Well, that’s what I get for skimming my recipes. I knew this morning was “French Toast,” so I dutifully cracked four eggs before I cracked open The Book. I did a double take when I opened it….it’s Vegan French Toast. Huh. How is that even possible?
Ahhhh, but it is. Silly me, underestimating the talents of my new best friend, Cathe Olson.
Forgive me if I’m behind on my veganocity, but vegan French Toast is revolutionary. Not only does it have that fantastic flavor that makes you want breakfast at 1:30 in the morning…not only is it the perfect texture- not too crunchy, not too soft…not only is it amazing for you, loaded with flax…(Are you ready for this?)…
I don’t know about you, but around here, French Toast is reserved for special occasions, and preferably only ones for just our family. It takes about an egg per piece of bread for me to make traditional French Toast, and that can add up really quickly. Plus, I don’t typically have eggs on hand. Flax is much more likely to be hanging out in my freezer, calling out to me.
As I quickly approach the 6th week of pregnancy for Little Bean, I’m becoming more and more aware of textures and flavors. Since I had already started traditional French Toast this morning, I felt it would be wasteful to just throw out the eggs (and the last thing I want is more scrambled eggs right now. More on that to come). So, I made both my own recipe and The Book’s. I had to choke mine down. Something about the texture of the eggs just was not working. The Vegan French Toast, on the other hand, posed none of those problems.
After last night’s tofu uncertainty, my resolve is once again strengthened. This book is amazing.
Nutritional highlights: Can we say, Omega-3s? Sure, we can.
—Interested in joining me? You don’t have to be pregnant or vegetarian to enjoy wholesome foods. Grab a copy of The Vegetarian Mother’s Cookbook: Whole Foods To Nourish Pregnant And Breastfeeding Women – And Their Families and post along!—-