vegan french toast

February 27, 2011 Comments Off on vegan french toast

Holy crow, that actually worked.  In the quest to maintain our weekend breakfast routine and not drive my vegan brother out of the house, we tried to figure out how to do french toast this morning without eggs, butter, or milk.  We had a bit of a baguette surplus, and with the homemade stuff you really have to nom it within two or three days or it turns stale quickly.  Which, of course, makes the three week shelf life of a store bought loaf seem even creepier.

Anyway, I was pretty encouraged by our cookie experiment Friday night, which used ground flaxseeds mixed with water as a replacement for egg.  We’ve also been using soy milk, which the girl actually likes straight and seemed sweet enough to qualify, and the vegan butter substitute had served fine for frying stuff.  So my brother and I put one and one and one together and got…um…three.

And it worked, remarkably well.  We chucked in a ton of vanilla, since I figured the missing egginess would need to be replaced by something, and we threw in some leftover whole wheat pastry flour to promote browning.  The batter looked a little different, and they browned a little less intensely than with the egg batter, but as you can see they still looked passable–that’s half the battle, according to Coulter–and they tasted great.  Lighter, certainly, and maybe not quite as crisp, but still recognizably french toast.  O ate five slices, C ate four, which is some kind of record, so at least they served as adequate Maple Syrup Delivery Devices (MSDD’s).

So I guess we can claim this as an actual recipe.  I should point out that it’s based on the Cook’s Illustrated recipe we’ve used in the past.  It’s not cure for the common cold, but I think we can be justifiably proud.  Vegan french toast, brothers and sisters.  Vegan french toast.

Vegan French Toast

2 tablespoons flaxseeds, ground

6 tablespooons water

2 cups Soy milk

4 teaspoons vanilla extract

4 tablespoons sugar

2 tablespoons whole wheat pastry flour

1/2 teaspoon salt

Vegan butter (Earth Balance or similar)

10 slices of french bread, preferably a day or two old

Mix flaxseed and water until it’s an eggy paste.  Whisk in Soy milk, vanilla, and dry ingredients.  Soak bread in mixture for 30-40 seconds, flipping halfway through.  Meanwhile, melt 1 tablespoon of butter in skillet and heat oven to 150°F.  Place 3-4 slices of soaked bread in heated pan and fry until sides are golden brown, 3-4 minutes, flipping each slice halfway through.  Place finished slices in warm oven and repeat.  Serve with maple syrup and blueberries

moby’s vegan blueberry pancakes

February 26, 2011 Comments Off on moby’s vegan blueberry pancakes

My brother flew in from Seattle last night to spend a weekend with us and to get some quality niece and nephew time.  Coulter is great, and it’s amazingly cool to have him here.  Among other things he’s a serious runner, so we did five this morning at the rec center.  He took it pretty easy on me.

The one tricky thing about Coulter is that he’s vegan.  And not the “oh, if there’s a little butter in it that’s not a big deal” kind of vegan.  He’s serious.  He spent two years on the road working for PETA.  So this meant some thinking about what we’d cook.  Dinner is easy–stir fry tonight and risotto tomorrow.  But breakfast?  Quick, think of a good vegan breakfast.  No eggs, no milk.  Yikes.

Fortunately, Epicurious came to the rescue.  Pancakes.  And not just any pancakes, but Moby’s Vegan Blueberry Pancakes.  By happy coincidence, some of my brother’s PETA time was spent on the road with Moby, manning a booth at his shows, so this seemed like destiny.  According to Epicurious, this is really his pancake recipe.  It’s based on spelt flour, which is gluten-free.  There’s also oat and wheat bran, just to prolong your time in the bulk section of the natural food store.

I have to say, I was skeptical–the ingredient list made it sound as though these would taste like grass–but they were really good.  Sort of like buckwheat pancakes, but a bit lighter.  The kids plowed through them, though they admitted they preferred the lightweight buttermilk pancakes I’ve been making.  I kind of do, too, but I think with a little vanilla and sugar these would be even better.  Lord knows we’ve got plenty of oat bran (the recipe calls for a tablespoon, I accidentally unloaded about two cups), so they’ll reappear in some form or another.

One of K’s relatives lives in rural Michigan, by chance across the road from the parents of Metallica’s drummer.  They shared their recipe for baked beans once, and we’ve always referred to them as “Metallica Baked Beans,” often to confused looks.  So now we can add Moby’s Vegan Blueberry Pancakes to our very limited but distinguished list of celebrity recipes.

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