I found a very non-vegan recipe online for French Toast with Hot Sorghum Molasses Topping. And since I've recently learned a lot about the health benefits of molasses — calcium, iron, and magnesium — I decided to veganize the dish for possible use in my Southern vegan cookbook.
Though the recipe calls for sorghum, which is actually a little different from molasses, I only had blackstrap on hand. The awesome thing about this is the way molasses magically turns into a fluffy topping when heated with a little baking soda. You can't tell in the picture, but it completely changes consistantly. I used Food for Life sprouted grain bread in keeping with my "no white flour" rule. I made the toast "French" by dipping in soft tofu and frying in canola oil.
Tonight, I went to the Sanssouci Potluck. I almost didn't go because I hadn't prepared anything. But then my friend Hart called and suggested we make Vegan Bruschetta together. We used garlic, olive oil, canned stewed tomatoes, sliced grape tomatoes, fresh basil, a sprinkling of nutritional yeast, and avocado (Hart's idea).
We couldn't find any whole grain baguettes at the grocery store we went to though, so I ended up breaking my "no white flour" rule. But I decided to start making exceptions for potlucks and eating out. And it's a good thing because Tim made fresh bread with hummus (it was still hot from the oven) and Meredyth made tasty pasta. Dianna made a quiche from the 'Nomicon. And Matt made Thai peanut butter and banana soup (which sounds crazy, but it was totally yummy).