Samosa Inspired Savory Stuffed French Toast

It's amazing what one can do with the contents of their refrigerator with a little help from favorite recipes filed away in the brain (Thank you, Vegan With a Vengeance!) and a quick Google search that will point you to new ones (Thank you, Vegan Richa!)

I woke up hungry. I wanted a hot breakfast. For all my postings that belong in The Oatmeal Diaries, I still have yet to make a new batch of baked oatmeal. In my defense, all bananas of late are ending up in the new VitaMix making amazing smoothies for the entire family. This morning was one of my most beloved and super simple combos: Almond milk, Blueberries, Banana, Peanut or Almond Butter. If not having other things with it, 1/4 c. of oats. Done. (Can I just say that having a high speed blender like this turns old favorites into new creamier, dreamier, skin bit-less beauties? It so does). 

I wanted French Toast. Fronch Toast, specifically, from VWAV, but a quick survey of the contents of our refrigerator found all sorts of leftovers that I really needed to eat. Namely, a chickpea batter I'd laced with Indian spices (coriander and cardamom) for socca last week and roasted smashed potatoes and roasted cauliflower with Panch Phoran and curry that I use as filling for the pancakes. I had made the Socca's a couple times last week and really only had enough of the ingredients to make one or two for myself now. (This, by the way, is a recipe of sorts that I was saving for my second Taco Tuesday. But since I didn't post anything yesterday and because calling them 'tacos' in any way is just...well.....wrong; I will try and post them later today).

I sat down to see what a quick Google search would bring my way. I typed in 'Vegan Savory French Toast'. The second option presented in the list was Vegan Richa's Somosa French Toast. I love Vegan Richa. Her photographs are gorgeous, her food original and full of flavor. Immediately I knew I would take my cues from her, doctor up what I had just a tad, and soon Savory Vegan Breakfast Nirvana would be mine.

Samosa Inspired Savory Stuffed French Toast & Blueberry Smoothie

First I adjusted my Socca pancake batter by adding a splash of almond milk (It had thickened a bit in sitting for a few days), a pinch of cayenne pepper, and a grind of sea salt. 

Next I chopped super fine a couple tablespoons worth of sweet onion. I heated a tsp of coconut oil 

I swear, unrefined coconut oil is the bacon grease of vegans. yum.

and added the onion and a couple teaspoons of mustard seed. 

I threw my potato and cauliflower in a small bowl and mashed them up well with a fork, then stirred in a tablespoon or so of thawed peas and another of fresh cilantro.

Once the onions started to be translucent and the seeds were darkening, but before the onion browned or the seeds began to pop (as much as I when they do that :), I added the potato/cauliflower/pea mixture and sauteed until hot. I drizzled in about a tablespoon of the batter to help bind it as there was much more cauliflower than potato in my mix. This actually worked really well. I took that off the heat and heated a new skillet on med heat and added a tsp or two of canola oil. I took a slice of whole grain bread and topped it with my veggie mixture, gave that a grind of salt,  then placed another piece of bread on top.

Look at how beautifully that toast browns. Chickpea batter magic!

I then very carefully laid the sandwich in the Socca batter. Taking care not to let anything fall out (I'm usually terrible at this part, but I managed to be patient enough to do it just right this time), I flipped it over and dipped the other side in the batter.

I then placed the battered sandwich in the skillet and browned both sides for about 3-4 minutes.

While cooking, I blended up our morning smoothies.

This was, easily, one of the best things I've eaten in a while. The bread was crispy on the outside with a tiny kick of heat, the inside of the bread was warm and all whole grain delicious, and the filling was warm and super flavorful. It didn't taste fried, and while it had a lot of the flavor of a traditional samosa, the Panch Poran gave it its own unique spice blend, and the cauliflower made it lighter with a slight sweetness that only roasted cauliflower can deliver.

I have a feeling I'll be making these on purpose again soon, not because there are leftovers to be used up. Yum!

Had to snap one last pic with my phone while eating.  So very impressed with how this turned out