Vegan living is about far more than food, but the food is still quite important. Which is why Melisser Elliott released a book entitled The Vegan Girl’s Guide to Life. This is her mini tomb for do-it-yourself projects, all things girly, and of course those ever important recipes for ladies who are just embarking on a vegan lifestyle or veterans who could use some fun ideas and a fresh perspective. And yes, there are recipes. Including vegan banana bread French toast, which I’ll share with you momentarily.
The Vegan Girl’s Guide to Life and Good Food
In The Vegan Girl’s Guide to Life, Melisser shares tips on finding the best veganism has to offer, from animal-free cosmetics to fun vacation spots. But her book is not just about what to buy, it is also about what you can make. It is stuffed with crafty projects and recipes from her own collection and those of several well-known vegan contributors, including Hannah Kaminsky, Celine Steen, Jenn Shagrin, and Kelly Peloza.
For those who don’t already know Melisser’s funky style, you can be assured that this book is a fun and fresh read that is, dare I say, hip. As noted by Hannah Kaminsky, “… she could make a computer manual sound like fun!” Plus, the variety of content (interviews of successful vegans, how to handle social situations, gardening tips, tattoos, etc.) sets it apart from other vegan books, easily leaving those skinny bitches in the dust.
But, since most of you come here for the food, here are just a few recipe highlights from The Vegan Girl’s Guide to Life, including a sample recipe!
Purple Cow Cupcakes
Banana Bread French Toast with Strawberry Syrup (Recipe Below!)
Special Diet Notes: Vegan Banana Bread French Toast
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.
- 2 cups ripe mashed bananas
- ⅓ cup non-GMO canola oil (or your baking oil of choice)
- 1 tablespoon molasses
- 1 cup sugar
- 1½ teaspoons vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- 1 pound strawberries, hulled and diced finely
- ¾ cup turbinado sugar (can sub another granulated sugar)
- ¼ cup lemon juice
- ¼ teaspoon lemon zest
- 1 cup dairy-free milk beverage (if using unsweetened, add 1 tablespoon sugar + 1 tablespoon vanilla)
- ¼ cup all-purpose flour
- 1 tablespoon chickpea flour
- 1 tablespoon ground cinnamon
- Pinch nutmeg
- Preheat the oven to 350°F. Lightly grease a 9x5 or similar sized loaf pan.
- In a stand mixer or with a hand mixer, blend the bananas until mainly smooth. Add the oil, molasses, sugar, and vanilla, and mix to combine. Stir in the flour, baking powder, baking soda, salt, and cinnamon, and then pour into the prepared pan.
- Bake for 55 to 60 minutes, until a toothpick comes out clean.
- Allow the bread to cool completely before making the French toast and slice it in to ¾ inch pieces.
- In a saucepan, combine all the ingredients and then bring to a boil over medium heat. Lower the heat and simmer until the strawberries are soft, about 20 minutes.
- Mash the berries in to the syrup, and then either serve as is, or strain the berries and return the syrup to the heat and reduce over medium for 10 minutes.
- Mix the flour, chickpea flour, cinnamon, and nutmeg in a bowl. Add the non-dairy milk slowly, whisking as you go.
- Heat a pan over medium heat and lightly coat it with oil or dairy-free buttery spread.
- Dip the bread in the batter, allowing the excess to fall off, and then add it to the pan. Allow the bread to brown on each side, about 5 minutes per side.
- Serve warm with strawberry syrup or other topping of choice.