Jessie May Snyder
JESSIE MAY
@ jessiemaysnyder
“I share about my love for plant-y things.
Ȃȱęȱȱȱȱȱȱ-
ers market and produce related, as well as
recipes and pieces on nutrition that have
helped me thrive. I’ve fallen in love with
my plant based diet over the past six years,
and hope to share some of that joy with
you.”
Makes 2 servings, multiply as needed.
Berry sauce
1/2 cup raspberries
1/2 cup blackberries
1/2 cup blueberries
1/2 teaspoon vanilla extract
1/4 cup maple syrup
1/4 cup water
a good squeeze of fresh lemon juice
French toast1 ripe, 8-inch banana (about 2/3 cup
mashed)
1/2 cup plain plant milk (I used soy)
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
4 thick slices of sturdy bread (such as
whole grain sourdough)- Make the sauce:
Place berries in a blender container or food
processor bowl. If they are frozen, allow
them to thaw.
Then add the remaining ingredients for the
sauce and blend on high until smooth.Transfer to a small pot on the stove and
bring to a simmer. Allow to reduce in size
by half, whisking often, before removing
to cool.ȱȱȱęȱȱǰȱȱ
gently with the back of a spoon to
help along.Strain twice for a smooth texture. Set
aside in a glass jar on the counter to cool to
room temperature before serving. This can
be refrigerated if made ahead of time.- Make the french toast:
Heat a non-stick ceramic skillet over
medium heat on the stove, adding a nob
of coconut oil if needed.
Combine the banana, plant milk, cinnamon,
and vanilla in a blender and puree until
smooth. Pour into a low-wide dish.
ȱȱȱȱȱȱȱĴǰȱ ȱȱ
ȱȱřŖȬŜŖȱǰȱĚǰȱȱȱȱȱ
30-60 seconds, then transfer to the
preheated skillet on the stove. Do not touch
the bread for at least 5 minutes, then peek
underneath to see if it has browned – and
ȱȱǰȱĚȱȱȱȱȱǯȱRepeat with all 4 slices of bread and serve
warm with a good smothering of the berry
sauce (fresh berries too if you
have them).Berry-Licious Breakfast Sauce & Cinnamon French Toast
26 | FOOD & TRAVEL SPRING