Tonight I am making a baked version of vegan french toast. Sort of like bread pudding but not quite. I already prepared it and am soaking it in the refrigerator first since I am using ciabatta bakery bread which is quite hard. I added blended banana, almond milk, salt and cinnamon, chickpea flour, pinch of egg replacer and pinch of nutritional yeast, a few tablespoons of rice flour, 2 tablespoons maple syrup, vanilla extract. Poured the thick batter over the sliced bread in a 9x13" pan. Later I will bake it, then maybe add some raspberry compote on top. I've never tried it this way before. I am trying to avoid too much oil and fat, hence this method. I did have to lightly coat the pan though to keep stuff from sticking.
This is a cabbage day: i'm making steamed cabbage and i've just bought korean-style cabbage, which is sooo tasty
