Tag Archives: breakfast


French Toast Stack with chocolate covered strawberries

Why brunch on Sundays when you can have a stack of gooey goodness anytime, any day? My favorite brunch or breakfast food are obviously pancakes, but on those days when I want something hearty and satisfying, I’m on my way to the kitchen to whip this bad boy up!

Nothing screams more Valentine’s Day than chocolate, strawberries and most importantly strawberries covered in chocolate. Surprise your loved ones for a Valentine’s breakfast, lunch (or dinner) in bed with this slightly sweet, salty, and delectable treat and they are sure to fall in love with you all over again, or might just fall in love with this vegan french toast.

French Toast Stack with chocolate covered strawberries

French Toast Stack with chocolate covered strawberries

French Toast Stack with chocolate covered strawberries

French Toast Stack with chocolate covered strawberries

1 ripe  banana, mashed
1 cup soy or almond milk
1/2 tsp cinnamon
1 tbsp agave
1/4 tsp pure vanilla extract
4 slices sourdough panini bread, whole wheat
5-6 fresh strawberries, sliced
vegan cream cheese (Tofutti), optional for toppings

Preheat oven for 350 degrees. Slice bread in half and bake for about 5-6 minutes until slightly crispy. (you may skip this step if the bread is a day old)
Preheat non stick pan or griddle on medium-high heat. In a large bowl, whisk mashed bananas, milk, cinnamon, agave, and  vanilla extract. Lightly grease pan with cooking spray or a little butter. Dip each bread into wet mixture to lightly soak. Cook until both sides are golden brown and crispy.

Layer each piece of french toast with fresh strawberry slices, dark milk chocolate sauce* and Tofutti cream cheese (optional). Best layered right after each cooked french toast to help melt chocolate sauce and cream cheese while it’s hot.

*Dark Milk Chocolate Sauce:
1.5 oz (1 bark) dark chocolate (70% or higher), roughly chopped
2 tbsp soy or almond milk

Melt chocolate on a double boiler until smooth. Remove from heat and add milk and stir until smooth and shiny. Serve warm


xoxo Sarah

TOFU SCRAMBLE WRAP w/spicy soy chorizo


If you follow my social media accounts, more specifically Instagram (@ahnestveggie), you would already know I’m a little obsessed over Trader Joe’s Chia Seed Flour Tortilla and all sorts of tofu. This is just a little twist on a normal tofu scramble. The vibrant colors, spiced and complex flavors is just, well simply bad ass. You can always customize the toppings to your liking. For instance, gooey cheese would be perfect as well as some fresh avocado slices. You’re welcome.

Tofu Scramble w/spicy soy chorizo

Tofu Scramble wrap w/spicy soy chorizo

(For 1 Serving)

1 Chia Seed Flour Tortilla
1/2 cup chopped onion
1/2 cup crumbled soy chorizo
1/3 cup crumbled firm tofu
handful baby spinach
1 clove garlic, minced
1/4 tsp smoked paprika
1/4 tsp garlic powder
1 tbsp hot sauce
salt and pepper, to taste
2 tbsp low-sodium vegetable broth, optional

Heat a olive oil on medium-high heat. Saute onions with garlic, salt and pepper.

Add in chorizo, tofu and seasoning. Saute until well combined for about 2-3 minutes.

At the very end add in vegetable broth for extra pan drippings and more smokey flavor. This step is optional but it does help loosen the consistency of the scramble.

Stuff scramble in a tortilla, top with baby spinach and roll into a wrap. Serve with a few avocado slices and fresh veggies.

XOXO Sarah



Banana Samoa D’oat-Nut w/warm chocolate chips + carawmel sauce

Let’s just begin with the fact that this post was way overdue and that donuts are always a great idea! Although I would like to eat a dozen hot-out-the-oven, crispy fried Krispy Kreme donuts, I don’t think they have 1.) a vegan option and 2.)  might be the most health conscious idea ever… just “maybe.”

In honor of Girl Scout season, I wanted to whip up something quick, healthy, satisfying with a little twist to the infamous “Samoa” cookie. As much as we all love fried donuts, the baked, cake like texture gives this recipe a nostalgic feeling as soon as you take that first warm bite of oat banana goodness. Share the love with friends at a party, brunch, office gathering or just be a human being (like myself) and eat 4 in one sitting. Whoops!

Also, nothing is technically uncooked so I may have ate some of the batter!

Banana Samoa D'oat Nut

Banana Samoa D'oat-Nut Banana Samoa D'oat-Nut

2 cups oat flour
1 ½ tbsp. melted butter
2 flax eggs
2 ripe bananas, mashed
1/2 cup vegan chocolate or carob chips
2 tbsp applesauce
¼ cup agave
1 tsp baking soda
½ tsp baking powder
pinch salt
unsweetened coconut flakes, optional

In a medium-mixing bowl, mix oat flour, baking powder and soda and salt.

In a separate bowl, mix mashed bananas, agave and butter together. Add flax egg and applesauce and mix. Whisk in dry ingredients, but do not over mix. *This is key

Fold in chocolate chips.

Grease donut pan with cooking spray and fill ¾ full and bake for about 12 minutes. Once slightly golden, leave on cooling rack or serve warm with chocolate drizzle and carawmel sauce.

Raw chocolate drizzle:
2 tbsp cocoa powder
1 tbsp agave
1 tbsp coconut oil

Melt ingredients in a small saucepan on very low heat. If the sauce hardens, warm again on very low heat for a few seconds.

Raw caramel sauce:
2 cup Medjool dates, soaked overnight
1 cup date water

Blend ingredients together until well combined and broken down. Blend again for another minute or two until consistency is thick. Store in an air-tight container or mason jar in the refrigerator to set for about an hour.

Drizzle or spread on top of the donuts, drizzle chocolate sauce and sprinkle coconut flakes and enjoy with a cup of almond milk or hot coffee.

Banana Samoa D'Oat-nut
Banana Samoa D'oat Nut Banana Samoa D'oat Nut

XOXO Sarah




Fluffiest Weekend Pancakes

What are weekends anyways? My schedule doesn’t consist of the usual Monday-Friday job description and honestly this is pretty normal living out here in LA. On those rare weekends that I’m off, I like to sleep in (to 8am) and fix myself a full cup of french press coffee and a monstrous amount of fluffy pancakes.

How can vegan pancakes be fluffy you ask? Love and care, that’s how! Another reason to eat piles and piles of these pancakes is that they do not consist of any refined-sugar so that’s another bonus!

So I’ve created some fluffy weekend pancakes for those who have weekends off and can spend some time in the kitchen to make this recipe. I had leftover pomegranate seeds in the fridge so I threw some on top to add a little crunch and natural sweetness, but you can always add your fruit of choice on top.

Fluffy vegan pancakes

Fluffy vegan pancakes

2 cups whole wheat flour
1 tbsp baking powder
1/4 cup coconut oil, solid
1 flax egg
2 cups almond milk
1 tsp pure vanilla extract
dash of salt

In a large mixing bowl, sift flour, baking powder and salt.

With a wooden spoon, mix and break down the coconut oil into the dry ingredients. Use your hands to thoroughly mix until mixture starts to look like almond meal.

Whisk in milk, flax egg and vanilla. You will need to mix vigorously mix until relatively smooth.

Heat a little vegan butter in a medium high pan. Pour desired size of pancake mixture to the center. Flip once air bubbles around the edge starts to form. *Try not to press down on the pancakes during the cooking process.

Serve warm with a generous amount of amber agave or pure maple syrup and vegan butter.

Cheers to a happy weekend and pancakes!

XOXO Sarah