Brunches
Sundays are always vegan French toast for brunch (which Christian prefers to the eggy version by the way – just in case anyone was mean spirited enough to imply I was forcing veganized food on him).
And if Saturdays I am motivated you might find me making banana pancakes, because no matter how good it is, eating vegan French toast 2 days in a row, well I couldn’t.
Recipes in the comments.
Vegan French toast (from ‘How it all vegan’ by Tanya Barnard & Sarah Kramer) p.45:
I double the proportions – I use 4 slices of large bread, cooked in 2 batches and I find I am running out of mixture by the second batch. So this is how much *I* use:
-500 ml of soy or rice milk
-3 T flour
-1.5 T psyllium husks
-1 t sweetener (maple syrup for me)
-1 t vanilla essence (not in the recipe but tastes good!)
-1 t cinnamon
-4 large slices of rye swirl bread (mixture of dark and light rye, looks like marbled cake and tastes delicious. Need I say more?)
Mix the dry ingredients in a large bowl, and then whisk in the milk and other wet ingredients (a fork works best). The recipe calls for leaving the mixture alone until it thickens (courtesy of the psyllium husks). Don’t hold your breath: leave it at least 30 mn.
Then, as you would eggy French toast, dip bread in mixture until well covered and gooey, and fry in a non-stick pan until it doesn’t ‘stick’ anymore. I know, contradiction in terms, but when you start frying it will stick like nothing else. Don’t worry and keep turning it over and over. There will be a point at which it just flips without sticking. That’s when you know it’s done.
I spread some Nuttelex on mine, then add some maple syrup and avocado. Feel free to add any fruit you like, or nothing at all.
Banana pancakes:
-2 ripe bananas
-200 gr flour
-1 t of ‘No egg’ mixture
-1 t of baking soda
-cinnamon
-soy or rice milk to obtain desired mixture (thicker or thinner, depending on how you like your pancakes). I probably use at least 250 ml.
-a dash of vanilla essence
-another dash of sweetener
Moosh the bananas first, then mix with the other ingredients in a large bowl. Add more or less milk than I’ve indicated depending on your preference.
You will definitely be able to taste banana in the final product, so you might want to avoid them if you don’t like it ;) But if like me you like bananas, you might want to try nut spread on top (almond, or almond/Brazil nuts/cashews) and jam. Or avocado as well (I put avocado in virtually everything).
Bon appétit!
Oooh yes – I’m going to try this myself soon!!
Delicious! I’ve been meaning to make a vegan French toast some weekend! Now there’s no excuses!