9/24 French Toast w/ Pumpkin Butter and Apple
I recently picked up the Guide to Veg Living which is a free mini magazine created for Veg For life, a Farm Sanctuary campaign. It is a complimentary, mini magazine that has tips and tricks for the vegan wannabe. Inside I found a recipe for Phenomenal French Toast. I thought…wow, they are really confident about the toast.
Phenomenal is a pretty robust adjective. Seeing the recipe I realized that I hadn’t had french toast since I had become vegan. I had never made the commitment to try making a vegan french toast. Honestly, I wasn’t sure how to veganize it so I never pursued it. Their recipe excited me and gave me the courage I needed to whip up some long overdue vegan french toast. I made a few adjustments to their recipe and created a pumpkin butter as a seasonal accompaniment.
French Toast w/ Pumpkin Butter and Apple
French Toast ingredients
~8 tsp flour of any kind (I used whole wheat pastry flour)
~1 1/3 C unsweetened non dairy milk (I used original hemp milk because of its thickness and slightly gamey flavor. It replicated the eggy taste of french toast in a most delicious way)
~3 tsp Nutritional Yeast flakes
~dash of sea salt
~8 slices whole grain and seeded bread ( I chose an un-sliced loaf of crusty bread so I could slice it myself into nice thick slices)
~1 small granny smith apple thinly jullienned for garnish
~coconut oil for the pan
Pumpkin Butter Ingredients
~2/3 C pumpkin (I used canned)
~1/4 tsp orange extract
~1/4 tsp pumpkin pie spice
~1 1/2 tsp organic brown sugar
Make it Happen
Pumpkin Butter
Combine all ingredients in a food processor and blend until smooth. Set aside.
French Toast
Combine the non-dairy milk, flour, nutritional yeast and salt in a bowl and beat with a wisk until smooth. Pour into a wide shallow bowl.
Drop bread slices into batter and let sit for a minute or so on each side to saturate the bread. Coat your pan with a thin layer of coconut oil and put on med-low heat. Add saturated bread slices to pan. I cooked three at a time for easy flipping. Allow to cook slowly, fighting the urge to flip prematurely. Allow to brown completely before flipping. Add additional coconut oil between batches if necessary. Keep cooked slices in a 200 degree oven until ready to serve. Spread generously with pumpkin butter, top with apple and enjoy.
Holy french toast. The hemp milk and the nutritional yeast combine to create a clone of egg based french toast without the egg. The coconut oil created such an indulgent crispy crust that I silently shook my head asking myself why we hadn’t been cooking french toast in it for decades. The pumpkin butter added just the right amount of sweet, followed by the slight crisp and tart of the granny smith apple. Have this for dinner tomorrow or brunch next weekend. You will not believe how it will transport you to a B&B on the East coast for a fall color tour.
Bon voyage and have a delicious day.
Here is a link to a Pdf of the Guide to Veg Living in its entirety. Enjoy.
Tags: compassionate eating, dairy free, Farm Sanctuary, plant based diet, Veg for Life, Veg Living, vegan breakfast, vegan brunch, vegan entree, Vegan French Toast, vegan recipe, vegan wannabe, veganize French toast
