(Adapted from The PETA Celebrity Cookbook, edited by Ingrid E. Newkirk (Lantern Books, 2002), this recipe appeared on the Care2 website.)
Since my daughter and I are planning to share French toast with blueberries and a generous pour of maple syrup--it IS Christmas after all and it's not a day to hold back--this recipe caught my eye. This vegan version has no eggs or milk, but is laden with tasty protein! And if you're a cinnamon-lover like I am, you can always put in way more cinnamon than the recipe calls for. BTW- cinnamon lowers both blood pressure and cholesterol and some studies indicate that it lowers blood sugar as well.
8 slices vegan French bread (a couple of days old is best, ed note: and if you're not vegan, you can choose any type of bread you want--including Challah--with or without egg--which is awesome for French toast)
1 cup whole wheat flour (ed note: the pastry version, which is lighter)
2 cups soy or rice milk
4 tablespoons tofu
2 teaspoons cinnamon (ed note: consider this a minimum quantity)
1 teaspoon vanilla
2 tablespoons vegetable shortening
1. In a blender, blend all ingredients except the shortening and bread. Transfer the mixture to a bowl and dip the bread in, covering both sides.
2. Melt the shortening in a pan and place dipped bread in pan. Add extra cinnamon on top.
3. Brown on both sides. Serve topped with fresh fruit or maple syrup.