Tag Archives: breakfast

Recipe : Vegan French Toast

Délicieux petit-déjeuner...

Better than pancakes, easier than waffles, French toast made from fresh bread proved just the perfect breakfast on this freezing Florida morning. I even cut some into sticks for le enfants to take to school today. Ahhh, winter. We will not be defeated by you.

This weeks loaf: braided bread. Turned out well (my kids ate multiple slices, in rapid succession, with butter). But I didn't have bread flour--only King Arthur Unbleached AP. So white! I added a few tablespoons of gluten flour to the mix and it turned out so very...spongey. Like an unbromated Wonder Bread. Very strange. I need some money to restock my bulk supplies. In the meantime, it's KA white flour from Sam's club, $6 for 10 lbs. That's how we suffer.

This morning was freezing cold in Florida! I decided to be a good mom and actually feed my children breakfast! Inspired by the wonder of yesterday's spongey bread, I gave my hand at vegan French toast. Only we are lacto-vegetarians, so I did use butter and cow milk. But the recipe below can go either way.

Recipe : Toast de France

2 cups milk (vanilla nondairy milk, coconut milk or moo milk)
1/4 cup flour
1 TBSPN sugar
1/2 tspn cinnamon
5 slices of bread cut half inch thick
cooking oil, such as coconut, or butter/buttery stick
optionals: pinch of cardamom, fresh grate of nutmeg, splash of vanilla, etc.

1)Combine milk, sugar, cinnamon, flour with whisk in shallow bowl.

2)Let sit a bit to thicken.

3)Warm cast iron skillet or whatever your pan of preference is.

4)Dredge bread through the mixture, coating both sides.

5)Melt/heat butter/oil/buttery stick.

6)Place coated bread in pan, fry over moderate heat. Flip, repeat. Remove from pan.

7) Serve with powdered sugar or maple syrup. Or both.

My son, Grégoire, was loving the cinnamon-y aroma from the get go. Here he is settling down to his breakfast. Okay, he ate it standing up--but he was at the table, which is a good thing.

Here's my little Manon, thoroughly enjoying her French toast breakfast. Notice she is sitting at a separate table from her brother. We Mirels need our personal space.

While my kids were thinking of this:

I couldn’t help remembering this:

Sadly, I had more batter left after making breakfast for the birdies. When I returned home from dropping them at school, I proceeded to cook more.

Looks good, no? Yes. I ate it. All. Now I need to sleep it off, sumo wrestler style. Such will be my Wednesday. I hear this is how French women stay so thin.

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Quilted Pastry Bars

Better than pop tarts...

While a French pastry chef I am not, a fridge of leftover this n’ thats inspired me to come up with something a little different, a little divine, a little buttery and a lot perfect. This delicate pastry is subtle and sweet, flaky and fabulous, rich and relishable. I didn’t write up any recipe, but I will surely revisit this in the future, as it was such a hit with the family. Eggless dairy and full vegan recipes to come!

Another use for my leftover laminated pie dough. I generously floured the work surface and the dough and rolled and rolled and rolled. I actually don't think I will be using the pasta maker much anymore, aside for cutting noodles. And entertaining the kids.

More leftovers. I combined half a brick of cream cheese with the cranberry relish leftover from Thanksgiving, nut/spice mixture leftover from baklava + a couple of tablespoons of turbinado and arrowroot powder. Looks frighteningly similar to the pink fluff they used to serve out at lunch in grade school.

The technique I envisioned was the same exact way I make my ravioli. This prompted me to do a Google search for "Ravioli Dolci"--sweet ravioli. Yes, it's out there. But I don't really like the sound of it and honestly, what I had in mind wasn't exactly what Google Image was turning up.

After I spread the filling thinly on one half of the dough, I folded the dough over and got out my ravioli rolling pin. That. I. Love.

As simple as that.

For some reason this strikes me as a very Scandinavian pastry. Finnish? Swedish? I guess it is the fact that I photogged it on a plate from Ikea.

If I was a bit more motivated, I may have gotten up to get my pastry roller. But I am weighted down by this baby, so I just used my dough cutter to break the solid sheet into bars. After baking in the oven at 350 for about 18 minutes, they were nicely golden and crisp. After cooling, I sprinkled with powdered sugar. Obviously. The quilted pastry bars (see, now doesn't that sound all Nordic?) were in puffs of 6 but my daughter had me cut off individual squares for her own eating pleasure.

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Cooking for Baby Bindu! (Autumn Soup Recipe Included!)

As mentioned in the previous post, I am trying to prepare for baby number three by cooking and freezing so the family and I are well fed during the transition period.

The goal is to devote one day a week to cooking and freezing until I go into labor. Today’s attempt was a success. In addition to what’s pictured, I made two pumpkin pies. They will be more photogenic once cooled.

This weekend we are celebrating the boy turning 7 with a real life boy party. Baking will happen. I plan to crank out extra for the Sabjimata freezer section–brownies, vegan rice krispie treats, cookies and pizza.

Next week I hope to get some palak paneer, pasta casseroles (lasagna, manicotti, ziti) baked and frozen as well as raviolis and Chinese dumplings. The husband will be responsible for getting fresh fruits and veggies on the table when Bindu comes (yes, her name really will be Bindu…Bindumati to be exact). I know he can handle it. That and pancakes. The man makes an excellent pancake!

My kids' favorite soup. Vegetable barley--with pasta (alpahbets), nutrella (TVP), barley, beans and veggies.

In process: roasted butternut squash soup.

All done and topped with ground dry roasted cumin and a big squeeze of lime.

