Summer 2011 Poultry Press
Nut French Toast

Dear UPC, I am a member and here is one of my favorite recipes for Poultry Press. It appears in my gourmet vegan cookbook Cooking With Compassion. I hope you can use it in your Vegan Recipe Corner. – Barbara Bonsignore

Ingredients:

1 ½ cups water

1 ¼ cups raw cashews or other nuts

1 teaspoon tamari or soy sauce

2 tablespoons whole wheat pastry flour

4 to 6 slices wholegrain bread

1 teaspoon vanilla, almond or orange extract

Add cinnamon to taste

Directions:

Blend all ingredients except bread and cinnamon in a blender. Dip 4 to 6 slices of wholegrain bread in batter (keep stirring the batter). Sprinkle with cinnamon. Bake in the oven at 350 degrees on a well oiled cookie sheet until both sides are lightly brown, approximately 10 minutes per side, turning once. Sprinkle with more cinnamon. Serve with real maple syrup and/or fruit topping.

 
Vegan Recipe Corner



Fruit Topping

Ingredients:

3 ripe bananas

1 peeled quartered orange (seeds removed)

Juice of one lemon

½ cup raisins

½ cup boiling water

Directions:

Pour boiling water over the raisins and let sit until plump. Blend all ingredients in the blender until smooth. Then enjoy!

nut french toast
Photo: Liqin Cao
Summer 2011 Poultry Press