French Toast
My mom may not be the best cook in the world, but she certainly knows her way around the kitchen. As a kid, I loved my mom’s French Toast. In the past few years, I have tried to veganize French Toast with mediocre results… until now ! Thanks to Isa and her fabulous Vegan With A Vengeance cookbook, I can finally enjoy a vegan version of my mom’s special French Toast.
This is a slightly modified version of Isa’s recipe.
1 french baguette, preferably stale
1 cup soy milk (vanilla flavor works best)
2 tablespoons cornstarch
1/4 cup chickpea (garbanzo bean) flour
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp anise (optional)
2 tbsp canola oil
1. Slice baguette into 1 inch rounds.
2. Pour soy milk into a wide shallow bowl.
3. Mix in the cornstarch and stir until dissolved.
4. Add the chickpea flour and mix well. Some lumps are OK.
5. Mix in the vanilla extract, cinnamon and anise if desired.
6. Heat oil in a skillet over medium-high heat.
7. Soak the baguette slices (as many as will fit into your pan) in the soy milk mixture and transfer to the skillet.
8. Cook each side for about 2 minutes or until golden brown. Serve immediately with maple syrup.
Jose loves fruit, so I served the French Toast with two of his favorites: bananas and strawberries.
