Christmas Breakfast Berry Strata, Vegan, Dairy Free, & Plant Based

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One of our Christmas food traditions is a breakfast strata. This is a simple breakfast casserole that we make the night before, refrigerate, & then pop into the panggangan to bake while we open Christmas gifts.  Just as we are ready for a break, it is done, hot & delicious!

Here’s our new favorite, & it is vegan & plant-based too!

We used tofu to replace the cream cheese (softer tofu may work even better but we had firm on hand), coconut milk replaces the milk, coconut cream (from the coconut milk) replaces the butter, & aquafaba replaces the eggs.

1 package 16 oz firm tofu, drained

1 can coconut milk (refrigerated so cream on top separates)

1/2 c 100% maple syrup

1/3 c. coconut sugar

1 1/2 loaves day old sourdough bread

Aquafaba (juice) from one can of garbanzos beans (about 3/4 c.)

1-2 cups frozen blueberries or berry mix

2 bananas, sliced

1 tsp vanilla

1 tsp cinnamon

1/2 tsp ground cardamon

1/2 tsp ground nutmeg

Place aquafaba in electric mixer & beat until stiff peaks are formed (7-15 min).

Using a spoon, scoop out & separate coconut cream from milk. Heat the cream in the microwave in 15 second intervals until melted.

Line a baking dish (9×13) with foil, & evenly spread 1 tsp. of coconut cream over the bottom of the  foil in the baking dish to prevent sticking.

Cut bread into squares or 1-2″ cubes. Place in large bowl.

Add remaining coconut cream to bread chunks & toss to coat evenly.  Place tofu, coconut milk, syrup, coconut sugar, vanilla & spices in blender or food processor & mix. This can be either smooth or slightly chunky depending on your preference – we are not big tofu fans, so we prefer smooth.

Pour mixture over bread chunks, then add bananas & berries & toss all to coat. Add aquafaba & gently fold in.

Cover with foil & refrigerate overnight.

Bake at 350* covered for 45 min. Remove foil & bake for an additional 15-20 minutes until some of the bread chunks are lightly toasted & browned.

Serve with maple or berry syrup.


Sumber http://triedandtruefavoriterecipes.blogspot.com

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Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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