Free Vegetarian Recipes and Menus from Nikki & David Goldbeck
Greetings,
Below are lots of FREE recipes from our
cookbooks. Most are from the new edition of American
Wholefoods Cuisine: 1300 Meatless Recipes from Short Order to Gourmet
– often called the "vegetarian Joy of Cooking."
Some recipes are from The
Good Breakfast Book, our vegetarian breakfast
cookbook featuring 485 recipes.
Others are from Eat
Well the YoChee Way our guide and cookbook which
develops an amazing food. This food which we call YoChee also known
as yogurt cheese is a remarkable creamy low-fat food which is also
high in calcium and protein.
You can learn more about these and other
books as well as watch a slide show about YoChee by visiting out
catalog by CLICKING HERE
We hope you enjoy these selections.
- Nikki & David Goldbeck
P.S. We’d love to hear about your experiences with our recipes.
Please write to us at CEM620(at)AOL.COM
CLICK BELOW FOR FREE VEGETARIAN RECIPES
French Toast
The current Wholefoods Diner feature is French toast. This may seem
like an odd pick, but this dish is such a clever combination of basic
ingredients, and one that delights most palates. So, if you are going
to enjoy French toast, you might as well do it right.
As with all of our Wholefoods Diner recipes, we have updated (and
upgraded) the classic version so that is can provide wholesome
nourishment along with appeal. No matter which version you select,
and we hope you'll try them all, be sure to start with an
additive-free, whole grain bread and eggs from free-running,
drug-free hens.
The recipes that follow include a traditional French toast, as well
as a reduced-fat alternative, an egg-free version, a pancake-style
version, and a deluxe batter-coated French toast. When preparing any
French toast recipe, the key to making it crisp on the outside and
soft on the inside is to make sure the bread is well soaked and the
skillet is hot.
To make French toast a more nutritious and satisfying meal, instead
of drowning it in sweet syrup, add some protein to the topping. For
example, prepare Maple Cream by mixing equal parts pure maple syrup
and plain, nonfat yogurt or YoChee*. Or, prepare Berries and Cream by
mixing a cup of crushed fresh or frozen strawberries or raspberries
with ½ cup plain, nonfat yogurt or YoChee* and a few spoonfuls
of honey to taste. You will find these and more topping recipes in
The Good Breakfast Book (currently on sale on this website), along
with some great waffle and pancake recipes to suit any diet
(egg-free, vegan, gluten-free, high protein). Of course, you'll find
lots of other great breakfast recipes there, too.
|
Basic French Toast |
|
2 eggs
½ cup dairy or soy milk
1 teaspoon honey or maple syrup
1/8 teaspoon vanilla extract
pinch salt
8 slices whole grain bread
butter or oil
Beat eggs with milk, honey, vanilla, and salt.
Soak both sides of bread in egg mixture. When fully saturated, cook
in hot skillet coated with melted butter or oil until browned on both sides.
Reduced-fat French Toast
To prepare large quantities of French toast at one time, or to reduce
fat and calories, broil or bake.
To broil, place soaked bread on a wire rack set above a cookie sheet
and brown on each side.
To bake, place soaked bread on a wire rack set above a cookie sheet
and bake in a 450 degree oven for 10 minutes. Turn slices over and
bake an additional 5 minutes. Because this version does not brown
(although it does become crisp), you may want to sprinkle it with
cinnamon for appearance. |
|
Egg-free French Toast |
|
The Goldbecks’ personal favorite.
4 tablespoons soy flour
4 tablespoons tahini
½ cup water
1 teaspoon honey or maple syrup
pinch salt
6 slices whole grain bread
1 tablespoon oil (optional)
Beat together soy flour, tahini, water, honey, and salt until creamy,
adding more water if necessary to make the consistency of heavy cream.
Soak bread on both sides until “cream” is completely
absorbed. Sauté in hot oil or broil or bake as described above. |
|
Bread Cakes |
|
10 slices whole grain bread
water
1 cup skim or soy milk
2 eggs, lightly beaten
1 teaspoon honey or maple syrup
2 tablespoons wheat germ
pinch salt
1 tablespoon oil (for cooking)
Soak bread in enough water to cover for a few minutes until soft.
Drain, squeezing out all moisture. Place in a large bowl. Mash bread
with a fork and add remaining ingredients except oil or butter.
Drop bread mixture by soup-spoonfuls onto a hot oiled skillet or
griddle. Cook as you would pancakes, flipping when top begins to set
and bottom is lightly browned.
Makes 12 3-inch Bread Cakes |
|
Batter-coated French Toast |
|
2 eggs
¼ cup dairy or soy milk
¼ cup wheat germ
1 teaspoon honey
1/8 teaspoon vanilla extract
pinch salt
6 slices whole grain bread
butter or oil
Beat eggs with milk, wheat germ, honey, vanilla, and salt.
Soak both sides of bread in egg mixture. When fully saturated, cook
in hot skillet coated with melted butter or oil until browned on both sides. |
Recipes from the Nikki & David
Goldbeck's American Wholefoods Cuisine, Eat Well the YoChee Way and
The Healthiest Diet in the World. ©
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