I used the recipe from yesterday’s Cinnamon Swirl Raisin Bread to make this french toast. This is one of my new favorites. 

BANANA COCONUT FRENCH TOAST

1/4 cup raw cashews, ground
2 bananas, mashed
1 tsp cinnamon
1 tsp vanilla
3/4 cup coconut milk (canned)*
6 thick slices Cinnamon Swirl Raisin Bread

Blend together first 5 ingredients, and pour into a shallow dish. Dip each side of each slice of bread in the mixture, and cook on a greased skillet on medium heat until golden on each side. Enjoy with Coconut Whipped Cream (see recipe below).

* Refrigerate a can of coconut milk overnight. In the morning, scoop out the cream on top, and reserve it. Use the rest of the liquid here. Mine turned out to be about 3/4cup, but more is okay. Use the cream to make Coconut Whipped Cream (below) to put on top of your French Toast! :)
———————————————————
COCONUT WHIPPED CREAM

The cream you scooped out of the can of Coconut Milk
1/2 cup powdered sugar
2 TB non-dairy milk
1 tsp vanilla

BLEND at a high speed. (I used the whisk attachment on my immersion blender.) Chill until serving.

CREAM OF BROCCOLI SOUP

olive oil

1 onion , chopped

2 cloves garlic , chopped

4 stalks celery , chopped

salt & pepper

4 cups broccoli

4c  veggie broth

3 tablespoons flour

2 cups almond milk (plain, not vanilla)

Directions:

1. Sauté onion, garlic and celery in olive oil until tender.

2. Add salt & pepper, broccoli and broth; cover and cook for 20 minutes.

3. Let soup cool, then purée *

4. Return to heat.

5. Mix together flour & almond milk, then add to soup.

Serve warm with bread!

* I used my immersion blender, but in the past I’ve transferred it in batches to the food processor, left the chute open and covered with a towel while blending.

Have you heard?

Silk Almond Milk has 50% more calcium per serving than dairy milk. My favorite choice for chocolate milk.

Yum!

Joan & Mindy in Florida made Goulash from The Kitchen and The Garden Patch.

This looks tasty, thanks for sharing!

If you’d like to submit a photo of something you’ve made from TKATGP, please visit:

thekitchenandthegardenpatch.com/ask

The weather has been warming up in California, and I’m getting so anxious for summer fruits and veggies. Too bad it’s only January.

I’ve been craving nectarines, raspberries, and mangoes. Especially mangoes. Maybe I’ll make some mango rice from The Kitchen and The Garden Patch this week.

What kinds of summer fruits have you been dreaming of?

The Kitchen and The Garden Patch was featured (along with my design work)
on the FIDM blog.

Click!

Yesterday, I had vegan donuts from Ronald’s in Las Vegas. It was my first experience with vegan donuts, and it was a nice treat. I had a Boston Cream and Cinnamon Sugar (shared with my boyfriend). I found them to not only be inexpensive, but better tasting than traditional donuts.

Highly recommended, if you’re ever in the area.

Ronald’s Donuts
4600 Spring Mountain Rd
Las Vegas, NV 89102
(702) 873.1032 

(Image of Ronald’s Donuts from C’est La Vegan) 

Tony (and his wife October) Gonzalez

#FamousVegans

Last Night’s Dinner

Chick’n Nuggets

Asparagus Pimiento

Corn Pudding (next time I will grate it for that creamy texture)

Scalloped Sweet Potatoes with Oranges

(The recipes to all of these are in The Kitchen and The Garden Patch cookbook.)