I hope everyone is enjoying the long weekend. I had a great dinner last night with my cousins/aunts/uncles/etc. The food was delicious, and my aunt made me some super tasty manicotti, some vegetarian gravy and some vegetarian stuffing while the rest of the family had turkey. How nice!!!! Our dinner was made very memorable when we saw two police cars park in front of the house. Two cops got out of the cars and began to walk up the driveway as we all watched. The cops saw us eating Easter dinner as a big family and started to laugh…one walked back to his car and got in. The other came to the door and proceeded to tell us that there had been a noise complaint. My aunt asked if he could hear us from outside and he said that he couldn’t hear a sound. He told us to go back to enjoying our dinner, now with a great conversation topic! Too funny. I guess certain neighbours get a bit cranky when there are a few extra cars parked on the street 😛
For breakfast today, I decided to treat myself to French toast! I generally avoid pancakes/waffles and french toast for breakfast and start my day off with a green smoothie, but today is Easter! I found a recipe in Rebar for vegan french toast and it sounded delicious. I used a flourless bread, and I think it may be wiser to use a bread that contains flour, just so the batter can be absorbed easier. It’s also important in this recipe to NOT soak the bread in the batter. Simply submerge it and then remove it. I served the french toast with some sliced mango, in keeping with the tropical theme of coconut milk and banana.
Tropical Vegan French Toast (adapted from Rebar)
- 1 banana
- 1 cup almond milk
- 2 tsp vanilla
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1 1/2 tsp arrowroot powder
- your favourite healthy bread, sliced
Place all ingredients (except bread) in a blender and blend until smooth. Pour into a shallow bowl. Heat a frying pan and brush with oil (make sure it’s HOT so the french toast doesn’t stick!). Quickly submerge bread in the batter and place in the hot pan. Cook until golden brown, flip, and cook the other side until golden brown. Serve immediately with sliced mango and a drizzle of maple syrup!