Recipes
Vegan Berry French Toast Recipe
This Vegan French Toast made with Earth Island Vegan Egg Powder will actually blow your mind. Topped with Tofutti Better than Ricotta Cheese, Bumble Bloom Honey, and berries, it’s perfect for an amazing homemade breakfast. Add some Field Roast Smoked Apple & Sage Sausages on the side for a savoury twist and you’re ready to brunch! Ingredients You'll need: Bready Mix Keto Sandwich Bread1 ⅓ cups warm water¼ cup Earth Island Vegan Egg Powder1 cup Pacific Foods Barista Coconut Milk1 ½ teaspoons Vanilla Extract1 tsp ground Cinnamon½ tsp All Spice2 tablespoons neutral tasting oilTofutti Better than Ricotta CheeseRaspberries or Fruit of your likingBumble Bloom Vegan HoneyField Roast Smoked Apple & Sage Sausages Instructions: 1. Prepare for the french toast by baking one loaf of Bready Mix Keto Sandwich Bread (we recommend you make the bread at least a day in advance). Bready Mix:Mix: Combine the Bready Mix with 1 1/3 Cups (320 ml) of warm water in a large bowl. Mix with a mixer at medium or thoroughly by hand for 7-8 mins. Once complete, dough should come out smooth and firm. Rest: Place dough in a non-stick loaf pan or a parchment lined baking container of approx. 9x4x3’’ size. Cover with a kitchen towel and let it rest and rise in a warm place at room temperature for 60 mins. Dough should double in size. Bake: Preheat oven to 350° F. Once preheated use your fingers to moisten top of dough with water. Bake it for 25-35 mins until the top is brown and crusty. Remove it from oven. Stick a clean knife into center of loaf. If knife comes out clean: It’s Bready To Go! Take the loaf out of pan and let cool down on a wire rack. After bread has cooled, cut into slices. 2. Combine Vegan Egg, Pacific Barista Coconut Milk, Cinnamon, All Spice, Vanilla, salt, and neutral oil of choice.3. Heat leftover oil in a skillet to medium heat. Soak slices of bread in Vegan Egg Mixture and fry in the pan until lightly brown on each side.4. Slice Field Roast Apple & Sage Sausages and fry until brown on each side.5. Top with Tofutti Ricotta, fruit of choice, and Bumble Bloom vegan honey. Enjoy!
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Sundried Tomato Ricotta Pasta with Rosemary Recipe
This exquisite dish takes a modern twist on traditional Italian flavors, combining the rich and tangy notes of sun-drenched tomatoes with the creamy smoothness of vegan ricotta. Fragrant rosemary infuses every bite, transporting your taste buds to the sun-soaked hillsides of the Mediterranean. Whether you're a dedicated vegan or simply seeking a new and exciting pasta experience, this recipe is a true celebration of plant-based ingredients coming together in perfect harmony. So, tie on your apron and get ready to create a masterpiece that's as vibrant and satisfying as it is easy to make! Ingredients You'll Need: 2-3 cloves garlic, minced1-2 shallots, slicedFresh Rosemary and Dill, choppedOilala Sundried TomatoesTofutti Better than Ricotta CheeseChickapea Pasta3 cups waterSalt and pepper Instructions: Drain the oil from the sun-dried tomato jar into a large pot or skillet with sides. Chop the sun-dried tomatoes. Set the pot over medium-high heat. Add the shallots and garlic, cook until fragrant, 2 minutes. Stir in the sun-dried tomatoes, pinch of salt and pepper, and most of the herbs. Cook until the tomatoes turn deep red and are crisping, 3-5 minutes. Add 3 1/2 cups water. Bring to a boil, add the pasta, and cook, stirring often, until the pasta is al dente. Mix in a few spoonfuls of Tofutti Better than Ricotta Cheese until creamy. Heat through and top with a few more spoonfuls.
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