This recipe was adapted from Lisa's new book, Cook Food: A Manualfesto for Easy, Healthy, Local Eating (PM Press).
One of my favorite lazy-Sunday routines is brunch, especially when it doesn’t involve going very far or waiting in line for a seat.
Here’s how it works with my friends in the neighborhood: We gather at one of our houses (at 9 a.m. if we can rouse ourselves, though lately we’ve been creeping later and later) and head off to the farmers market. While shopping for our fruits and veggies for the week, we also get supplies for brunch, and then head back to the house where we started and cook together.
A mixed crowd of vegans, vegetarians, and omnivores, we like to keep it simple and avoid animal products altogether. That way we can all just eat the same thing. Isa Chandra Moskowitz’s Vegan Brunch has provided many recipes and a version of vegan French toast that I used to develop this one. Alongside it, I like to make her tempeh bacon, and some roasted vegetables or sauteed greens to round out the meal.
- 1 can coconut milk
- ½ cup almond milk (or other nondairy milk)
- 1 tablespoon vanilla extract
- 1 teaspoon ground cardamom
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon salt
- ½ tablespoon cornstarch
- a loaf of bread whole-grain sourdough bread
- some oil (olive, canola, coconut) or non-hydrogenated margarine for the pan
Combine all the ingredients except the bread and the oil in a casserole or large, shallow bowl and mix well.
Heat a skillet or griddle pan over medium-high heat and add some fat.
Dip slices of bread into the mixture; make sure they are soaked through.
Put them in your hot skillet. Check them after a few minutes, and every minute or so after that. Flip them when they’re browned to your liking.
Serve with any combination of maple syrup, fruit compote, margarine, coconut butter, or chopped nuts that suit your fancy.
(With different breads and different spice combinations, the possibilities are practically endless!)