I was searching for recipes the other day for something that might be suitable to make for a quickie Christmas morning breakfast. Something that felt holiday-y, but wasn't just awash with empty calories.
We gave this recipe from the Happy Herbavore a dry run on Sunday and although it felt like a treat, it didn't leave us feeling heavy for the rest of the day. I've never loved the egginess of typical French toast. Must be the sweet-eggy combo I don't like. Vegan recipe to the rescue!
Give it a try. Specially if you're out of eggs. :-) I might try it with an artisan whole grain boule next time. (update: Had this again Christmas morning and it was so nice with made with aforementioned crusty whole-grain boule...let it soak up the batter well and it'll be wonderful)
On another note...jeez, I'd better get back in the habit of posting my kitchen adventures before I forget 'em. I made a super simple dish the other night that I'm calling Swiss Chard Nabe (nah-beh). Probably completely misnamed, but I had a bowl of comfort from a Japanese fusion restaurant in Austin that they called Take Nabe...made my toes curl from the goodness. A bowl of sushi rice, topped with enoki mushrooms, a gooey egg, lemon zest, and dancing, prancing bonito flakes. Ohmydog. So good.
I WILL be making my at home version from last night again soon and must write up the oh-so- simple "recipe". Did I take a picture last night? Of course not.
Vegan Gingerbread French Toast:
(The Happy Herbavore)
8 whole wheat bread slices (we used 6 slices)
1 cup unsweetened plain soy milk
¼ cup pure maple syrup
¼ cup chickpea flour (I'll pass through fine mesh sieve first next time since mine seemed courser than normal and a lot of it sank to the bottom of the batter bowl and didn't stick...oh and look for this in an Indian grocery store [or Fiesta in Texas] under the name Besan Flour)
1 tsp cinnamon
1 tsp ground ginger
½ tsp fresh ground nutmeg
¼ tsp cloves (I used less)
Heat griddle to 350 (or heat a regular pan over med-high heat after you've mixed your batter).
Whisk all ingredients (except bread) together and pour into a shallow dish.
Soak bread slices in the milk mixture and then transfer to the heated, oiled/Earth Balanced griddle. Cook each side for about two minutes or until slightly brown and crisp.
Great topped with chopped crystalized ginger, pecans and Greek yogurt (decidedly NOT vegan).