Tuesday, September 15, 2009

"Fronch" toast


From Isa Chandra Moskowitz's Vegan with a Vengeance. Found (uncredited) here, so here's your credit back, Isa: this stuff is marvelous! I've made it many times with all kinds of bread. For taste, whole wheat can't be beat. But for looks, I'll go with the white artisan anytime.

I halved this recipe, used all unsweetened soy milk in place of the creamer/soymilk mix (though this is one recipe where the commercial "original" soymilk flavours work just fine), and got enough for the two large slices of artisan bread you see pictured on this post, but no more.

Served here with a sprinkling of cinnamon sugar and peeled orange segments.

"Fronch" toast

1 small loaf of bread (white or whole wheat; a little stale and dry is best)
1/2 cup soy creamer or rice milk
1/2 cup soymilk
2 tbsp cornstarch
1/4 cup chickpea flour
3 tbsp vegetable oil

1. Pour the soy creamer and soy milk into a wide, shallow bowl. Mix the cornstarch and stir until dissolved. Add the chickpea flour and mix until mostly absorbed; some lumps are okay.

2. Heat a nonstick skillet over medium-high heat. Add enough oil to creat a thin layer on the bottom (a tablespoon or two).

3. Soak the bread slices (as many as will fit in your pan) in the mixture and transfer to the skillet.

4. Cook each side for about 2 minutes; if they are not brown enough when you flip them, heat for 1 to 2 more minutes on each side. They should be golden brown with flecks of dark brown. Serve immediately.

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