I love the mellow vibes of summer in Istanbul. The city becomes a whole new place and so does our apartment. I can’t remember I felt the same last year but this summer has been good for my heart and soul. I travelled a lot the first few weeks but now I’m home for a while and I enjoy every second of it. Usually I like to get out of the city every few and sometimes even every other week but not at the moment. I feel content at home and I’m glad I get to spend some time with my kitchen, my books, my cats and our neighborhoods. This sounds nerdy but I’m quite proud of myself for finally being able to sit still and relax for once.
It’s not always been like this. And I’m afraid it won’t last long. There has always been this urge and inner unrest to travel to places or tick off things from my to-do list or actively explore new areas of Istanbul. For the past months, every Saturday and Sunday I’ve been waking up in the morning, thinking about the plans I made for that day. And when I was done with my schedule for the day I couldn’t relax either because I felt the need to be more productive, to get things done, to move forward, to achieve something else that day. It’s been a constant struggle and no matter what I tried I couldn’t stop.
At the same time I envied people who seemed to fly through their day, lost in their thoughts, bursting with creativity and just doing anything whatever they felt was right in that moment. Without any time pressure, any plans, any agenda. Without thinking at night that you could have done this one more post, this one more page for your e-guide, this one more something.Yet they achieved so much more than I did. At least, this is how it looked to me. Flying through the days myself now I know it’s not about how many items I crossed off my to-do list. It’s about being content with what you have and what you do. And once you realize that everything else false into place.
Now I wake up on the weekend and I’m thankful that I have a full day of sunshine ahead of me. I greet my cats and walk into the sun lit kitchen. I take out a pan, prepare a few slices of bread, make the batter in a shallow dish and cook Vegan French Toast for the two of us. It feels fancy, it looks fancy but Vegan French Toast is actually so easy to make. At the moment I choose French Toast over pancakes or waffles. There is just something comforting about soaking the bread in the batter and turning the slices into crispy-edged, golden, soft French Toast.
You can basically use any kind of bread, though Challah and other firmer yeast breads make the best French toast. I used a few slices of my Croatian Walnut Bread (Povitica) and it turned out delicious. Crispy-edged on the outside and creamy on the inside. In comparision to most Vegan French Toast recipes, I did not use Nutritional Yeast but Kala Namak salt (also know as Indian Black salt). The salt is mainly used in South Asian countries like Nepal, India and Bangladesh. It has an eggy (sulfurous) taste and has become one of my favorite aromas for any dishe that needs added egg flavour. It’s available on Amazon and many healthfood or spice shops.
Vegan French Toast with Croatian Walnut Bread
- 5-7 slices of Croatian Walnut Bread or any other yeast bread like toast or ciabatta
- 1 cup walnut mylk or any other plant-based mylk
- 1 tbsp maple or rice syrup
- 2 tbsp spelt or wheat flour
- 1 tsp cinnamon
- ½ tsp vanilla powder
- ¼ - ½ tsp kala namak salt or alternatively use 1 tbsp of nutritional yeast
- Frozen or fresh berries
- maple syrup
- coconut chips
- In a flat mixing bowl, a deep plate or shallow dish, combine plant-based mylk, maple syrup, flour, cinnamon and vanilla. Stir well until everything is combine. Start adding ¼ tsp of kala namak and taste. If you prefer a stronger egg-like flavour, add another ¼ tsp. The liquid mixture might taste strong but once you soak the bread and fry it, the taste of the kala namak salt will be more mild.
- Heat a lightly oiled frying pan over medium heat.
- Dip bread in mylk mixture, turning to coat both sides evenly.
- Cook bread for a few minutes on each side until turning golden brown.
- Serve with berries, top with coconut chips and drizzle with maple syrup.