Quorn has betrayed me!

Turns out, on a closer inspection of ingredients, Quorn "chicken" nuggets are vegetarian but NOT VEGAN! *gasp!* The breading is made with buttermilk. -_- SO, failure but lesson learned: read ingredients, assume nothing!!

Had a veggie "sushi" roll for lunch. Probably the best restaurant food I've had since embarking on the challenge. Asians and Indians know what's up.

Also, made coconut banana french toast for breakfast. Rather brilliant recipe courtesy of the Skinny Bitch cookbook. Rather than eggs and milk, it's mashed up banana, coconut milk, and some rice milk plus seasonings. Makes a batter rather similar indeed to the egg based one, and pretty damned tasty. VICTORY!

Coconut Banana French Toast
MAKES 6 SERVINGS

1 banana
½ cup light coconut milk
1 cup almond milk
2 tbsp evaporated cane sugar
¼ tsp cinnamon
¼ tsp nutmeg
¼ tsp vanilla extract
6 slices whole grain bread
2 tbsp Earth Balance

1. In a blender or food processor, add the banana, coconut milk, almond milk, sugar, cinnamon, nutmeg, and vanilla extract. Puree until the ingredients are mixed well and mixture is smooth.
2. Pour the batter into a shallow bowl and dip both sides of the bread into the batter.
3. Heat the Earth Balance in a skillet or griddle over medium heat.
4. Place the slices of bread onto the skillet and cook in batches until lightly golden brown on both sides. Serve with maple syrup.

Srv 1 slice/ Cal 100/ Fat 1.5g/ Sat Fat 0g/ Chol 0mg/ Carb 17g/ Fib 2g/ Pro 4g