Category Archives: French Toast

Chocolate-Cinnamon-Orange Cashew French Toast

French ToastOne thing I discovered (though I’d already suspected it) while participating in the Green Smoothie Challenge: I eat too much bread.  It’s not that I felt a dramatic physical difference; I just felt lighter and just a little bit better.  So I’ve committed to reducing my bread/grains/carbs intake.  That doesn’t mean, however, that Sunday morning breakfast is getting kicked to the curb, no sirree Bob.  I’m nothing if not a deeply flawed human.  May I present: French toast.

One year ago today: Beet, Green Bean & Couscous Salad
One year and one day ago: Seitan Italian Sausage and Banana Bread Pancakes

Chocolate-Cinnamon-Orange Cashew French Toast
Serves 4-6

4-6 slices thick, whole-grain bread (I let mine sit out overnight uncovered)

1/4 cup cashews, soaked for a few hours
3/4 cup almond milk
1/4 tsp. ground cinnamon
1 tbsp. unsweetened cocoa
1/2 tsp. vanilla extract
zest of 1/2 an orange
sweetener to taste (I used a few dashes of stevia powder)
cacao nibs, optional
sliced strawberries, optional

Rinse and drain the cashews, then put into a blender along with everything but the orange zest.  Blend until very smooth – give it a minute or two.  Pour the mixture into a deep-sided baking pan and stir in the orange zest.

Heat a large cast iron or non-stick skillet over medium heat.  I spritz mine very lightly with oil.

Dip the slices of bread into the chocolate-cashew mixture and then carefully place in the heated pan.  Brown on one side – be patient and don’t cook to quickly.  Then gently flip and brown on the other side.  Keep toast warm in a 200F oven while you cook the remaining slices.

Serve with cacao nibs, strawberries and warm maple syrup.

French Toast

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Anadama French Toast with Fruit Compote

French Toast slices with CompoteAll my vital signs have returned to normal after yesterday’s rant… Thanks to everyone for leaving such thought-provoking comments, many of which made points that I missed in my post.  It’s really great to get feedback and to learn how other people think and feel about vegan/food/nutrition/animal rights topics.  Be sure to visit Turning Veganese to read Put Your Money Where Your Mouth Is, Uncle Sam for excellent commentary along with really interesting graphics.

And now for a return to my usual peaceful blogging: Remember that recipe for No-Knead Anadama Bread I posted here a little while back?  Yep, you should’ve stirred up a batch because then you’d easily be enjoying French toast this morning.  French toast was one of those things that I thought I’d have to give up once I became vegan – along with chocolate milkshakes and grilled cheese sandwiches.  Turns out, not so (and not so with milkshakes and grilled cheese, either).  I was skeptical that a mixture of soy milk and a few other paltry ingredients would produce the luxurious, toasty, soft result that I loved – but lo and behold, they did.  Every vegan has their own version of French toast and here, dear reader, I share mine.

Anadama French Toast
Makes 6 Slices

2 Slices of French Toast1 cup soy milk
2 tbsp. whole wheat flour
1 tbsp. nutritional yeast
1/2 tsp. vanilla extract
sprinkle cinnamon
pinch salt

6 slices No-Knead Anadama Bread

The night before you plan on making this, cut six slices of Anadama (or other whole grain) bread (about 1/2″ thick) and lay them on a wire rack.  They’ll dry out a little bit and this helps them absorb the liquid mixture.

Heat up a large griddle (400F) or skillet while you prepare the dipping mixture – and turn the oven on to 200F and place your breakfast plates in there to warm up.

In a shallow pan, whisk together the ingredients.  Dip slices into the soy milk mixture and when the griddle or pan is hot, lightly oil, then lay slices into the pan.  Depending on the size of your pan or griddle, you may only be able to do one or two at a time.  Cook until nicely browned and crispy then turn over to brown the other side.  Remove the slices(s) and place in the oven to keep warm.  Continue with the remaining slices.

Serve with Chai Tea-infused Cherry & Apricot Compote or with your favorite toppings.

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