Vegan French Toast Recipe | Interview and Cooking with Chef Ramses Bravo
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- Опубліковано 27 вер 2024
- 5 DELICIOUS DINNER RECIPES to support your weight loss:
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Today my brother from another Mother, Chef Ramses Bravo, demonstrates his famous Oatmeal French Toast with Dried Fruit Sauce. Chef Bravo is the Executive Chef of the TrueNorth Health Center and the author of Bravo! and Bravo Express. You can find his plant based cooking course at www.BravoPB.com and his UA-cam channel is / @bravoplantbased2163 .
Oatmeal “French Toast”
Yield: 4 servings
These tasty treats can be made in any shape you like, such as circles, squares, or triangles. Use cookie cutters in fancy shapes to celebrate holidays and other special occasions. I recommend cooking and chilling the oatmeal the night before you want to serve Oatmeal “French Toast.”
4 cups unsweetened apple juice
Grated zest and juice of 1 orange
1/2 cup raisins
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups quick-cooking rolled oats (not instant)
1 cup Dried Peach Sauce, warmed
Put the apple juice, orange zest and juice, raisins, cinnamon, and nutmeg in a medium saucepan and stir to combine. Bring to a boil over high heat. Add the oats and stir rapidly for 30 seconds. Cover, decrease the heat to low, and cook for 5 minutes.
Remove from the heat and uncover. Let the oatmeal cool for 10 minutes. Transfer to a 2-quart square container. Press down on the oatmeal with a spatula to remove all the air pockets and smooth the top. Once the oatmeal is cool to the touch, cover the container and refrigerate for 8 to 10 hours, until firm. At this stage, the oatmeal will keep for 1 week in the refrigerator.
When you’re ready to make the Oatmeal “French Toast,” preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
Uncover the oatmeal container, turn it upside down on a cutting board, and pop out the oatmeal. Cut it into thin slices, between 1/4 and 1/2 inch thick. Put the slices on the lined baking sheet and bake for about 20 minutes, until golden brown.
Put the slices on serving plates and drizzle with the Dried Peach Sauce. Serve hot.
Per serving: calories: 453.6, protein: 9.4 g, carbohydrates: 97.3 g, fat: 4.5g, calcium: 79.5 mg, sodium: 18 mg, omega-3: 0.1 g
Variations
• Replace the apple juice with other juices, such as unsweetened pineapple or mango juice.
• Replace the raisins with other dried fruits, such as chopped apricots, cherries, or currants.
Dried Apricot Sauce
Yield: 1 quart (16 servings)
This sauce is a great substitute for any type of syrup, including agave, maple, and molasses. It’s particularly good on Oatmeal “French Toast”.
3 cups unsweetened apple juice, plus more if needed
3/4 cup unsulfured dried peaches (see note)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Put all the ingredients in a medium saucepan, cover, and bring to a boil over high heat. Decrease the heat to low and cook for 15 minutes. Remove from the heat and let cool completely. Transfer to a blender and process on high speed until completely smooth. If the mixture is too thick to blend easily, add up to 1/4 cup more apple juice, 1 tablespoon at a time. Serve hot or cold. Stored in a sealed container in the refrigerator, Dried Peach Sauce will keep for 10 days.
Per serving (1/4 cup): calories: 39.3, protein: 0.3 g, carbohydrates: 9.9 g, fat: 0.1 g, calcium: 5.8 mg, sodium: 2.4 mg, omega-3: 0 g
Note: When you purchase dried fruit, make sure it is unsulfured. Sulfur is added to dried fruit to make the color more vibrant. Unsulfured fruit, although not as bright in color, tastes better and doesn’t create health risks. Sulfured fruit can cause allergic reactions or asthma attacks, especially in children.
Variation: Replace the dried apricots with unsulfured dried peaches or dried nectarines.
Thank you for watching!
Love & Kale,
Chef AJ
Awsome chef bravo follow you over 8 years
Thank you for this introduction to Chef Bravo. I got his cooking course and absolutely love it. So much great information for new and experienced in the kitchen alike. Thank you Chef AJ for everything you do and all your wonderful interviews.
