Posts filed under ‘breakfast’
The title is a little much, I know, but this caramelized vidalia onion quiche from Vegan Brunch is so good I want the world to know; even if it takes a cheesy title to make people notice.
I’ll admit now though, I made the crust from Vegan Brunch without doing any research about it first.
The bad: there was a misprint in the crust recipe, which left me using A WHOLE LOT of earth balance. I’ve never made my own crust before however, so I assumed once I let the uncooked dough refrigerate for a while the gooey-ness would be taken care of. I was wrong!
The bad/good: Again because I’d never made crust, I decided to use my hands instead of a pastry knife to mix, which inevitably lead me to add more flour, and again add more flour when I was rolling it out, so it baked up just fine.
The absolute good: the crust was so buttery and rich and flaky (and a bit crumbly) it couldn’t NOT have been delicious.
The picture below shows some fresh steamed broccoli alongside the quiche, perfect for cutting the richness. The cashews processed in with the tofu and onion made the perfect texture, and the cinnamon I substituted for the nutmeg (never been a nutmeg fan, really) complimented the sweetness of the onions beautifully. Next time I’ll add less cinnamon though, I kinda dumped a full teaspoon in by accident. Oops.
Just goes to show though, if you’re making something with ingredients you love, it’s hard to screw up.
When I say “easy” brunch, I mean “use what you have in the fridge and throw it all together at the last minute” brunch, but also “not much preparation” brunch and “tastes so good” brunch. I wonder how many times I can type the word brunch before it loses all meaning…
Another time, another place.
The beauty you see before you consists of a bowl of seedless red grapes (on sale and really crunchy and sweet) to balance out the richness of the mushroom gravy from Vegan Brunch (there’s that word again…), the topping that really pulled together the mess of ingredients underneath it: Italian style Tofurkey sausage, sliced and pan-fried with yellow squash and mixed dark greens (mustard, collard, kale, etc.) Some whole wheat toast awaits its true calling of scooping up any leftover bits and gravy. The fresh apple juice from Trader Joe’s we drank with the meal was camera shy, but it also went really well with everything. Even my vegan vitamin (iron, B12, folic acid, vitamin C.) Tasty!
Let’s face it: monkeys know their fruit. But unless there are snow monkeys that somehow store tropical bananas in the winter, monkeys don’t got it all, folks!
I’ve spoken before of how I love bananas with peanut butter on toast or in bread pudding, but never about how awesome they are frozen. Baking sweet things with thawed frozen bananas is kind of a lifesaver when you want something sweet and healthful in a pinch (thawing them makes them mega mushy and easy to mash). Or not healthful…for instance:
These chocolate chip banana pancakes from Vegan with a Vengeance are super fast and make an awesome brunch with a glass of cold soymilk. No syrup necessary!
This banana bread satisfied a craving of mine recently. I hadn’t eaten dessert for almost a month (after a total sugar overload during a visit to New York), and this was just a little stepping stone to getting back on the sugar horse, though I haven’t been eating it too often since. You can find great pictures and an alternate recipe here, though I pretty much stuck to the original.
1. I didn’t have any applesauce, so I used a bit more banana and a little soymilk.
2. Ok, I used a lot more banana. I like my banana bread almost pudding-y!
3. Used a bit less than the 1/2 cup of sugar since the bananas are so sweet already.
4. Used half whole wheat and half all-purpose flour.
Mm mm good. And don’t forget, frozen bananas can be blended with peanut butter and non-dairy milk to make an amazing protein shake, too.
It saddens me to imagine what life would be like if monkeys were strictly carnivorous, so I guess I’ll save my imagination for something else!
It’s almost October, and that means Vegan Mofo! Get ready for an onslaught of vegan food writing, 5 days a week! I started this blog during last year’s MoFo, but wasn’t very good about updating regularly, so I’ve been stockpiling ideas and posts.
Today I was thinking about going to Jyoti Bihanga’s Sunday brunch, but we’re already way over our budget. I did find this post about it on another blog from 2007, and now that I’ve read it I’m kind of thinking “budget be damned!” Maybe I’m just hungry, and a bowl of cereal will help me get my mind off it.
Or maybe I’m already out the door…
Breakfast is said to be the most important meal of the day, and so, to use another cliched phrase, I’m going to extol the virtues of peanut butter and banana.
