My Vegan Cookbook - Vegan Made Easy has 130 Tasty Recipes Anyone Can Cook!
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Recipes in this Video
5 recipes
Savory French Toast, or Pain Perdu Salé, originates from the French practice of using stale bread to create a delicious meal. Traditionally, this dish was a way to avoid waste, transforming leftover bread into a flavorful dish with eggs and various fillings. Today, it is enjoyed in many variations across the globe, often featuring local ingredients and flavors, making it a versatile dish for any meal.
Ingredients
- ●bread
- ●eggs
- ●milk
- ●cheese
- ●ham
- ●herbs
- ●salt
- ●pepper
- ●butter
- ●olive oil
- ●garlic
- ●onion
- ●spinach
- ●tomatoes
Instructions
- 1Whisk together eggs and milk in a bowl until well combined.
- 2Stir in salt, pepper, and herbs to the egg mixture.
- 3Heat butter and olive oil in a skillet over medium heat until melted.
- 4Dip slices of bread into the egg mixture, coating both sides.
- 5Place the coated bread in the skillet and cook until golden, about 3-4 minutes per side.
- 6Remove the bread and set aside on a plate.
- 7In the same skillet, sauté garlic and onion until translucent, about 2-3 minutes.
- 8Add spinach and cook until wilted, about 2 minutes.
- 9Layer ham and cheese on top of the cooked bread slices.
- 10Top with the sautéed spinach mixture and fresh tomatoes.
- 11Return to the skillet and cover until cheese melts, about 2-3 minutes.
- 12Serve hot, garnished with additional herbs if desired.
Ingredient Alternatives
cheese
Healthier: nutritional yeast
Cheaper: processed cheese
Nutritional yeast adds a cheesy flavor without dairy.
ham
Healthier: turkey bacon
Cheaper: cooked sausage
Turkey bacon is lower in fat and calories.
milk
Healthier: almond milk
Cheaper: water
Almond milk reduces calories and is dairy-free.
butter
Healthier: coconut oil
Cheaper: margarine
Coconut oil is a healthier fat alternative.
Techniques
whiskingsautéingfrying
Equipment
skilletmixing bowlwhiskspatula
🌶️🌶️🌶️Lowglutendairyeggs
Also Known As
Pain Perdu SaléFrench Toast Savory Style
Ingredients
- ●4 slices of bread
- ●2 large eggs
- ●1/2 cup milk
- ●1 tsp vanilla extract
- ●1/2 tsp ground cinnamon
- ●1 tbsp sugar
- ●1/4 cup maple syrup
- ●1 tbsp butter
- ●Powdered sugar for dusting (optional)
Instructions
- 1In a mixing bowl, whisk together the eggs, milk, vanilla extract, ground cinnamon, and sugar until well combined.
- 2Heat a skillet or griddle over medium heat and add the butter, allowing it to melt and coat the surface.
- 3Dip each slice of bread into the egg mixture, ensuring both sides are well coated.
- 4Place the coated bread slices onto the skillet and cook for about 2-3 minutes on each side, or until golden brown.
- 5Once cooked, remove the French toast from the skillet and keep warm.
- 6Serve the French toast drizzled with maple syrup and dusted with powdered sugar if desired.
Equipment
mixing bowlwhiskskillet or griddlespatula
Ingredients
- ●4 cups broccoli florets
- ●4 large potatoes, peeled and sliced
- ●1 cup heavy cream
- ●1 cup shredded cheddar cheese
- ●1/2 cup grated Parmesan cheese
- ●1/2 cup milk
- ●1/4 cup butter
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp paprika
- ●1/4 cup breadcrumbs
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a large pot, bring salted water to a boil. Add the sliced potatoes and cook for about 5 minutes until slightly tender. Drain and set aside.
- 3In a separate pot, steam the broccoli florets until bright green and tender, about 3-4 minutes. Drain and set aside.
- 4In a mixing bowl, combine the heavy cream, milk, butter, garlic powder, onion powder, salt, black pepper, and paprika. Whisk until well combined.
- 5In a greased baking dish, layer half of the sliced potatoes at the bottom. Top with half of the steamed broccoli.
- 6Pour half of the cream mixture over the first layer, then sprinkle with half of the cheddar cheese and half of the Parmesan cheese.
- 7Repeat the layers with the remaining potatoes, broccoli, cream mixture, and cheeses.
- 8Sprinkle breadcrumbs evenly over the top layer.
- 9Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- 10Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
- 11Let it cool for a few minutes before serving.
Equipment
large potbaking dishmixing bowlwhisksteamer
Ingredients
- ●2 medium sweet potatoes
- ●1 can (15 oz) chickpeas, drained and rinsed
- ●1/2 cup breadcrumbs
- ●1/4 cup fresh parsley, chopped
- ●1/4 cup onion, finely chopped
- ●2 cloves garlic, minced
- ●1 tsp cumin
- ●1 tsp coriander
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp cayenne pepper (optional)
- ●1 tbsp olive oil
- ●4 burger buns
- ●Lettuce and tomato for serving
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Peel and cube the sweet potatoes, then boil them in a pot of water until tender, about 15 minutes. Drain and let cool.
- 3In a large mixing bowl, mash the sweet potatoes with a fork or potato masher until smooth.
- 4Add the chickpeas to the bowl and mash them together with the sweet potatoes until combined but still slightly chunky.
- 5Stir in the breadcrumbs, parsley, onion, garlic, cumin, coriander, salt, black pepper, and cayenne pepper (if using). Mix until well combined.
- 6Form the mixture into burger patties, about 1/2 inch thick.
- 7Heat olive oil in a skillet over medium heat. Cook the patties for about 4-5 minutes on each side until golden brown.
- 8Alternatively, place the patties on a baking sheet and bake in the preheated oven for 20-25 minutes, flipping halfway through.
- 9Toast the burger buns in the oven or on a skillet until golden.
- 10Assemble the burgers by placing a patty on each bun and topping with lettuce and tomato.
Equipment
potmixing bowlskilletbaking sheetforkpotato masher
Ingredients
- ●2 cups long-grain white rice
- ●4 cups vegetable broth
- ●1 can (15 oz) black beans, drained and rinsed
- ●1 can (15 oz) diced tomatoes with green chilies
- ●1 medium onion, diced
- ●2 cloves garlic, minced
- ●1 tsp ground cumin
- ●1 tsp chili powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 cup corn kernels (fresh or frozen)
- ●1/4 cup fresh cilantro, chopped
- ●1 lime, juiced
Instructions
- 1Rinse the rice under cold water until the water runs clear, then drain.
- 2In a large pot, heat a tablespoon of oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- 3Add the minced garlic and sauté for an additional minute until fragrant.
- 4Stir in the rinsed rice, cumin, chili powder, salt, and black pepper. Cook for 2-3 minutes, stirring frequently, until the rice is lightly toasted.
- 5Pour in the vegetable broth, diced tomatoes with their juices, black beans, and corn. Stir to combine.
- 6Bring the mixture to a boil, then reduce the heat to low and cover the pot.
- 7Simmer for 20-25 minutes, or until the rice is cooked and has absorbed the liquid.
- 8Remove from heat and let it sit, covered, for an additional 5 minutes.
- 9Fluff the rice with a fork, then stir in the lime juice and chopped cilantro before serving.
Equipment
large potmeasuring cupsmeasuring spoonswooden spoon
🌶️🌶️🌶️Low
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