I’ve finished off the last of the salmon in the fridge, I have the last quorn steak (that I battled with myself over buying) for dinner tonight and my whey protein shakes are packed away. I went shopping over the weekend and I’ve stocked up on almond milk.
Actually, the thing I’m most concerned about is my daily tea and coffee – only one of each, but always with milk. I’ve trialled soya cappuccinos in my local coffee shops over the weekend, and actually, I think I can get used to it – that is if I am ‘allowed’ soya that’s not fermented.
Anyway, while I use up the last of the non-vegan produce in the fridge, I was trialling this breakfast idea. After dabbling with going gluten free, and years of not allowing myself anything that was remotely unhealthy, I have since emabraced Fench toast – or as we called it when we were growing up – eggy bread. After all, aside from gluten isses, what’s wrong with a slice of wholemeal/granary bread (Ok, so at times I wouldn’t eat a whole slice of bread) with egg/egg white (in my no fat days *eye roll*) dry fried with only a sprizt of 1 cal spray (*another eye roll*).
Most of the recipes I see these days are sweet, but I think at home we used to serve it savoury with tomato ketchup. That’s not to say we had it very often when we were growing up. Having said that, I do remember making it for my little brother because it was the best way to get him to eat fruit – kiwis, skinless apples, peaches etc, he would eat it all if it was accompanies by some doughy, crisp egg coated bread.
I googled the idea, and some blogs said it was amazing – others said the french toast was soggy and doughy – guess what, I LOVE doughy!
This is more of a recipe idea, that you’re going to have to feel your way through – it will depend on factors such as the absorbancy of your bread, and the size of your banana etc.
- unsweetened almond milk
- banana – just ripe
- bread of your choice (I enjoyed granary or cinnamon raisin bagels)
- Prehat your frying pan to hot (it needs to be hot to seal it)
- Whizz a just ripe banana in a food processor until smooth, add a little almond milk and a dash of cinnamon
- QUICKLY dip your bread in the milk/banana mixture on each side and put in the frying pan.
- Cook for 3 minutes on each side until the sugars start to caramelise and you get a slighlty crispy edge.
- Serve with toppings of your choice – I liked mashed blackberries and cashew butter 🙂 My take on PB&J – peanut butter and jam/jelly.
What would/do you miss most in a vegan diet? How do you like your French toast – doughy or soft and pillowy?