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Ricotta-Stuffed French Toast

May 16, 2012 by epicureanvegan

Field Roast and Veggie Tacos -- Epicurean VeganGotta 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
2 tsp egg replacer powder
Sauce:
1/2 C brown sugar
2 Tbs almond milk
2 Tbs coconut oil
1/4 tsp salt
1/4 tsp xanthan gum
Toasted pecans and walnuts to 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!

Ricotta-Stuffed French Toast
 
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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!
Author: Epicurean Vegan
Ingredients
  • 1 loaf of French bread
  • Ricotta cheese:
  • 1 can full-fat coconut milk
  • ½ tsp apple cider vinegar
  • 1 tsp sugar
  • ½ tsp salt
  • 5 tsp agar flakes
  • For the batter:
  • 1 C almond milk
  • 1 C canned coconut milk
  • 3 Tbs garbanzo flour
  • 2 tsp egg replacer powder
  • Sauce:
  • ½ C brown sugar
  • 2 Tbs almond milk
  • 2 Tbs coconut oil
  • ¼ tsp salt
  • ¼ tsp xanthan gum
  • Toasted pecans and walnuts to top
Directions
  1. 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.
  2. 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 ¾ of the way down, but not all the way through.
  3. Once the filling has set up, stir it up with a spoon or fork.
  4. Next, combine the batter ingredients in a large shallow dish/bowl.
  5. 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.
  6. 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.
  7. 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! Enjoy!
3.4.3177

Filed Under: Breakfasts Tagged With: brunch, coconut milk, French toast, soy-free, stuffed French toast, vegan brunch, vegan ricotta

Vegan Thanksgiving Brunch

November 25, 2010 by epicureanvegan

Vegan MoFo, Day 25

Happy Thanksgiving!

Vegan Thanksgiving Brunch -- Epicurean Vegan

About a week and a half ago, we had our first vegan Thanksgiving dinner, so today, we had our first vegan Thanksgiving brunch. As much as I love vegan food, particularly breakfast foods, today wasn’t all about the food. The last few months for us have given us many reasons to be thankful for what we have. Earlier this month we lost a friend to cancer. She left behind a husband and two young daughters. Another friend is battling leukemia, while a blogging friend shared her own family’s tragedy of nearly losing her nephew to drowning. Unfortunately, it often takes these situations to make us appreciate what we have, one of which, is our health. So it was a day of thanks and remembrance—served with delicious vegan food!

The star of the show was Stuffed French Toast:

Vegan Stuffed French Toast -- Epicurean Vegan

INGREDIENTS:

1 loaf French bread, sliced 3/4″ thick
8-oz Tofutti cream cheese
1 small can crushed pineapple, drained
1/2 C walnuts, chopped

Batter:

3 tsp Ener-G Egg replacer + 4 Tbs water
1/2 pkg of Silken Tofu (which worked perfectly since I used the other half to make the hash brown casserole)
1 C almond milk
1 tsp vanilla

DIRECTIONS:
Cream together the cream cheese and pineapple. Stir in the walnuts. If making this step the night before (like I did), add the walnuts the next day, just before using. Otherwise, they’ll get too soft. To make the batter, combine the egg replacer powder and water in the food processor and process until fluffy. Add tofu, milk and vanilla; combine well and transfer to a shallow bowl. Basically, create sandwiches with the French bread and the cream cheese filling.

Dip each “sandwich” in the batter to cover each side. Preheat a flat griddle on the stove and  use some cooking spray. Brown each side as if making a grilled cheese. I then transferred them to a plate in a warm oven until ready to eat. Top with some Earth Balance and syrup.

I also made my favorite hash brown casserole:

Vegan Hash Brown Casserole -- Epicurean Vegan

I also made vegan cheese danishes that I made before, but this time, used cranberries for the filling.

Vegan Cheese Danishes -- Epicurean Vegan

INGREDIENTS:

4 oz Tofutti cream cheese
1/2 can cranberry sauce with whole berries
1 Tbs sugar
3 Tbs Earth Balance, melted and cooled

DIRECTIONS:
Cream everything together. I used the food processor, but I recommend using a mixer—I pureed it a bit too much.

Vegan Cheese Danishes -- Epicurean Vegan

Click HERE for the danish recipe.

We also had a great fruit salad with an agave-lime dressing. (I’ll get the recipe posted soon)

For dessert, my mom made Vegetarian Times’ Vegan Pumpkin Pie

Vegan Pumpkin Pie -- Epicurean VeganIsn’t it gorgeous?! My mom has always made beautiful and delicious pies. The taste and consistency was outstanding and sure tasted like pumpkin pie to everyone. It was the perfect ending to a perfect brunch.

I hope everyone’s Thanksgiving has been filled with thanks, love and amazing food!

Filed Under: Breakfasts, Vegan MoFo Tagged With: brunch, Danish, hashbrowns, stuffed French toast, Thanksgiving

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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