{"id":46378,"date":"2018-01-20T10:06:51","date_gmt":"2018-01-20T15:06:51","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=46378"},"modified":"2018-01-20T10:06:51","modified_gmt":"2018-01-20T15:06:51","slug":"french-toast-with-paprika-butter-and-rosemary-orange-syrup%e3%83%95%e3%83%ac%e3%83%b3%e3%83%81%e3%83%88%e3%83%bc%e3%82%b9%e3%83%88%e3%80%81%e3%83%91%e3%83%97%e3%83%aa%e3%82%ab%e3%83%90%e3%82%bf","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=46378&lang=en","title":{"rendered":"French Toast with Paprika Butter and Rosemary Orange Syrup<br>\u30d5\u30ec\u30f3\u30c1\u30c8\u30fc\u30b9\u30c8\u3001\u30d1\u30d7\u30ea\u30ab\u30d0\u30bf\u30fc\uff06\u30ed\u30fc\u30ba\u30de\u30ea\u30fc\u30aa\u30ec\u30f3\u30b8\u30b7\u30ed\u30c3\u30d7\u6dfb\u3048"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46379 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/18-4.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>I haven&#8217;t had decent french toast for a long time. <\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46380 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/16-3.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/16-3.jpg 546w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/16-3-320x450.jpg 320w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>Well, the main reason why I wanted to have french toast was that Terry sent me a picture of french toast that his colleague was having at a restaurant during his business trip.<\/p>\n<p>Terry was not able to have the french toast because it was not vegan, but he said he liked the syrup being &#8220;rosemary&#8221; infused.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46381 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/15-3.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/15-3.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/15-3-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46382 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/30-2.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>So I decided to make rosemary orange infused syrup for our french toast, and it turned out awesome!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46383 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/23-1.jpg\" alt=\"\" width=\"512\" height=\"365\" \/><\/p>\n<p>But first we need french toast.<\/p>\n<p>I&#8217;ve tried a few vegan french toast recipes and I was not thrilled with any of them.<\/p>\n<p>This time I decided to experiment a little.<\/p>\n<p>Since I&#8217;ve had some success in creating some egg-like texture with chickpea flour, I used chickpea flour instead of regular flour for the batter.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46384 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/24-3.jpg\" alt=\"\" width=\"512\" height=\"365\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/24-3.jpg 768w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/24-3-450x322.jpg 450w\" sizes=\"auto, (max-width: 512px) 100vw, 512px\" \/><\/p>\n<p>Look at this!<\/p>\n<p>I was so happy with the result.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46385 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/27-1.jpg\" alt=\"\" width=\"512\" height=\"365\" \/><\/p>\n<p>I tried with a few different bread, and they both turned out great!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46386 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/20-3.jpg\" alt=\"\" width=\"512\" height=\"365\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/20-3.jpg 768w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/20-3-450x321.jpg 450w\" sizes=\"auto, (max-width: 512px) 100vw, 512px\" \/><\/p>\n<p>This vegan french toast served with paprika butter and rosemary orange syrup was a big winner!!<\/p>\n<p>The flavor combination was sophisticated and I really really enjoyed this.<\/p>\n<p><strong>French Toast Batter<\/strong> Ingredients &#8211; adapted from <a href=\"http:\/\/www.geniuskitchen.com\/recipe\/vegan-french-toast-68367#activity-feed\" target=\"_blank\" rel=\"noopener\">this recipe<\/a><\/p>\n<p>1 cup unsweetened soy milk<br \/>\n2 tablespoons chickpea flour<br \/>\n1 tablespoon sugar<br \/>\n1 tablespoon nutritional yeast<br \/>\na few sprinkles cinnamon<br \/>\na pinch of salt<br \/>\nvanilla extract<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46389 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/28-2.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/28-2.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/28-2-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I haven&#8217;t had decent french toast for a long time. Well, the main reason why I wanted to have french toast was that Terry sent me a picture of french toast that his colleague was having at a restaurant during his business trip. Terry was not able to have the french toast because it was [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,28,29],"tags":[],"class_list":["post-46378","post","type-post","status-publish","format-standard","hentry","category-breakfast","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46378","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=46378"}],"version-history":[{"count":4,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46378\/revisions"}],"predecessor-version":[{"id":46395,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46378\/revisions\/46395"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=46378"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=46378"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=46378"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}