Why Meatless Mondays?…
Introducing more plant-based meals into your diet can help you maintain a healthy weight if you have some weight to lose then adding more plant-based meals has the benefit of removing foods from your diet which cause weight gain.
Plants are high in fibre…this means by introducing more plant-based recipes to your diet that the health of your gut improves so you are better able to absorb the nutrients from your food… you will be eating foods that support your immune system and reduce inflammation.
Fibre can lower cholesterol and stabilize blood sugar and it’s great for good bowel management…
How is introducing more plant-based meals going in your kitchen… Going well or meeting with some opposition?...
This week …it’s French Toast and Pancakes why French Toast because I am aware that some of my readers don’t eat eggs either because of allergies or because they are Vegan…I have two recipes for eggless French Toast one I have tried and the other I am hoping one of my vegan readers will try and let us know as it contains nutritional yeast which I don’t have or use …
French Toast (1)
- ½ cup milk, regular or dairy-free
- 1 tbsp corn starch…I used rice flour
- 1 tsp vanilla extract
- ¼ tsp cinnamon, optional
- 2 slices thick white bread
- 2 tbsp butter or vegan alternative, for grilling
- ½ cup sliced strawberries
- Maple syrup, for serving
- Powdered sugar, optional
Let’s Cook!
In a medium bowl combine the milk, cornstarch(rice flour), vanilla, and cinnamon. Whisk until everything is combined and the cornstarch(rice flour) is dissolved.
Heat a large, nonstick pan over medium heat.
Place one slice of bread into the milk mixture long enough to soak the side then flip the bread and allow it to soak for an additional 3 seconds.
Melt 1 tablespoon butter in the pan and place 2 slices of bread into the centre of the pan. Cook for 3 to 4 minutes or until golden brown.
Using a spatula, flip the french toast pieces and brown the other side for an additional 3 to 4 minutes or until golden brown. Remove from the pan and repeat with the remaining bread slice and butter.
Once cooked, topped the slices with the fruit of your choice,, syrup, and powdered sugar, if using.
The 2nd Recipe:
- 1 cup vanilla soy or almond milk 240 mL
- 2 Tbsp all-purpose flour
- 2 Tbsp nutritional yeast
- 2 Tbsp brown sugar
- 1 tsp cinnamon
- ½ tsp vanilla extract
- Pinch salt
- 6 slices bread preferably stale
let’s Cook!
Pancakes with leeks and Mushrooms:
Pancakes:
- 100gm Flour
- 2 large eggs
- 300 ml of milk
- Salt
- 1 tbsp oil fr frying.
For pancake Filling:
- 40 gm unsalted Butter
- 3 leeks
- 1 clove garlic minced or finely chopped
- 5 sprigs of thyme
- 50 gm chestnut mushrooms sliced
- 2 handfuls of spinach
- Sm. bunch of parsley chopped
- 200 gm cheese grated
Let’s Cook!
Make the pancakes.
Melt the butter in a pan add the chopped leeks, garlic and thyme cook until the leeks are softened.
Add the mushrooms and season well. Cook for about 5 mins.
Add the spinach and cook for 2 mins.
Add the chopped parsley.
Fill the pancakes generously and sprinkle with grated cheese…Then sprinkle the remaining cheese over the pancakes and then grill for 5-8 mins until golden brown.
Serve with a mixed green salad with vinaigrette…Enjoy!
My thanks go to Mimi for this lovely recipe it was enjoyed by all my taste testers and we will definitely make it again. Please pop over and check out Mimi’s blog she has some wonderful recipes she also has an allotment and some great tips for anyone who is starting their own allotment…
That’s all for today on my journey into eating more plant-based meals on a Meatless Monday……Thank you again to everyone who is suggesting recipes I will try them all…xx
Thank you for reading this post If you have enjoyed this post please leave a comment as any tips or comments I love as you all know I just love to chat…Love Carol xx
The other recipe is one I came across on a lovely blog written by a lady called Mimi…Her recipe for pancakes with leeks and mushroom filling with cheese sounded delicious and it was…I made half the recipe as is the norm when I am trying a new recipe and all my testers loved it…
Retired? No one told me! 
I would never think to make pancakes with leeks and mushrooms, but they sound wonderful. I never think of going savory for breakfast, but enjoy it when I do. 🙂
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I’m late getting to your post, Carol, but better late than never. These are excellent recipes and I look forward to using them for summer breakfasts in the mountains, especially before taking our morning hikes. Can’t thank you enough, I love your posts. All the best to you. Hugs
Reblogged on Improvisation – “The Art of Living”
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This is a very nice breakfast posting! 😉 Thank you, Carol! I think i will take the pancake recipe with the eggs. 🙂 I remember a mix of flour and water we in the past had used as a selfmade glue. Lol Pancakes without eggs are remembering me just on this. 😉 Delicious recipes! Lets prepare! 🙂 Best wishes, Michael
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I remember that and making paper mache figures… Memories… X
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thanks for these. I’ll try the first one and let you know!
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Thank you, Jim 🙂 x
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YUmmy recipes, dear Carol!
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Thank you, Dear Dolly Hugs x
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Hugs right back to you, darling.
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Going to have to try that French toast recipe. I always have nutritional yeast on hand, and it does sound very tasty…
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Let us know how it turns out please, Tori be interested… X
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Will do. 🙂
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I do love savoury pancakes. in fact, I love ALL pancakes.
But tonight’s dinner is Venison steaks, so no meatless Monday for me this week. 🙂
Best wishes, Pete. x
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As do we… Venison steaks sound good.. Enjoy, Pete x
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Really like the idea of a savory pancake.
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The pancakes with leeks and mushrooms sound delicious!
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It was really lovely, Dorothy all my taste testers loved it… 😀
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All of this looks delicious as always!
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Thank you ,John 🙂 x
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