Hi friends! The incredible guest posts are continuing today with one of my favourite bloggers, Alissa from Connoisseurus Veg. My favourite thing about Alissa’s blog is how creative her recipes are! She always inspires me to try something new, or combine flavours or textures I hadn’t though to before. I also love all the delicious ethnic dishes she shares. She’s the master of vegan Indian, Thai, Japanese and more! My favourites!
Her dishes are comfort food at it’s vegan finest! I think her blog is also a great place to start if you’re new to a plant-based diet, she’s got a great selection of meat-based classics that’s she’s veganized and trust me, you won’t miss the meat! I think she has a great outlook on nutrition and life in general to, you can read more about that here.
So, I’m spoiled again as the guest posts continue with Alissa. I knew she would knock it out of the park and oh, did she ever. Vegan Coconut Milk French Toast with Whiskey Infused Maple Syrup. Good. Lord. I almost want to come home from Thailand just to get this in my belly. I’ll be making this over the holidays FOR SURE! After you read her description of this recipe, I can guarantee your mouth will be watering. Be careful.
Thank you, thank you, thank you to Alissa to contributing to Running on Real Food today. I hope you all enjoy this crazy good vegan french toast! And you know you need that whisky-infused maple syrup in your life. Like, now. Enjoy!
Vegan Coconut Milk French Toast with Whiskey-Infused Maple Syrup by Alissa from Connoisseurus Veg
Hi everyone! I’m incredibly honoured to be posting here today while Deryn is away in Thailand!
When Deryn first asked me to post, I knew I’d have to come up with something amazing for you guys. I know we just met and all, and I hate to brag, but I did a fine job with this one.
One of my favorite things to do in the kitchen is come up with creative ways to veganize classic, traditionally non-vegan dishes. Among my favorite of those classic dishes to play around with is French toast.
Interestingly, I’ve never been a fan of conventional egg-based French toast. In fact, I never liked eggs. Even when I was a little kid, before going vegetarian, I could never manage to get eggs down. My theory is that there’s some element in there that nobody else can taste but I can. It’s like my superpower.
I suppose that would be why I get such a kick out of veganizing French toast. It has everything about French toast that I like (i.e. moist, batter dipped crusty pan-fried bread slices + maple syrup), and none of what I don’t (eggs – just eggs).
To make things even more confusing, this is (1) my favorite vegan French toast ever, and (2) the one that comes closest to traditional egg-based French toast. I know…my head is spinning.
The texture of this stuff was pure French toast. I don’t know any other way to explain it. The way the batter clings to the bread, and pools just a bit around the slices during grilling, creating a soft, ever so springy crust. I think I could’ve fooled anyone (who doesn’t have my superpower) into thinking they were eating regular French toast. Well, okay, rather, nog French toast.
What gives this the “nog” quality is really nothing more than an abundance of nutmeg and a dash of sweetness, both of which round off the creamy richness of the coconut milk to create something perfect to dine on during those cozy holiday mornings that are approaching.
The whiskey infused syrup part of this recipe is totally optional. I should throw in there that I like drinking whiskey about as much as I like eating eggs. Cooking with whiskey is another story. If you opt to go with the syrup I promise it will not disappoint.
Vegan Coconut Milk Nog French Toast
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 minutes
- Category: Breakfast
- Cuisine: Vegan
- 1 cup coconut milk
- 2 tbsp. maple syrup or agave
- ½ tsp. ground nutmeg, plus extra for topping
- ½ tsp. vanilla extract
- 1/8 tsp. salt
- ¼ cup all-purpose flour
- 2 tbsp. cornstarch
- 6-8 slices bread
- About 1 tbsp. coconut oil (or cooking spray, or cooking oil of choice)
- Stir coconut milk, maple syrup or agave, nutmeg, vanilla and salt together in small bowl. Whisk in flour and cornstarch until batter is smooth. Transfer to a shallow dish.
- Coat skillet or griddle with oil or cooking spray and heat to medium-high. Dip each side of a slice of bread in batter, to coat. Place in skillet and cook until lightly browned on bottom, about 3 minutes. Flip and cook another 3 minutes.
- Repeat until all slices are cooked, adding a bit more oil between batches if cooking surface begins to dry up.
- Serve with whiskey infused maple syrup (recipe below) or regular maple syrup, and sprinkle with additional nutmeg to taste.
- Serves 3-4
Avoid submerging the bread slices, as you might be inclined to do if working with an egg-based batter. With all vegan French toasts, I suggest laying the slice on top of the batter and then flipping and laying the other side, so that both sides are fully coated. This avoids the bread becoming over-saturated and falling apart.
A thickly sliced sandwich bread works great here. I went with a multigrain variety, but feel free to use your favorite type.
Whiskey Infused Maple Syrup
- Prep Time: 2 mins
- Cook Time: 10 mins
- Total Time: 12 minutes
- Category: Condiment, Sauce
- 1/3 cup maple syrup
- 1/3 cup whiskey (use a vegan variety)
- Place both ingredients in small saucepan and bring to a simmer. Simmer over low heat, stirring frequently, until all of the alcohol has cooked off (taste test is the best way to determine when this has occurred), about 10 minutes.
Alissa Saenz crafts vegan recipes for her blog Connoisseurus Veg. When she’s not cooking and blogging about it, she’s probably engaging in some form of yoga, arts & crafts, or lawyering. Read more from Alissa →