Good Old-Fashioned French Toast Stuffed with Strawberries and Sweet Soy Cream

1 | To make Sweet Soy Cream: Place soymilk in blender or food processor. With machine running, drizzle in oil very slowly until thoroughly blended with soymilk. Blend 1 minute more, or until mixture has consistency of heavy cream. Transfer to bowl, and stir in lemon juice. Flavor with agave nectar and vanilla and cinnamon (if using). Transfer to jar, and refrigerate until ready to use. (Recipe makes 3 cups; extra will keep one week.) 2 | To make Egg Foam: Whisk egg replacer with 1 cup water in metal bowl. Place bowl on burner over medium-high heat, and whisk 1 to 2 minutes, or until foam has fluffed to 11/2 times original size and reaches 100°F on instant-read thermometer. 3 | To make French Toast: Whisk together soymilk and vinegar in medium bowl. Whisk in Egg Foam, vanilla, agave nectar, and cinnamon, then whisk in oil. 4 | Coat large skillet with cooking spray, and heat over medium-high heat. Halve bread slices nearly to bottom, leaving attached at crust like spine of open book. Dip each piece of bread in soymilk mixture 30 seconds per side, then place in skillet. Cook 8 to 10 minutes, flipping once, or until French Toast is browned and crisp on both sides. 5 | To serve: Spoon 1/4 cup strawberries on bottom half of each French Toast slice. Fold top over, top with 2-Tbs. dollop of Sweet Soy Cream, then drizzle with sorghum syrup.