You can add any sort of toppings you’d like, some others I love are strawberries, coconut flakes or dairy-free chocolate chips. I just made your chai ice cream (vegan) last week, and it is almost gone now.I topped my french toast with dairy-free butter, blueberries, powdered sugar and maple syrup! Please do continue my email subscription, though, because I do love your recipes. They are indeed beautiful, but open any recipe magazine, and they try to dazzle you with food photographs – I don’t enjoy them, since it is obvious that the food is faked – shaving cream used for whipped cream, etc.
But, if possible, try some restraint with your photos. So, being a minimalist, I do enjoy your recipes. Sometimes steamed veggies for lunch if we’re hungry.
Miso soup with a bit of cubed tofu for lunch. A banana for breakfast, beans and rice for dinner most days. I do love your recipes – I have a huge collection of both vegan and vegetarian cookbooks, but what hangs me up always are recipes that contain 17 exotic ingredients when most often we eat very simply. Been vegetarian since age 18, vegan now for several years. Although, by my age (61), I rarely need the instructions.
#VEGAN FRENCH TOAST HOW TO#
I want the recipe up first, so that I know what ingredients I need, and how to make it. I understand the nature of photos, (one being worth a thousand words), but it is almost too much. Not really a complaint, since the photos are very well done, but when I opened the email for the French Toast, and clicked on FrenchToast, I had to wade through the first photograph, then a photograph later of a piece of French Toast on a fork (a bite-sized piece, I imagined), and so forth. I must scroll and scroll and scroll to actually get to the recipe. In my daily email from you, I get a very long email that accompanies the recipe. In fact, I just bought a new bag of chia seeds and now know how I’ll use them in a day or two. Mine turned out perfect, and it’s my new go to French Toast recipe….thanks!!!! :-) Don’t cook it at too high a temp (med is good), and like others have mentioned, make sure the pan is well oiled when you flip. Oh, I ground my chia seeds, and used a soft (but not too soft) bread. On its own, yes, not quite the same as an authentic french toast, but with fruit and syrup, just fabulous! The ONLY thing I would add next time is abit of salt, as I did feel it needed that. I REALLY liked this french toast recipe, and with some stewed fruit on top (I did apples and bananas) and maple syrup, I truly could not tell the difference between this and eggey french toast. So, I decided to try yours as I had great success with your Cinnamon Roll recipe (it was awesome). My first try at vegan french toast was a disaster (another recipe using flour and almond milk). I’ve been experimenting with alot of vegan recipes lately, some good, some not so much. I’ll have to post a review for the lentil tacos, but I’m sure we’ll like those too. They have been pretty quick, nourishing, and delicious. So for the 2 meals of yours I’ve made so far I am so so so impressed.
I am not a patient cook so I appreciate meals that don’t require me to spend a lot of time on them. So far the items that I have had to purchase (like lentils) aren’t expensive. I really appreciate how most of your recipes don’t call for a ridiculous amount of ingredient staples that I need to go buy. But usually more effort and the results are meh. I’ve tried recipes from other blogs before and they are ok. Tonight I’m trying out your Barbacoa lentil tacos. I had no idea chicken soup could taste that good. My whole family loved that one too and my kids aren’t huge soup fans. A couple weeks ago my son made your kale, chicken, & white bean soup. They all loved it! So much better than the traditional egg French toast I’ve always made. I Made this French toast this morning for my family and one of my sons friends. I’ve been following your blog for a couple years now, but until recently haven’t actually tried any of the recipes. This is the 2nd recipe I’ve made of yours.
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