It was another busy week, so I did all of my VegCookbook cooking for the week this morning! I made the hubs and I the Banana Rabanada (Brazilian French Toast) and the Smoothies Supreme. Both were delicious!
The Banana Rabanada was particularly yummy. Who would think to blend bananas, corn starch, vanilla, and almond milk to create a french toast soaking mixture. Sooooo good. You definitely don’t want to make your slices bigger than the recommended 1 inch, so that the bread soaks up all the banana goodness. The recipe called for a stale baguette, do I bought one on Friday morning and used it today (Monday), which worked great.
VegCookBook Club Story Swap
Instagram is down right, so apologies if I missed a photo that you tagged with #vegcookbookclub.
- Barbi made the Sesame Scrambled Tofu and Greens with Yams
- Debra of Breathelighter made the Puttanesca Scramble
- Diane of Veggie Next Door made the Sesame Scrambled Tofu and Greens with Yams.
- Lydia of Vegankind made the Smoothies Supreme, Sesame Scrambled Tofu and Greens with Yams, and the Chorizo Sausages
What did you VegCook this week?