Hi all!

I know I am not participating in The Vegan Cookbook Challenge anymore, but right after ending it, a publishing company reached out, asking if I would review Easy Plant-Based Cooking for Two by Lei Shishak. I couldn’t resist! Today I will not only review the cookbook, but also test out a recipe that caught my eye. I want to say a big thank you to Book Publicity Services for sending me a free copy. Without further ado, let’s get into it!

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In Easy Plant-Based Cooking for Two: Delicious Vegan Recipes to Enjoy Together, chef Lei Shishak shares 80 extraordinarily delicious meat-free recipes, for pairs. From morning beverages to baked goods, breakfast to lunch, mid-day snacks to sides, dinner to dessert, this book is a must-have for plant-forward enthusiasts, plant-based dieters, vegans, veg-curious, and anyone
in between! All 80 mouthwatering recipes are perfectly portioned for two but can also work for larger households, where
varied eating preferences often exist. Small batch cooking isn’t complicated or restrictive. It cuts down on waste and leads to greater variety in meals.

LEI SHISHAK is the author of multiple cookbooks and a CIA-trained chef, with a
certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies. After heading pastry kitchens at notable LA and Orange County restaurants, Lei founded Sugar Blossom Bake Shop in San Clemente, CA, and has been featured in People, Riviera Magazine, Sunset Magazine, Los Angeles Daily News, and many more media outlets. She is a food editor at AllRecipes and has penned for Munchery.

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 You can purchase a copy of Easy Plant-Based Cooking for Two here. Today I am testing her Blackberry Thyme French Toast (see below). What I love most is the originality, simplicity and variety. The recipes are not overly complicated, nor do they take a significant amount of time to make. They all sound completely delicious and unique. I’m such a fan of Lei’s work.

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Blackberry Thyme French Toast 

INGREDIENTS

– 1/2 cup of Almond Milk 

– 1 teaspoon of Powdered Sugar 

– 1/8 teaspoon of Cinnamon 

– 1/8 teaspoon of Vanilla Extract 

– 1-2 sprigs of Thyme 

– 4 (1-inch-thick) slices of Whole Grain Rustic Bread 

– 1 tablespoon of Vegan Unsalted Butter 

– 1/3 cup of Blackberries 

– Maple Syrup for serving

METHOD 

1.) In a small pot, whisk the almond milk, powdered sugar, cinnamon, vanilla and thyme. Bring to a simmer over medium heat.

2.) Cover pot, turn off heat, and let steep for 5 minutes. Discard thyme sprigs.

3.) Working one at a time, dip the bread slices in the batter for a few seconds – per side – and arrange them on a plate. Warm a large skillet over medium heat.

4.) Add the butter and swirl to coat the pan. Cook the bread slices until golden brown, about 2 to 3 minutes per side.

5.) Serve with blackberries and maple syrup.

YUM! This recipe gave classic French Toast a unique, plant based twist. The blackberries and thyme were a nice touch. The one thing I would change next time, is to double the amount of batter. One piece of bread completely soaked up the mixture, leaving nothing for the second slice. Highly recommend!

Thank you so much for reading! Don’t forget to order a copy from the link above. Once again, a huge thank you to Book Publicity Services, for giving me the opportunity to review this great, plant based cookbook. You can find more from Lei Shishak here.

Peace & Love xoxo