The kids in our house love French Toast. It’s an almost daily routine – throw some cinnamon bread on the griddle for breakfast, lunch, dinner, snack, you name it. One weekend I decided to try this vegan version to test the limits of their adoration for this comfort food. Full disclosure: they didn’t love it. But we did! They had a hard time switching gears to the banana and coconut milk but for us it was a lovely indulgence on a Saturday morning.

1 banana

1 cup coconut milk

1 tsp vanilla

1/4 tsp freshly grated nutmeg

1/4 tsp cinnamon

1 1/2 tsp arrowroot powder (or cornstarch)

1/4 tsp salt

1 loaf of good french-toast-making bread

Place all ingredients (except bread) into a blender and blend until smooth. Pour into a large shallow bowl and set aside.

Slice bread into 8 thick slices. Heat a griddle or pan and brush with oil. Submerge bread slices in the batter, lift out with a pair of tongs and place on the hot pan. Cook until golden brown, flip and cook on the reverse side. Serve immediately with your favourite topping.

Adapted from Rebar Cookbook.

The corn in Ontario was early this year, like most of the amazing produce our farmers grow in this province. Early spring. Warm spring. My garlic was at least 3 weeks ahead of last year and I don’t ever remember having corn in early July. Fine with me. We’ve been having fresh corn with dinner (check it out next to the Zucchini and Tofu Satays). I usually make too much (mostly on purpose) so I can have the left-overs in salads or in this fabulous sweet corn salsa from the rebar cookbook. It’s great on its own or added to some adzuki beans or quinoa for a really nice mid-day salad.

Sweet Corn Salsa turned into Quinoa Salad

3 1/2 cups corn

2 tsps olive oil

1 tsp salt

1 red pepper, finely diced

1/2 small red onion, finely diced

1 jalapeno pepper, seeded and minced

1/4 cup cilantro, stemmed and chopped

1/2 tsp ground cumin

1/2 tsp pure chile powder

1 tbsp fresh lime juice

4 shots Tabasco sauce, or more to taste

Toss corn with the oil and 1/2 tsp salt and spread out on a baking sheet. Roast in a 350 degree oven for 10 minutes. Let cool. Meanwhile, prepare and measure the other vegetables, herbs and spices. Combine everything, including the corn, in a bowl and toss well. Season to taste and serve.