One of the hardest things about plant-based life is creating cream-based substitutions. As an avid lover of cheese, and pastries, and coffee creamers, this is where I find my weaknesses. So when I notice something on Pinterest that has these elements, I tend to race towards them trying to figure out how to ‘plantify’ them.
Peaches (1 will give you two crostinis)
Vegan Butter (I use Earthfare and I honestly cannot tell the difference)
Chia and Flax Seeds
Powdered Sugar (go organic)
Lenny and Larry’s Complete Cookie in Snickerdoodle (photo below) – graham crackers are a substitution-
Put it Together
Cut french bread and “butter” both sides of bread – Bake at 350 until toasted up 8-10 minutes
Blend half a container of firm tofu, with banana, a teaspoon of agave nectar and a splash of Plant-based milk (just a splash)
Place in a container and put in the freezer for a few minutes.
Remove bread from oven and tofu spread from the freezer
Bread, tofu spread, peaches, agave nectar drizzled, tufu spread, chia seeds, flax seeds, powdered sugar and cookie crumbles (graham)
If you end up using the complete cookie you’ll get a pinch of protein with this mid-morning snack.