FoodieFriday: Stuffed French Toast
Today I am bringing back an old but tasty blog series, FoodieFriday. I have been really trying to get back to eating clean, healthy meals, and am actually thinking about getting a little more serious and consistent with this recipe series (I even created a shiny new hashtag!).
That being said, today's recipe isn't exactly considered "clean eating", but it is vegan and there is no added sugar. That counts for something, right?!
I finally decided to experiment with the VeganEgg introduced by the team over at Follow Your Heart. I haven't seen it available at any stores near me, so I made my purchase from Amazon. I originally wanted the VeganEgg so I could try my hand at omelet-making. I had never made an omelet before, vegan or otherwise. Miraculously, it was a complete success on my first go!
After seeing the omelet photos, my sister asked if the VeganEgg would be any good for French toast. Naturally, I had to try that dish next. But I didn't opt to make ordinary French toast. No, I wanted to go all out and style a brand new irresistible creation: Blueberry Creme Stuffed French Toast drizzled with Strawberry Sauce and Cocoa Sauce. There's only one way to react to that.. "GET IN MY BELLY!".
Not only did I come up with a fantastic sounding recipe, but a mighty tasty one if I do say so myself! It is actually quite simple to follow, and the sauces are also delicious as toppings for other foods (my two year old loved the strawberry sauce layered into her vanilla yogurt, but I imagine they'd both make fantastic natural sugar toppings for ice cream too!).
Blueberry Creme Stuffed Vegan French Toast
Single serving. 224 calories.
2 slices 100% whole wheat bread
1 "egg" (2 tbsp VeganEgg whisked with 1/2 cup ice cold water)
1 "egg" (2 tbsp VeganEgg whisked with 1/2 cup ice cold water)
Blueberry Creme
1/2 cup frozen blueberries
1/8 cup vegan vanilla yogurt (I used Almond Dream)
1/4 tsp guar gum
1/2 cup frozen blueberries
1/8 cup vegan vanilla yogurt (I used Almond Dream)
1/4 tsp guar gum
Cocoa Sauce
1 tbsp unsweetened cocoa powder
2 tsp unsweetened almond milk, or other non-dairy milk beverage
zero-calorie sweetener to taste
1 tbsp unsweetened cocoa powder
2 tsp unsweetened almond milk, or other non-dairy milk beverage
zero-calorie sweetener to taste
Strawberry Sauce
1 cup frozen strawberries
1 cup frozen strawberries
Instructions:
1. First, make the blueberry creme. Mix all ingredients in a high-speed blender until smooth.
2. Next, make the cocoa sauce. Whisk all ingredients in a small bowl with a fork.
3. And for the strawberry sauce, puree the frozen strawberries in a high-speed blender until smooth.
4. Slather the blueberry creme onto one of the slices of bread. Be sure to get a good amount on there (I used all of it).
5. Place the other slice of bread on top and push down gently, as if you are making a really thick jelly sandwich.
6. Make the "egg". Combine 2 tbsp of the VeganEgg powder with 1/2 cup of ice cold water. Whisk until all clumps disappear. Pour into a shallow bowl that the bread will lie flat it.
7. Thoroughly coat the 'blueberry creme sandwich' in the egg mixture. I recommend laying it down and giving it a little wiggle, then flipping it over and repeating. Make sure all edges are covered as well to seal up the cracks.
8. Place the egg-soaked sandwich in a small skillet (lightly sprayed with cooking oil) over medium-high heat and cook until golden brown on both sides.
9. Move the stuffed french toast to a plate, cut in half diagonally, and drizzle with the strawberry and cocoa sauces.
10. Enjoy! (After snapping a few photos to post to your social media account with the hashtag #peasproutfoodie).
1. First, make the blueberry creme. Mix all ingredients in a high-speed blender until smooth.
2. Next, make the cocoa sauce. Whisk all ingredients in a small bowl with a fork.
3. And for the strawberry sauce, puree the frozen strawberries in a high-speed blender until smooth.
4. Slather the blueberry creme onto one of the slices of bread. Be sure to get a good amount on there (I used all of it).
5. Place the other slice of bread on top and push down gently, as if you are making a really thick jelly sandwich.
6. Make the "egg". Combine 2 tbsp of the VeganEgg powder with 1/2 cup of ice cold water. Whisk until all clumps disappear. Pour into a shallow bowl that the bread will lie flat it.
7. Thoroughly coat the 'blueberry creme sandwich' in the egg mixture. I recommend laying it down and giving it a little wiggle, then flipping it over and repeating. Make sure all edges are covered as well to seal up the cracks.
8. Place the egg-soaked sandwich in a small skillet (lightly sprayed with cooking oil) over medium-high heat and cook until golden brown on both sides.
9. Move the stuffed french toast to a plate, cut in half diagonally, and drizzle with the strawberry and cocoa sauces.
10. Enjoy! (After snapping a few photos to post to your social media account with the hashtag #peasproutfoodie).
Vegan. No added sugar.
If you enjoyed the recipe, feel free to pin it for later. Also check out the other recipes in this series by using the link in the menu bar above, or by following my FoodieFriday board on Pinterest.
Let me know in the comments if you plan to try this recipe or have tried a similar one! Don't forget to snap a photo and use the NEW hashtag #PeaSproutFoodie on social media so I can see what you come up with!
Also, do let me know if you'd be interested in seeing this series develop further and if you'd come back for weekly recipes!
