Making my french toast recipe gluten free!

So when I first went gluten free a few weeks ago I had bought Ian’s brand French Toast Sticks. They were almost inedible. Gross.

So, today I decided to try to re-make my own recipe I had made a long time ago to also be gluten free. It worked better than I thought it would, and was quite tasty, but I can’t say it’s as good as the non-gluten free version. It’ll have to do, though since I feel much better being gluten free.

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To do this, I substituted the flour for gluten free all purpose flour. I used this brand shown here:

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I also recommend adding 1 tbsp maca powder for a more buttery, maple taste that will improve the flavor. If not, maybe try adding at least one more teaspoon of maple syrup.

The bread I used was Ener-g’s brown rice loaf. It had been frozen and defrosted, which I think may have contributed to it’s ability to fry better in the batter because it was a bit stiffer.

Here is a picture of what the batter looks like:

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So, yeah, now I can eat one of my favorite foods as a vegan AND gluten free person! Yay!

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Vegan MoFo Day 28: Sunday Brunch: Pretzel Bread Chia Pudding and Date Caramel Casserole

So I already posted this, but I’ll post it again in case you missed it because it’s relevant. I’ve been making food to share with my classmates at my college program as a part of my project I’m working on. Recently, they wrote about me in their “student snapshots” and actually took pictures of me unveiling this dish I’m about to post the recipe to now. It was a big hit. Take a look.

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This is the type of brunch dish that is so good it amazes people. It’s also the type of dish where when you eat it you are¬†gasping a bit. I literally said “Omm nom” when I first tried it, I think. It was so good that no one who wasn’t vegan even cared that it was vegan. I’m sorry for bragging, but honestly I was actually a bit shocked at first at how good this thing I invented came out.

It has a lot going on, but trust me, it’s so good.

It’s a bit of a pain if you need to make the pretzels just to make this dish, but if you want pretzels too, then it’s a great decision. Just reserve at least 2 days before you plan on having this.

My family has a tradition for certain holidays to make the most luxurious, elaborate, and fancy brunch recipes for certain holidays like Christmas morning and such, and this is definitely already on the menu for that!

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Ingredients:

  • 4 homemade pretzels from my¬†recipe here
  • 2 cups almond milk
  • 1 tbsp chia seeds
  • 1 tbsp arrowroot powder
  • 1 cup water
  • 1/2 cup brown sugar
  • 1/2 cup evaporated cane juice
  • 2 tbsp vanilla
  • 1/4 tsp ground cloves
  • 1/2 tsp cinnamon
  • 1 batch caramel date sauce (recipe¬†from the pretzel recipe here)
  • 1/4 cup Earth Balance, melted

Directions:

  1. Break up pretzels into small chunks and place in a large mixing bowl.
  2. Pour almond milk over this mixture and coat well. Let sit in the fridge overnight.
  3. The next day, preheat the oven to 350 degrees F.
  4. In a medium sized bowl, mix the chia seeds, arrowroot, water, sugars, vanilla, and spices together.
  5. Place the pretzel mixture into a casserole dish, and fold in the mixture you just prepared in the medium bowl.
  6. Bake for 30-40 minutes.
  7. Take out of the oven and drizzle both the date caramel and melted margarine over the bread pudding.
  8. Dig in!

Vegan MoFo 2014: Day 14: Sunday Brunch: French Toast, Seitan Ham, and Homemade Cheese

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After making my ham seitan recipe, I decided to make a breakfast sandwich out of it. This sandwich utilized one of my earlier recipes, Simple Vegan French Toast, and another recipe I love for vegan Muenster Cheese (not my own). There won’t be a specific recipe this time, as all you do is make the french toast, cheese, and ham and then slice the ham and cheese and put it into a sandwich. There will be, however more pictures. And also, a question I need you all to help me with.

Whether you are vegan or not and reading my blog, I need your help. After I am done with Vegan Mofo 2014 I want to start posting (at least once a week) a common reason people say they can’t become vegan and tackle the solutions to it.

Some of the reasons I’ve thought of so far are:

  • It’s too expensive.
  • I like cheese too much.
  • Bacon.

I’d like to hear from you, the readers of my blog about what other reasons you have or have heard to avoid going vegan and would like to see me address in my own unique way. Please comment on this post to share. Thanks!!

Oh, and here are some more food pics, as promised:

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The vegan muenster cheese

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Foodie (Photo) Friday is back! (sorry it was absent for a bit…I was still cooking though!)

Hey there!

I am still recovering from the weekend where I was very busy…I cannot believe it’s been a week already since the start of the Ladies Rock Camp. It went really well, especially the food, from my standpoint. ¬†Well of course everything went well, but I was focused most on making sure the food was great, and I think it was.

Anyhow! I think I am going to play catch up a bit.

This week I made some Hawaiian Toast (Page 44) for breakfast and Texas Beefless Skewers with Chipotle Peach Glaze (Page 140) from Betty Goes Vegan, pizza english muffins and easy monkey bread (from the Vegan Stoner Cookbook, haha) with a friend, a really good salad several times, and a jackfruit/northern beans “tuna” melt. I don’t have pictures of the monkey bread and pizza English Muffins, sadly…

In weeks prior where I did not get to post, I also made:

  • a Cheezburger Pie from Betty Goes Vegan
  • Cupcakes for my birthday (on October 29) from Chloe’s Kitchen–the spice ones

and other stuff too, but that I apparently did not take pictures of or remember. Ooops.

