Tag Archives: vegan french toast

Good Morning, Rabanada!


I’ve tried many of Isa Chandra Moskowitz’s cookbooks, but in the short amount of time I’ve owned Vegan Brunch, I’ve utilized it more than the nearly six months I’ve owned Veganomicon or the many years I’ve turned to Vegan with a Vengeance. Aside from the Sarah Kramer cookbooks, which I have turned to on a regular basis since 2008, Vegan Brunch has been the most prolific presence in my kitchen since I purchased it in early April.

Part of the reason is that it has a perfect blend of savory and sweet foods that work well for any meal. But the biggest reason by far is the simple fact that the recipes are damn good. They’re inventive but casual, not requiring a vast array of ingredients or a large prep time. There are some more advanced recipes, but for the most part, these are dishes that are easily prepared in an hour or less and that serve a whole host of functions, be it a lazy Sunday afternoon brunch with my partner or a potluck or even, on the rare occasion where I actually make something special for myself, a solo treat.

Because of my particular affection for pancakes and French toast, I’m always on the lookout for good vegan variations of these dishes. [Of course, the definitive list of pancake options appears in the fantastic Eat Me, a collection of recipes and general retrospective of Shopsins in New York, which features tremendous feats of pancakery such as the macaroni and cheese pancake. But more on Shopsins another time.] Browsing through the options in Vegan Brunch, one recipe caught my eye.

In Brazil, rabanadas is prepared to celebrate the birth of a child, as well Christmas, Easter, etc. The tradition of preparing rabanadas is so ingrained in the culture, bakeries sell special loaves around holiday time, called “Pao de Rabanada.” The prep includes soaking the bread in milk or water to soften, then dipping the slices into egg and frying in a small amount of oil. So, yeah, not much different from how French toast is prepared stateside.

Vegan Brunch‘s recipe offers a few very innovative (and tasty) vegan changes. Instead of egg, the stale bread slices are soaked for twenty minutes in a banana-almond milk custard. I made a few slight changes to the recipe, but basically prepared it as specified in the book. So, thanks in advance, to Isa Chandra Moskowitz, and this great recipe that made me and my partner pretty darn happy this past Sunday afternoon.

Brazilian Rabanadas

Ingredients
– 1 stale loaf of bread (she specifies baguette, but I used a stale Italian loaf and it worked fine)
– 2 ripe bananas
– 1 1/2 cup almond milk
– 3/4 tbsp Xanathan gum
– 1/2 tsp almond extract
– Vegetable oil for frying
– 1 tbsp unsweetened cocoa powder
– 1 tsp cinnamon
– Strawberries (or other fruit) for garnish

– Slice stale loaf into eight thick slices. Lay out slices on a flat baking pan.
– In a food processor or blender, combine the bananas, almond milk, Xanathan gum, and extract. Process until mixture is smooth, then pour mixture over the slices. Allow to soak for ten minutes, then flip slices and let sit for ten minutes more.
– Once slices have soaked for twenty minutes, heat oil on a pan and prepare as normal, keeping the cooked slices in a warm stove or microwave until all are finished.
– Combine the cocoa powder and cinnamon in a sifter, if you have one, or if you’re like me, use a small measuring cup and hope for a steady hand. Lay out finished slices on plates and dust with the cocoa/cinnamon mixture. Top with berries and add syrup and vegan margarine.

Bonjour, French Toast!

Last Saturday, I bought a giant round of bread at Mancini’s then proceeded not to use it. The blessing and the curse of fresh bread. It’s a pleasure beyond nearly anything else on the table, but its expiration date is imminent by the time you bring it home from the store. Even wrapping it up tight and storing it in the fridge will only keep it for so long.

Luckily for us, a large, sturdy loaf of fairly stale bread was just what we needed for some terrific vegan French Toast this past Sunday morning. (Well, stale bread and a couple of ounces of fresh blueberries.)

Sunday Morning French Toast

Ingredients
– 1 1/4 cup silken tofu
– 3 tbsp pure maple syrup
– 1/3 cup water or orange or apple juice
– 2 tsp vanilla extract
– 1 tsp cinnamon
– 1 tsp almond extract
– 2 tbsp oil
– 6 or 7 thick slices of stale bread

– In a blender or food processor, blend tofu, syrup, extracts, oil, water, and cinnamon. Process until smooth, then transfer into a large shallow bowl.

– Dip slices of bread into mixture. Make sure to scrape down the excess.

– Heat a non-stick or lightly oiled pan. At medium heat, cook the slice until the side is golden brown, then flip. (As in pancakes, you don’t want to flip more than once. If you need a glimpse of the underside, peel up one corner with the flipper.)

– Pile finished slices on a plate, then lightly dust with powdered sugar, blueberries, maple syrup, etc.