Tag Archives: bread

Bonjour, French Toast!

Last Saturday, I bought a giant round of bread at Mancini’s then proceeded not to use it. The blessing and the curse of fresh bread. It’s a pleasure beyond nearly anything else on the table, but its expiration date is imminent by the time you bring it home from the store. Even wrapping it up tight and storing it in the fridge will only keep it for so long.

Luckily for us, a large, sturdy loaf of fairly stale bread was just what we needed for some terrific vegan French Toast this past Sunday morning. (Well, stale bread and a couple of ounces of fresh blueberries.)

Sunday Morning French Toast

– 1 1/4 cup silken tofu
– 3 tbsp pure maple syrup
– 1/3 cup water or orange or apple juice
– 2 tsp vanilla extract
– 1 tsp cinnamon
– 1 tsp almond extract
– 2 tbsp oil
– 6 or 7 thick slices of stale bread

– In a blender or food processor, blend tofu, syrup, extracts, oil, water, and cinnamon. Process until smooth, then transfer into a large shallow bowl.

– Dip slices of bread into mixture. Make sure to scrape down the excess.

– Heat a non-stick or lightly oiled pan. At medium heat, cook the slice until the side is golden brown, then flip. (As in pancakes, you don’t want to flip more than once. If you need a glimpse of the underside, peel up one corner with the flipper.)

– Pile finished slices on a plate, then lightly dust with powdered sugar, blueberries, maple syrup, etc.

Good Morning, Cranberries!

The time is now to embrace the cranberry! Thanks to its harvest in late September, early October, the cranberry is in abundance this time of year in this region. Stock up, cause in addition to being a terrific addition to baked goods and an important traditional element to any Thanksgiving meal (vegan or otherwise), cranberries are rich in antioxidants, phytochemicals, and boast moderate levels of Vitamin C and fiber. Especially helpful in this cold and flu season.

I’ve gotten tired of the same old nut roll my family always brings to holiday gatherings. This year, I’m offering up a vegan baked concoction of my own (shhh, don’t tell the family!):

Halfway to Fruitcake
Cranberry Nut Bread

– 2 cups unbleached, all-purpose flour
– 1 cup sugar
– 1 1/2 tsp baking powder
– 1 tsp salt
– 1/2 tsp baking soda
– 1/2 cup orange juice
– 1/4 cup apple juice
– 1 tbsp orange zest
– 2 tbsp vegetable shortening
– Half a banana, mashed
– 1 1/2 fresh or frozen cranberries, chopped
– 1/2 cup chopped nuts (more if desired for topping)

– Pre-heat oven to 350 degrees
– Mix together dry ingredients. Stir in orange juice, apple juice, zest, shortening and banana. Mix until blended well. Stir in cranberries and nuts.
– Pour mixture into a well-greased loaf pan. Top with extra nuts if so desired. Bake for 50 – 60 minutes, or until a toothpick comes out clean. – Cool on a rack for 15 minutes.