Sunday Brunch: Stuffed French Toast

INGREDIENTS:
1 cup Soy Milk
1 tsp Vanilla
1/2 tsp Cinnamon
1 Egg Replacer
Dash of Flour
Small Handful of Flax (optional)
1/2 cup Berries (Raspberries, Strawberries, Blueberries, whatever)
1/2 cup Semi-sweet Chocolate Chips
4-8 slices Bread (any vegan type, get your favourite baker to slice it thick and use day-old)

Blend soy milk, vanilla, cinnamon, egg replacer, flour and flax (if using). Preheat frying pan to medium/medium-low with a bit of vegan matrgarine. In a bowl, stir together berries and chocolate chips.

Take bread and cut a slit in it on the side (hence the thicker bread), inserting a sharp knife below the hump of the bread and insert most of the way into the bread and cut downward until the slit is equidistant from both the top of the bread and the bottom. *ALTERNATIVELY: If you have regular bread, fold it over the fillings in half* Fill the pocket of the bread with the berry and chocolate mixture, leaving enough room for the bread to close up (about an inch, maybe less depending on bread size.) Dip the bread in the soy milk mixture and then fry in the pan until lightly browned on each side. Drizzle with your favourite syrup and enjoy!

Sunday Brunch: Baked Donuts

Adapted from a King Arthur Flour donut recipe.













INGREDIENTS:
1 cup Flour, minus a heaping tablespoon
1/2 cup Granulated Sugar
1 tsp Cinnamon
1 tsp Baking Powder
1/4 tsp Salt
2 tbsp Soy Buttermilk (1 cup Soy Milk w/ 1 tbsp Lemon Juice, left out for 5 minutes...take 2 tbsp of the result)
3 tbsp Vegetable Oil
2 Egg Replacers (I use Ener-G, as usual)

Preheat Oven to 375F. Mix dry ingredients in a large bowl. In a measuring cup or small bowl, mix wet ingredients and fold into dry mix. DO NOT OVERMIX! Spoon batter into greased muffin tin or donut pan. Bake for 11 minutes or until lightly golden.

Optional - drizzle with chocolate sauce (as pictured)

Sunday Brunch: Chocolate Hemp Protein Bars

Adapted from my mother's recipe for haystacks.

INGREDIENTS:
1 cup Sugar
1/2 cup Margarine
1/4 cup Soy Milk
4 tbsp Cocoa
2 Cups Oats
1/2 cup Coconut
1/2 Cup Hemp Seeds, Hulled

In a saucepan, heat sugar, margarine, soy milk and cocoa over medium low until it low boils. In a pan, toast hemp seeds over medium-high heat, stirring constantly. Add the seeds, coconut and oats to the chocolate mixture and stir until mixed. Pour into a lightly greased 9x9 pan and cool until solid. Cut into bars and enjoy.

Sunday Brunch: Crunchy Chocolate Peanut Butter Bars

I got this from the side of the No Name peanut butter jar, substituting margarine for butter and using less, as well as chocolate chips for baker's chocolate and Special K for marshmallows (no vegan marshmallows available locally).

INGREDIENTS:
1 cup Graham Crumbs
1/2 cup Vegan Margarine, melted
1/4 cup Sugar
1 cup Semi-Sweet Chocolate Chips
Generous 1/2 cup of Peanut Butter
2 cups Special K cereal, or other puffed or flaked rice cereal

Combine Graham crumbs, margarine and sugar and spread across a greased 8" pan. Cook for 5 minutes at 350F and then let cool until firm.

In a double boiler or a bowl over water @ medium-low heat, melt chocolate chips and peanut butter together. Add in cereal and spread over the graham crumb mixture. Cool and cut into squares.

Sunday Brunch: Creamy Strawberry/Rapsberry Oatmeal w/ Chocolate Coconut Topping

I'll admit, this might be a bit rich for breakfast or brunch, but you can skip the topping if you'd not into the morning sweet.



Oatmeal Ingredients:
1/2 Cup Rolled Oats
1/2 Cup Soy Milk
1/2 Cup Water (about 3 tbsp less than 1/2 cup, the berry juice will make up for the rest)
4-5 Chopped Strawberries
7 or 8 Raspberries

Topping Ingredients:
1/4 Cup Unsweetened Coconut Flakes
4 tbsp Chopped Walnuts
3-4 tbsp Vegan Chocolate Chunks or Chips

Combine oats, soy milk and water in a pot and bring to a low boil over medium-high heat. Reduce heat and add the berries, stirring occasionally.

Meanwhile, melt chocolate in a double boiler (or use a small pot filled with an inch of water boiling over medium heat and a bowl that sits well on the top of the pot). In a pan, dry roast the chopped nuts and coconut until the coconut is a light brown. Remove from heat and stir into the melted chocolate.

Put the oatmeal in a bowl and top with chocolate mixture!

If you are omitting the topping, but still want a taste of coconut, leave out 3 tbsp of soy milk and replace with coconut milk instead.