Ricotta-Stuffed French Toast

Ricotta-Stuffed French Toast -- Epicurean Vegan

Gotta love Mother’s Day brunch…I saw this recipe at Olives for Dinner and knew immediately, I had to give it a try. I was intrigued by the soy-free ricotta. I made a few adjustments like using apple cider vinegar instead of coconut vinegar, and I also made the ricotta the morning of instead of the night before. These turned out delicious! And the salted butterscotch sauce was a fantastic touch!

INGREDIENTS:

1 loaf of French bread

Ricotta cheese:

1 can full-fat coconut milk
1/2 tsp apple cider vinegar
1 tsp sugar
1/2 tsp salt
5 tsp agar flakes

For the batter:

1 C almond milk
1 C canned coconut milk
3 Tbs garbanzo flour (chickpea flour)
2 tsp egg replacer powder

Sauce:

1/2 C brown sugar
2 Tbs almond milk
2 Tbs coconut oil
1/4 tsp sea salt
1/4 tsp xantham gum
I also toasted some chopped pecans and walnuts for on top

DIRECTIONS:

I was supposed to make the ricotta the night before and let it chill, but I did’t get to it, so I improvised. I threw it in the freezer to let it set up, which it did quite quickly. So…in a saucepan, whisk together all of the ricotta ingredients. Stir over medium heat until the agar flakes dissolve completely, for about 20 minutes. The agar still hadn’t dissolved after 30 minutes, so taking the advice from Olives, I poured the mixture through a fine mesh strainer.

Ricotta-Stuffed French Toast -- Epicurean Vegan

I was really surprised at how much agar was still left. Not sure what happened there . . .anyway, transfer to a covered dish and chill. It set up within 15 minutes in the freezer, so I placed it in the fridge until I was ready to use it. The bread, however, I did leave out overnight after I sliced it into 1″ slices. Doing so will toughen the bread up for battering. Cut each slice about 3/4 of the way down, but not all the way through.

Ricotta-Stuffed French Toast -- Epicurean Vegan

Once the filling has set up, stir it up with a spoon or fork.

Ricotta-Stuffed French Toast -- Epicurean Vegan

Next, combine the batter ingredients in a large shallow dish/bowl.

Ricotta-Stuffed French Toast -- Epicurean Vegan

In a small saucepan, combine the sauce ingredients and cook over a low to medium heat, whisking often to prevent burning. (I suggest growing an extra set of hands, because you’ll need them, or better yet, enlist some help). It will only take a few minutes for the sauce to thicken. I may have cooked it a bit too long because it was very chutney-like. It was still good nonetheless.

Ricotta-Stuffed French Toast -- Epicurean Vegan

Spray a skillet or flat griddle with cooking spray and heat to medium. Dunk each slice of toast to thoroughly coat it. The original recipe says to let these sit in the batter for 20 minutes, but I was short on time, so it was dunk n’ cook…

Ricotta-Stuffed French Toast -- Epicurean Vegan

Cook about 3-4 minutes per side, until golden brown, but check periodically. Serve with some Earth Balance, toasted nuts, and the salted butterscotch sauce. Brunch was complete with some fruit, home potatoes, and mimosas, of course!

Vegan French Toast

Vegan French Toast -- Epicurean VeganRecently, I’ve discovered The Vegan Zombie, and as you can imagine it’s been a hit with the Seventh Grader. Where else can you watch a YouTube zombie movie and get a great recipe at the same time? (You can also forgo the movie and jump to the recipe portion). They even have a kid-friendly version of certain zombie videos. So over the weekend, the kid and I made this French Toast courtesy of these zombie fighting vegans.

INGREDIENTS:
1 cup soy milk (I used almond milk)
1/4 cup flour
1/4 cup confectioners sugar
1 tbsp corn starch (I used arrowroot)
2 tbsp maple syrup or agave nectar
1 tsp vanilla extract
1 tsp cinnamon
pinch of salt
1 loaf of French bread, sliced

DIRECTIONS:
Using a whisk, combine all the ingredients (except the bread, of course) in a small bowl. Dip the bread slices in the mixture and coat well.

Vegan French Toast -- Epicurean Vegan

Place in a hot large skillet coated with cooking spray. Brown each side, about 3 minutes per side.

Vegan French Toast -- Epicurean Vegan

Top with some Earth Balance margarine and syrup. Enjoy (zombie-free, hopefully).

Stuffed French Toast

Stuffed French Toast -- Epicurean VeganMy mom made these for brunch this morning and they were so delicious, we ate the leftovers for dinner. The batter recipe is from The Kind Life but she stuffed them with Tofutti cream cheese with orange zest mixed in it. We took two slices of bread and “glued” them together with the cream cheese. For some, we added a layer of apricot jam. They reminded me of my mom’s stuffed french toast she used to make when I was a kid: cream cheese mixed with crushed pineapple and chopped walnuts.

INGREDIENTS:
Yeast-free bread slices (French Meadow Summer Bread or whole spelt bread are good options)
1 1/2 cups firm tofu
1 1/2 teaspoon cinnamon
2 tablespoons rice syrup
1/2 cup soy milk
1/2 teaspoon sea salt
1 tablespoon corn oil
1 teaspoon vanilla
Oil of your choice (olive, safflower, sunflower, etc.) for frying
Stuffing: 2- 8oz containers of Tofutti cream cheese, zest from one large orange and maybe some sugar for sweetness–blended together.

DIRECTIONS:
Blend all (non-optional) ingredients together until smooth and creamy. If too thick, add more soy milk. There are two ways to “stuff” the French toast. You can spread the cream cheese on two slices and sandwich them together, or if the slices are thick enough, split the slice with a knife, but only slice it about 3/4 of the way and fill with the stuffing. Dip bread in batter and fry in hot oiled skillet until browned on both sides. Top with fresh fruit, maple syrup, powdered sugar, or any of your favorite toppings.