Coconut French Toast and Easy Chickpea Salad

After a long week, a lazy Sunday was just what I needed! After a little sleeping in, a lot of cuddling with my pup and cat, I decided to make myself some French Toast. It’s been so long!
I toasted a few slices of bread since I didn’t have any stale bread at home.
This is what I used, but it’s really easy to play with this recipe, different creamers, different extracts, easily modified! This could be fun during the holidays when So Delicious has flavors like Nog and Pumpkin Spice.

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1/4 cup So Delicious French Vanilla Coconut Creamer
1/4 cup So Delicious Vanilla Almond Milk
1/4 tsp vanilla extract
1 tbsp arrowroot powder
2 tbsp chickpea flour

Combine all ingredients in a wide bowl and mix well. Heat a non-stick skillet over medium heat and coat with coconut oil.
Soak bread slices in mixture and move to pan, cooking each side for a couple of minutes on each side, until nice golden brown. Sprinkle with powdered sugar, grab your maple syrup or pure cane syrup, and enjoy!

^This recipe comes from years of loving this recipe: The PPK Fronch Toast! and the modest alterations I have done throughout my adoration of it!

After that filling and delicious brunch, I just wanted something nice and simple for dinner yesterday. Scoping out what I had on hand I decided I could probably make an amazing chickpea salad in no time! I must say that I think it was accomplished, and I hope you feel the same.

I toasted some bread for a sandwich, chopped some lettuce to go with it, and threw the following in the food processor:

1 can chickpeas, drained and rinsed
1 tbsp relish
a few dashes turmeric
several dashes pepper and salt
1 sheet nori, shredded
1/4 c Vegenaise
1 tbsp chopped onion
1 tsp minced garlic
Blend, taste to adjust seasoning as you see fit, and enjoy!

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