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):

• 1 package frozen corn
• 2 tablespoons of wheat flour
• 2 tablespoons of cornmeal
• 3 scallions, chopped
• 1 teaspoon each of:
• ginger
• ceyenne
• garlic
• salt
• coriander
• cumin
• lemon zest
• whole wheat vegan pita bread for 4
• romaine lettuce
• hummus (see recipe for hummus)
• extra ceyenne

Directions:

Thaw the frozen corn and toss with the flours, scallions
and spices. Make walnut sized balls and flatten them out
in your hands. Fry the patties in a dry pan until they’re
completely cooked. Line a whole wheat pita with romaine
lettuce and spoon in some hummus. Arrange two patties in
the sandwich then sprinkle on ceyenne pepper (or paprika if
you don’t like it too spicy) right before serving.

You can refrigerate the extra patties. Make sure that
before you serve this sandwich, you reheat the patties
because this sandwich is better when the insides are warm.

Serves: 4

Preparation time: a while

Ingredients (use vegan versions):

• vegan cheese
• vegan bread
• non-hydrogenated vegan margarine
• mushrooms
• garlic
• salt
• oregano

Directions:

Saute 1 cup of mushrooms in margerine,garlic, salt, and
oregano for 8-10 min.
Remove mushrooms and put them in a bowl and cover(to keep
warm).

On same pan, fry 2 pieces of vegan bread.
When one side is done flip and place 4 slices of vegan
cheese and mushrooms on the toasted side.

Put the toasted side of the other piece of vegan bread down on
top of the mushrooms and cheese.
When bottom side of sandwich is toasted flip and toast
other side.
When toasted it’s ready

Serves: 1

Preparation time: 10-15 minutes

Ingredients (use vegan versions):

• vegan bread slices (as many as you want)
• peanut butter
• lettuce
• bananas (sliced long ways)
• apple (sliced or chopped)
• celery (sliced)
• pears
• orange or lemon rind (grated)
• vegan bacon bits
• cranberry sauce (check ing. for vegan)
• walnuts or peanuts (chopped)
• pickles
• crushed pineapple (well drained)
• carrot (shredded)
• dates or raisins (chopped)

Directions:

Add any one or two of the ingredients to your peanut butter sandwich.

My kids look forward to this light meal. I use ingredients
that I have on hand at the time. Too many choices will
confuse them.

Serves: 1 or many

Preparation time: fast

Ingredients (use vegan versions):

• 1 box of 4 vegan veggie burgers
• 1/4 cup barbeque sauce
• 1/4 cup ketchup
• 4 sandwich rolls, toast, muffins, or bagels
• 1 teaspoon vegetable oil
• 1 teaspoon vegan brown sugar (optional)
• Desired fixins

Directions:

1.) Thaw frozen veggie burgers in microwave for approx 40 seconds.

2.) Coat frying pan w/ vegetable oil and heat on medium.

3.) Grind up veggie burgers w/ spatula or fork and put them in pan.

4.) Allow burger to cook for 1 minute then add BBQ sauce, ketchup, & brown vegan sugar. Mix
together and cook until desired doneness.

5.) Put “meat” on the roll, add desired fixins and enjoy

Serves: 4

Preparation time: 8 minutes