Pumpkin French Toast with Apple Cider Syrup

OK, I've been playing with this idea for a while now, and today seems like a good day to post it, just one weekend before Thanksgiving here in the United States. (Sorry I was too late for my Canadian friends, I'm sure it's good for Christmas morning as well!).

I love pumpkin in anything, French Toast seemed a pretty natural option. The "pumpkin" flavor isn't overpowering here, but it makes a nice alternative to "regular" French Toast. I also whipped up a last minute "Apple Cider Syrup" which was spectacular, but I could NOT get a decent photo where it looked like something more appetizing than nuclear pond sludge. So just imagine that it's there...

Pumpkin French Toast

◘ 10 (more or less) slices really thick bread (slice your own homemade, or use store-bought baguettes.
◘ 1/3 cup cashews soaked overnight (if you remember to soak them, great!! If not, they won't blend up as smooth, but will still be fine)

◘ 1/2 cup pumpkin puree

◘ 3/4 cup Silk soy Chai or Pumpkin (or any soy chai or pumpkin flavored "milk", Bolthouse Farms makes one too)
◘ 1 tablespoon cornstarch
◘ 1/4 cup chickpea flour
◘ pinch salt
◘ 3 tablespoons vegetable oil
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Blend cashews in a food processor until a paste starts to form (this can take a few minutes). Scrape down the sides then add Silk soy Chai and blend until you have a nice creamy "milk". Add pumpkin, cornstarch, chickpea flour, salt and oil and blend again, it should be thinner than pancake batter. If batter is too thick, add more soymilk, if it's too thin add more chickpea flour. Pour into shallow bowl.
Heat a nonstick skillet over med-high heat. Add a good teaspoon of oil and brush around.
Dip the bread slices in the mixture, let soak for a moment if you like your French Toast more moist, scrape off excess if you want (depending on how soft you like your French toast) and then transfer to the skillet.
Cook each side for about 2 min; if they are not brown enough when you flip them, heat for 1 to 2 more minutes on each side. They should be golden brown with flecks of dark brown.

Apple Cider Syrup

◘ 2 cups unfiltered apple cider

◘ 1/4 cup brown sugar

◘ 2 Tbsp. Earth Balance

◘ 1/2 teaspoon apple pie spice

Combine ingredients, bring to a boil. Stir and keep to a low boil for five minutes or until syrup starts to thicken. Turn off, let cool somewhat and serve over waffles or pancakes.

MOTHER'S DAY and Vegan French Toast

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Wheeeeeeeeee! My amazing daughters totally surprised me and absolutely outdid themselves this morning. BEST MOTHER'S DAY EVER!!!!!!
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I was treated to an incredible brunch consisting of: vegan French Toast with strawberries and whipped Coconut Cream (A can of coconut cream, chilled, sweetened and whipped, easy as that) AND home-fries, fresh OJ, a coffee from Starbucks and vegan brownies!! All of it absolutely delicious and beautiful.
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(Yes, there's CoolWhip there too - SOME people in my family like it better than coconut cream *gasp*).
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They were even nice enough to plate the dessert all fancy-like 'cause they KNEW I'd be taking pictures.
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This is just your basic vegan brownies with the white frosting from Vegan Cupcakes Take Over The World, drizzled with Hershey's syrup (yes, it's vegan too!!). Are they talented kids or WHAT!?!?!? So proud of them!
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I also received a scrapbook, cards, a beaded key chain, a trinket box, my favorite lotion and did I mention Starbucks?
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I really hope your Mother's Day was equally wonderful and filled with people (or furry-pet-babies) that you love.
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So - Here's our family French Toast recipe; Sorta similar to the recipe in Vegan with a Vengeance, but changed up with cashews, cinnamon and vanilla soymilk. Not sure my kids had ever made it completely by themselves, but it turned out PERFECT as did everything else! .

Mother's Day French Toast

◘ 10 (more or less) slices really thick bread (slice your own homemade, or use store-bought: some brands of "Texas Toast"-style bread, like the slices in the picture, are just basic white bread and accidentally vegan!!)
◘ 1/3 cup cashews soaked overnight (if you remember to soak them, great!! If not, they won't blend up as smooth, but will still be fine)
◘ 1/2 cup vegan coffee creamer
◘ 1/2 cup vanilla soymilk
◘ 1 tablespoon cornstarch
◘ 1/4 cup chickpea flour

◘ pinch salt
◘ 1/4 tsp cinnamon
◘ 3 tablespoons vegetable oil
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Blend cashews in a food processor until a paste starts to form (this can take a few minutes). Scrape down the sides then add soy creamer and blend until you have a nice creamy "milk". Pour into a wide, shallow bowl, add soymilk and whisk well. Mix in the cornstarch and stir until dissolved. Add the chickpea flour, salt and cinnamon and mix until mostly absorbed; some lumps are okay. If batter is too thick, add more soymilk.
Heat a nonstick skillet over med-high heat. Add a good teaspoon of oil and brush around.
Dip the bread slices in the mixture, let soak for a moment if you like your French Toast more moist, scrape off excess if you want (depending on how soft you like your French toast) and then transfer to the skillet.
Cook each side for about 2 min; if they are not brown enough when you flip them, heat for 1 to 2 more minutes on each side. They should be golden brown with flecks of dark brown.
Serve right away.