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BERRY-STUFFED FRENCH TOAST POCKETS
Makes 4 pockets
Using a paring knife, cut a deep slit across the top in the middle of each slice of bread. This will create your pocket. Stuff with about 2 tablespoons fruit. Close the opening by gently pressing the bread together. Set the filled slices aside. Combine 2 tablespoons of the coconut milk with the arrowroot powder in a medium, shallow dish and stir to dissolve the powder. Add the remaining 14 tablespoons milk, maca powder, sugar, vanilla, and salt and whisk until smooth. Dip the pockets into the mixture, one at a time, and soak for a few seconds on each side. Let the extra batter drip back down into the dish. Heat a panini press fitted with smooth plates on high, or use a large skillet. Lightly coat both sides of the pockets with spray. Cook the pockets on medium-low heat until golden brown, about 4 minutes in all if using a closed panini press, or 4 minutes on each side in a skillet. Drizzle a little of your favorite sweetener on top. Serve warm.
link to Sweet Roll Topping
Vegan Sweet Roll Topping
3 cups Powdered sugar1-2 tsp. Vanilla extract1 1/2 tbsp. Plant-Based Milk1/2 cup Plant-Based Butter (Earth balance works great)
link to ONION RING RANCHOCADO
Onion Ring Ranchocado
For Spread1 large avocado (pitted, peeled and cut into chunks)1/4 cup vegan mayonnaise1 tbsp apple cider vinegar1 tbsp chopped shallot1 tbsp minced fresh...