A vegan breakfast
The following breakfast is so good, even Jenny loves it. Note to those wishing to revel in our presence in Massachusetts: we like this with either maple syrup or fresh berries.
The recipe comes from Vegan With A Vengeance.
"Fronch" Toast
Makes 12-15 slices
I couldn't tell you what it is about chickpea flour but this French toast looks and tastes just like the "real" thing. Chickpea flour is quite easy to find these days [Lee's note: Whole Foods, PCC, Fred Meyer's all have it] -- if you don't have a Middle Eastern grocery store nearby, try a health food store or one of those "gourmet" markets. I like to use a nice crusty baguette for this recipe, but if you want to use sliced bread, make sure to lightly toast it first (see below). Serve with fresh berries, sliced bananas, and pure maple syrup.
Loaf of Italian or French bread, baguette shaped, preferably stale [Lee's note: new loafs work well, too, and the crust is easier to cut through. Also less prep involved.]
1/2 cup soy creamer (rice or soy milk would make a good substitution, preferably rice)
1/2 cup rice milk or plain soy milk [Lee's note: tried this today with soy nog. Was really thick, but it was also delicious.]
2 tablespoons cornstarch
1/4 cup chickpea flour
Several tablespoons canola or vegetable oil
Slice the bread into 1-inch rounds. The bread should be a bit stale; if not, leave the slices out overnight or put them in a 350F oven for 3 to 4 minutes to dry them out -- you don't want to toast them. (If you're in a rush, feel free to skip this step -- the French toast will still taste good.)
Pour the soy creamer and rice milk into a wide, shallow bowl. Mix in the cornstarch and stir until dissolved. Add the chickpea flour and mix until it is mostly absorbed; some lumps are okay.
Heat a nonstick skillet over medium-high heat. Add enough oil to create a thin layer on the bottom (a tablespoon or two).
Soak the bread slices (as many that will fit into your pan) in the mixture and transfer to the skillet. Cook each side for about 2minutes; if they are not brown enough when you flip them, heat for 1 or 2 more minutes on each side. They should be golden brown with flecks of dark brown. Serve immediately.
The recipe comes from Vegan With A Vengeance.
"Fronch" Toast
Makes 12-15 slices
I couldn't tell you what it is about chickpea flour but this French toast looks and tastes just like the "real" thing. Chickpea flour is quite easy to find these days [Lee's note: Whole Foods, PCC, Fred Meyer's all have it] -- if you don't have a Middle Eastern grocery store nearby, try a health food store or one of those "gourmet" markets. I like to use a nice crusty baguette for this recipe, but if you want to use sliced bread, make sure to lightly toast it first (see below). Serve with fresh berries, sliced bananas, and pure maple syrup.
Loaf of Italian or French bread, baguette shaped, preferably stale [Lee's note: new loafs work well, too, and the crust is easier to cut through. Also less prep involved.]
1/2 cup soy creamer (rice or soy milk would make a good substitution, preferably rice)
1/2 cup rice milk or plain soy milk [Lee's note: tried this today with soy nog. Was really thick, but it was also delicious.]
2 tablespoons cornstarch
1/4 cup chickpea flour
Several tablespoons canola or vegetable oil
Slice the bread into 1-inch rounds. The bread should be a bit stale; if not, leave the slices out overnight or put them in a 350F oven for 3 to 4 minutes to dry them out -- you don't want to toast them. (If you're in a rush, feel free to skip this step -- the French toast will still taste good.)
Pour the soy creamer and rice milk into a wide, shallow bowl. Mix in the cornstarch and stir until dissolved. Add the chickpea flour and mix until it is mostly absorbed; some lumps are okay.
Heat a nonstick skillet over medium-high heat. Add enough oil to create a thin layer on the bottom (a tablespoon or two).
Soak the bread slices (as many that will fit into your pan) in the mixture and transfer to the skillet. Cook each side for about 2minutes; if they are not brown enough when you flip them, heat for 1 or 2 more minutes on each side. They should be golden brown with flecks of dark brown. Serve immediately.