There’s nothing like a 2-week cruise of Turkey, Croatia and Greece – or anywhere away from your kitchen – to make you realize you’ve been taking your staples for granted.
Salah, my matre-de and seemingly private chef and menu coordinator, asked me what I missed most. Vegan french toast. The head chef – a culinary master – couldn’t get it quite right.
It’s too person – too many wonderful variations to explore in your own kitchen. A masterful blend of the perfect bread and the perfect batter, topped with fruit or real organic maple syrup.
For the bread, try vegan oat bread from Outside the Breadbox – a gluten-free bakery , Millet bread – fabulously sweet and hearty yet still gluten-free*, or day-old bread from Sunflower market for an extra bargain – you can freeze it in between breakfasts and other meals so that it lasts.
For the batter, take to the blender with some combination of:
- rice milk or soy milk
- tofu, whole grain rolled oats**, ground flax-seed
- cinnamon, agave nectar, vanilla
Use coconut oil for a slightly decadent sweet taste, or EVOO or a light spray if you’re monitoring your fats.
Top with sliced almonds, fresh strawberries and blueberries, or boil frozen mixed berries in concentrated apple juice, orange juice and agave nectar for a delicious compote to top off a special weekend brunch for guests.