純素花生醬西多士 | Vegan Hong Kong-style French Toast
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純素花生醬西多士 x 三點三下午茶
想念已離開我們二十多年當木匠的爸爸，記憶中兒時我們四兄弟姊妹協助爸爸一起翻新居所，到了3點3小休時間，爸爸必定請我們到樓下大牌檔食下午茶，除了點上較經濟的普通多士，間中也會點上西多士，喜歡香口的味道，還有甜甜糖漿，充滿幸福的感覺。
長大後，外食時遇然也會點這個，但成為純素者後便沒有再吃了。直至最近計劃預備較吸引的小吃作推廣健康素食之用，便想到花生醬西多，原來用南瓜蓉配合豆漿，加入鷹嘴豆粉便有蛋漿效果，既可重拾幸福感覺，而且更健康。
份量： 2
所需時間：30分鐘
材料：
全麥方包 4 片
南瓜 70 克
無糖豆漿 100 毫升
鷹嘴豆粉 1 湯匙
黑鹽 1/4 茶匙
花生醬適量
配料 :
素純植物油
龍舌蘭糖漿
果醬
鮮果適量
步驟：
南瓜去皮切件，隔水蒸熟，壓蓉備用。
把豆漿、鷹嘴豆粉、黑鹽加入南瓜蓉中拌勻。
麥包塗花生醬，兩面蘸上南瓜漿。
熱鍋下油，放入麥包煎至兩面成金黃色上碟。
用餐時伴上植物油、糖漿、果醬和鮮果同食。
你做過這道菜嗎？在下面留言，分享你的回憶吧！
Vegan Hong Kong-style French Toast x Tea-time at 3:15pm
This dish reminds me of my carpenter father, who has left us for over 20 years already. When we were kids, I recall helping dad refurnish the flat with my three siblings. At 3:15pm, he would bring us to the dai pai doong (hawker stall) downstairs for tea. Apart from ordering the more affordable regular toast, we would sometimes get the French toast. I liked the fragrant taste and sweetness of the syrup; surely that was the taste of love.
I still ordered this sometimes after growing up, but I haven’t had any since becoming vegan. Recently though, I thought of doing a peanut butter French toast while planning for a more appealing snack when promoting healthy vegan food. I found out that mashed pumpkin, when combined with soy milk and chickpea flour, can create the texture of egg. A toast to rediscovering this taste of love while eating healthy!
Serves: 2
Total cooking time: 30 mins
Ingredients:
4 slices whole wheat bread
70g pumpkin
100mL unsweetened soy milk
1 tbsp chickpea flour
1/4 tsp pink salt
Peanut butter to taste
Serve with:
Vegan butter
Agave syrup
Jam
Some fruits
Steps:
Peel, slice, and steam the pumpkin. Mash and set aside.
Add the soy milk, chickpea flour, and pink salt into the pumpkin mash. Mix well.
Make 2 peanut butter sandwiches with the bread. Spread the pumpkin paste on the outer sides of each.
Heat some oil in a pan. Put in the sandwich to fry until both sides are golden.
Serve with vegan butter, agave syrup, jam, and some fruits.
Did you make this dish? Share your memory about it in the comment box below!