At weekends I like to eat nice savoury breakfasts. Bank holiday Monday I decided to mix an old favourite with a new recipe. I made the tried and tested fronch toast from VWAV – it’s basically soya cream mixed with rice milk, chickpea flour and a bit of cornflour. You coat the bread in the mixture and fry in just the same way as you would normal French toast. Alongside it, I tried the tempeh bacon I’d been eying up for a while over at Fat Free Vegan blog. I made it just as is, but I added a bit of tomato puree in it, just cos I could.