We're so excited to share this to-die-for recipe from our new cookbook obsession, The Vermont Non-GMO Cookbook by Tracey Medeiros (Skyhorse Publishing, October 2017) .
The Vermont Non-GMO Cookbook
This book simplifies the complexity of the non-GMO movement by offering recipes that include ingredients which do not contain genetically modified organisms. Folks will find ideas for serving healthy, delicious meals using recipes that offer alternatives to the foods that we usually eat.
Meet the Author
From the author, Tracey Medeiros— “I was drawn to the folks that are profiled in The Vermont Non-GMO Cookbook because of their universal devotion to their communities and the state of Vermont. They are concerned about the health of our planet and its inhabitants and are doing all that they can to connect consumers to healthy food, by caring for the soil in which it is grown.
They each believe that it is everyone’s right to know where their food comes from and what is in their food. My goal was to put a face on the hardworking folks who took time out of their busy lives to share their stories with me.
It was important to me that readers not only savor the book’s delicious recipes, but walk in these folks' shoes for a bit and share their thoughts, dreams and undying passion for what they do.”
Coconut Banana French Toast with Strawberry Ginger Butter and Maple Syrup
This recipe is dairy-free and gluten-free. Turmeric and banana work together in this recipe to mimic eggs that are normally the basis for French toast batter. The bananas act as a binder, and the turmeric gives the batter a yellow tint. At the café, we use a millet bread, which works great and smells amazing when it’s cooking.
—Trevor Sullivan, owner, Pingala Café & Eatery
Coconut Banana French Toast
Makes about 7 cups
2 medium bananas, peeled and coarsely chopped, preferably Fair Trade
1/4 cup organic coconut sugar
1 12-ounce can unsweetened organic coconut milk
1 cup unsweetened organic shredded coconut
2 tablespoons organic ground cinnamon (start with 1 tablespoon)
1/2 teaspoon organic ground nutmeg (start with 1/4 teaspoon)
1 teaspoon organic pure vanilla extract
1/2 teaspoon organic turmeric
4 1/2 cups organic soy milk
8–12 1-inch-thick slices day-old bread, such as millet or country bread
Pure Vermont maple syrup
Strawberry Ginger Butter (see recipe below)
Preheat the oven to 200 degrees Fahrenheit. Lightly grease an ovenproof baking dish. Set aside. Place all ingredients for the batter in a blender and blend until smooth. Pour the batter into a large bowl, cover with plastic wrap, and chill in the refrigerator overnight.
Pour half of the batter into a 9-by-13-inch baking dish. Working in batches, place the bread slices in a single layer in the batter and gently press on the bread to allow it to absorb the liquid. Add additional batter to the dish as needed. Generously spray a large, nonstick skillet with cooking spray and heat over medium heat. Shake off the excess batter from the bread, then place the bread slices in the skillet in a single layer.
Cook until golden brown on both sides, about 3 minutes per side. Transfer to the prepared baking dish and keep warm in the oven. Repeat this step with the remaining bread slices. Serve with strawberry ginger butter and maple syrup.
Strawberry Ginger Butter
Makes about 1 pint—This recipe makes more than you will need for the Coconut Banana French Toast. Use the leftover butter as a spread on toast, waffles, or muffins.
2 cups organic Earth Balance or another nondairy butter, at room temperature
3–4 fresh strawberries, hulled and coarsely chopped
1 tablespoon organic ginger powder
1 tablespoon organic confectioners’ sugar 1
teaspoon organic cinnamon powder
1 teaspoon finely grated orange zest
Place all the ingredients in a food processor and pulse until smooth, scraping down the sides of the bowl as needed. Transfer the butter to a sheet of plastic wrap and roll into a log. Chill in the refrigerate for 1–2 hours.
To learn more about Tracey and her books, visit her website.
I decided to enroll in a Culinary Arts program at Johnson and Wales University. I have always loved to cook, even as a child I enjoyed making something special for my family to “Ooh and Aah” about. In fact, it still gives me great joy to see folks enjoying a dish that I have prepared especially for them. For me, the kitchen is a warm, welcoming place where I feel right at home.
After graduation, I quickly took an interest in the Sustainability Movement and the changing face of American agriculture. I loved shopping at Farmers' Markets and exploring roadside produce stands. Talking to the hardworking farmers, food producers, and chefs who labor long and hard to grow, produce, and serve our food gave me a new awareness of the extraordinary happenings in Vermont's food community.
Visits to both small and large bookstores soon showed me that cookbooks dedicated to Vermont and its farms, farmers, food producers, products, and chefs were a rare commodity – and soon an idea was born. I asked myself, “Why not write a cookbook that would showcase the state of Vermont and all of the wonders of its food community?” Nothing happens overnight. I began to research the premise of sustainable agriculture with its deep continuous respect for nature. I went to farms and talked to farmers about their desire to use the land in the most productive way possible, not by mass production, but through preservation for the generations to come. I traveled all over the state talking to people in the food industry and brought home their stories, dreams and favorite recipes, some of which had been in their families for generations.
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