Monday, May 23, 2011
(Vegan French Toast on Pleasanton Brick Oven Bakery Pumpkin Currant bread. Maple Syrup, Earth Balance Butteryness, A salad of Sprouted Mung Bean and Lentils with Kalamata olives and a light Apple Cider Vinegar, sea salt and Nutritional Yeast dressing. Cold tea from fresh Parsley and Oregano. Hot Dandelion Root / Coffee / Cocoa with frothy Cashew milk.)
Vegans can enjoy French Toast! This recipe can be made with any kind of bread, but I have to say that the Pumpkin Currant bread I had stashed in my freezer from last falls pumpkin crop, was pretty damn divine.
Nut Milk French Toast
1/4 cup Nut or Nut Butter (I used tahini, but, other options could be peanut butter, cashew, almonds, walnuts, sunflower seeds)
4 tb oil
1 ts salt
1.5 cups hot water
5 or so slices of bread
a little bit of cinnamon
a little bit of vanillia extract
a little bit of milled flax seed
1 or 2 tb maple sugar (or other sweetener)
What to do?
Put the water and the nut /butter together in the blender. You can soak for a minute, or over night depending on the softness of your nut choice. Blend water and nut mixture a bit then add all other ingredients EXCEPT the bread and 2 tb of oil (which will be used for slicking the toasting pan).
Once blended well, pour the mixture out into a bowl appropriate for dipping the bread slices into. Dip and flip and soak bread slices.
Heat pan to a medium high heat, add a little oil, then toast up your soggy nutty bread. Do not try to garden or get into a deep conversation while you should be keeping your eye on flipping the toast. Flip toast. voilà. toast. French vegan style.
Serve with soy free Earth Balance 'butter' and locally tapped Maple Syrup.