Vegan French Toast
Whoop whoop! My cookbook, Easy Vegan, has just been published in the UK and it looks beautiful.
Those of you who read my blog regularly know that I’m not actually vegan - which is why I was approached to write the book in the first place. The publishers wanted to create a vegan cook book that appealed to everyone - not just people committed to eating plant-based foods exclusively all of the time.
I loved the idea. We all need to eat less meat for a host of health, environmental and animal welfare reasons. So there are loads of recipes in here that I hope non-vegans will enjoy. The project also gave me a chance to explore plant-based ingredients in a way I had never done before. I learned a huge amount in the process - including how to get the very best out of fruit, vegetables, seeds, nuts, pulses and grains.
If you are thinking of becoming vegan, or would like to eat plant-based some of the time, there’s a useful section at the front of the book to explain how to go about it. It’s important to make sure you eat a balanced diet, so I’ve covered some of the key health and nutrition issues. I’ve also provided a handy store cupboard guide so that you can stock up on ingredients that will make vegan cooking easy. It also has some tips on how to veganize non-vegan recipes.
Here’s just one of the recipes in the book. Although French toast often contains eggs and dairy, you don’t notice the absence of these ingredients here at all. And I thought that since it’s Mothering Sunday in the UK on March 15 it would make a lovely breakfast in bed for someone special.
If you’re interested in ordering Easy Vegan, just click here!
- 4 slices thick white bread
- 250ml coconut milk
- 90ml unsweetened almond milk
- 2 tablespoons maple syrup, plus extra for drizzling
- 1 tablespoon plain flour
- ½ teaspoon cinnamon
- a pinch of salt
- coconut oil, for frying
- mixed berries, to serve
- icing sugar, for dusting
- Lightly toast the bread. Meanwhile, whisk together the milks, the syrup, flour, cinnamon and salt. Arrange the bread in a single layer in a wide shallow dish and pour over the milk mixture. Turn to coat and set aside for a few minutes.
- Heat the oil in a frying pan over a medium-high heat. Add the soaked bread slices and cook for a couple of minutes each side, or until golden. Serve immediately with berries, a drizzle of syrup and a dusting of icing sugar
- Make sure you use lovely thick slices of bread here. If the bread is a little bit stale, all the better, as this will save you toasting it before frying.
