Be the change you wish to see in the world...

- Gandhi

Monday, May 27, 2013

Get Your Brunch On!

I must be craving brunch, because I seem to be drawn to brunch recipes these days.  I think I may just have to plan a summer brunch soiree in the next month so I can use all of these delicious recipes.  Here is sampling of what I have collected so far.

Spiced Belgian Waffles with Blood Orange Sauce
I found this recipe on VegNews' site.  It was contributed by Jackie Sobon of the blog, Vegan Yak Attack.  I think this would make a great staple for a summer brunch...

Makes 6 waffles
What You Need: 
For the blood orange sauce:
2 cups peeled, chopped, and deseeded blood oranges2 tablespoons sugar1 tablespoon fresh lemon juice1/4 teaspoon blood orange zest

For the waffle batter:
1/4 cup water

1 cup non-dairy milk
1 cup flour
1/4 cup rolled oats
1-1/2 tablespoons sugar
1/2 tablespoon coconut oil
1/2 tablespoon baking powder
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
Maple syrup (optional)
Powdered sugar (optional)

What You Do:
  1. Preheat waffle iron. For the blood orange sauce, in a blender, place oranges, sugar, lemon juice, and orange zest and purée until smooth. In a small saucepan over low heat, add orange mixture, stirring occasionally until it thickens slightly.
  1. For the waffle batter, add all ingredients in a blender and blend until smooth. Into waffle iron, add waffle batter, making sure not to leave any part uncovered. Cook for 8 to 11 minutes.
  1. Drizzle blood orange sauce. Serve warm with maple syrup and powdered sugar.

Vegan Asparagus Snap Pea Frittata

I love frittatas.  This looks like a yummy vegan one, also from Vegan Yak Attack.

Serves 2 to 4
What You Need: 
1/4 cup water or vegetable broth
1/2 cup diced white onion
2 cloves garlic, minced
1 cup chopped asparagus (tops only)
1/2 cup chopped sugar snap peas
1 14 ounce-package extra firm tofu, drained, rinsed, and crumbled into large pieces
2 tablespoons nutritional yeast
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon turmeric
1/8 teaspoon dulse flakes
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup diced scallions, for garnish
What You Do: 
  1. Preheat oven to 400 degrees. In a 9 to 10-inch cast iron skillet or oven-proof pan over medium heat, heat water. Once boiling, add onion, garlic, asparagus, and snap peas and sauté until onion becomes translucent.
  2. In a food processor, add tofu, nutritional yeast, onion powder, garlic powder, turmeric, dulse flakes, salt, and pepper and purée into a thick, smooth mixture.
  3. In a skillet over low-medium heat, combine tofu mixture and vegetables, spreading it out evenly and completely flat with a spatula, making sure there are no air pockets. Cook until edges start to darken, then place in oven for 15 to 18 minutes or until top yellows and is a little firm.
  4. Remove from oven and let cool for 5 minutes before serving. Garnish with scallions.

Fines Herbes (French Herbs) Potato Rosti
What is brunch without potatoes?!!  This seems to be a fancy way to get them on your brunch plate.  No complaints here!  I found this recipe in Vegetarian Times.

Serves 4
30 minutes or fewer
Fines herbes is a French blend of equal parts chervil, chives, parsley, and tarragon. Here, the combination transforms a simple potato pancake.
  • 2 large russet potatoes, peeled and grated (1 ½ lb.)
  • 4 tsp. fresh chervil, coarsely chopped
  • 4 tsp. fresh chives, coarsely chopped
  • 4 tsp. fresh parsley, coarsely chopped
  • 4 tsp. fresh tarragon, coarsely chopped
  • 2 Tbs. olive oil
1. Squeeze as much liquid as possible out of grated potato, then place in bowl, and toss with chervil, chives, parsley, and tarragon. Season with salt and pepper, if desired.
2. Heat 1 Tbs. oil in 9-inch skillet (preferably cast iron) over medium heat. Press potato mixture into pan, and cook 10 minutes, or until bottom of rosti is golden brown. Loosen bottom and sides of rosti, then slide onto plate. Add remaining 1 Tbs. oil to pan, flip rosti back into pan (browned side up), and cook 10 to 15 minutes more, or until second side of rosti is golden brown. Loosen rosti, then slide onto serving plate.

Don't forget the bacon (Fakin' Bacon that is!) and the delish cinnamon buns from Cinnaholic (have them sent in from San Fran - it is sooooo worth it.)

Yep, this menu is definitely to plan my summer brunch soiree!