Thank you AJ and Ramses , we really enjoy all you do!
I should definitely not watch cooking demos before lunch, especially when Chef Bravo is cooking! 😂😋 French toast made from oatmeal - looked delicious!
And, according to the chat you were at 80K subscribers at the time - you’ve grown 60K+ since then! 🙌 Can’t wait to see you get to 150K 🥳🥳🥳
Same here! Thank you kindly!
WOW! Love it! Definitely trying this.
I will add this to something I can take to work- great variation possibilities!
AJ you look so great with glasses!
Where does Chef AJ live (in the desert)?
I just ordered his classes can’t wait to cook without SOS, thanks for sharing.
Looks yummmm want to try and put in air fryer ❣️❣️
Which model Vitamix?
I'm not at all creative but what are the possibilities if making the liquid savory? What could be done with the savory oatmeal mix?
Is there a link or code to get the cooking course for $20?
The N is Winco is Nevada not Nebraska
Hi Chef AJ, Chef R said it was 2 cups oats to 4 cups liquid but your notes in the recipe says 3 cups oats to 4 cups liquid.
This is an evolution of the recipe. I wrote it for the book 11 years ago. At that time I wanted it to be dense and filling. Over time, I felt that a softer texture was better so the ration changed a bit. Either ration will work great.
Hi! That pot? The earthenware one. What do you use it for?
Ever since starting eating steel cut oats /Scottish oatmeal, porridge made from rolled oats has started to taste like cardboard paper to me. Whole foods really are superior in taste 😋
Anyone know why the apricot sauce calls for peaches and not apricots? Is this a mistake?
The written recipes in the description do not match what was made in this video (different fruit, different juice, lots of different ingredients) :/
@@indigoblue4me that is not what I mean. The written recipe is called apricot sauce and literally calls for peaches lol
So I watch this the night of... Go out the next day and buy the ingredients mentioned in the video that I'm missing (like the pineapple juice - I haven't bought any juice since I started all this)... I attempted to make this (I used raisins because I couldn't find any dried cherries without added sugar)...
Mine did not come out so good.
Most if it is still in my fridge.
Over a week later @ChefAJ posts a youtube video talking about how oatmeal like this is more like cake for people like me...
Now I'm glad I didn't like it. 😜
I’m 39 and a mother of 6 I have not been hungry and I have a system going but I’m so afraid that I may stall my weight loss with carbs starches ha!!!
Hi Chef aj I have brought your two books and coming from keto, even though I am 100 per cent eating all compliant food I am STILL AFRAID OF CARBS and watching my weight go down daily can you reassure me by sharing how many lbs of starch do you eat at your weight of 117 lbs? Thank you I’m 152 now and started at 165 in April beginning so I’ve dropped 15 lbs in 4 weeks but I’m scared of eating even one whole potatoe and I can’t see how I’m ever going to eat rice so please help me overcome this
i eat 3 to four POUNDS of starch daily. Please watch this video ua-cam.com/video/Li89rol2izI/v-deo.html
I thought oatmeal was no good for you as it is sprayed with chemicals and should not be eaten?
Dr. Goldhamer allows it
Great recipe! Although the cambro containers seems to have BPA.
18/10, 18/8, and 18/0 Stainless Steel
Chromium Nickel Result
18/10 18% 10% Resists rust, holds polish
18/8 18% 8% Rust-resistant
18/0 18% 0.75% Reduced corrosion resistance
What about using the Ipot to cook the oat groats?
Love Chef Ramses!!! Met him at truenorth 2018. AWESOME PERSON AND AWESOME FOOD!!!
You're very sweet Lisa, thank you.
Love, love, love, chef bravo. Thank you for everything you do chef AJ and chef Ramos! ❤️❤️
Thank you.
I don’t see the links posted under more....am I missing something?
I mentioned this during the live show that I don't see a "more" button.
I thought maybe it was because I was watching from my iPad. But went to my computer and still don't see anything. I'm going to come back at another time and see if the recipe is posted.
Thank you both! Love this.