Remember when I used to blog about different cooking and recipes I tried all the time? Ya, about that…
I still do cook (occasionally) though I will admit to eating out a lot more now that I have a busier work life and work in the downtown core, however, I am working hard to get back to cooking and trying new recipes this summer which is why I was super excited when I got an email offering me the Pure Vegan cookbook to review (and giveaway a copy! Keep reading for details on entering!)
Pure Vegan proves that embracing a vegan lifestyle can be stylish and beautiful via 70 recipes that are both plant-based and indulgent. The only vegan cookbook that celebrates eating and enjoyment rather than emphasizing the politics of a vegan lifestyle, this beautiful compilation features novel, vivacious recipes. Yes, they’re non-meat-egg-dairy, and they’re fabulous! Pure ingredients and unique combinations appeal to meat lovers and committed vegans alike. Breakfast, lunch, dinner, and snacks are represented, and a special chapter is dedicated to late-night indulgences such as chocolate truffles and herbal cocktails. Seventy-five gorgeous pictures round out this fetching package. Joseph Shuldiner is a Los Angeles based writer, photographer, and contributor to EAT: Los Angeles.
I’m proud to say I’ve tried two recipes out of it in the last few weeks; Potato Torte and French Toast with Cardamom Pear Compote. They both sound kind of fancy but they were also both super easy and used ingredients I mostly had on hand!
French Toast with Cardamom Pear Compote
- 2 pears, peeled and cored
- 1/3 cup maple syrup
- Grated zest of 1/2 a lemon
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon ground cardamom
French Toast Ingredients:
- 1 cup all-purpose
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/4 cups soymilk
- 1 tablespoon maple syrup
- 1 teaspoon pure vanilla extract
- 1 to 2 tablespoons canola oil or soy margarine
- 6 to 8 slices rustic bread
To make the Compote:
Cut the pears into 1/2-inch dice. Put them in a small saucepan over medium-high heat; add the maple syrup, lemon zest, lemon juice and cardamom; and bring to a simmer. Lower the heat and simmer, stirring occasionally, until the mixture is thick and syrupy, 10 to 20 minutes. Remove from the heat and cover to keep warm.
To make the French Toast:
In a medium bowl, combine the flour, cinnamon, and salt and blend with a whisk. Add the soymilk, maple syrup, and vanilla and whisk just until smooth and free of lumps. In a large skillet, heat 1 tablespoon of the canola oil over medium-high heat until a drop of water sizzles when added to the pan. Dip several slices of the Â bread (however many will fit in the skillet without touching) in the batter and fry until golden brown on the first side, 1 to 2 minutes. Turn and fry the second side until golden brown. Repeat with the remaining bread, adding more oil as necessary. Serve with the pear compote and a dusting of powdered sugar. Drizzle with additional maple syrup if desired.
I made this for Father’s Day brunch before going golfing. We ate it with scrambled eggs (not vegan, but delicious!) Both my dad and Eric enjoyed the french toast and it was really delicious!
If you’re looking for a vegan French Toast recipe, or any French Toast recipe for that matter, I highly recommend this one!
In exchange for reviewing a recipe from the Pure Vegan cookbook I was also offered another cookbook of my choice. Guess what I chose…
Appropriate, right?! 🙂
Anyways, I am giving away one copy of Pure Vegan to a blog reader in North America! All you have to do is comment on this blog post and let me know what the last NEW recipe you cooked was.
This giveaway will close on June 28 at 5:00 PM PST!