Crazy Sexy Kitchen: Effortless Dining

Kris Carr is a New York Times best-selling author and health advocate. Her works include the groundbreaking Crazy Sexy Cancer series, Crazy Sexy Diet, and most recently, Crazy Sexy Kitchen. Kris regularly lectures at medical schools, hospitals, and corporations such as Whole Foods and Harvard University. TV appearances include: the Today show, Good Morning America, CBS Evening News and The Oprah Winfrey Show. As an irreverent foot soldier in the fight against the disease, Kris inspires countless people to take charge of their health and by adopting a plant-based diet, improving lifestyle practices and learning to live and love with passion. Check out her site for some recipes and other awesome information at

French Toast with Amaretto Crème

Serves 6

Amaretto Crème
1 cup raw cashews, soaked for a few hours to overnight in water (to soften) 1 can coconut milk (for raw version, blend 1⁄2 cup coconut meat with 1 cup coconut water)1⁄2 cup nondairy milk of choice 1⁄2 cup amaretto liquor 1⁄2 tablespoon vanilla extract or 1 vanilla bean, scraped 1⁄4 cup agave Pinch of sea salt
French Toast
1⁄2 cup raw almond butter or cashew butter
11⁄2 cups vanilla almond milk 1⁄4 cup whole spelt our 2 tablespoons nutritional yeast (optional)
1 tablespoon cinnamon 1⁄4 cup maple syrup or date paste 1⁄4 teaspoon nutmeg powder 1⁄2 tablespoon vanilla extract Sea salt, to taste Whole-grain baguette or your favourite whole-grain bread (whole-grain cinnamon raisin bread is superb as well) 3 tablespoons Earth Balance or any vegan butter
Fresh berries
Toasted pecans (optional)
1. Prepare Amaretto Crème: In a high-speed blender, blend all ingredients until smooth.
2. Prepare French Toast: In a medium bowl, whisk the almond butter, almond milk, flour, yeast, cinnamon, maple syrup, nutmeg, vanilla, and salt to make the batter, or blend ingredients in blender until smooth. Set aside.
3. Slice the baguette or other bread in thick slices. Dip bread slices into batter. Allow each slice to sit in the batter for a minute, which helps it absorb more.
4. Add tablespoon vegan butter to a flat pan, flat grill, or large sauté pan on medium heat. Once melted, add battered bread slice. Add additional tablespoon of vegan butter for each bread slice. (It’s okay if the slices are wet with lots of batter—this is what creates the delicious crust.)
5. Cook on medium heat for 2 to 3 minutes. Flip with spatula, and cook other side until lightly golden.
6. Serve: Drizzle Amaretto Crème on while French Toast is still warm and top with a generous handful of fresh berries and pecans.

Chickpea Crêpe (Farinata) with Mushrooms and Artichokes

Serves 4 to 5

Artichoke Aioli
1 cup raw cashews, soaked in water for 4 or more hours to soften
1∕8 cup water, to blend 1 tablespoon olive oil 1 1∕2 teaspoons apple cider vinegar
2 1∕4 teaspoons lemon juice
1 1∕2 teaspoons agave 1 clove garlic 1∕2 teaspoon sea salt
1∕4 cup jarred artichoke hearts, coarsely chopped
2 tablespoons chopped tarragon 2 tablespoons chopped parsley 1 1∕2 tablespoons minced shallot
1 tablespoon lemon zest
Farinata Batter
1 1∕2 cups water 1∕2 cup olive oil 1 teaspoon sea salt Freshly ground black pepper, to taste 1 1∕3 cups chickpea flour 2 tablespoons chopped fresh rosemary
Roasted Tomatoes
8 ounces cherry tomatoes (on-the-vine is best)
3 sprigs fresh thyme 1 tablespoon olive oil Sea salt, to taste
Freshly ground black pepper, to taste
2 tablespoons Earth Balance or other vegan butter 1 1∕2 cups loosely packed wild mushrooms, preferably chanterelles, or baby bellas
2 garlic cloves, minced 2 tablespoons minced fresh chives
1. Prepare Artichoke Aioli: In a high-speed blender, blend cashews, water, olive oil, vinegar, lemon juice, agave, garlic, and salt until smooth. Add water as needed to reach desired thick, mayo-type consistency. Move mixture to bowl and whisk in artichoke hearts, tarragon, parsley, shallots, and lemon zest.
2. Preheat the oven to 300°F.
3. Prepare Farinata Batter: In a blender, combine water with the oil, salt, pepper, and chickpea flour. Blend until smooth. Add more flour, if necessary, until the mixture is the consistency of pancake batter. Lastly add the fresh rosemary and pulse, to ensure there are pieces of rosemary scattered in the batter. Set aside.
4. Prepare Roasted Tomatoes: Put the tomatoes and thyme on a baking dish and drizzle with a bit of oil. Season with salt and pepper to taste, and toss to lightly coat the tomatoes. Roast in oven for about 10 minutes, until the tomato skins crack.
5. Prepare Mushrooms: Place a large sauté pan over medium heat. Melt the vegan butter, being careful not to let it burn. Add the mushrooms and garlic and sauté until the mushrooms have released their liquid and the pan is almost dry, about 4 minutes. Gently stir in the chives and remove from the heat.
6. Prepare Farinata: Place a crêpe pan or griddle over medium heat and add enough vegan butter to lightly coat the bottom. Ladle about 3/4 cup of the Farinata Batter into the centre of the pan. Tilt the pan to spread the batter into a thin circle. The crêpe should be thinner than a pancake in order to be able to fold it later. Cook until golden brown on the bottom, about 3 to 4 minutes, then ip it over and brown the other side. Set aside on a plate and cover to keep warm while you cook the remaining crêpes, using the rest of the batter and more vegan butter as necessary. Remember when making crêpes, it’s very common for the first one or two to not turn out so well while the pan is heating to the right temperature.
7. Serve: Cover half of each crêpe with a heaping spoonful of the Mushrooms, drizzle with 2 tablespoons of the Artichoke Aioli, and then fold it closed. Garnish with a dollop of Artichoke Aioli, some Roasted Tomatoes, and freshly ground black pepper. Serve immediately.