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
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
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.