How To make Baked French Toast (Ovo Lacto)
2/3 c Cottage cheese, lowfat
1/4 c Skim milk
2 tb Sugar
1 lg Egg white
1/2 ts Vanilla extract
4 sl Whole grain bread
: Perheat the oven to 425. In a food proscessor or blender, whirl the cottage cheese, milk, sugar, egg, egg white, & vanilla for about 1 minute or until smooth. Transfer the mixture to a shallow dish, place the bread in it, and let stand for 10 minutes. Turn the bread over and let stand another 10 minutes. Meanwhile, grease a baking sheet & place it in the perheated oven for 7 minutes. : Remove the baking sheet from the oven, place the bread on it, and bake for 6 minutes. Turn the bread over & bake 5 to 6 minutes. Turn the bread & bake 5 to 6 minutes longer or until golden brown. : Cal 149, fat 3g, sodium 369mg, cholesterol 55mg, Cal from fat 18% From: Readers Digest Live Longer Cookbook : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80? -----
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Vegan Breakfast Casserole (Low salt!)
Today, we show you how to make this hearty breakfast vegan casserole. Very tasty and low in salt!
Our special low sodium products we used are:
-Once Again Organic Tahini (0mg!)
-Red Star Nutritional Yeast Flakes (11mg per 1 1/2 tablespoons)
*The rest of the ingredients we used are little to no sodium
Recipe
Serves: 6-8
Ingredients:
6 whole wheat bread slices, toasted
14 ounce package vegan sausage
2 cups non-dairy milk
1 cup silken tofu
3 tablespoons organic tahini
2/3 cup nutritional yeast
3 teaspoons onion granules
2 teaspoons yellow mustard
1 teaspoon pure maple syrup
1 teaspoon lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon thyme
pinch of black pepper to taste
1/4 teaspoon marjoram
no salt seasonings to taste
Directions:
1. Lightly oil an 8x11 baking dish. Cut the toasted bread into bite-sized cubes and layer across the bottom of the dish.
2. Using wet fingers, break up the vegan sausage into bite-sized pieces and scatter about half of the sausage evenly across the bread cubes.
3. In a blender, add the milk, tofu, tahini, nutritional yeast, onion granules, mustard, syrup, lemon juice, garlic powder, thyme, black pepper, marjoram, and no salt seasonings. Blend until completely smooth. Pour mixture over the break and sausage layers. Press down gently to make sure everything is well coated.
4. Scatter remaining sausage evenly over the top of the casserole.
5. Cover the dish with plastic wrap and place it in the freezer for 2 hours or in the fridge until the liquid set. *You can leave it overnight in the fridge.
6. Preheat oven to 325F and bake casserole uncovered for 50 minutes or until browned.
Eat and Enjoy!!
Veggie Egg Casserole
Great for breakfast, or brunch! Enjoy!
CBK - S02E05 - Silky Scrambled Eggs
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About the Episode:
It's eggs again! What can I say? I don't exactly have a producer or a film crew or a network or funding or a plan or any of those things you might expect. It is officially amateur hour in the Chandler Kitchen that is Bitchin'.
These are scrambled eggs prepared in a French-ish manner, and they've got three kinds of dairy, so vegans need not apply. This video is SUPER-ovo-lacto. That's supposed to be said in the positive, right? Ovo-Lacto means you DO eat eggs and dairy, right? *Googles it*. Confirmed! The learning never ends on CBK!
Stay Hungry, and Thank You for Watching!
Before and after becoming vegan #shorts
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