all also enjoyed fruit smoothies which were incredible.

I would recommend this cafe to anyone visiting Sihanoukville!