I told a wanna-be-veg that I would post some recipes whenever I cook something. None of them are original (most likely), but they are great. I'll have to start taking pictures of them to make my posts more colourful.
This one is for VEGAN FRENCH TOAST
And while I know you aren't trying to turn vegan, you should definitely try these, they are 100x better than regular french toast! Any type of bread can be used. Stale is best :) Old French bread is even better (I used the french bread that I made from scratch last week)! It tasted great and the recipe is ripe for tweaking if you wanted to add some cinnamon or pumpkin pie spice, or whatever.
Tahini is also used for making hummus (among a few other things), so if you want to buy some, it'll come in handy. If not, someone in the comments said that they used creamy peanut butter (tahini is just sesame seed butter). The taste would be different (stronger probably) but it sounds just as good!
I'm dying to make this for my dad, who is skeptical of my cooking veg stuff, but he is obsessed wit fancy french toast that he can get up in Massachusetts, so I would like to mess with this one a bit and see what he thinks. You know what would be good in the 'batter'? Alcohol. Just sayin'
I haven't tried the other french toast recipes, but I'm pretty hooked on this one. Also, someone mentioned making extras of these and freezing them--to be popped in the toaster later for a quick breakfast. Which sounds like a wonderful idea if I could keep from eating them all the first time around.
Ingredients (use vegan versions):
3 tablespoon tahini
3/4 cup soy/rice milk
1 tablespoon maple syrup
1/2 teaspoon vanilla
2-3 tablespoon flour
cinnamon and nutmeg
stale french bread or THICKLY CUT stale sandwich bread
a little oil
Directions:
With a whisk or a fork mix the tahini (I use Joyva brand because it is very finely ground) and the soy milk until you have some smooth nutty milk. If both are pretty cold from the fridge, this could take some time. Listen to your favorite song. It helps, I swear.
Add the maple syrup and vanilla. Add the flour a tablespoon at a time. You may not need all three, depending on how thick your tahini was. The consistency you're looking for is almost like pancake batter--runny pancake batter. Add cinnamon and nutmeg to taste (and you CAN taste it because unlike regular french toast, there are no raw eggs to make you gag!). Use day-old vegan french bread sliced at least 1/2 thick. The thicker the vegan bread, the longer you let it sit in the goo. This is why stale vegan bread is good, you can soak the vegan bread without making it soggy. I've tried it with thickly cut homemade wheat vegan bread, and it was good, but it was kind of limp in that sad, not-so-fresh, sort of way.
On medium heat in a good non-stick pan pour a nickle-sized drop of oil and coat the pan. I'm an olive oil freak, so that's what I use. Put your vegan bread slices in and fry on both sides for 3-5 minutes. If the heat is too high, the coating will burn and the inside will be wet, so adjust the heat as you go. You may need to add a little extra oil now and then.
Preparation time: 15-20 minutes
