Strawberry-Ricotta French Toast

(makes 8 to 10 slices)

1 loaf french bread

Batter:
1 1/2 cups ripe bananas, sliced
1 1/2 cups vanilla soy milk
1 teaspoon cinnamon
1/2 teaspoon turmeric
1 1/2 teaspoon ground flaxseed meal

Filling:
8 oz. firm tofu (not silken)
2 tablespoons cashew butter
1/2 teaspoon lemon zest, grated
1/2 teaspoon orange zest, grated
3 tablespoons sugar
1 tablespoon lemon juice, freshly squeezed
1 tablespoon orange juice, freshly squeezed
1 teaspoon cinnamon
1/2 teaspoon vanilla
1/4 teaspoon sea salt
2 cups fresh strawberries, sliced
Olive oil for frying
Strawberry-rhubarb syrup

1. Slice the ends off the french bread. Starting at one end, measure 1/2-inch down the loaf and slice the bread 3/4 of the way through. Measure another 1/2-inch, and slice all the way through. You will have a one-inch slice of bread with a slice down the middle. Repeat this procedure until the whole loaf is sliced.
2. In a blender, combine batter ingredients and puree until smooth. Pour into a shallow dish.
3. In a food processor, prepare the filling, Combine the tofu, cashew butter, lemon zest, orange zest, cinnamon, vanilla, and sea salt. Blend until creamy, and stir in strawberries. Spoon 3 tablespoons of filling into each bread pocket and gently squeeze shut (without overfilling).
4. Preheat a large nonstick skillet over medium heat and add 1 tablespoon olive oil. Dip each bread pocket into the batter, gently coating both sides. Fry bread slices for about 5 minutes on each side, or until golden brown. Continue with remaining slices.
(if necessary, keep warm in a 175-degree oven on a wire rack)
Serve with warm strawberry-rhubarb syrup.


this recipe from June 2008 issue of VegNews