Vegan French Toast Recipe

vegan-french-toast-recipeA simple and quick recipe to whip up some vegan french toast.  This recipe is good for about 6 slices of toast. I purchased fresh baked tuscan bread from Wegman’s but you could use any bread you like.

This recipe is from the amazing Seed to Sprout!


  • 4-6 slices of bread
  • 1 cup raw cashews
  • 1/4 cup agave (sub maple syrup if you don’t have)
  • 1.5 teaspoons cinnamon
  • 1 tablespoon vanilla
  • 1/4 teaspoon salt ( optional)
  • 1.5 cups water


  • Place the cashews in a bowl and cover with very hot water.  Place a cover on top of the bowl and let sit for 5-7 minutes.
  • Drain cashews after they have soaked.  Place cashews and 1.5 cups water, agave, cinnamon, vanilla and salt in a high speed blender.  Blend until completely smooth. If you’re blender is not a very powerful blender this could take up to one minute.
  • Heat a pan or griddle to medium heat. Spray with non stick cooking spray. Dip pieces of bread in batter and cook about 3 minutes per side or until golden.
  • Serve with favorite toppings.


Cashew Mac And Cheese – Vegan

vegan-cashew-mac-and-cheese-recipeMy husband said it was the best [vegan] mac and cheese I ever made. I have to agree.  I have made all the others…nutritional yeast based sauce, Daiya based cheddar cheese sauce with a roux, sweet potato, carrot & onion based sauce…this by far is the best, the easiest and the creamiest.

You do need a really good high speed blender. I have a vita-mix.  It’s worth every penny if you’re serious about adopting a plant based diet or even just incorporating more plant based meals into your diet.

I got the recipe from one of the best recipe bloggers, the Detoxinista, but I also put the recipe below for those of you that don’t like to hop around to multiple websites.  I have to say though, it’s worth a trip to her site to see her recipe collection.

Vegan Creamy Cashew Mac N Cheese Recipe

  • For the cheese sauce:
    1 1/2 cups raw cashews ( she did not say to soak them but I soaked mine in hot water for about 10 minutes, covered)
    3 T. fresh lemon juice
    3/4 cup water
    1 1/2 tsp. sea salt
    1/4 cup nutritional yeast
    1/2 tsp. chili powder ( I only used about 1/4 tsp)
    1/2 clove garlic
    pinch of turmeric
    pinch of cayenne pepper ( I omitted)
    1/2 tsp. mustard (dijon or yellow)

To make the cheese sauce, toss all of the ingredients (drain the cashews obviously) into your high speed blender.  Add a little water as needed to get the sauce to your desired consistency. I like mine really thick and creamy.  I had to stop the blender every now and then and mix the ingredients around with a spoon since it was so thick.

Boil up 16 ounces of your favorite pasta, I used cellantani.

Once your pasta is done boiling, simply drain the pasta, add it back to the pot and mix in your cheese sauce. This dish is best served immediately.  As you store it the noodles absorb a lot of the sauce and it becomes less creamy.  If that happens, add some warm water and mix it up before you re-heat it.

By choosing a plant based mac and cheese, you eliminate saturated fat, heart attack causing cholesterol, harmful lactose, casein and other dairy proteins, butter, etc.  In return, cashews provide heart healthy unsaturated fat, loads of vitamins, minerals and disease preventing anti-oxidants.

Enjoy 🙂

Vegan Black Bean Burger with Sriracha Mayo

Vegan black bean burger with Sriracha mayo and avocado.

Vegan black bean burger with Sriracha mayo and avocado.

Probably the tastiest yet easiest black bean burger I have ever made.  All simple ingredients, comes together very quickly and cooks up even faster.  I prefer my burgers mildly spicy, with just a hint of spice. If you like more spice, increase the sriracha to 1.5 tablespoons.  Taste the mix as you go.

Serves 4 if you make each patty with a 1/2 cup measuring cup.    You’ll need a food processor.


