Tuesday, October 26, 2010

Out-of-Eggs French Toast

I'm not vegan. You probably noticed that. But sometimes I do enjoy the simplicity and wholesomeness that a vegan meal offers and other times I just run out of eggs, so I find myself a few times a week looking to my vegan cookbooks for guidance, whether I'm trying to cleanse or make do. The vegan french toast recipe below falls into the latter category. My daughter, who isn't a huge fan of meat or beans yet, loves eggs. So every morning I give her either a scrambled egg or french toast for breakfast. This means we go through (and accordingly run out of) eggs rapidly in the Cameron household. I sorted out this little recipe the last time I found myself in a no-egg predicament. While it lacks the protein I prioritize in Sadie's most important meal of the day, it's nonetheless super tasty. So if you're vegan, or if you're simply out of eggs, knock yourself out.

Note: this makes a super small batch. It was enough for me and my daughter, who's not quite 16 months old. Granted, I eat a lot, so it's probably enough for two adults when you take that into consideration. At any rate, double or triple as needed.

toasting bread

french toast batter


plated french toast

Out-of-Eggs French Toast
Adapted (quite a lot) from Vegan with a Vengeance
Yield: 2 servings

4 slices of bread (note: sourdough is usually vegan)
1/2 cup soy milk
1 banana
1 teaspoon vanilla
1/2 teaspoon cinnamon
1 tablespoon corn starch
2 tablespoons coarsely ground grain or legume (e.g. cornmeal, oats or brown rice pulsed a few times in your blender, chickpea flour, purchased baby cereal; I used a mixture of ground oats, rice and lentils that I have in my refrigerator always to make Super Baby Porridge for my daughter)

Margarine and maple syrup, for serving

Toast the bread slices.

In a blender, mix the soy milk, banana, vanilla, and cinnamon until no large banana chunks remain. (You could alternatively mash the banana by hand, just make sure it's really well-smashed and then well-combined with the soy milk, so it's the consistency of, well, egg I guess.) Pour into a pie plate or something comparable in size that will allow you soak the toast. Whisk in cornstarch until fully dissolved and then stir in your ground grain of choice. A few chunks are okay. Soak the bread slices in the soy milk mixture, one at at time, for about 1 to 2 minutes on each side.

Heat a nonstick skillet over medium heat. Spray with oil or melt some margarine in the pan (about a tablespoon). Cook each slice in the oiled skillet for about 2 minutes on each side, or until browned to your liking.

Serve immediately, with margarine and pure maple syrup.

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