Brilliant Corners, London: Wonderful Japanese Food, Weird Name, Atrocious Service

• About 12 slices sandwich bread, preferably cinnamon raisin
• 1/4 C white sugar
• 1/4 C brown sugar
• 3-4T liquid sweetener (maple syrup, agave, bee-free honey, brown rice syrup)
• 2 C almond milk vanilla
• ½ t vanilla
• 1/3 C chickpea flour
• pinch salt

Directions:

1. Most bread pudding recipes will tell you to start with stale bread, but I don’t like having stale bread around because it gets moldy, or at least I fear that it will. I freeze my bread and then put it in the oven to get warm. If you are like me, put your 12 frozen slices in the oven at 200F for 10-15 minutes, until toasty. (This also helps the bread keep its shape and bite instead of getting too…well…puddingy.
2. Turn up the oven to 350F when you remove the bread slices.
3. Break the bread into bite size pieces and put into a large mixing bowl.
4. Mix in the sugars and salt.
5. In a separate bowl, mix the chickpea flour and the almond milk until well mixed. Add the vanilla and maple syrup to this separate mixture.
6. Pour the vanillad mapled chickpead milk into the bread bowl and mix everything really well.
7. Pour it all into a pie dish and bake for 30 minutes. Then, cover the dish with aluminum foil (to prevent excessive browning) and then cook for about another 20 minutes.
8. Eat some because it’s yummy, but not too much because we are going to destroy some in Part 3, infra. 

• ½ c cashews, soaked if you planned in advance, boiled if you didn’t, used as is if you have a high-powered blender
• ¾ c vanilla almond milk
• ½ T vanilla extract
• 3T maple syrup
• 2T agave

Directions:

1. Mix everything in a blender until super smooth

• 1 batch of Bread Pudding
• 1 batch of Vanilla Sauce
• 1 French Baguette, sliced down the middle (you need about a 5-inch baguette)
• 1 teaspoon Earth Balance or your favorite vegan butter. (Serious side note, the only reason I did New Orleans week first during this VeganMOFO was so that I would still be in America when I needed to make this po’ boy. Otherwise, I would not have had access to the glorious Earth Balance because the company doesn’t have a presence in London yet. I don’t know what I’m gonna do.)
• 1/2 teaspoon cinnamon sugar (mix 1/4t cinnamon and sugar if you don’t have a fancy cinnamon sugar grinder but if you don’t you should get one)
• 2 T canola oil 

Directions:

1. Take about 1 cup of the bread pudding and squish into a ball, then flatten into a patty.
2. Pour 1 T of the oil into a frying pan over medium heat and let it get hot.
3. Fry the pudding patty in the oil for 3 minutes each side, making sure it doesn’t burn…or let it burn. Let it all burn.
4. Next, butter your baguette with the Earth Balance and sprinkle the cinnamon sugar over the bread. I know. 
5. Put the fried pudding patty inside the baguette. 
6. Pour about 3-4 T of the vanilla sauce over the patty and over the inside of the bread. 
7. Pour the other 1T of canola oil into the frying pan.
8. Fry the entire po’ boy in the oil for 2-3 minutes each side. 
9. Pour another tablespoon of vanilla sauce over the fried monstrosity.
10. Then, dip your po’ boy in the remaining sauce (it’s au jus!) and EAT IT.
11. Repeat?

• 1T olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2t sage
• 1t thyme
• 1t salt
• freshly ground black pepper to taste
• 2C carrots, diced
• 2C celery, diced
• 1C Field Roast chipotle sausage, diced (or sausage of choice, or tempeh crumbles)
• 1 loaf (16 oz.) day-old multigrain sandwich bread, ripped into cubes/bits/whatever small shape you prefer. I go with bits.
• 2-3C vegetable broth or water

Directions:

1. In a heavy stockpot over medium-high heat, saute your onion in the olive oil for about 5 minutes.
2. Add your garlic, carrots, and celery and cook for another 5 minutes.
3. Add the sage, thyme, salt, and pepper and stir through.
4. Add the sausage and stir while it cooks for about 2 minutes.
5. Next, add your bread and then the broth/water. Mix through, and the bread should be wet. If you need more liquid, use it. 
6. Add the entire mixture to a large casserole dish, and bake for 20-25 minutes in a 350° oven.

Bring the dish to Thanksgiving dinner and save a serving so you can put it on more bread for your sandwich! 

• 2 pieces of sandwich bread or one large roll
• 1 additional piece of sandwich bread
• 1/2C delicious gravy
• several pieces leftover seitan roast (amount depends on how big you want your sandwich)
• 1 serving Vegan Sausage & Sage Stuffing (about 1/2C)
• 2T cranberry sauce
• Extras: spoonful of mashed sweet potato, green beans, Brussels sprouts, whatever you got

Directions:

1. Put your bread down on a plate. On top of it, place your leftover seitan. 
2. Next, layer your stuffing on top of the seitan for a beautifully gluten-full trio of bread, seitan, and stuffing. Marvel at your ability to maximize the gluten.
3. Cover that with a spoonful of cranberry sauce.
4. Then, cover that with some spoonfuls of gravy.
5. Take your extra piece of bread and soak it in the gravy. Place that on top of the stuffing. (Not pictured because oh man, that’s messy.)
6. After “The Moistmaker” is in place, reverse the process: On top of that, layer more gravy, then cranberry sauce, then stuffing, then seitan.
7. Finally place your last piece of bread over your leftovers monstrosity and just take a gander at it. We <3 gluten.
8. Now eat it! Or, pack it for lunch and write a message to would-be thieves to scare them away from YOUR SANDWICH.