  • 1/2 yellow onion roughly chopped
  • 1 TBS sriracha (or more depending on your tolerance for spice)
  • 1.5 tsp minced garlic
  • 1 can black beans, drained
  • 1/2 cup plus 2 TBS oats (I use quick oats)
  • 1 green onion, thinly sliced (omit if you don’t have)
  • 2 tsp cumin
  • 1/2 tsp curry powder
  • (**don’t add to food processor) 1/4 cup panko bread crumbs


Pulse the onion, sriracha and garlic in the food processor. Just about 5-6 pulses.  Then add the rest of the ingredients (NOT THE BREADCRUMBS) and pulse again about 5-7 times again.  You want the mixture rough – not pasty – so don’t over process.

Cover the mixture and let chill for about 30 minutes (the longer the better).  Then, add in the bread crumbs and mix all together.  Use a 1/2 cup measuring cup to scoop out your burger patties.  Cook about 5 minutes the first side and only about 2.5 minutes the second side.  Keep your eye on them.  If you’re using a higher flame the 5 minutes will be too long.  I used a low-medium flame.

For the sriracha mayo, I mixed together 3 TBS Earth Balance mindful mayo with 1.5 TBS sriracha.  Again, more sriracha if you like really spicy.  Enjoy!

Artichoke Sunflower Burger

One of my favorite resources for vegan recipes is  They have an amazing collection of recipes that are fairly simple to follow and typically very consistent in terms of my satisfaction with them.  The Artichoke Sunflower burger is no exception.  This is a huge hit with everyone I make it for.  The recipe is below but first please read some facts about what you’re putting into your body (and your family’s) when you choose beef, poultry or turkey over plant based). One can promote cancer and

Vegan artichoke sunflower burger served with vegan macaroni salad and mixed greens.

Vegan artichoke sunflower burger served with vegan macaroni salad and mixed greens.

heart disease while the other protects against both.

Let’s break down some burger fats:

Typical beef or turkey meat is likely contaminated with staphylococcus bacteria and e.coli (more than 50% of meat tested from supermarkets is!).  Plus animal meat contains artery clogging saturated fat and cholesterol (leads to our number one killer- heart disease), antibiotics that were administered to the animal that will now make their way into your body, synthetic hormones, and cancer promoting IGF-1.

Now let’s take a look at some of the ingredients in the artichoke sunflower burger.

Organic brown rice for low glycemic energy.  Sunflower seeds offer vitamins E and B-1, as well as copper. Plus those who consume nuts and seeds on a regular basis enjoy a lower risk of developing cardiovascular disease or type 2 diabetes, according to the Linus Pauling Institute. Artichokes are packed with phytonutrients such as quercetin, rutin, gallic acid, and cynarin, all working to protect against many health risks including cancer, heart disease, liver dysfunction, high cholesterol, and diabetes.

For me the choice is clear.  I’m going to do everything I can to keep myself and my family healthy.  Thanks for your interest in the Sunflower Artichoke burger by  Here is the recipe:


  • 2 cups artichoke hearts (I used canned, quartered artichokes in brine)
  • 1 ½ loosely packed cups cooked and cooled brown
  • ¼ cup nutritional yeast
  • ¼ cup sunflower seeds
  • ¼ loosely packed cup fresh Italian parsley (see note)
  • 1 tablespoon mild miso (ex: chickpea or brown rice)
  • 1 teaspoon Dijon mustard
  • ½ rounded teaspoon sea salt
  • 1 medium clove garlic (I use minced garlic. 1/2 tsp= 1 clove)
  • Freshly ground black pepper to taste (optional)
  • 1 tablespoon red wine vinegar
  • 1 cup rolled oats


In a food processor pulse all ingredients together until sticky.  Don’t over process.

Chill in fridge for an hour for best results. It helps the burgers stick together better when cooking.

Heat a skillet and cook for about 5-7 minutes the first side then about 3 for the second side. I personally prefer my burger patties to cool before eating them because the cooling process firms them up a bit.  But if you can’t wait dig right in 🙂

This recipe is from

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