v_gan (v_gan) wrote in vegancooking,

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"Fronch" Toast and Eggplant Parmesean

"Fronch" Toast (Vegan with a Vengance)
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"Fronch" Toast (I halved the recipe)

Loaf of Italian or French bread, baguette shaped, preferably stale
1/2 cup soy creamer (rice or soy milk would make a good substitute -- I used soy milk)
1/2 cup rice or plain soy milk
2 TBSP cornstarch
1/4 C chickpea flour (I used all-purpose)
Several TBSP canola or veg. oil

Slice the bread into 1-inch rounds.

Pour the soy creamer and rice/soy milk into a wide, shallow bowl. Mix in the cornstarch and stir until dissolved. Add flour and mix until it is mostly absorbed; some lumps are okay.

Heat a nonstick skillt over medium-high heat. Add enough oil to create a thin layer on the bottom (a TBSP or two).

Soak the bread slices in the mixture and transfer to the skillet. Cook each side for about 2 minutes; if they are not brown enough when you flip them over, heat for 1-2 more minutes on each side. They should be golden brown w/ flecks of dark brown. Serve immediately.

Eggplant Parmesean (Accidentally Vegan)
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Image hosted by Photobucket.com

Image hosted by Photobucket.com

Eggplant Parmesean (I halved this recipe, except for the tomato sauce)
2 medium eggplants
1 lb firm tofu
1 TBSP olive oil
1/2 tsp salt
1 lb frozen spinach, thawed (I used about 2 C fresh baby spinach)
1 batch Tomato Sauce
1 batch Faux Cheese

1. Preheat oven to 350 degrees.
2. Cut eggplant in 1/4-inch thick slices. Steam them for 5-10 minutes. (I think more is better--the skin was a bit hard to bit through afterwards)
3. Puree the tofu with the olive oil and salt, then mix in spinach. (I added some rosemary, which I think was VERY good. The more seasonings, the better!)
4. Line the bottom of a casserole dish with tomato sauce, then eggplant, then tofu/spinach mixture, then eggplant, then tomato sauce, then faux cheese sauce.
5. Bake 15 minutes covered, 10 minutes uncovered.

Tomato Sauce
1 onion, chopped
3 cloves garlic, minced
1 TBSP olive oil
2 TBSP basil
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
1 28 oz can crushed tomatoes
1 6 oz can tomato paste (I would double this -- it's a bit watery. Or you could just leave out some of the water)
1 C water

1. In a medium saucepan, saute the onion and garlic in olive oil. Add the seasonings.
2. Cook until the onion is translucent, then add the crushed tomatoes, tomato paste, and water.
3. Simmer until needed.

Faux Cheese
1/2 C flour
1/2 C nutritional yeast
3 C water
1 tsp sea salt
1 tsp mustard
(I added about 2-3 tsp garlic powder and about 1 TBSP soy margarine)

1. In a medium saucepan, whisk together flour and nutritional yeast (and garlic powder!) until combined.
2. Add the water and bring it all to a boil, whisking to make a smooth mixture.
3. Simmer until it thickens to the consistency you want, then remove it from heat. Keep in mind that it will thicken a little while off the heat. Add salt and mustard (and margarine!)
Tags: breakfast foods-french toast, ethnic food-italian, vegetables-eggplant/aubergine
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