Savoury French Toast

ah, savoury French toast or eggy bread! This easy to whip up savoury treat, sure brings back a lot  of memories, my gran would always whip up some of these when I came over, my Mom and Dad suck in the cooking department, so time with my gran was some of the best moments ever.  It revolved around actually eating food! We would always wear the same outfit, bake and cook the day away.

This egg free version brings back all those memories with a little bit more flavour.   Now this is not the healthiest recipe ever, it is fried (worth it), but everything in moderation I say! So don’t feel bad for eating something decadent sometime, you only life once, right.  (Yolo!).

This is a perfect treat for breakfast, brunch or brinner.

SAVOURY FRENCH TOAST –  6 slices

Vegan French Toast

Ingredients

  • 1 cup gram flour/ chickpea flour
  • 3/4 cup water
  • 1/4 tsp turmeric powder
  • 1 tsp salt
  • a good couple of grinds black pepper
  • 1/2 tsp garlic powder
  • 1 tbsp green onions, chopped
  • 6 slices day old bread

Directions

In a bowl combine the flour, water, turmeric, salt, pepper garlic powder and green onions.  Mix until well combined.

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Add a piece of bread to the batter and quickly soak on both sides.  If you leave it in too long you will have a soggy mess.

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Heat oil in a non stick pan on medium to high heat.  Place two soaked bread pieces into the pan and cook until golden brown.  you will see the edges starting to brown, flip and repeat.

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Place the french toast on a paper towel to remove the excess oil.

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Sprinkle with salt and pepper.  Serve with tomato sauce or sriracha sauce.  YUM!

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Swiss Chard Salad

A raw swiss chard salad? Have I gone mental? Hey, don’t judge it before you’ve tried it kale eater.  Ah, Swiss chard! What a glorious leafy green.  Its so pretty to look at, has a nice flavour and grows into giant monstrosities.  Well if I’m going to be honest mine would have been so impressive if those gosh darn birds didn’t get a hold of them.

This salad is inspired by mexican flavours, because you know I cant get enough of mexican, but filled with all those healthy, good for you and yummy raw vegetables your body just craves after binging on all those burritos or nachos or anything else that’s just going to stick on your bum.

SWISS CHARD SALAD –  1 large salad

Swiss Chard Salad

Ingredients

  • 1 medium bunch swiss chard, washed and chopped into bite sized pieces. Remove the ribs
  • 1 large tomato, washed and diced
  • 1 sweetcorn, fresh kernels
  • 1 green pepper, chopped
  • 1 avocado, chopped
  • 5 peppadews, thinly sliced
  • 1 clove garlic
  • 1/4 cup olive oil
  • 1/4 lime juice
  • zest of 1 lime
  • 1 tsp liquid sweetener
  • 4 tbsp chopped coriander

Directions

Toss the chard, tomato, corn kernels, green pepper, avocado, peppadews and coriander together.

In a small bowl mix the garlic, olive oil, lime juice, zest  and sweetener.  Taste and adjust dressing for desired taste.

Pour over salad and toss.  Refrigerate or serve immediately

Green Olive Pesto

Presto its pesto! Okay, I’m done being lame…for NOW.  I’ll stop it now.  Or will I? I guess you will just have to wait and see…

Is there anything easier than pesto? Or yummier? I don’t think so. Spread it over toast, stuff it into wraps, eat it as is, smear it all over a cauliflower steak and for a really fast week night feast, just toss it with pasta!  The one department I think pesto is really slacking in is pasta, but I think its just because I’m not a big pasta eater.

I’ve got this little hanging pot plant that’s just bursting out of its seams with parsley, so obviously this pesto had to be made with parsley.  I used cashews, for a deeper flavour, but sunflower seeds works just as great.  Also you don’t have to use coconut oil, use olive oil.  That was just the only thing I had around, because you know. Health and stuff.

GREEN OLIVE PESTO

Green Olive

Ingredients

  • 1 cup green olives, drained
  • 1 cup parsley, washed and roughly chopped
  • 3 cloves garlic
  • 1/4 melted coconut oil / olive oil ( use as much as needed to reach your desired consistency)
  • 1/3 cup cashews
  • black pepper

Directions

Place everything in a blender and pulse until desired consistency.  Serve with crackers or whatever you like.  See easy!

Green Olive

Sautéed Zucchini Noodles with broccoli and spinach

Don’t you just love a delicious side dish? Well, I do! and when its a quick one that is just super delicious and good for me, you know I’m jumping for joy.  This is a great side dish that will compliment any meal and if you don’t feel like making a huge meal, Why not have this for dinner? Its so easy!

Sauteed Zucchini noodles

My favourite part about this recipe?   It  gives your plate a pretty pop of green colour.  Can you just feel those nutrients seep into your eyeballs from these photos.

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SAUTÉED ZUCCHINI NOODLES WITH BROCCOLI AND SPINACHserves 4 – 6 

Zucchini noodle sauté

Ingredients

  • 1 large zucchini, made into noodles ( I used a peeler)
  • 1 head of broccoli, cut into florets and steamed until tender
  • 1 cup spinach, washed and chopped
  • 4 cloves garlic, chopped
  • 2 tbsp olive oil
  • pinch red pepper flakes
  • salt and pepper

Directions

In a large frying pan heat the oil on medium to high heat.  Add the garlic and cook until fragrant.  Add the spinach and cook until wilted.  Next add the broccoli and zucchini.  Stir fry until heated.

Season with red pepper flakes, salt and pepper.  Serve

See? easy as can be.