Last week, I posted a picture of my breakfast over my Instagram story and I got a lot of DMs saying that was their regular breakfast too. It was a plate of sooji toast (semolina toast) and it always takes me back to my childhood days. Sooji toast was part of our breakfast roster and I always preferred with a cup of tea! Few of the DMs I got were curious to know the recipe and I heard you all, I’ll conclude the blog with a list of ingredients, method,s and tips. My mom calls it mock french toast, mainly because it does end up mimicking that eggy taste and flavor. I have had egg eaters tell me that I lied to them about this dish being completely vegan. Yes, it is THAT good!

Sooji toast was among a long list of other lunchbox-friendly meals that I was used to! What I most enjoyed that almost all dishes were completely plant-based – here’s looking at your idlis and dosas. The only thing that was better than eating your favorite during lunch break was sharing it with your gang. I remember those days so fondly, we would all sit in a circle and inspect others’ lunchboxes and exchange food! It truly did bring everyone together. Keeping that spirit alive, here’s a super special childhood recipe for you all:

1. Semolina – 1 cup
2. Almond/Oat milk/Water – 3/4th cup
3. Onion – 1/2 cup diced
4. Green pepper – 1/2 cup chopped
5. Carrot – 1/cup grated
6. Green chilies (depending on your spice levels) – finely sliced
7. Green onion – 2-3 chopped
8. Cilantro or parsley – finely chopped
9. Salt to taste
10. Vegan butter for toasting the bread
11. Bread of your choice

1. Dump everything in a mixing bowl.
2. Add water and salt. Mix all the ingredients together until well combined.
3. Adjust the consistency of the mix if it’s too thick. The mixture should be easily spreadable but not runny.
4. Lather a spoonful of the semolina mix on one side of bread, evenly.
5. Add butter on top and toast on medium flame until you see the semolina mix turn nice & golden brown. Toast the other side until crispy!
6. Gobble it down with your morning coffee/chai.

You’re done! This recipe is extremely versatile. Add grated zucchini, cabbage, and corn. Don’t like green chilies? Add chili flakes instead! Add, subtract and innovate any way you like and it will always turn out delicious.

Madhu Narayan
Mondays with Madhu
Guest blogger, Plant Life Meals