100 Pounds Lost Gorging on a Plant-Based Diet + Chickpea Curry In A Hurry Recipe with Shane & Simple

GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instant-pot-do... ------------------------------------------------------------------------------------ MY LATEST BESTSELLING BOOK: https://www.amazon.com/dp/1570674086?... ----------------------------------------------------------------------------------- Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. Website: https://shaneandsimple.com/ Facebook:   / shaneandsimplecooking   Instagram:   / shaneandsimplecooking   I'm also the brand-new host of the podcast Real Men Eat Plants: https://www.realmeneatplants.com/real... Shane & Simple Menu Planner: https://www.subscribepage.com/shane-a... 5-Day Plant-Based Kickstart with Recipes & Shopping List (color for tablets): https://www.subscribepage.com/5-day-p... 5 Day Plant-Based Kickstart with Recipes & Shopping List (Printable version): https://www.subscribepage.com/5-day-p... This overnight Vegan French Toast Casserole recipe is absolutely amazing! Crusty bread covered in a delicious custard and baked to perfection. Topped with a drizzle of homemade cashew coconut cream icing and warm maple syrup. Brunch will never be the same. Ingredients French Toast Casserole 1 16-ounce day old whole-grain, sourdough, or french loaf of bread sliced and cut into 1 inch squares. DO NOT use regular loaf bread. It needs to be a hearty, crusty loaf. These are usually found in the bakery section of your local grocery store. 1 12-ounce box of firm or extra firm Mori-Nu silken tofu 1 1/2 cups unsweetened vanilla almond milk (regular is fine) 1 Tbsp arrowroot starch (powder) or cornstarch 1/2 cup maple syrup 2 tsp. vanilla 1 Tbsp pumpkin pie spice 1/8 tsp. salt Crunchy Walnut Topping 1/2 cup almond flour or whole wheat flour (almond works best) 1/2 cup chopped walnut or pecans 1/4 cup maple syrup 1 tsp. ground cinnamon Cashew Coconut Cream Icing 1 cup raw cashews soaked in warm water for 15–20 minutes. You can also boil them for 5 minutes. 1/2 cup shredded coconut 1/2 cup unsweetened almond milk or plant-based milk of choice 1/4 cup pure maple syrup 1 Tbsp. lemon juice 2 tsp. vanilla Instructions Slice and then cut the bread into 1-inch cubes. Line a 9 x 13 baking dish with parchment paper and add the bread. You can also use a nonstick baking dish, silicone baking dish, or use a very small amount of cooking spray on a regular baking dish if you have none of the above. Add the silken tofu, almond milk, arrowroot starch, maple syrup, vanilla, pumpkin pie spice, and salt to a blender. Blend until everything is completely smooth. Then, pour the liquid over the bread. Use a wooden spoon or your hands to press the bread down into the liquid until the bread is covered (hands are best). Cover and place in the refrigerator overnight (8-12 hours). You can skip this step but I would not recommend it. It’s still delicious but the texture is very wet and doesn’t bake as well. https://shaneandsimple.com/best-vegan... 1/2 Once you’re ready to bake remove the casserole from the fridge and preheat the oven to 350˚F. While the oven is heating make the crunchy topping if using. To make the crunchy topping: Combine the flour, maple syrup, cinnamon, and walnuts in a small bowl and mix until everything is combined. You may have to use your fingers because it will be somewhat “dry” and “clumpy.” Sprinkle evenly over the top of the casserole. It’s not meant to completely cover the entire dish. Just to add some crunch here and there. 6 Bake uncovered for 50 minutes to 1 hour. You want it to brown on top and throughout. Cashew Coconut Cream Icing: While the casserole bakes go ahead and prepare the Cashew Coconut Cream Icing if using. Add all the ingredients to a blender and process until smooth and creamy. Place in the fridge until the casserole is finished. Remember to drain the cashews before adding them to the blender. Remove the casserole from the oven, drizzle with the icing and serve immediately. 9 Suggested toppings: Pure maple syrup, bananas, blueberries, or dried cranberries. Notes i Use hearty, crusty bread that has been set out to dry. Do NOT USE fresh or regular bread. i Let the casserole sit overnight in the fridge for best results. Silken tofu works best for this recipe. It’s much softer than regular tofu