Another day, another breakfast.
Sure if I’m honest weekday mornings are far more typically a green smoothie, a mushroom (I’m talking the medicinals, not the buttons) + chocolate elixir, a muffin or a power bar. However I am totally into indulging and waking up early to fill the house with sweet or savory breakfast smells when the weekend rolls around. Weekend breakfast rituals are my jam.
French toast is a breakfast I used to absolutely love as a kid, but one that as an adult I rarely make. Until about two years ago I couldn’t make a pancake to save my life, every single time it was a sloppy mess that completely adhered to the pan. I guess maybe I have been subconsciously fearing that French toast would somehow be the same.
It wasn’t until reading this post by Eva of Adventures in Cooking, that I remembered just how much I loved the combination of soft cinnamon drenched bread, syrup and a good dose of seasonal toppings.
It’s fairly rare to find eggs in my fridge these days, I’ve been working really hard at eating them in moderation (Truth Bomb: I love eggs, however having somewhat high cholesterol genetically has prompted health care professionals to advise me against eating eggs in any abundance). My mom, boyfriend and myself typically go for a breakfast date a couple of times a month where I will snag the opportunity to have an egg or two. That’s been suiting me just fine. Until I started thinking about French toast.
Luckily, I always have at least a few (that’s a serious under statement) cans of coconut cream/milk in my pantry and at least one large jar full of cashew milk. Both of which tend to be thick and indulgently creamy – just the thing for a vegan French toast.
Berries, it’s all about the berries.
Berries make the best toppings for all kinds of sweet breakfasts. It really doesn’t matter if you’re tossing them into muffin batter, topping pancakes or French toast, adding to oatmeal – they’re the bomb. What’s even better, is living near an abundance of wild lands (both forested and open) makes for the best of wild plant + berry foraging, catching the first early morning rays & searching the forest floor for treasure.
One of the really awesome things I have found with making this Vegan French Toast is that it keeps for a few days in the fridge. It’s not the typical super soft and gooey French Toast, I used a dense sourdough and was liberal with the size of each slice which helped a lot, but without the excessive milk + eggs it really helps to keep the bread from the dreaded sog. Along with keeping the bread from absolutely falling apart with sogginess, it allows the whole meal to stay relatively light. Finish up a few slices and you won’t have that heavy eggy belly feeling.
I promise, it’s really easy and you won’t at all miss the eggs. Using thicker milks like coconut or cashew makes for an instant coating that is just like it would be had there been eggs involved. Spike it with some cinnamon, a touch of powdered ginger, ground cardamom – whatever you like!
- Ritualize one breakfast day a week. I personally think it’s easiest to keep the day as consistently as possible (ie every Saturday), but I tend to be a pretty scheduled person. Regardless of how you do it – make at least one day per week have a delicious indulgent breakfast ritual.
- If you aren’t near enough to any wild land to forage for berries, Google any U-Picks in your area. Farms that will sell different sized buckets and you go pick whatever they have to offer! It’s a really fun way to spend an afternoon, and the next morning your breakfast will be perfect topped. Plus, picking your own berries (even if you aren’t picking them completely wild) is a really awesome feeling; very accomplishing.
- Experiment with pantry staples like coconut milk when making breakfasts. Sub out dairy cream for a scoop of coconut cream, try using almond milk (or a nut milk tea) when making pancakes or muffins.
- 1 Loaf Heavy Sourdough
- 1.2 Cups Cashew Milk/Coconut Milk*
- ¼ Cup Water
- 2 Tablespoons Maple Syrup
- 2 Teaspoons Ground Cinnamon
- 1 Teaspoon Ground Ginger
- 2 Tablespoons of Coconut Oil
- Seasonal Fresh Fruit
- Slice the sourdough as thin or thick as you wish - keep in mind the thicker the slices the more milk will be necessary to soften it
- In a medium sized mixing bowl mix the cashew milk, water, maple syrup, cinnamon and ginger until combined
- Heat a large pan over medium-high heat, melting the coconut oil
- Dip one slice of bread at a time into the milky mixture, ensure both sides are coated and soft
- Scrape any excess cashew solids from the bread back into the bowl - the bread should be saturated but with no lumps
- Pop into the pan, sear both sides until they are your desired brown/cripsness and transfer to a plate to keep warm while repeating with the remaining slices
- Serve with fresh fruit, maple, birch or fruit syrups
- *If using coconut milk, you may find you don't need extra water due to the water content in the can. Cashew milk tends to be thicker and more uniformed thus requiring the extra water
Happy breakfasting, beautiful people!