All my vital signs have returned to normal after yesterday’s rant… Thanks to everyone for leaving such thought-provoking comments, many of which made points that I missed in my post. It’s really great to get feedback and to learn how other people think and feel about vegan/food/nutrition/animal rights topics. Be sure to visit Turning Veganese to read Put Your Money Where Your Mouth Is, Uncle Sam for excellent commentary along with really interesting graphics.
And now for a return to my usual peaceful blogging: Remember that recipe for No-Knead Anadama Bread I posted here a little while back? Yep, you should’ve stirred up a batch because then you’d easily be enjoying French toast this morning. French toast was one of those things that I thought I’d have to give up once I became vegan – along with chocolate milkshakes and grilled cheese sandwiches. Turns out, not so (and not so with milkshakes and grilled cheese, either). I was skeptical that a mixture of soy milk and a few other paltry ingredients would produce the luxurious, toasty, soft result that I loved – but lo and behold, they did. Every vegan has their own version of French toast and here, dear reader, I share mine.
Anadama French Toast
Makes 6 Slices
6 slices No-Knead Anadama Bread
The night before you plan on making this, cut six slices of Anadama (or other whole grain) bread (about 1/2″ thick) and lay them on a wire rack. They’ll dry out a little bit and this helps them absorb the liquid mixture.
Heat up a large griddle (400F) or skillet while you prepare the dipping mixture – and turn the oven on to 200F and place your breakfast plates in there to warm up.
In a shallow pan, whisk together the ingredients. Dip slices into the soy milk mixture and when the griddle or pan is hot, lightly oil, then lay slices into the pan. Depending on the size of your pan or griddle, you may only be able to do one or two at a time. Cook until nicely browned and crispy then turn over to brown the other side. Remove the slices(s) and place in the oven to keep warm. Continue with the remaining slices.
Serve with Chai Tea-infused Cherry & Apricot Compote or with your favorite toppings.