Plant-Based Bacon and French Toast 

Recipe for bacon sauce: (I slowed the video down so I could write the recipe) 1 T tamari or soy sauce, a pinch of nutritional yeast, 2 T liquid smoke, 2 T maple syrup, 1/2 t garlic powder, 1/2 t onion powder, 1/4 t smoked paprika, 1/4 t black pepper. Also, here is how I make French toast. Put 1/2 cup raw cashews in a blender with 1 cup water. Whiz until smooth. Pour into a dish and dip bread into the mixture. Sprinkle with cinnamon. Cook on non-stick griddle. Perfect every time.

So wonderful having 3 generations working together. You should do it more often so that a wider audience including the younger generation is converted to whole food plant based SOS eating.

It would be interesting to hear an interview with Crile and her siblings about growing up plant based

Gr8 to see 3 generations enjoying cooking together. 🙂

When I lived in Cali, I had the privilege of being in the kitchen with a family of Mexican women making tamales, and a family of VietNamese women making spring rolls. The ease and banter was just like this - teaching and teasing each other, and I miss them.

This is sooo much easier if you put the water in one plate and the sauce on another plate. Take two full sheets of rice paper, holding them together, dip and roll in the water until wet, about 10 seconds, then lay on the plate with sauce and push air bubbles out with your fingers while making sure the paper is covered. Next, place on a cutting board and THEN slice with a pizza cutter. Much much less complicated, faster and the rice paper doesn't break. I make this for breakfast almost every morning, (with only my two hands...lol) and from start to finish it's easily less than 10 minutes including the 7 minutes of baking.

Crile is so adorable, helping and encouraging Ann. It’s sort of like bakon baklava. She’s such a calm young woman, more like Dr. E. Why be civilized with plants? Who can wait for that! You all are so blessed to have a close family.

The more I watch the family members interact the more I fall in love with all of them! Each encourages and supports the other. What a model family. ❤

If you cut two layers of rice paper together they automatically match up.

French toast is called in France "pain perdu" (lost bread) in Germany it is called "arme Ritter" (poor knight) in British English an alternative name is "poor knights of Windsor" I was always taught to make it with stale bread French bread in modern form goes stale in hours hence you queue at the boulangerie at breakfast and at lunch for a baguette and might have "pain perdu" for a dessert in the evening The bread is not wholemeal nor sourdough unfortunately The reason for the stale bread is that it absorbs the mixture better.

There is something so sweet about watching three generations cook together. Makes me miss my grandma.

Ann is so fun!!! Her excitement for everything is awesome!!! That crunch!!! 🤣 I love it!!

The 3 of you together is a perfect demonstration of how healthy and beautiful the plant based lifestyle will keep you throughout all stages of life

I've gone from loving your dad because I'm a 5-way bypass patient I wish I had discovered him sooner in my life but I've gone from loving him to both of you and your brother as well and I think what you are doing is fabulous sharing your delicious recipes with the world and helping transform all of us to better healthier versions of ourselves thank you much Love sent from Vancouver Island! XOX

Life became so much easier after your suggestion of scrunching up the parchment paper!! 🤣 Great tip!! Thank you 👍🏼

OK i was a butcher for 45 years just retired and i'm more vegetarian now than anything but that bacon looked absolutely fantastic i can't wait to try it🌻✌💖💪👨‍🍳🎅🚌👍 BTW your daughter is absolutely beautiful i bet as beautiful as she is outside she's even more beautiful inside just by her mannerisms

Of all the many ways to make plant-based bacon (tofu, seitan, daikon, tempeh, etc) rice paper bacon has been my favorite for the last 5 years. Makes a great BLT!

They make square rice paper, FYI. To avoid the little edges you get with the round ones.

I can see the inheritance / across the women through the generations! The nose, the body frame and the smiles!

Going to have to play this back and write down the recipe for the "bacon" sauce.

Yay Crile! .... So good to bring in the next generation... This is not just for "Older people"!

so cute and fun to see three generations of cooks in the kitchen dancing around each other!

I love how awkward and original things are

Anne is adorable and i love how she doesn't care about being civilized.. awwwwwwww

I love making rice paper bacon! Way better than any fake meat bacons. I also discovered you can make French toast in a mug in the microwave…..just mix up the banana, etc. and rip up your pieces of bread and stir it in a mug. 30 seconds in the microwave. Yum!

