Robot Heart Recipes

Vegan Cinnamon-Apple French Toast
Serves 6

I made this French toast for breakfast Christmas morning. There was a bit of an “incident” involving the first two pieces I attempted to cook becoming a gooey mess in the pan and being throw across the kitchen by an enraged cook. (Perhaps one should not attempt cooking when functioning off minimal sleep while also managing a hangover). At any rate, I think the troubles were mostly due to errors on my part and not the recipe itself. In the end I did manage to get tasty food on our plates—even if some pieces were a little, er “crisp” around the edges, as shown in the photo. I’m a big fan of the idea of making French toast without having to use egg, and the topping was delicious, like the inside of apple pie. I would have liked it if the apple mixture was a little syrupy to add moisture to the toast. Perhaps adding a bit more sugar or even some agave would do the trick. Oh, and just as a note, the recipe calls for soymilk, but I used plain almond milk instead.

INGREDIENTS

Apple Topping

4 large tart, firm apples, peeled, cored and sliced

3 tablespoons sugar

1/2 teaspoon cinnamon

2 teaspoons fresh lemon juice

French Toast

2 cups plain or vanilla soymilk

1/2 cup apple butter

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon salt

12 slices soft-crust French bread, sliced 1/2 inch thick

INSTRUCTIONS

Step One: To make topping, coat nonstick skillet with cooking spray, and heat over medium-high heat. Sauté apples 5 to 7 minutes, or until softened. Reduce heat to medium. Add sugar and cinnamon, and cook 5 to 10 minutes more, or until tender, stirring occasionally. Stir in lemon juice, and remove from heat.

Step Two: To make French toast, blend soymilk, apple butter, vanilla, cinnamon and salt in blender until smooth. Pour into shallow bowl.

Step Three: Coat nonstick skillet with cooking spray, and heat over medium heat. Dip bread slices into batter, coating evenly. Cook 2 to 3 minutes on each side, or until lightly browned. Place 2 slices bread on each plate, and divide topping among servings.

Source: Vegetarian Times, October 2006. View the recipe on VegetarianTimes.com.