The last two weeks have been a blur. Two weeks ago today, Dad went into surgery. A week ago today, he came home. In that week we have been back to the emergency room three times, twice via ambulance. We have been able to test his new Life Alert (EMS to his house within three minutes, that is GOOD!), and I am quickly remembering the nurse and caretaker skills from last year.
While caring for Dad, I am trying to relax and have downtime myself. From attempting a normal schedule and going to class, to making sure I am dressed each morning or being okay with showing up to the E.R. in yoga pants and a Mizzou hoodie.
It’s cool. The hoodie is more comfy anyway…
Remember the broccoli cheese muffins I could not stop yelling about?
I made loaves of bread from that recipe. Then I French toasted it.
savory French toast – broccoli cheddar
inspired by Baileys and black tea French toast
dairy, egg and gluten free, vegan
makes six pieces
1/2 container (6 ounces) silken tofu
1/2 cup coconut milk (or dairy free milk of choice)
6 pieces broccoli cheddar bread (or your favorite gluten free bread)
Combine tofu, milk and salt in blender. Thin with more liquid as necessary (silken tofu varies in consistency). Pour into shallow bowl, dip bread pieces into batter and cook on a griddle over medium heat, a minute or two on each side, until cooked through and golden.
Top with slow cooker basil marinara, hot sauce, more cheese…