{"id":37752,"date":"2015-11-23T21:43:39","date_gmt":"2015-11-24T02:43:39","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=37752"},"modified":"2015-11-24T19:47:59","modified_gmt":"2015-11-25T00:47:59","slug":"spinach-cumin-french-toast%e3%82%af%e3%83%9f%e3%83%b3%e3%81%bb%e3%81%86%e3%82%8c%e3%82%93%e8%8d%89%e3%83%95%e3%83%ac%e3%83%b3%e3%83%81%e3%83%88%e3%83%bc%e3%82%b9%e3%83%88","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=37752&lang=en","title":{"rendered":"Spinach Cumin French Toast
\u30af\u30df\u30f3\u307b\u3046\u308c\u3093\u8349\u30d5\u30ec\u30f3\u30c1\u30c8\u30fc\u30b9\u30c8"},"content":{"rendered":"

\"65\"<\/a><\/p>\n

Spinach Cumin French Toast<\/strong><\/p>\n

Okay. Tell me what got your attention. The green color? Or the “cumin” in the title?<\/p>\n

<\/p>\n

I can’t tell you exactly how I got this idea, but buying a large commercial sized cumin at CostCo a few days ago might have something to do with this creation.<\/p>\n

If you like cumin, you should definitely try this.<\/p>\n

I think cumin is one of the spices that are under-appreciated.<\/p>\n

Oh, and I should probably tell you that this french toast is vegan!<\/p>\n

I’ve tried various vegan french toast recipes, but I’ve never been happy with the result, mostly the texture.<\/p>\n

This time I got a new idea from this recipe<\/a>, and this turned out great!<\/p>\n

I’m so happy that now I know I can make quality vegan french toast.<\/p>\n

Spinach Cumin French Toast<\/strong>
\n1\/2 cup soy milk
\n1\/2 tablespoon flour
\n1\/2~1 tablespoon Chia seeds
\n1\/2 tablespoon sugar
\nsalt
\n1 cup spinach leaves
\n1\/2 ~ 1 teaspoon cumin<\/div>\n
2 slices bread
\ncanola oil
\nmaple syrup<\/p>\n

1. Combine milk, flour, Chia seeds, sugar, salt, spinach leaves, and cumin. Puree\/grind spinach leaves and Chia seeds using a hand blender until the mixture is smooth.
\n2. Soak bread into the mixture for about 20 seconds each side or soaked through.
\n3. Cook the bread in a pan with oil, both sides.
\n4. Serve with maple syrup.<\/p>\n<\/div>\n

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\"62\"<\/a><\/p>\n

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\"63\"<\/a><\/p>\n

SONOS\u3001\u3068\u3044\u3046\u30d6\u30e9\u30f3\u30c9\u3002<\/p>\n

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\"61\"<\/a><\/p>\n

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\u30a4\u30f3\u30b9\u30bf\u30b0\u30e9\u30e0\u3082\u3084\u3063\u3066\u307e\u3059<\/a>\u3002\u3088\u304b\u3063\u305f\u3089\u30c1\u30a7\u30c3\u30af\u3057\u3066\u307f\u3066\u304f\u3060\u3055\u3044\u306d\u3002<\/strong><\/p>\n

\u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n

\"\"<\/a>\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Spinach Cumin French Toast Okay. Tell me what got your attention. The green color? Or the “cumin” in the title?<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,8,19,28,29],"tags":[],"class_list":["post-37752","post","type-post","status-publish","format-standard","hentry","category-bread","category-breakfast","category-leaf-vegetabes","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/37752","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=37752"}],"version-history":[{"count":14,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/37752\/revisions"}],"predecessor-version":[{"id":37795,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/37752\/revisions\/37795"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=37752"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=37752"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=37752"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}