I like the calmness of Crile.

Love seeing the 3 generations of your fabulous family! Beautiful and talented ladies! 🤩

Love three dynamic teachers!!!! Thank you

So fun meeting your daughter and I love Jane and Anne in the kitchen!!!

Love the way u all explain things

You guys are amazing! Thank you so much for such wonderful plant based ideas and recipes!

Great kid! She is smart and beautiful. Wonderful family to learn from!

Okay- these recipes are a must-do! My enthusiasm is immense. Thanks Crile!

This was an awesome & epic cooking video! 3 generations…LOVE, LOVE, LOVE! ❤️❤️❤️

My favorite video to date! So fun seeing three generations together! Really special- thank you ❤️

Loved seeing the 3 of you together! Such special memories your capturing. 💛

Love Jane’s reaction to describing bacon!

what a beautiful family. three generations plant strong.

Omg I love this!!!!! I love that you have crile teaching us a recipe!! I already commented on one of rips insta posts that I’d love to hear her on the Plantstrong podcast too!! So cool to hear from the next generation of your family! I love all of you!!

It is so AWESOME to see a Mom and her daughter and granddaughter 😌

So fun! Thank you ladies! Love this!

What a great kid, calm like wind, like rain. I just made a bunch of different hummuses for my fridge, oil free, taste explosions. Thanks for all the tips.

Such a beautiful family!

Thank you for this wonderful dish. Definitely will try the French toast. ❤️❤️

Love to see generations working together! Bacon looks delish, I might try to make that.

I don't often eat bread so I do my "polish toast" lol... a bit differently. I'm all about easy... and lazy, and wanted to up my oats game a bit, so i came up with a hybrid recipe that is easy and healthy. (I usually make it the night before and leave it in the fridge overnight so it sets up firm.) First I add a good handful of diced dates into around 2 cups of boiling hot water and let them soak for a bit. Meantime, I cover the bottom of a non-stick flat baking pan evenly with about a 1/4 to 1/2 inch of dry oats mixed with 2 TBS of dry ground flax. Now sprinkle on all or none of the following... raisins or other dry fruit, chopped nuts, grated sweet potato, finely diced apples or other fruit, and a generous amount of cinnamon. Then blend the soaked dates and hot water, and pour them over the oats in the baking pan. Your oats should be just barely covered with liquid. Depending on the size of your pan, add more hot water if you need to, but not too much. Smooth it flat and let it sit for 10 minutes or longer. (It should absorb the water and not be too dry or too soupy.) To bake, preheat your oven to 375- 400F and bake the oats until firm and dry... 1/2 hour or more, test as you go. Let cool for a bit then place in fridge a few hours or overnight to set firm. When I'm ready to make "toast" I just use my spatula to slice the baked oats into bread sized squares, or sticks, or triangles, or whatever you want! Remove the pieces carefully with the spatula, and "fry" briefly in a dry nonstick pan until they start to brown. Yum! (If you are salt free, disregard, but I love to sprinkle on the tiniest bit of Indian black salt {kala namak} before eating for that convincing eggy flavor. Cooking it lessens the effect) Also, I use square rice paper, and skip the water part... I just paint one side the rice paper with the baste, sandwich another pieces on top, then cut into strips, and run them through the basting liquid once or twice before baking. A lot less hassle.

Sweetest family! Crile is so cool and chill. That was fun!

Can’t wait to try this!!

Your daughter/granddaughter is lovely! What a great family!!!

Great seeing Crile with you both! What a lovely young woman. Can't wait to try this..thank you!

This video was so cute! Thank you for sharing this recipe and your family with us- can't wait to try this version of french toast and bacon!

I also scrunch every time now. That was a great tip. Thanks.

What a lovely recipe!

Wow! Wow! That is delicious! Thanks.

Looks great what a lovely idea!

Looks and sounds delicious. Ann you’re so adorable❣️

Definitely going to try this!!

Great guest hostess!! Can’t wait to try these recipes this weekend!!

