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 Post subject: French Toast
PostPosted: Sat Feb 22, 2014 11:26 am 
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Mispronounces Daiya

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Location: Las Vegas, NV
So I have yet to make vegan French toast. I wanted to make the coconut one from IDI but husband came back from the grocery store with cinnamon raisin bread, so I guess I'm going with a traditional batter. However, I've seen some drastically different recipes and have no context as to which will be better. Like some use chickpea flour and some do not? (I'm thinking of Alicia Simpson's low cal comfort food recipe versus the french toast sticks in Vegan Food for Hearty Appetites.)

PPK, do you have a go-to method for making just standard French toast?


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 Post subject: Re: French Toast
PostPosted: Sat Feb 22, 2014 11:34 am 
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Dead by dawn
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The only vegan french toast I have made is the Fronch Toast from VWAV, which uses chickpea flour. It's really, really good!

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 Post subject: Re: French Toast
PostPosted: Sat Feb 22, 2014 11:55 am 
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Making Threats to Punks Again
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I really like the Tangerine French Toast made using the Vegg from this recipe: http://veganfling.blogspot.co.uk/2012/1 ... toast.html

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 Post subject: Re: French Toast
PostPosted: Sat Feb 22, 2014 12:30 pm 
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Flounceiad 2011
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I generally do something like this; it will serve for about 8-10 slices of toast. (Since you're using raisin bread, you might reduce the seasonings and/or maple syrup).

Ingredients
~ 8-10 slices toasted or quite stale bread
~ 1.5 cups plain soy milk
~ 1/2 tsp. each: salt, cinnamon
~ 1 tsp. vanilla extract
~ 2 tbsp. maple syrup
~ Dash nutmeg
~ 2 tbsp. corn starch
~ 1 cup chickpea flour
~ 8-10 slices stale or lightly toasted baguette
~ Canola oil or cooking spray

Directions
~ In a mixing bowl, combine all ingredients except the bread and whisk thoroughly until well combined. Place two slices of bread in the batter and let them sit for a few minutes.
~ Heat a large skillet over medium-high heat, and coat with cooking spray or a very thin coat of oil.
~ Add the soaked bread to the pan and cook on each side for about 3-5 minutes, until brown and crispy; as you cook the soaked slices, put two more in the batter to await their turn in the pan.
~ Adding more oil or cooking spray as necessary to prevent sticking, continue until all the bread is cooked, transferring the finished slices to a baking sheet to keep warm in the oven.
~ Serve hot with EB and maple syrup.

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 Post subject: Re: French Toast
PostPosted: Sat Feb 22, 2014 12:57 pm 
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And you never will.
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Desdemona wrote:
I generally do something like this; it will serve for about 8-10 slices of toast

So, one serving then.

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 Post subject: Re: French Toast
PostPosted: Sat Feb 22, 2014 1:26 pm 
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Flounceiad 2011
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Location: A New England
poopiebitch wrote:
Desdemona wrote:
I generally do something like this; it will serve for about 8-10 slices of toast

So, one serving then.
If you're not feeling especially hungry!

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"SMLOUNCE!" ~ smurfterrobang?!
http://elizaveganpage.blogspot.com


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 Post subject: Re: French Toast
PostPosted: Sat Feb 22, 2014 3:49 pm 
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Invented Vegan Meringue
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Joined: Sat Nov 06, 2010 3:25 pm
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Location: Nashville, TN
My favorites are the coconut one from IDI and the banana one from Vegan Brunch. Neither are really traditional though, if that's what you're going for.


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 Post subject: Re: French Toast
PostPosted: Sat Feb 22, 2014 8:36 pm 
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Lactose Intolerant...Literally

Joined: Fri Nov 30, 2012 5:26 pm
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Location: Baltimore/Washington
The first french toast i made was from the back of a soynog container! It used a blended banana, plus some soynog (sub any non-dairy milk) as the batter.
I also love the coconut french toast from IDI.

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 Post subject: Re: French Toast
PostPosted: Sat Feb 22, 2014 10:09 pm 
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Level 7 Vegan
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Joined: Thu Oct 21, 2010 8:38 am
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Location: Rochester & Albany, NY
I love the VWAV recipe, it always reminds me of traditional (nv) French toast. Now I think I need to make some...


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 Post subject: Re: French Toast
PostPosted: Sun Feb 23, 2014 1:57 pm 
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Lubes With Earth Balance
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Personally I am a fan of the simplicity and 100% success of the VWAV recipe - though I have further simplified it by just using almond milk instead of half rice milk and half soy creamer. French toast was always my favorite breakfast treat, and when I went vegan I thought I'd never have french toast again. I remember - so clearly - when VWAV was published and I made that fronch toast for the first time ... i completely flipped out with joy. It has a special place in my heart.

That said, now I want to try all the other recipes everyone else has shared! love live french toast!

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 Post subject: Re: French Toast
PostPosted: Sun Feb 23, 2014 2:07 pm 
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Mispronounces Daiya

Joined: Sat Mar 23, 2013 10:49 am
Posts: 1414
Location: Las Vegas, NV
Amen to long live French toast! Thanks for all the suggestions - its like a new world in Sunday breakfasts has been opened up to me. Now I really want to make the coconut IDI version...

This is blasphemous, but I actually don't have VWAV (!) and because of the cinnamon raisin bread wrinkle, I went with Desdemona's recipe. It was delish and Omni approved. Thanks for sharing.


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 Post subject: Re: French Toast
PostPosted: Tue Feb 25, 2014 11:50 am 
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Bathes in Braggs
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Location: Nova Scotia
I love the VWAV one now but when I first made it it wasn't so great. I realized the chickpea flour I had was coarsely ground so the next time I used it I sieved it first and it was perfect.


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 Post subject: Re: French Toast
PostPosted: Tue Feb 25, 2014 6:20 pm 
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I used the coconut FT recipe from IDI, but left out all of the coconut stuff and added cinnamon and it came out great. It's my new go-to recipe, because it is incredibly simply, but so tasty. Now I want to try it with cinnamon raisin bread!


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 Post subject: Re: French Toast
PostPosted: Tue Feb 25, 2014 9:58 pm 
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So Totally Yiffy
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I came up with my own recipe:

2-3 thick stale bread slices
4 Tbsp Chickpea flour
2 tsp Nutritional yeast
1/2 Mashed banana
1/2 cup non-dairy milk
1-2 Tbsp sugar (depending on sweetness of banana)
1/2 tsp Salt
dash Vanilla
1/4 tsp Cinnamon

Combine everything except bread in a blender and blend until smooth. Dunk the bread in the liquid until saturated, and then pan-fry until golden :)


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