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Oct 19, 2018







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 Vegan French Toast

Adapted from Pure Vegan
 
1 cup all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon salt
1 1/4 cups soy milk
1 tablespoon maple syrup, plus more for drizzling
1 teaspoon vanilla extract
1 to 2 tablespoons oil, soy margarine or vegan butter (if you want to keep this recipe vegan)
6 to 8 slices of rustic bread
 
Combine the flour, cinnamon and salt in a bowl and blend with a whisk. Add the milk, maple syrup and vanilla, and whisk until smooth. In a large skillet, heat 1 tablespoon of the oil or butter, until a drop of water sizzles when it hits the pan. Dip the bread into the batter and fry until golden brown on the first side, 1 to 2 minutes. Flip and repeat on the other side. Repeat with the remaining slices, adding more oil/butter as needed.




Vegan French Toast
From The Pantry

01/18/18



 When it’s too cold outside to run to the grocery store, even for essentials, I’ll turn to breakfast for dinner. I can usually whip up some pancakes or at least resort to some frozen waffles, but this week my pantry was bare. I started scouring cookbooks for things I could make with the very few ingredients I had on hand — the most basic of pantry ingredients — and thankfully remembered my sister had gifted me with a few new cookbooks over the holidays. 

My sister’s continued efforts to encourage me to raise my kids vegan actually paid off this week, as I was able to whip up this vegan French toast to rave reviews. The original recipe called for a pear compote to top the French toast, but I opted for some fresh strawberries instead. To my pleasant surprise, the French toast was scrumptious, and hearty enough to chase away some of this cold weather — at least from my kitchen. 
Flour, cinnamon and salt were easy enough to procure, and I replaced the soy milk with the almond milk I had on hand. I wasn’t in a position to make the bread the recipe suggested, so I made do with the last pieces of wheat bread in the pantry. Behind the bread I found some maple syrup, and that was all the recipe called for. 
At first, I was skeptical. I’d never made French toast without an egg mixture, and I wasn’t sure how flour would alter the taste of the final product. Fortunately, my worries were for nothing. The finished product was sweet, and the bread withstood some of the extra weight from the flour mixture. 
In fact, I would argue that adding a pear compote to this would make it a touch too sweet, so I was content to use up the remaining strawberries for a change in texture and flavor. 
Overall, this dish was quick to make and fed a crowd. My family of four enjoyed two pieces each, and everyone walked away satisfied. Two days later, my daughter asked me to make the “yummy toast” again, and I was happy to comply. 
— Lauren Mifsud 





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