Sunday, February 10, 2008

Freedom Toast!

I know the joke is five years old, but that isn't stopping me. French Toast is usually dependent on an egg and milk dipping batter, for reasons that will stop making sense once you try this. This is every bit as good as the traditional version, with all the advantages we vegan folk can't stop talking about. But since it's time for breakfast, I'll save the lecture. Make some freedom toast, watch some cartoons, drink some coffee, and thank me later.
6 slices bread
1 cup soy milk
2 tbsp. nutritional yeast
1 tbsp. all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. salt
1 tbsp. canola oil or vegan margarine
1. If the bread is fresh, pop it in the toaster on a light setting. The idea is that dry bread will soak up more of the nummy french, nay, freedom toast batter stuff.
2. Meanwhile, mix the remaining ingredients in a bowl wide enough to dip the bread slices.
3. Heat oil or margarine in a non-stick frying pan on medium heat. Dip the bread slices in the bowl, flip them so they're completely soaked, and transfer to pan. Usually you can cook two at a time without overcrowding.
4. Fry toast for about 3 minutes on each side - keep an eye out to avoid burning. When each side is golden brown, transfer to a plate. Keep the plate covered with a stew pot lid so the toast stays warm, or keep them in the oven at low heat until serving time.
That's that. Serve with fresh fruit and your syrup of choice.

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