Book of the week: Vegan Goodness: Feasts

Jessica Prescott is a writer and photographer with a very successful blog called Wholy Goodness: Cooking with Plants. She grew up in Napier – the fruit bowl of New Zealand – and now lives in Berlin with her family. Vegan Goodness: Feasts is the follow-up to her first book, Vegan Goodness.

Jessica’s mission is to make vegan food appealing to everyone and through her beautiful photography she showcases bold, vibrant dishes that will inspire vegans with families as well as anyone opting for a healthier lifestyle. She says, “Whether you are cooking for a lover, family or friends, there is something in this book for you. New things. Naughty things. Delicious things. Vegan things.”

Wholy Goodness: Cooking with Plants

Vegan Goodness: Feasts is out this week and published by Hardie Grant, hardiegrant.com

Share your own vegan recipes using #VGFeasts

Baked Coconut-Milk French Toast

This ever-versatile crowd pleaser is one of the most popular recipes on my blog, and for good reason – it’s delicious, easy to make and can be topped with whatever fruits are in season.

Serves 4

Ingredients
For the French toast
400 ml (13 fl oz) tin coconut milk
2 ripe and spotty bananas
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon ground nutmeg
8 thick slices soft white bread, cut in half if they are very wide
To serve
Coconut yoghurt
Fresh berries
Almond butter
Blueberry poached pears (recipe below)
Other topping suggestions: figs, poached apples, stone fruits and bananas

Method
Preheat the oven to 180°C (350°F/Gas 4).

Put the coconut milk, bananas, cinnamon and nutmeg into a blender or food processor and blend into a smooth batter. Pour half of the batter into a shallow baking dish that’s just large enough to fit all the slices of bread, then place the bread in the dish. Don’t be afraid to squish the slices a little to fit them all in, the odd shapes add character. Pour the remaining batter over the bread slices and then jiggle the slices around until they are all nicely coated in the batter. Pop the whole thing in the hot oven and cook for 1 hour, flipping the bread slices about halfway through the cooking time.

To serve
I’ve stacked slices of French toast with coconut yoghurt and fresh berries between the layers, plopped a generous spoonful of almond butter on top, and drench the entire thing with maple syrup. When enjoying with loved ones, I suggest serving the French toast and all the toppings buffet-style and allowing everyone to decorate their toast themselves.

Note
It’s important that you should use real maple syrup, not maple flavoured syrup, which is terrible tasting and terrible for you! If you can’t find the real thing or it is a bit pricey where you live, date syrup is a delicious and healthy alternative.

Blueberry Poached Pears

Ingredients
4 pears, peeled
125g frozen blueberries

Method
Place the whole pears in a small saucepan (you want them to be a little cramped). Add the blueberries and pour in enough water to just cover. It’s ok if the fruit is bobbing out of the water a tiny bit, you can turn it as it cooks. Place on a medium heat and bring to the boil, then lower to a simmer and cook for 20 minutes.

Leave to cool in the water then remove and slice down the middle. Serve with the French Toast, pancakes, waffles, porridge, muesli, granola, yoghurt, custard…the uses are endless, really!

Note
Don’t discard the water. Pop it in the fridge and use it the following day to give your porridge, smoothies or pancakes a bright purple hue.

 

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