Tuesday, 1 September 2015
Vegan MoFo Day 2: Stuffed French Toast
Today's theme is to recreate a meal from your childhood. I decided to try French Toast. I also wanted to make stuffed French toast, because let's face it, if it's in a sandwich you don't have to use a knife and fork and you can eat it with one hand. Plus, the filling doesn't fall out when you flip it over - bonus!
This one sticks out in my mind so much because it was tied to a book. My very first cookbook of sorts. It was called Debbie Learns To Cook and I was five years old. I loved it, with its beautiful illustrations of Debbie learning to cook with a cat and dog by her side, and a few very simple recipes that children can make or help to make. Perhaps I've unconsciously been living by this book - except I installed doggy gates to keep inquisitive snouts out of the kitchen... I remembered I still had the book and it is just as I remembered it.
My first problem while pondering this was the egg replacement. I've tried a few methods, including batter, and silken tofu, but the batter was too heavy and tofu just doesn't quite do it for me as an egg replacement. Don't get me started on scrambled tofu... I've never liked it, however its made. So I decided to give aquafaba (tinned chickpea juice) a try! The result? Fluffy french toast slightly caramelised from the sugar :)
How I styled It: As Above - cute napkin and fork, etc etc...
How I Really Ate It: I ate half of one shooing Kimiko Cat off the table and having a cup of tea - but as I'm still feeling slightly off colour and no way can I eat all of that, the remainder went to the dogs...Baz really likes banana :)
1 unsliced loaf of bread (I used sourdough)
1/4 cup aquafaba
1 tablespoon caster sugar
1/2 cup almond milk
vanilla to taste
coconut oil for frying
1.Whisk the aquafaba until it foams like you are making a meringue, and add the sugar. Keep beating, and then quickly whisk in the almond milk to combine, and vanilla, and pour into a shallow dish.
2. Cut the bread into thick slices about 3 cm thick. and then using a sharp knife, cut a "pocket" into the top of the slice, leaving the bottom and sides unopened.
3. Slice the strawberries and bananas and stuff into the pocket.
4. Place each pocket into the aquafaba mixture and allow to soak for a minute on each side.
5. Heat your coconut oil on medium heat in a heavy bottomed frying pan, and place each pocet in the pan. Cook until lightly browned and flip over to the other side. Don't do this on a high heat or the sugar gets too hot and it will stick to the pan. Slice in half so you can see the stuffing, or eat with one hand as is!