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| Banana French Toast |
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| Berry Oatmeal Muffins |
Vegan French Toast not too shabby! This recipe used chickpea flour with almond milk, and it was minimal and fast. I infrequently make pancakes, waffles, and French toast, and I do not have an innate "feel" for what level heat to cook on (it was also unspecified in the recipe). So I generally get a good browning by the third or fourth try, which is usually the last pancake, waffle, or piece of gooey bread. I suppose late is better than never, or whatever. Need more practice.
The idea of muffins is very pleasing to me. I wanted something that I could snack on throughout the week or have for a quick breakfast if needed. Turned out well, and I'm excited to try the other similar muffin recipes. The only problem was that I decided to use frozen mixed berries instead of the called-for frozen wild blueberries, and I forgot about the awfulness of blackberries. The seeds got stuck in my teeth a lot and were uncomfortable - I hate that. Blackberry seeds got me down!
These recipes were out of Happy Herbivore, and I wasn't too sure about this book until now. It's a fairly new book, I've found mistakes in it, and I initially thought it was really lacking on the vegetables. I made a few recipes at first that I wasn't crazy about, but then decided that many of the baked recipes are decent. Between this cookbook and Appetite for Reduction, I am definitely good to go with vegan, low-fat recipes for a while. The AFR is my new bible, and Isa rocks my socks off. The HH is a good supplement for what I need.
Very ambitious undertaking. The blog is a good way to keep track of hits and misses. I always appreciate your food photos; it will be fun to read your remarks that go with them. Good luck with this project; I look forward to your next post!
ReplyDeleteThanks, Debra! Be sure to click on "Baltimore Vegan Slop" to take you to the home page where there are a few more posts. I won't normally post quite this often, I just thought I'd give the blog a kick-start this week. And if you become a follower, you should always receive updates!
ReplyDeleteLaura, where do you get chickpea flour? And could you use other kinds of flour do you think?
ReplyDeleteChickpea flour is at Mt. Washington Whole Foods, not Harbor East! (Working on that.) You could probably use anything, like all-purpose flour, but I think this book uses chickpea flour a lot for it's slightly bitter, nutty taste. Good for French toast, of course, but other egg-y things like the Nomelet.
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