Here are the details and evidence:

Northern bean/Jackfruit un’tuna melt…
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Bye bye, chickpea untuna sandwiches! This combination beats chickpea faux tuna sandwiches by a landslide! So good and a close flavor from what I remember! I didn’t add any salt and it was recommended to me to not use a whole lemon. I did not use the frying step as listed because it seemed fairly redundant. I just broiled some bread with spinach, tomatoes, and daiya cheddar on it and then put the still hot sandwich mixture inside. The un’tuna salad tastes good when cold the next day, too. Also, I don’t know how this makes just two sandwiches! It makes about 4 for me. If I piled the amount it’d take to halve the recipe on the bread, it wouldn’t hold it all. But this is probably one of my favorite recipes using jackfruit I’ve tried so far.

I rate this recipe:

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Hawaiian French Toast from Betty Goes Vegan Cookbook

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This cookbook has so many amazing sounding recipes, especially for breakfasts. This one immediately caught my eye when I read it. It has both a tropical and cheesy flavor to it, and works out really well when you follow the directions as instructed. I would not change anything about it! It’s so yummy. My non-vegan brother gobbled it up, and I don’t even think he likes French Toast type things much, but no complaints…This definitely deserves a 5 good banana rating!

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Texas Beefless Skewers with Chipotle Peach Glaze from Betty Goes Vegan

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I used Gardein Beefless tips as directed for this recipe. It looks almost too real, which is slightly scary for me. They were oh so tasty, though! I made some cilantro lime rice with corn in it (a frozen prepared bag, haha) to go along with it and it was delicious! When I shared this picture on facebook, it seemed to get more “likes” than usual…I do not know if maybe it is because it looks so convincing as a fake meat, or what, but yeah…It was also pretty quick and easy to make. I am finding that most of the recipes I have tried so far in this cookbook are, which is great and a huge plus for me. The only thing I would recommend with this particular recipe that wasn’t mentioned in the book is to have a baking pan on the rack underneath in case the juices drip out…it was needed and I thankfully thought of it before it was too late…

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Cheezburger Pie from Betty Goes Vegan

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¬†Well, this was amazing. I used Whole Foods Brand burgers and did not defrost them and they worked fine. The Bisquick and the ener-g egg replacer make this almost quiche-like…which I was very impressed with. I have not been too keen on ener-g egg replacer powder until I used this cookbook and particularly this recipe. I ate it with ketchup, dill relish, and yellow mustard. It was comforting. Amazingly, when I calculated the nutrition facts ¬†it was fairly decent ¬†(at least calorie wise, I was thinking this would be really intense). Visually it is appealing too as you can see, haha!

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Finally, I amnot going to review them because I’m mostly tired now, but I will leave you with some pictures of the cupcakes for my birthday on October 29 which I neglected to blog about. They were from Chloe’s Kitchen.

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Simple Vegan French Toast Recipe

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French Toast!

To be completely honest I really don’t like any of the vegan French Toast recipes that I have tried. They all call for chickpea (garbanzo) flour which can be difficult to get (never mind expensive!) and are kind of a pain in the but to make.¬†

Instead of chickpea flour, I have my own secret french toast ingredient. It’s arrowroot. Long ago when I was starting out as a vegan, I read in one of the punk rock diy cookbooks I had (It was either Soy! Not Oi!¬†or Please Don’t Feed the Bears…if you are familiar with them both you might see why I get confused about which one’s which sometimes) that arrowroot was a great vegan pantry staple ingredient to always have on hand. Unfortunately, it can sometimes be tricky to find in large quantities. However, I buy it in a big bag from Bob’s Red Mill online. Arrowroot is a cornstarch substitute, but unlike cornstarch, supposedly it is more easily digested. Plus, thinking about the cornstarch and water mixture I used to love to play with as a kid going into my body scares me…that being said, if you want to make this delicious French Toast recipe right away and do not have arrowroot on hand, go ahead and use cornstarch. It’s a fairly small amount, and works exactly the same.

The recipe:

Delicious, Simple Vegan French Toast Recipe

Makes about 6 slices of bread (could be more or less depending on bread thickness and other factors)

Ingredients:

9 tbsp flour

2 tbsp arrowroot (or cornstarch)

1/2 tsp vanilla extract

2 tsp maple syrup

1 cup almond milk or other vegan milk of choice (I used sweetened vanilla almond breeze)

2 tbsp Vegan Margarine 

Vegan bread of choice (I used Trader Joe’s Texas Toast slices–they taste kind of like sweet bread and are really thick and delicious)

Directions:

  1. In a medium but shallow bowl or container, mix the powders together. 
  2. Add the liquid ingredients.
  3. Whisk together until it’s no longer clumpy. The thickness should be that of a typical french toast batter, but if you’ve never made french toast before, I’m not sure what to compare it to. You want it to be thick, but not the thickness of a pancake batter, but not too watery either. If the thickness doesn’t seem right, add 1/2 tbsp flour until you get the right texture.
  4. Heat a griddle or large frying pan on the stove on medium heat.
  5. Melt the vegan margarine.
  6. Once the margarine is melted, dip both sides of the bread in the batter and place on the griddle. Repeat until all the batter is used up or do like I did and save the batter for later by covering it and placing it in the fridge (you will need way less margarine if you only do 1 or a few slices).
  7. Cook on each side, at least two minutes each, but go by the way it looks, you want it to be crispy and golden with some brown spots.
  8. Voila! You can nom on it now! I put some maple syrup on top. Powdered sugar would also taste delicious!