Ingredients (use vegan versions):

• 3 tablespoon tahini
• 3/4 cup soy/rice milk
• 1 tablespoon vegan maple syrup
• 1/2 teaspoon vanilla
• 2-3 tablespoon flour
• cinnamon and nutmeg
• stale vegan french bread or THICKLY CUT stale sandwich bread
• a little oil

Directions:

I haven’t made this since I’ve been home from college, but
as I read through the other French Toast recipes, I noticed
that an allergy to bananas was saddening breakfast for
some. I personally hate bananas, so this is my version.
I’ve experimented with it a lot, so I’d appreciate feedback.

With a whisk or a fork mix the tahini (I use Joyva brand
because it is very finely ground) and the soy milk until
you have some smooth nutty milk. If both are pretty cold
from the fridge, this could take some time. Listen to your
favorite song. It helps, I swear.

Add the maple syrup and vanilla. Add the flour a
tablespoon at a time. You may not need all three,
depending on how thick your tahini was. The consistency
you’re looking for is almost like pancake batter–runny
pancake batter. Add cinnamon and nutmeg to taste (and you
CAN taste it because unlike regular french toast, there are
no raw eggs to make you gag!). Use day-old vegan french bread
sliced at least 1/2″ thick. The thicker the vegan bread, the
longer you let it sit in the goo. This is why stale vegan bread
is good, you can soak the vegan bread without making it soggy.
I’ve tried it with thickly cut homemade wheat vegan bread, and it
was good, but it was kind of limp in that sad, not-so-
fresh, sort of way.

On medium heat in a good non-stick pan pour a nickle-sized
drop of oil and coat the pan. I’m an olive oil freak, so
that’s what I use. Put your vegan bread slices in and fry on
both sides for 3-5 minutes. If the heat is too high, the
coating will burn and the inside will be wet, so adjust the
heat as you go. You may need to add a little extra oil now
and then.

Then eat it however you like. The last time I made this,
my dad and sister (both meat and dairy eaters) couldn’t
tell that it wasn’t “real” French toast. Maybe they were
just humoring me…but you’ll tell me the truth, won’t you?

Preparation time: 15-20 minutes

Serves:

Ingredients (use vegan versions):

• 3 tablespoon nutritional yeast
• 2 - 4 thick slices of firm tofu
• 1 tablespoon olive oil
• salt and pepper

Directions:

1. Put nutritional yeast on a plate, season to taste with
salt and pepper

2. Dip tofu slices in mixture

3. Saute at med. heat until coating is brown and crisp and
tofu is heated through.

4. Drain on paper towel (or not if you don’t mind oil)

Eat alone or on whole-grain toast with ketchup.

Amazing!!!

Serves: 1

Preparation time: 5 mins

Ingredients (use vegan versions):

• Brown Rice
• Apple
• Slivered Almonds
• raisins or other dried fruit
• vegan maple syrup
• vegan soymilk

Directions:

Cook brown rice according to package directions. Put as
much as you want into cereal bowl. Add chopped apples,
slivered almonds and raisins. Top with a bit of maple syrup
and soy milk. You can keep cooked brown rice in the
refrigerator and microwave desired portion at breakfast
time. Try with a variety of dried fruits. Yummy!

Serves:

Ingredients (use vegan versions):

• half of a cantalope
• one kiwi
• some grapes
• soya yogurt (your favourite flavour)
• sliced almonds

Directions:

Slice the fruit into bite size pieces, place in a bowl, add
desired amount of soya yogurt (half a cup) and mix together.
Sprinkle sliced almonds on top and enjoy!

*This can be made with any kind of fruit.

**Makes a great breakfast!

Serves: varies

Preparation time: 5-10 minutes

Ingredients (use vegan versions):

• 2 bananas
• 2 teaspoon vegan soymilk powder
• cinnamon
• vegan soymilk or coconut milk

Directions:

Peel the bananas and sprinkle on the soy powder. Add cinnamon and a little “milk” to
taste. This is good in the morning for a quick fast breakfast before work or school.

-CNKM

Serves: 2

Preparation time: 5 min. tops