Today I have a wonderful sample recipe for vegan cinnamon French toast from the book, The Complete Guide to Vegan Food Substitutions.
Celine Steen and Joni Marie Newman are two of my favorite vegan recipe creators, so I had no doubt that the recipes in their latest cookbook would be excellent. But I was amazed by how cute The Complete Guide to Vegan Food Substitutions is. The fun cover is a good lead-in for the style within, which mixes color coding for chapters, little icons for special diets, randomly placed pictures, substitution charts, useful tidbits of information, and last but not least, over 200 recipes.
I had expected the recipes to be mostly for simple homemade substitutes, but this is really a complete cookbook. While you will find the occasional recipe for homemade mayo or a cheese alternative, for the most part they are full blown recipes that aren’t so much substitutes, but rather tasty examples of recipes that have subs incorporated (and what they are).
The chapters are broken down into types of substitutes, and cover a bit more than you might expect: Dairy, Cheese (yes, this is still dairy, but apparently special enough to warrant it’s own chapter), Eggs, Meat (Beef, Chicken, Pork, and Seafood), Honey & Gelatin, Gluten, Soy, Refined Sugar, and Fat.
In typical Celine and Joni fashion, the recipes in each section are creative, and sound insanely appealing. I literally dog-eared nearly the entire book. Just a few that I hope to make in the very near future include:
- Basic Peanut Milk (dairy subs)
- Carrot Cake Waffles (egg subs)
- Walnut Chocolate Brownies (egg subs)
- Smoky Potato Wedges (meat subs)
- Orange County (“Sushi”) Rolls (meat subs)
- Sesame Fudge (animal-by-product subs)
- Peanut Butter Chocolate Chip Cookies (gluten subs)
- Provencal Socca (gluten subs)
- Creamy Eggplant Stew (soy subs)
- Sticky Sweet Crunchy Biscuits (sugar subs)
- and … this Cinnamon French Toast (egg subs) – recipe below …
Special Diet Notes: Vegan Cinnamon French Toast
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.
- ¾ cup (93g) all-purpose flour
- 1 tablespoon (12g) evaporated cane juice (can sub another granulated sugar)
- ¼ teaspoon ground cinnamon
- Pinch salt
- 1 cup (235ml) dairy-free milk beverage
- 6 to 8 slices thick, stale bread (see Bread Note below)
- Dairy-free buttery spread and maple syrup, for serving
- In a shallow bowl or dish, combine the flour, evaporated cane juice, cinnamon, and salt. Whisk in the milk beverage until smooth.
- Preheat a nonstick pan or skillet over high heat.
- Dip each slice of bread into the mixture to coat with a thin later.
- Place bread into the pan and “toast” for about 2 minutes, or until golden and crispy. Flip and repeat. Repeat with remaining slices.
- Serve hot, smothered in dairy-free buttery spread and dark maple syrup.
Recipe and photos from The Complete Guide to Vegan Food Substitution: Veganize It! Foolproof Methods for Transforming Any Dish into a Delicious New Vegan Favorite by Celine Steen and Joni Marie Newman (reprinted and published on Go Dairy Free with permissions from the authors).