Lovely lovely soup! I am a fan of blended soups. Prefer them to brothy  soup with stuff in them (unless that stuff is some sort of dumpling).

A few weeks back my talented, beautiful, enchanting friend Mohini brought over a delicious autumny roasted squash soup for a little ladies who lunch date. Me, along with my UPS man who happened to stop by, were floored by this soup. It was a drop dead gorgeous on the tongue tribute to all things beautiful about blended soup. Creamy. Silky. Full of complex flavors blended together yet bursting at different taste bud locales in your mouth. Totally top of the line homemade soup.

Mohini posted the recipe on Facebook and, without her permission, I am posting it here. Hope you don’t mind  Miss Mo!

I don’t have a real recipe for this I’m just guessing on quantities for the most part. I like to roast the squashes and sweet potatoes first but you could use just butternut and/or sweet potatoes and peel and simmer in the broth with the other veggies.

SOUP BASE

3lbs. Winter Squash and sweet potato mix of your choice

1 Med/Lg Onion

1 Apple, peeled

2 Celery stalks

1 in. chunk of ginger

4 C Broth

4 C Water

Salt and Pepper

Olive Oil

Halve, seed, rub with olive oil, and sprinkle with salt your winter squash and taters. Toss in a 425 degree oven for 45-60 min or until done. Let cool and peel off those skins.

Dice up the onion, apple, celery, ginger and sweat in your soup pot in a little olive oil for 8 min or so.

Add water, broth, and salt and pepper to taste. Bring to a boil, then simmer 25min or until everything is nice and soft.

Add your cooked squash and puree with your wand blender or puree in batches in blender or processor.

Now you can season it to your liking. Today I used coconut milk and red curry paste. I also like to use Greek yogurt (or cream, half and half, or milk) and smidge of maple syrup, cinnamon, and nutmeg if you like those seasonings. Or just the dairy and some fresh parm. Oh, a little sage would be good too. There are a lot of ways to take this soup. Enjoy.

I usually fly by the seat of my maternity pants in the kitchen, but I was scheming to make this soup to freeze so I bought a few ingredients–namely butternut squash–and got cooking. My recipe really didn’t follow Mohini’s. I didn’t use apple. Had no ginger. And did not make it over to the Asian market for the red curry.

Jonesing for the quintessential flavors of the soup, I did *roast* my butternut squash. I strayed from my usual cooking repertoire and used some forbidden fruits (vegetables really) for the mirepoix. Carrots, celery and….two others! Anyone want to try and guess?

I added the spices at the end, after the soup was blended. Fresh green curry leaf, hing, black pepper, cinnamon, garam masala, thyme and dry roasted ground cumin. Also, lots and lots of lime. Salt and Braggs as usual. The result was warm and rich and tangy. Not Mohini’s, but definitely a contender. Looking forward to pushing this baby out so I can indulge in some soupness.

Half gallon and quart jars filled--with ample headspace left--and headed to the freezer, to be retrieved when Baby Bindu is born.

Harriet's thumbprint jam cookies (click the recipes section on the top of the page to get the 411 on Harriet) made with my sweet & sour cherry + tangerine persimmon jams.

This cookie plate is gone, save for two remaining cookies that don't have much hope of making it past breakfast time. I made 5 dozen cookies. The rest have been divided into three rations and are now in the freezer.

For the Babu's dinner, I attempted to make a vegan-ish omelette. I wasn't working from a recipe, although I had read a few. Well, I didn't read carefully enough because I way overdid it with the milk. I cooked it on the stove top. I baked it in the oven. It never got crepey. In the end, I put it in a bowl and called it sandwich spread. The flavor was good; it tasted exactly like stuffing--proving fast and loose doesn't always work out.

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Eggless Challah

Shared it on Facebook first....eggless (vegan-ish) challah and Devorah.

I’ve been wanting to make eggless challah ever since I first ventured across a vegan recipe from the PPK gals. Except their recipe calls for bananas. And that just seemed too…banana-y for me.

Well, last Shabbat (don’t I sound like a proper Jewess?) Trailrunner posted her weekly challahs on GW. They looked goooood.  The next day Jterrilynn posted her successful attempt. I was feeling left out. And also some pregnancy related challah cravings. If you’ve ever been Jewish, you just might know what all the fuss is about!

So I began researching vegan recipes. I decided to use a combo of ground flax and boiled sweet potatoes and plantains as my egg subs. I was going for bind and fluff, the subtle sweet flavor and color.

The combo made a nice bread, but aside from the shape and moistness, it wasn’t really challah. But it was good. My son loves it and I will use the same recipe for the dinner rolls I am slated to make for his class Thanksgiving.

I’m still contemplating ways to improve the recipe. Challah is similar to brioche–very eggy. Impossibly eggy. I will troll the online recipes and try to patch together some mash-up of ideas. My dough was very wet (I used whey so technically it wasn’t vegan). Trailrunner says you need the dough to be soft and squishy like a baby butt.

Speaking of baby butts, I don’t know when I will actually attempt another challah since my baby butt will be here in 5-8 weeks. Which is why I spent the day cooking stuff to freeze…

Ready to face the morning with a hot cup of apple cider, eggless challah and butter. From France.My son’s fancy tastes.

6 strand braided challah topped with sesame seeds

This is the second challah I made. It's quite large. The plan is to freeze it for the family to enjoy when the baby comes and I am *resting.* *All day.* *In bed.*

Strawberry jam, you are so delicious! After i took these pics, I devoured everything.

I would eat it again if it was on a plate in front of me.

* Chomp * Chomp *

Buttah.

 

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