Sunday, October 11, 2009

Isa had me at brunch

I have to admit that the main reason I purchased Isa Chandra Moskowitz's "Vegan With A Vengeance" book was for all the brunch recipes (It's amazing that I haven't picked up her "Vegan Brunch" book yet). I was especially interested in the "Fronch" Toast with Tempeh Bacon pictured inside.

Vegan brunches are some of the best eating there is. Although I bought this book while "cooked," I have been known to fall off the raw wagon every once and a while for a good, warm, animal-free mid-morning spread.

For instance, Java Green (it now has a raw section on its menu) serves a stellar vegan brunch on the weekend, with all the classic favorites. There are pancakes, waffles and, of course, French toast, served with sides of scrambled tofu, fake bacon, veggie sausage, fruit and more.

At home, I like to rawify this experience whenever possible. Maybe tomorrow, I'll show you some of my other breakfast/brunch ideas.

As for today, I opted to provide a raw transition recipe to my fellow mofo-ers, reader regulars and anyone else stopping by this Sunday morning. It's for Banana French Toast with Strawberry Walnut Topping (you could always add some eggplant "bacon" and mock scrambled "eggs," if you'd like.) Happy brunching :-)

Banana French Toast
with Strawberry
Walnut Topping

This is considered a transitional recipe since it calls for Ezekiel bread, which is sprouted, but not raw.
  • 4 slices of Ezekiel bread
  • 1 ripe banana
  • Splash of almond milk
  • Drizzle of agave nectar or real maple syrup
  • Touch of vanilla
  • Dashes of cinnamon
  • Sliced and chopped strawberries
  • Handful of chopped walnuts
  • More agave or syrup
  • Dusting of lucuma powder (optional)

In a shallow bowl, mash the banana into a creamy liquid. Add a splash of almond milk (the quick method to make some is below), a drizzle of agave or real maple syrup, some vanilla and enough cinnamon to suit your tastes.

Dip each slice of Ezekiel bread into the mixture, giving it time to absorb the moisture and become coated on both sides. Scrape off the excess and transfer to your dehydrator to "bake."

Leave the soaked slices in the dehydrator long enough to warm and become "toasted" on both sides, but still soft in the middle (about 1-2 hours per side). Top with a combination of chopped walnuts and strawberries macerated in more agave or syrup. Garnish with sliced strawberries and a dusting of lucuma powder (use a sift to produce an even dusting, as you would with powdered sugar, although not necessary).

Quick nut milk
  • water
  • nut butter of your choice
  • sweetener of your choice
  • dash of sea salt
  • coconut butter to add richness (optional)
  • lecithin to thicken (optional)

In a blender, combine water and nut butter, based on how thick or thin you like your nut milk (think of it as skim vs. 1%, 2%, whole or cream). Add a dash of sea salt to enhance the flavor, and sweeten if you'd like with agave nectar, yacon syrup, grade B maple syrup, etc. (dates work as well, but require a strong blender to fully incorporate them). Blend to combine.

You may also add coconut butter and/or lecithin to add richness and thicken the "milk," but it is not necessary for the above recipe.