TZUTC: -0800   
   MSGID: 35211.fidonet_cooking@1:105/500 2d9cac17   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Eggnog French Toast   
    Categories: Breakfast   
         Yield: 3 Servings   
       
       1/3 c  Soaked cashews (45 g)   
     1 1/2 c  Vegan milk (360 ml)   
         1 tb Flax meal (7 g)   
         3 tb Maple syrup (45 ml)   
         1 ts Vanilla extract (5 ml)   
       1/2 ts Ground cinnamon (1.5 g)   
       1/4 ts Ground nutmeg (0.5 g)   
       1/4 ts Sea salt (1.5 g)   
         1 tb Brandy; bourbon, or whiskey   
              - (15 ml)   
         2 tb Vegan butter or oil (30 g)   
         6 sl Vegan sandwich bread   
              - (300 g); thick   
              Maple syrup; to drizzle   
              Extra cinnamon;   
              - for sprinkling   
              Vegan whipped cream;   
              - for topping   
       
     Preparation time: 25 minutes   
     Cooking time: 15 minutes   
        
     Ring in the holiday season with cozy vegan Eggnog French Toast! With   
     warm spices and a rich cashew-based custard, it's always a hit.   
        
     Add the soaked cashews, vegan milk, flax meal, maple syrup, vanilla   
     extract, cinnamon, nutmeg, sea salt, and brandy (or bourbon/whiskey)   
     to a blender. Blend on high until completely smooth and creamy.   
        
     Pour the blended custard into a shallow dish, cover, and refrigerate   
     for 15 minutes. This allows the flax meal to thicken slightly,   
     helping it coat the bread better.   
        
     Heat a large skillet or griddle over medium heat and melt 1 tb of   
     vegan butter or oil. Dip each bread slice into the chilled custard,   
     soaking for 10 to 15 seconds per side. Let any excess drip off.   
        
     Place the soaked slices onto the hot skillet. Cook for 3 to 4 minutes   
     per side, until golden brown and crisp on the edges. Add the   
     remaining butter or oil as needed for the next batch.   
        
     Stack the warm French toast slices on plates. Drizzle with maple   
     syrup, sprinkle with extra cinnamon, and top with vegan whipped cream.   
        
     Recipe by Jessica Hylton   
        
     Recipe FROM:    
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
    * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)   
   SEEN-BY: 18/200 105/7 10 11 44 45 81 500 106/201 128/187 129/14 305   
   SEEN-BY: 153/7715 154/110 218/700 226/30 227/114 229/110 134 206 300   
   SEEN-BY: 229/307 317 400 426 428 452 470 664 700 705 266/512 291/111   
   SEEN-BY: 292/854 320/219 322/757 342/200 460/58 633/280 712/848 902/26   
   SEEN-BY: 5020/400 5075/35   
   PATH: 105/500 81 229/426