Who loves Sunday Brunch treats?

So I was housesitting for a very dear friend of mine. Her kitchen is open and inviting, so for Sunday, I thought I'd treat myself to a nice brunch. I had kale for a side, I had tempeh bacon for another side. But I was craving something sweet. Blueberry muffins? Polenta squares with sweet vegetable jam? Mochi waffles? Oh, my! There we have it.
I had forgotten I had the freshly baked loaf of raisin cinnamon bread from a bakery my friend worked at. French toast? Bingo! 
French toast was a staple in my house for breakfast. But before macrobiotics of course, it was chock full of the cholesterol raising stuff... Milk, eggs, butter, salt, sugar, cinnamon... Wow, to think about it now is kind of strange. So how to macro-tize this usually decadent recipe? There's actually a few ways, but I'll go over what I did that day, simply because something unplanned happened. My tofu was spoiled when I opened it! YUCK. Well, with no tofu or silken tofu as the base for the batter, what to do instead?


1/2 cup of rice milk
1/2 cup of toasted cashews and toasted pumpkin seeds (I used both, you can also use tahini instead)
1 tblsp of white miso paste

A few thick slices of your choice of bread
Parsley for garnish
Syrup Ingredients

Berries (blueberries, raspberries, blackberries, strawberries, any or all of them!) 
1/2 cup of brown rice syrup
A pinch of sea salt
Fresh lemon juice

Blend or use a mortar and pestle to create the batter and place in a bowl to dip the bread in. Let the bread soak in the mix for 2 minutes. Heat the skillet over your flame. You can use earth balance or sesame oil to fry the bread in the skillet. Once the oil is hot enough, add the bread and fry. Turn the slices over periodically until a nice golden color and cooked all the way through. 
In a small saucepan, heat the syrup ingredients together. Stir occasionally. Turn off the flame on the saucepan, and allow to cool on the side.
Place the fried bread on a plate, and turn off the flame. Pour the warm syrup over the bread. Add the parsley for garnish and extra flavor and color. 
Next for the side dishes, simply sautee the tempeh bacon in a pan, blanch the kale in some water and place on a side plate. This completes the meal to having veggies, protein, and sweetness. 

Voila! Wow. Writing this made me crave it all over again. It's a wonderful experience to sit with a plate of home cooked food on a Sunday morning. The sun shining, the earth smiling, the tea and food satisfying... How lucky are we?