From: tara@socrates.umd.edu (Tara McDermott)
Subject: VEGAN: Various French Toast Recipes (repost)
Organization: University of Maryland University College
Date: Sun, 16 Aug 1992 19:48:11 GMT

Lance Bailey wanted some recipes for quick rolls.  I don't have them
(someone else can post them), but since he says he's giving up french
toast, due to the egg content, I thought I'd post some recipes that
don't use eggs.  I have never tried any of them.

From: zeke@reed.edu (Zeke Koch)
Date: 23 May 92 19:56:24 GMT
Newsgroups: rec.food.veg
Subject: Recipe: Vegan French Toast

The following recipie comes from _Soy, Not Oi!_ a wonderful vegan
cookbook with a sense of humour.

1 cup soymilk
8 oz tofu
cinnamon
vanilla
bread
oil

Dump the soymilk, tofu, cinnamon, and vanilla in a blender and mosh
it up to a silk texture.  Use this instead of the milky-eggy nasty 
stuff most people use :-)

We eat it with sugar and cinnamon on top.  It is wonderful.  It sounds
strange and when my buddy first made it I was quite scared to try it.
But even before I became vegan I liked it more than regular french 
toast.  

(Of course make it with sourdough! :-)

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From: austinab@stat.appstate.edu
Date: 29 May 92 14:27:46 EDT
Newsgroups: rec.food.veg
Subject: Re: Seeking vegan french toast recipe

I have found Marilyn Diamond's The American Vegetarian Cookbook from the Fit
For Life Kitchen to be a wonderful vegan cookbook and have not tried the
following recipe but have tried several recipes in the book and have found them
all to be really great!

Very Easy French Toast                 (Serves 4)

8 slices whole-grain bread
2 cups Almond Milk (see below recipe) or soymilk
2 to 4 tablespoons maple syrup
1 teaspoon ground cinnamon
Pinch of salt
2 tablespoons sunflower oil
Maple syrup

1. Cut bread diagonally into traingles. Arrange on a cookie sheet.

2. Combine milk, maple syrup, cinnamon, and salt with a hand blender or whisk.
Pour over bread and allow to stand for 5 to 30 minutes; bread will absorb
liquid.

3. Brush a nonstick skillet with oil. Fry bread slices until browned and
slightly crusty, turning once. Serve with maple syrup.


Almond Milk                (Makes about 2 cups)

1/2 cup shelled raw almonds
1 tablespoon FruitSource or maple syrup (optional)
3 cups water

1. Blanch almonds by placing them in 1 cup boiling water. Allow them to stand
until the water has cooled slightly, and then peel off skins, or prepare milk
with unblanched almonds. (Milk from blanched almonds will be slightly whiter in
color and smoother in consistency with no difference in flavor.) Dry almonds
well.

2. Place almonds in blender and grind to a fine powder. Add sweetener and 1 cup
water. Blend again for 1 to 2 minutes to form a smooth cream.

3. With blender running on high, add remaining cup of water slowly through
opening of blender lid. Blend 2 minutes.

4. Place a strainer over a large bowl; to ensure a smooth milk, line the
strainer with cheesecloth. (If you do not have cheesecloth, you can simply
strain your milk twice, using an even finer strainer the second time.)

5. Pour almond milk slowly into strainer and allow to filter through. Add
liquid to strainer in increments and just let it drain naturally, or stir the
milk in the strainer with a spoon to encourage it to pass through more rapidly.

6. When all the milk has passed through the strainer, there will be
approximately 1/2 cup of almond fiber accumulated. If you have used a
cheesecloth liner, you can pull the edges together and bently squeeze the
remaining milk out of the fiber, or use a spoon to gently press the remaining
milk through the strainer. (The fiber can be stored in the refrigerator for a
few days and used as a moisturizing body scrub when you shower.)

Note: The amount can be doubled if you need a quart of Almond Milk. Almond Milk
will keep in the refrigerator for 4 or 5 days. Store it in a jar or pitcher
with an airtight lid.

Enjoy!     Audrey 

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From: b79243631@VIOLET.CCIT.ARIZONA.EDU (Amanita Smith)
Date: 24 May 92 20:02:19 GMT
Newsgroups: rec.food.veg
Subject: Recipe: Vegan French Toast

Eggless French Toast (Serves 6)

 2 ripe bananas
 3 cups soy milk
 1/2 cup molasses or maple syrup
 1/2 tsp. cinnamon
 12 pieces whole grain bread


Blend the first four ingredients together.  Soak the slices of bread for
one minute.  Fry in a lightly oiled pan at medium heat until golden
brown on each side.

Total calories per serving: 315		Fat: 8 grams

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I also have a recipe from Karen Davis' book about poultry substitutes,
that I tried, but found to need some revision.  They wern't the
greatest, but *I* liked them..  I don't feel like posting it now, so
if someone wants it, they'll have to ask for it. 

Tara
-- 
Tara McDermott            "We suggest people take their Food Pyramids,
                            cut off the top and make a Healthy Eating
tara@socrates.umd.edu         Trapezoid."  -Neal Barnard, M.D.
Newsgroups: rec.food.veg