(If not using a non-stick frying pan, rub a few drops of oil over the surface with a paper towel before frying each slice.) When a drop of water sizzles and dances on the surface, the pan is hot enough. Heat a large non-stick frying pan on medium to medium high heat.Mix until mostly smooth, but don’t overdo it. Ground cinnamon, nutmeg, turmeric, salt, and kala namak (if using) in a large bowl. Combine chickpea flour (or flour), corn starch (or ground flax seeds), sugar, baking powder,.sliced banana, pineapple, mango, or berries) 2 Tbs corn starch or 2 Tbs flax seeds ground.
2 Tbs chickpea flour or wheat flour (all-purpose / type 550).6–8 slices of bread (slightly stale is ideal).Recipe from The Lotus and the Artichoke – WORLD 2.0 And, powdered sugar always makes French Toast extra special. I think maple syrup is best, but agave syrup or blackstrap molasses are also fun. Top your fried toast slices with some fresh fruit and a decent syrup of your choice.
#Vegan french toast download
Yes, lots of recipes are on this website for free, but I’ll just say that when you download my e-books and order my printed cookbooks, it really brightens my days – and helps keep this project going – and puts food on the table for my family here in Berlin. (I also learned to make pancakes and scrambled eggs from him – all of these things I’ve been making vegan for literally most of my life now.) Btw, vegan recipes for Pancakes and Tofu Scramble are in The Lotus and the Artichoke – WORLD 2.0, if you need more vegan brunch ideas. I originally learned to make French Toast from my dad, who often made breakfast for the family on the weekends. Back in the old days I liked to use Vanilla Edensoy or Vitasoy soy milk (there weren’t 50 brands of plant-based milks at the supermarket or health food stores decades ago). Or just use bread that’s been hanging out in the kitchen for a while.ĭepending what I’ve got around and how motivated I’m feeling, I may or may not use ground nutmeg, or add some ground vanilla (or vanilla extract), but it does make things more fun. I’ll usually leave the bread slices out the night before I want to make this. I also typically include some Kala Namak, Indian black salt, for that characteristic egg flavor.Īs noted, stale bread is best for French Toast. Instead of just chickpea flour (which Indians have been using for egg-like dishes for ages, and I learned to use like a boss while living in India) I also like to use corn starch or (freshly) ground flax seeds in the batter – to help bind it. I’ve got decades more cooking experience and a lot more tricks in my culinary arsenal.
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