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A couple of weeks ago, my sister, my friend and I visited Be Good to You and we basically feasted on the vegan items on the menu. Everything was so good that we ended up spending about 3 hours there… for breakfast!

Before going there for the first time, I was quite skeptical to be honest. Healthy in Cairo can mean anything from skimmed milk to baby chickens and that is not really my kind of healthy. I was very impressed by the variety of vegan items that are actually healthy. Matcha lattes in Cairo? I wouldn’t have dreamed of that one! And so the feast included avocado on toast, smoothies, a baked falafel salad, brownies, apple crumble and more… The star of the show, though, was that smooth and silky mushroom on toast dish. Amanda, the friend, was hooked!

I drove Amanda to the airport this morning and went straight to the grocery store, picked up some fresh mushrooms and then hurried to the kitchen. Amanda, who’s a great UrbanEarthlings supporter had been trying to get me back to writing and I figured there’s no other way to say thank you for the support. I had to recreate this for her!

Panda, as you make you way back to Germany, I’m breaking my fast on creamy mushrooms to test this recipe. It’s a hit! By the time you get home, this post will be up and you can indulge in it too!
ps. I totally cried too!

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Print Recipe
Panda toast aka El Funghi Coconut Toast
Course Breakfast
Prep Time 2-3 minutes
Cook Time 10 minutes
Servings
1 person
Ingredients
Course Breakfast
Prep Time 2-3 minutes
Cook Time 10 minutes
Servings
1 person
Ingredients
Instructions
  1. Cut the mushrooms into 1-2 cm cubes and add to a pan. Turn on the heat to low and add water as needed to avoid the mushrooms from sticking. Within a couple of minutes, the mushrooms will release their water.
  2. Add the diced garlic clove and cook on low heat for a few minutes.
  3. Add the salt and pepper followed by the coconut milk and stir. Bring to a boil and then turn the heat down to the lowest setting and cover the pan.
  4. When the mushrooms have softened and most of the water from the coconut milk has evaporated, add the nutmeg and remove the pan from the heat.
  5. Let the mushrooms cool a little bit before serving on toast to avoid the toast from crumbling and falling apart. Drizzle some olive oil and sprinkle the nutritional yeast and dill over the top. Serve warm and enjoy!
Recipe Notes

I would totally add some spring onions next time I do this so consider adding them early on with the mushrooms.

Until a couple of years ago, driving from Heliopolis to Maadi randomly to satisfy my French toast cravings was not unusual. I remember trying countless times to make them at home but they would always come out soggy and never as perfect as I wanted them to be.

And then I stopped eating eggs, milk and butter.

And my cravings were occurring more regularly.

And then I discovered that if you can veganize anything and that google is a life-savior (or should I say stomach-savior?).

Now, I don’t even crave this as often as I used to, I rarely consume processed flour and I don’t always have some stale bread on hand but every once in a while I just feel like it so I just go for it. Basically, what I’m trying to say here is that I’m not trying to promote this as a “healthy” recipe but more of “healthier” form of an old comfort food.

The most important thing about this recipe, or any French toast recipe, is to either use stale bread or to put your bread slices in the oven for a few minutes to get rid of some of the moisture. Fresh and soft bread soaks a lot of the liquid making it impossible to cook properly on the inside. Tip: do not ever use sourdough bread to make french toast. It just doesn’t work out!

Other than that, the recipe is based on using flax meal as an egg-replacement and a classic cinnamon and nutmeg mixture. I tried many recipes calling for ground almonds, chia seeds or sugar but I find that this basic flax one is so quick to make since I always have ground flax on hand. It’s also so delicious and my non-vegan friends and family highly praise and approve of! For us, this is the perfect winter weekend breakfast.

If you make this, I’d love to know how it came out. You can always comment down below and tag it #urbanearthlings on social media!

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Print Recipe
Eggless French Toast
Course Breakfast
Prep Time 10 minutes
Cook Time 10 minutes
Servings
1-2 people
Ingredients
Course Breakfast
Prep Time 10 minutes
Cook Time 10 minutes
Servings
1-2 people
Ingredients
Instructions
  1. Slice your bread into 1 cm thick slices. I had a thin loaf so I made bite-size pieces. Bigger slices work as well. If your bread isn't a day or two old, then go ahead and put them in the oven for about 5 minutes to get rid of the moisture.
  2. Combine the flax meal, cinnamon and nutmeg in a bowl and then add the plant-based milk(s) and whisk. Set aside for a couple of minutes so it thickens.
  3. Heat a non-stick over medium heat and then set it to the lowest heat.
  4. Soak the bread slices one by one, on each side and then place on the pan immediately. A whole baguette will take me about 3 rounds on the pan. Cook for 3 minutes then flip and cook for about a minute or two.
  5. Serve the french toast bites with a drizzle of sweetener and a handful of fresh berries. Enjoy!