Monday, May 23, 2011

Brunch for Yarden Planting

(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. voilĂ . toast. French vegan style.

Serve with soy free Earth Balance 'butter' and locally tapped Maple Syrup.


  1. OH yum, I will try that and let you know how it turns out.
    A sprinkle of nutmeg and ginger could be good on top perhaps.

  2. oh yes! Nutmeg and ginger would be great additions!