Reprinted with permission from John McDougall.
You can find more recipes by John and Mary McDougall in their cookbooks, which are listed on the Vegan Cookbook Reviews pages.
Newsletter May 2003 Vol. 2 No. 5 Read/Write Reviews
Servings: makes 2 cups
Place the cashews in a blender jar with 1 cup of the water. Process until very smooth. Add the remaining water and blend until no large pieces remain. This may take a minute or two. Strain after processing to remove any remaining pieces. Refrigerate until ready to use.
Place 1 cup of the cashew milk in a blender jar. Add the dates, cinnamon and turmeric. Process until well blended. Add remaining milk and blend again. Pour into a bowl. Dip slices of bread into the cashew mixture, coating well. Brown on a medium-hot non-stick griddle or frying pan, turning once so both sides are evenly browned.
Serve with pure maple syrup or fruit sauces or spread.
These are easy to store for later use. Place them in individual zip-lock bags and refrigerate. Reheat in microwave. They may also be frozen and popped into the toaster for reheating.
Copyright© 2005 by Wanda Embar. All Rights