This is my favorite dish I’ve made for VeganMoFo, so of course, I didn’t write the recipe down. But I can tell you all about it! Stale bread is cut into 1 1/2 inch slices, then cut almost all the way through to create a pocket. Inside, I smeared a bit of vegan cream cheese and some of the Habanero Gold pepper jelly. After adding a few slices of apple, I dipped the bread in french toast batter and fried it. To finish the dish, we topped it with Chipotle Maple Syrup that we bought when we were in Vermont. I need to make this again and get a concrete recipe to share. It was savory, sweet, crisp and gooey, all at once. In a word, it was perfect!
Be sure to come back tomorrow for a review of Artisan Vegan Cheese with a contest!
In the meantime, pop on over to Weekly Vegan Menu for the next stop on our blog tour, complete with an interview and contest! Thanks to Vegan Aide for our tour button, too!