You are here

Member since April 2003
0
4.833335

French Toast (sans Bananas)

What you need: 

3 tablespoon tahini
3/4 cup soy/rice milk
1 tablespoon maple syrup
1/2 teaspoon vanilla
2-3 tablespoon flour
cinnamon and nutmeg
stale french bread or THICKLY CUT stale sandwich bread
a little oil

What you do: 

I haven't made this since I've been home from college, but as I read through the other French Toast recipes, I noticed that an allergy to bananas was saddening breakfast for some. I personally hate bananas, so this is my version. I've experimented with it a lot, so I'd appreciate feedback.
With a whisk or a fork mix the tahini (I use Joyva brand because it is very finely ground) and the soy milk until you have some smooth nutty milk. If both are pretty cold from the fridge, this could take some time. Listen to your favorite song. It helps, I swear.
Add the maple syrup and vanilla. Add the flour a tablespoon at a time. You may not need all three, depending on how thick your tahini was. The consistency you're looking for is almost like pancake batter--runny pancake batter. Add cinnamon and nutmeg to taste (and you CAN taste it because unlike regular french toast, there are no raw eggs to make you gag!). Use day-old vegan french bread sliced at least 1/2 thick. The thicker the vegan bread, the longer you let it sit in the goo. This is why stale vegan bread is good, you can soak the vegan bread without making it soggy. I've tried it with thickly cut homemade wheat vegan bread, and it was good, but it was kind of limp in that sad, not-so-fresh, sort of way.
On medium heat in a good non-stick pan pour a nickle-sized drop of oil and coat the pan. I'm an olive oil freak, so that's what I use. Put your vegan bread slices in and fry on both sides for 3-5 minutes. If the heat is too high, the coating will burn and the inside will be wet, so adjust the heat as you go. You may need to add a little extra oil now and then.
Then eat it howe'ver you like. The last time I made this, my dad and sister (both meat and dairy eaters) couldnt tell that it wasn't real French toast. Maybe they were just humoring me...but you'll tell me the truth, won't you?

Preparation Time: 
15-20 minutes
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

Yum yum. This recpie always turns out good.
I used about 2 tbl of tahini because last time I thought it was too strong.
I added more maple syrup, some pumpkin pie spice, vanilla extract and a few drops of almond extract.

0 likes

Absolutely wonderful. I had no tahini so I replaced it with peanut butter and it was amazing!! I loved it and so did my room-mate, he (lacto-ovo-vegetarian) said he actually preferred it to icky 'ol eggy french toast. Thanks so much for the great recipe.  :)

0 likes
Anonymous

yum :) i made this this morning. i used peanut butter instead of tahini (its what i had), and added black walnut extract instead of vanilla. you can really taste the nutmeg cause theyres no egg. i served it with fresh fruit. i also used country grain bread that we got at a bistro cafe in rockford..very good.

0 likes

I used brown rice flour and made the french toast with some rye bread and some gluten free bread. I served it with homemade blueberry syrup and fruit. Delicious ;)

0 likes

This is my favourite french toast recipe. I make it all the time, in fact, I'm about to go do just that. I plan on serving it with fruit salad and a bit of maple syrup... yum :-*

0 likes

Ooooh.... this is goooood :) 

I was particularly pleased at how well the batter stuck to the bread and not to the pan.  Didn't burn, cooked evenly, and was the perfect, non-soggy texture.  I made this with some raisin bread, and further syrup when serving wasn't even needed. 

As far as tahini mixing in, I find it's easier if you start with the tahini, and mix the soymilk in very, very gradually, starting with a small amount and working your way up.  This allows it to be mixed in smoothly and pretty easily.  Of course, if you've got a blender, it's not a problem anyway :P

I'll definitely make this again - lovely, lovely, lovely.

0 likes

This recipe is really good.  I tried a banana recipe, but neither of us were fans.  My husband is just veggie so he doesn't have a problem with regular french toast, but I have gone without for a long time.  I couldn't get my tahini completely smooth, so I ended up tossing everything into the blender and it was just fine.  I also didn't have any thick-cut bread so I had to use whole wheat sandwich bread and it was really good.  I used a non-stick pan so I didn't need to use anything else and the toast didn't stick so long as it was nice and browned before I tried to flip it.  Really yummy and I will definitely make this again.

0 likes

also, i used spelt bread which is very thick and it didn't turn goopy at all!

0 likes

this recipe is wonderful. it was a pain in the neck trying to get the tahini to smooth out in the soymilk though... i almost gave up and ate plain toast because i was getting impatient. i'm glad i didn't because this recipe really hit the spot! i served it with orange wedges and powdered sugar

0 likes

Love this recipe.  I was a little skeptical at first being that I had never used tahini in making "French toast".  I have made it several times,  sometimes I make double batches, freeze them and pop them into the toaster for a quick breakfast.

0 likes

Pages

Log in or register to post comments