Peach Crostini

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.

You’ll Need

Peaches (1 will give you two crostinis)

French Bread

Vegan Butter (I use Earthfare and I honestly cannot tell the difference)

Firm Tofu

Plant-based Milk

Banana

Agave Syrup

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.

slice peaches

Remove bread from oven and tofu spread from the freezer

Layer

Bread, tofu spread, peaches, agave nectar drizzled, tufu spread, chia seeds, flax seeds, powdered sugar and cookie crumbles (graham)

Enjoy!

If you end up using the complete cookie you’ll get a pinch of protein with this mid-morning snack.