Warrior Breakfast (Part II): Vegan Banana French Toast

Warrior Pose comes in three variations. So here is breakfast part two, with warrior 2 on the side.






Vegan Banana French Toast

1-2 bananas
1/2 cup soymilk
cinnamon
bread

Smash a ripe banana into 1/2 cup soymilk. Mix with fork, smashing the banana as you go, until the mix looks thick and lumpy. Add a few dashes of cinnamon. Dip your bread into the mix, making sure it covers both sides.

Meanwhile, heat up a skillet and add a small amount of vegetable oil. Put your bread on the pan, fry on medium heat for about 3 minutes on each side. It will tend to stick, so when you go to flip the bread over, use a stiff spatula to scrape as you go.

Repeat on the other side.

Top with banana and apples slices (or any fruit) and maple syrup.

Warrior II

Once again start from standing, with a wide stance on your mat, with feet wider apart than shoulder distance. Turn your right foot out to the right and hug the left toes into your midline. With an inhalation, lift the arms shoulder height, with the exhalation bend into the right knee to bring the thigh bone parallel to the floor. Keep your knee moving toward the pinky-toe side of the foot. Soften the shoulders and breathe for a few rounds. Just like your french toast, be sure to flip your pose over and cook the other side.

Karmaflower Risotto

*Karma is a complicated idea from the East that basically says we reap what we sow, good and bad. This dish is one you can definitely feel good about, because it uses no butter or cream and replaces the rice with cauliflower. Waistline friendly and if you decide not to use the parmesan cheese, it is also vegan.

1 head of cauliflower

3 cloves garlic, minced

1.5 cups vegetable broth

1/2 to 1 cup freshly grated parmesan cheese (optional)

salt and pepper to taste

Roughly chop cauliflower and process in food processor until it looks like grain or rice. Add cauliflower and garlic to large pot, combine the rest of the ingredients and bring to a boil. Reduce heat to low and cook for about an hour or until liquid is mostly absorbed.

In my version we also added a little bit of chopped portabello mushroom and a few sprigs of fresh parsley from the garden.

Serve hot and enjoy!

Welcome to the Yogic Kitchen!

I am a lover of food and yoga and the way I eat reflects the way in which I live in this world. After much posting on facebook of all my various recipes, I finally decided to pop on over here and create a one-stop shop where you can find veggie-friendly meals, with a big helping of nutrition, and a little yoga on the side. I might even garnish with a bit of sass.
Thanks for wandering over my way and Happy Cooking!