Saturday, October 31, 2009

Pumpkin French Toast

Happy Halloween, Mo'foers! Hard to believe that we've already come to the end of the month, innit? Over the last 31 days, I have been so impressed by the creativity, skill and talent of the vegan bloggers who participated in our annual month of compassionate gluttony; if we get to even half the recipes we want to make before December, it will be this year's Miracle of Christmas! In honor of All Hallow's Eve, my last post for Vegan MoFo III features everyone's favorite member of the squash family in the uncannily delicious Pumpkin French Toast. This is basically a mash-up of a couple different recipes, along with my own messing around, but believe me when I tell you that the appeal of this breakfast staple is only enhanced by some sweet, jack-o-lanterny goodness. The trick to making this treat is chickpea flour; it imparts an astonishing (dare I say it?) "egginess" to the batter and helps it crisp up as it fries, so if you don't have any, go get some right now, okay? This is especially perfect on a crisp October day, but it's yummy enough to be a frightfully (Okay, I'll stop now) welcome breakfast--or brunch, or dinner--at any time of year.

Pumpkin French Toast

~1 cup pureed pumpkin
~1.5 cups plain soy milk
~2 tbsp. maple syrup
~2 tsp. vanilla extract
~1 tsp. cinnamon
~1/2 tsp. salt
~1/4 tsp. nutmeg
~2 tbsp. corn starch
~1/2 cup chickpea flour
~Oil or cooking spray
~8 slices stale or lightly toasted bread (I used Ezekiel, because that's what we had; a stale baguette would be even better)

~ Preheat oven to 350 degrees fahrenheit.
~ In a mixing bowl, combine all ingredients except the toasted bread and whisk thoroughly. The batter doesn't have to be totally smooth, but everything should be well combined. Place two slices of the bread in the batter and let it sit for a few minutes to soak up the pumpkiny goodness.
~ Heat a large skillet over medium heat, and coat with cooking spray or about 2 tbsp. canola oil.
~ Add the soaked bread to the pan and cook on each side for about 3-5 minutes, until miraculously brown and crispy; as you cook the soaked slices, put two more in the batter to await its turn in the pan.
~ Adding more oil or cooking spray as necessary to prevent sticking, continue until all the bread is cooked, transferring the finished slices to a baking sheet to keep warm in the oven.
~ Serve with Earth Balance, maple syrup, and maybe some stewed apples on the side, for a meal so good it's SPOOKY!

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