I love all your videos and have learned a lot. This video was enjoyable. Thanks for all you do ❤️

Thank you for the amazing recipe!! I will try it the next Sunday 👍🏻 I love you beautiful ladies 🤗😘❤️

Great job Crile to energize the foods with your own twist. They both look delish! Very creative with the banana and it seems much easier with the rice paper vs the washed flour method for bakon. I had to rewind to hear her say she didn't know what bacon was like!!!! This is so inspiring.

Your daughter/granddaughter is adorable! This is so sweet and looks delicious!

So fun to watch !!

Oh, goodness!!! Just when I thought I couldn’t love y’all’s show more you add Jane’s daughter!!! Thank you all so much. Wonderful episode.

Love these videos! 🥰🥰

Looks delicious and thanks for sharing.

Awwww, you're the best and sweetest

Crile is wonderful! Love this episode

Great Job! Looks Delicious 😋

What a Heart warming video to watch!! Thank you ladies!! Excited to try this recipe. Thanks Jane - good tip - I'll cook it a little hotter!!

Something that gives a kind of bacon-y flavor and crunch is salted sunflower kernels...I used to eat toast with peanut butter and jelly and bacon bits all the time..it was divine with a cup of coffee...now I eat toast with sun butter, apple jelly and salted sunflower kernels...I get all the same flavors and the 'bacon-y' crunch too. The sweet and salty, smooth and crunchy is a great combo.

It all looks so yummy thanks laddies

Ann you are awesome !

This is so precious with the 3 of you and your daughter is beautiful! Looking forward to trying these recipes. I think a pastry brush would come in handy to put the sauce on the rice strips and a whisk to mix the flax/banana mixture. 🙂

Oh my gosh. I remember when she was in my kindergarten class!!!!!! Wow. Amazing. Hi Crile.

😆I am constantly amazed at how clever WFPB folks are in trying to get the flavor of foods they no longer eat! This looks like a lot of fun but, I won't be spending time on it. I gave up bacon even before going plant based and don't miss it but for those of you who do, go for it!

Crile is so pretty! Can't wait to try the French toast

All of you are so much fun

If you used a pastry brush or small BBQ brush to brush on the sauce it would be easier... Looks interesting.Think I'll try it. Very clever!

yummm, great family effort

Great to see you all together. Crile on the other hand is so cool and sweet, great show guys.

I’m sooo going to try this

Nice recipes, and simple ways to make them without oil. Enjoy the way your family are all so curious, and love to try out new things.The original rice paper bacon (Laekon) was made by two Danish people. Using aquafaba instead of flax seed meal for making french toast will help it soak into the bread and won't peel off, have tried it with flax meal and is tasty tho.

Very nice.I have to try it

I enjoyed this video with you 3 lovely ladies! And I look forward to trying these recipes for a special weekend breakfast or brunch! Many thanks :-) !

That looks fantastic

All three of you ladies are so beautiful!! Loved this video!! ❤️

Looks oh so yummy ❣️

Just adore you girls!

I put your brown rice bacon to the test and wow. two thumbs up from me and my granddaughter Addy who loved putting it on her BLT. Texture and flavor are awesome. I have to be careful not to break the rice paper when I cut it and when I peel it of the parchment after it is done. I used date syrup instead of maple syrup which worked well and I let the strips in the oven for 8 minutes to really crunch them up. I gave you credit of course and linked to your channel.

I tried this today, Best BLT ! The Rice Paper Bacon was a hit !

My trick is to make the batter more liquid (just milk and flax) and get the bread soaked before cooking it!

Wow! I'm can't believe that Crile has no idea what pork bacon is like!?! How in the world has she never seen or tried it, even at a friend's house? That's amazing! Very impressed at her commitment to plant-based living. Have you never been tempted by its delicious aroma even?

So cool!!

This was SO FUN! I must try the rice paper bacon! I've done that very French toast in the past and it is soooo good - this was a great reminder. Love seeing the 3 generations all cooking together. Wish you guys could be my second family- lol Sending you all love!!!

Wonderful ❤❤❤

Thank you!

Oh my favorite!!!!

❤️Very Informative Thank You❤️

I found the secret to vegan French toast is to lightly dip one side of the bread and cook it then dip the other side and cook it. This keeps the center of the bread from being soggy. Try it it really works.