Thursday, April 21, 2011

VC style French Toast

In buffet application at Veganopolis Cafeteria we produced a thick batter with
Tofu,Spelt Flour,Vegan Beverage,Banana, melted Margarine and spices including
a small amount of Turmeric for color.
Tasty, held up well and was sturdy to produce in volume amounts.

The recipe in the cookbook is far lighter version than the thick French Toast we served up at the restaurant.
The cookbook recipe is also very simple and made without flour in the batter.

Enough for 4 or 5 Slices
In a Pyrex 2 Cup blend the following, heat to warm in microwave or stove top:
1 C Vegan Beverages such as Rice, Almond, Soy (Vanilla flavor is a good option)
1 tsp Margarine
1 tsp Vanilla Extract
1 1/2 tsp Sugar
1/2 tsp Cinnamon
Pinch or 2 of Allspice
1/2 tsp salt
Optional ( 1/2 tsp Turmeric for golden color

When heated stir in 1 Level TBSP Flax Meal. Set aside to thicken 5 minutes.
Pour into a square container about a bread slice size for dredging.
Warm Margarine in skillet
Dredge,brown, flip, brown, remove enjoy!

Shake powdered sugar through a fine mesh strainer on finished slices.

Double the recipe and keep in a jar in the cooler ready to go.
Warm prior to use.
The slices are so moist they stay well in a sealed container for a few days.
Place parchment in between the slices. Reheat in a toaster.
Cooking for several guests?
Keep cooked slices on a sheet pan in a warm oven.
Place a layer of parchment paper on top to prevent drying.

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