Saturday, March 26, 2011

This Brunch Will Leave You Stuffed

Ahhh, weekends.  The perfect time for sitting down to a hot, indulgent brunch that you would never take the time to make on a week day. 

This weekend I found some inspiration from an old non-vegan favorite; stuffed French toast.  I fugured it wouldn't be too hard to veganize, and luckily for me I had some free samples of the new Galxy Nutritional Foods cream cheese to work with. (Thanks guys!  Free samples? *swoon* I love the perks of being a blogger!) Cream cheese is essential for stuffed French toast, and I have to say, I really love this new brand.  It worked perfectly for the filling, which was super easy to make, and ridiculously good.  Like lick-the-plate good, even if I do say so myself.  ;-)

If you plan to make this dish, you will need to make the filling first, so it has time to set while you make the rest of it.  There are only three ingredients in the filling, so it's pretty easy to make. 

You will need:

1/2 package plain vegan cream cheese
4 decent sized strawberries
4 tbs powdered sugar

You will need to clean and cut your strawberries first, and you will want to cut them into tiny pieces, like this:

Cutting them into smaller pieces helps the berries release more flavor into the cream cheese. 

Stir the strawberries into the cream cheese with the four tbs of sugar, and put into the fridge to set while you make the French toast.  This will make it firm up and increase the flavor.  It should look like this:

For the French toast, you will want to start out with my classic recipe, which you can read here.

In addition to the ingredients from that recipe, I added 1/2 a tsp of Indian black salt for egg flavor and a dash of tumeric for color.  (You can't see the color in the french toast mixture, but it shows up when it cooks, so don't add extra tumeric, 1 dash is enough)

You can see how yellow one dash makes it when it cooks here:

Totally looks like omni French toast, right?  Yum!

Anyway, when your toast is done cooking, bring out the filling you put in the fridge earlier, spread on the toast and fold on a diagonal.  Then top the toast with some additional fresh strawberries (blueberries would have been even better, but I didn't have any), a little powdered sugar, and a dollop of soy whip. 

Oh wow, I cannot even tell you how much I enjoyed this breakfast.  It has weekend brunch written all over it, doesn't it?  This is perfect weekend food, but please, don't just take my word for it, this has to be tasted to be believed. 

Happy eating!


  1. That looks amazing! Will have to try it out sometime soon. Mmmm.

  2. wow that looks like straight from a magazine!

  3. Thanks guys! I think it's my favorite recipe so far. Well, maybe tied for first with the deviled potatoes, lol.