or “Eat More (french) Breakfast!”
Well, that’s kind of a lie. If I wanted you to eat more French breakfast, I’d merely be pushing black coffee and a chunk of crusty baguette with a bit of jam (which also sounds quite delightful actually). This misnomered breakfast (which in France is actually called “pain purdu,” or “lost bread”), may not actually be french, but serving it à votre amis will make you feel like a vegan Jaques Pepin. It’s perfect for a weekend brunch but also quick and easy enough for a weekday if you’re ambitious enough for anything more than running out the door 10 minutes late with a banana in one hand and a coke zero in the other.
So start working on your bad french accents and get your rear out of bed and into that kitchen!
*this recipe was partly inspired by a recipe I found online that seems to be from the cookbook How It All Vegan by Tanya Barnard & Sarah Kramer. I’m not really sure though. You should check out that cookbook anyways though. You can never have too many veg recipes!*
eggfreedom french toast
makes 2 servings, (2 slices each)- feel free to half or double as the case may be: approx. 20 minutes
- 4 slices of bread (I like to use Jessica’s Brick Oven French Toast Bread with it’s beautiful swirls of goodness, but if it’s not available in your area any bread will do though…cinnamon bread would be lovely as well!)
- 1c unsweetened vanilla almond milk (or plain with a drop of vanilla extract)
- 4t flour
- 2t nutritional yeast
- 1/4t cinnamon
- pinch of salt
- 2t golden flaxseed (optional)
- powdered sugar for sprinkling (optional)
- 1T or more earth balance/cooking spray combo
note: if you want to serve the lovely salad featured, it’s simply 1/2c baby arugula topped with fresh orange segments (from 1/2 orange), 1T sliced almonds, and 1T dried cranberries. Super easy, super tasty & healthy, and it makes the dish look like fashionweek à Paris.
- In large measuring cup, whisk together everything but the bread until there are no clumps. Pour it out into a shallow bowl. (An 11″x7″ or 12″x8″ casserole dish works great. In a pinch, a pie plate will do too, but you’ll have to soak in batches)
- Soak the bread for at least 2-3 minutes per side- the longer you soak, the yummier it will be, but don’t let it get too soggy or it’ll be a PitA to cook. If you’re using them, make sure you have good flaxseed coverage on each slice.
- Melt half of the earth balance in a 10″ cast iron skillet over medium heat. Add 2 slices of the soaked bread and let cook until golden brown (about 5 minutes per side). Flip over and do the same for the other side, adding more earth balance or cooking spray (depending upon your caloric needs for the day) if needed. Repeat with the other 1/2T earth balance and remaining 2 slices of bread.
- Sprinkle with powdered sugar and/or warm maple syrup and earth balance. Garnish with fruit salad.
Now eat and go back to bed, mon petit chou. You’ve worked hard, but not really at all.