Step 1

Put the first six ingredients in a small blender (I use my Ninja smoothie maker) and blend until smooth. Season with pepper and, if needed, a pinch of salt. Transfer to a bowl.

Step 2

Grate vegan cheddar coarsely and set aside.

Step 3

Dip a slice of bread in the 'eggy' mixture, use the blunt side of the knife to wipe of excess mixture off the surface of the slice.

Step 4

Pre-heat a non-stick crepe (or another flat, non-stick) pan. Once hot brush it liberally with oil.

Step 5

Top the dipped slice with a small amount of grated vegan cheddar on one side and put it on the oiled pan, cheesy side down.

Step 6

Allow it to cook on low-medium heat for 3-4 minutes before sprinkling the other side with cheese, flipping the slice (brush the pan with more oil if needed) and frying it for 3-4 minutes on the other side.

Step 7

Keep warm in a low oven while frying the other slices.

Step 8

Heat up the olive oil in a small frying pan. Add the garlic and sauté on a whisper of a heat until cooked through and fragrant, stirring frequently.

Step 9

Arrange cherry tomatoes cut side down on the pan, sprinkle with salt and cook undisturbed on a very low heat until softened on one side (about 2 minutes).

Step 10

Flip tomatoes gently, season with salt and pepper. A pinch of sugar is nice too.

Step 11

Gently remove tomatoes from the pan, keeping some of the garlicky oil in the pan.

Step 12

Add a splash of water and baby spinach to the pan. Mix them together and cover the pan with a lid or a large plate. Allow spinach to wilt on a very low heat. Season and serve.