Thursday, January 12, 2006

Cashew French Toast

Today's Darlene's birthday and I'm taking the day off work. Her birthday breakfast was this cashew french toast with blueberry sauce. The french toast recipe is based on one from the Horn of the Moon Cookbook by Ginny Callan. This book is a holdover from our vegetarian pre-vegan days and can be a little heavy on eggs & dairy, but it does have some good vegan recipes in it and others that can be easily veganized. I won't go into all the details on the recipe because you probably already have an idea about how to make french toast (or can find a recipe in a any cookbook) but here's the recipe I used for the batter:

1/3 c. cashew pieces (roasted, unsalted)
2 Tbs. sunflower seeds (unsalted)
2 Tbs. sesame seeds
1 1/4 c. soy milk
1/2 tsp. vanilla

Blend cashews & seeds in a food processor until a paste starts to form (this can take a few minutes). Scrape down the sides then add soy milk and vanilla and process again until you have a very smooth, creamy batter.

The blueberry sauce is just frozen blueberries heated with a little sugar and thickened with cornstarch.

2 comments:

mark said...

That sounds great! Happy Birthday Darlene!

Darlene said...

Thanks!