French toast goes VEGAN!
Happy Humpday, guys! Kicking off the midweek stretch with a hot stack of Vegan French toast. FINALLY a recipe that satisfies allllll of the French toast crav-angs.
SO, it's clear I haven't posted in a while. I am so so behind, and I'm trying to get caught up with my couple of posts a week habit, but life has been so nuts! I've started a new job not too long ago (yay!), and I was under the weather for almost 3 weeks straight. It's really rare I get sick, but when I do, it's such a pain to fight off. 9 times out of 10 I don't need a doctor or antibiotic, but this time, I was on too many medications and went to too many doctor visits. This cold just wouldn't budge, and it's not the most ideal way to start of a new career. UGH. BUT luckily I made it out alive, and I'm back in the kitchen cooking up some new dishes! Don't get me wrong- I was still cooking as much as I could, but I'd resort to my old favs and basic classics. Fighting off a nasty bug + being extra creative.. not really the perfect match.
Anyway, a super special shout out to Isa Chandra Moskowitz and her cookbook "Vegan with a Vengeance," for developing this perfecto recipe. I slightly made my adjustments, but for the most part, she is to get full credit for this amazing Vegan French Toast batter. Sometimes ya just need some breakfast comfort food for dinner. Brinner = everything. I used to add a hint of vanilla and cinnamon to my eggy French Toast, so I slightly replicated my pre vegan dayz in this stack of toooast. Check it out! HOT, gooooey, sweet & crunchy. P E R F E C T O. xx Sam
I N G R E D I E N T S:
- 6-8 slices of bread (preferably day old/slightly stale)
- 1 cup of unsweetened almond milk
- 1/4 cup of garbanzo bean [chickpea] flour
- 2 Tbs of cornstarch
- Vegan butter or oil, for frying!
- Cinnamon to coat (optional, but yummmmm)*
- Walnuts, Banana's + blueberries, to top (plus maple syrup obv)
PREP: If your bread isn't stale or kind of on the dry side, you can pop it in the toaster just to toast it slightly. Not a must, but your french toast will be a bit crunchier! In a wide bowl, combine the almond milk & cornstarch. Then, add in the chickpea flour and whisk well- some lumps may be left behind but no worries!
COOK: Heat a non stick frying pan over medium high heat, with a light coating of melted butter/oil. Dunk the bread in the mixture and add to the pan once heated up completely. Sprinkle cinnamon on top, and fry for a few minutes on each side.. until golden brown and crisp around the edges.
Serve immediately with your favorite toppings! Obviously recommended is Banana and walnuts mmmm
*Notes: Some people (like Ryan) enjoy their French toast on the savory side salty. The first time I went over to the UK, my mother-in-law made me French toast served with HP Brown sauce. At first I was so confused, but once I tasted it, I fell in love. MMMMM. So when I make this dish for Ryan, I just omit the cinnamon to keep it simple and salty. Totally versatile!