Vegan French Toast Recipe | Interview and Cooking with Chef Ramses Bravo
4765 DELICIOUS DINNER RECIPES to support your weight loss:
https://www.chefaj.com/5-delicious-low-fat-dinner-recipes
Today my brother from another Mother, Chef Ramses Bravo, demonstrates his famous Oatmeal French Toast with Dried Fruit Sauce. Chef Bravo is the Executive Chef of the TrueNorth Health Center and the author of Bravo! and Bravo Express. You can find his plant based cooking course at www.BravoPB.com and his YouTube channel is https://www.youtube.com/channel/UC8A_H2WcSpk7AOWHsSYGcLA.
Oatmeal “French Toast”
Yield: 4 servings
These tasty treats can be made in any shape you like, such as circles, squares, or triangles. Use cookie cutters in fancy shapes to celebrate holidays and other special occasions. I recommend cooking and chilling the oatmeal the night before you want to serve Oatmeal “French Toast.”
4 cups unsweetened apple juice
Grated zest and juice of 1 orange
1/2 cup raisins
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups quick-cooking rolled oats (not instant)
1 cup Dried Peach Sauce, warmed
Put the apple juice, orange zest and juice, raisins, cinnamon, and nutmeg in a medium saucepan and stir to combine. Bring to a boil over high heat. Add the oats and stir rapidly for 30 seconds. Cover, decrease the heat to low, and cook for 5 minutes.
Remove from the heat and uncover. Let the oatmeal cool for 10 minutes. Transfer to a 2-quart square container. Press down on the oatmeal with a spatula to remove all the air pockets and smooth the top. Once the oatmeal is cool to the touch, cover the container and refrigerate for 8 to 10 hours, until firm. At this stage, the oatmeal will keep for 1 week in the refrigerator.
When you’re ready to make the Oatmeal “French Toast,” preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
Uncover the oatmeal container, turn it upside down on a cutting board, and pop out the oatmeal. Cut it into thin slices, between 1/4 and 1/2 inch thick. Put the slices on the lined baking sheet and bake for about 20 minutes, until golden brown.
Put the slices on serving plates and drizzle with the Dried Peach Sauce. Serve hot.
Per serving: calories: 453.6, protein: 9.4 g, carbohydrates: 97.3 g, fat: 4.5g, calcium: 79.5 mg, sodium: 18 mg, omega-3: 0.1 g
Variations
• Replace the apple juice with other juices, such as unsweetened pineapple or mango juice.
• Replace the raisins with other dried fruits, such as chopped apricots, cherries, or currants.
Dried Apricot Sauce
Yield: 1 quart (16 servings)
This sauce is a great substitute for any type of syrup, including agave, maple, and molasses. It’s particularly good on Oatmeal “French Toast”.
3 cups unsweetened apple juice, plus more if needed
3/4 cup unsulfured dried peaches (see note)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Put all the ingredients in a medium saucepan, cover, and bring to a boil over high heat. Decrease the heat to low and cook for 15 minutes. Remove from the heat and let cool completely. Transfer to a blender and process on high speed until completely smooth. If the mixture is too thick to blend easily, add up to 1/4 cup more apple juice, 1 tablespoon at a time. Serve hot or cold. Stored in a sealed container in the refrigerator, Dried Peach Sauce will keep for 10 days.
Per serving (1/4 cup): calories: 39.3, protein: 0.3 g, carbohydrates: 9.9 g, fat: 0.1 g, calcium: 5.8 mg, sodium: 2.4 mg, omega-3: 0 g
Note: When you purchase dried fruit, make sure it is unsulfured. Sulfur is added to dried fruit to make the color more vibrant. Unsulfured fruit, although not as bright in color, tastes better and doesn’t create health risks. Sulfured fruit can cause allergic reactions or asthma attacks, especially in children.
Variation: Replace the dried apricots with unsulfured dried peaches or dried nectarines.
Thank you for watching!
Love & Kale,
Chef AJ