More often than not I bring a piece of whole wheat bread and a (sometimes) ripe banana with me to work. I’ve noticed that if you go to a regular grocery store for produce the bananas are HUGE. Really more like two bananas. I’m a little worried as to how they get them that big, but I try not to think about it. Anyway, to get my day started I like to lightly toast up the bread, spread a couple tablespoons of peanut butter on it, and pile it high with banana. So high, in fact, that eating breakfast ends up being a messy, unprofessional task. Luckily I’ve got my cubicle to shield people from the dirty deed of my food to mouth process. What they don’t know is how delicious and energizing this meal is. Gets me through at least 3 hours of the day before I’m ready for another snack. I was going to take a picture of my breakfast this morning, but I was so hungry I forgot. Here’s a picture I found from Simple Daily Recipes:
Now imagine this picture with one piece of bread, about twenty more slices of banana, and a big glass of TJ’s Vanilla Soymilk (the refrigerated kind, which I could write a whole other post about it’s so good) and you’ll get a perfect picture of the way I might start my day.
I wish I had something food related to go with my post title…like pictures of homemade dried plums? Alas, it is only I who wrinkled in time, lacking motivation to blog even with plenty of delicious things to blog about! How about a list instead? After all, lists are fun and useful.
1. Seitan Gyros w/cashew tzatziki sauce – prepared lovingly by my sister for my birthday. I’m pretty sure the tzatziki had crack in it, because I could have eaten a bucket full without stopping.
2. Pumpkin cheesecake – using Fat Free Vegan‘s recipe. Paula made it for me the first time, and then I made it again to take to Napa for Thanksgiving (without the lemon layer). Both were successful and delicious, though the version I made didn’t have as tasty a crust…mostly because it burned. I was all, “pie crust, YA BURNT,” and the pie crust was all, “…”
4. Banana chocolate chip bread pudding from Veganomicon. Holy Moses was this good. Eat for breakfast or dessert!
3. Delicious seitan stew with biscuit topping. I’m not sure of all the stew ingredients, but the biscuit recipe is as follows (veganized from an Alton Brown recipe):
2 c flour (white is the best, but whole wheat pastry flour is good too)
4 t baking powder
1/4 t baking soda
3/4 t salt
2 T margarine (I use Earth Balance)
2 T shortening (I use Earth Balance sticks)
1 c soy creamer + 1 t vinegar (to equate buttermilk)
Preheat oven to 450.
In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub margarine and shortening into dry ingredients until mixture looks like crumbs. (the faster the better, you don’t want the fats to melt.) Make a well in the center and pour in the soymilk + vinegar. Stir just until the dough comes together. The dough will be very sticky.
Turn dough onto a floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1 in thick round. Cut out biscuits with a 2 inch cutter, being sure to push straight down through the dough. Place biscuits on a baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that’s life.)
Bake until biscuits are tall and light gold on top, about 12 minutes, depending on your oven.
For the stew, just put the biscuit dough on top and let it bake that way! Mm mm good.
More to come, but I figure I’m better off spreading things across multiple blog posts.
This weekend we went up to San Luis Obispo to see an Opera Mike’s sister, Angela Cadelago was in. She played the lead in the Marriage of Figaro really beautifully! If you get a chance, see something she’s in; she performs all around California and sometimes elsewhere in the country.
Since Mike’s whole family came to see the Opera we ended up eating at a couple of places that hardly had anything for me to eat. In fact, there were no options with any sort of protein in them. So here’s what I ate Saturday and Sunday morning:
A smoothie, trail mix and a roll for breakfast/lunch,
An avocado, sprout, lettuce and tomato sandwich and a huge basket of fries for dinner,
and a huge plate of home fries and fruit for breakfast the next morning.
As you can see, I managed ok, but I was really looking forward to making up for the lack of a complete nutritional meal by eating somewhere good for dinner on Sunday. Let me tell you, I am one lucky girl! Sunday evening we ended up in LA, 15 minutes away from Madeleine Vegan Bistro – a fancy and expensive, but oh so delicious eatery. I’d been there once before for brunch and was excited for the next time I could come back.
The highlight of both meals was this appetizer:
Not a great picture, but don’t let that turn you off of the deliciousness! The menu description is as follows: Red beet tartare
Warm tofu cheese crouton, English cucumber, balsamic glace
The “warm tofu cheese crouton” actually tastes like lightly breaded and panfried goat cheese! I could probably eat twenty of them in a row and still crave more the next day. All the flavors went perfectly together.
Our four (yes 4!) course meal
French onion soup (with croutons and soy cheese)
Red beet tartare/Mac and Cheese
- The cheese sauce was the perfect texture/consistency, though the flavors left something to be desired. Definitely a nice try at the comfort food!
Grilled lemon-rosemary seitan
Asparagus crepe, zucchini sauté, brown rice cake, lemon-rosemary vinaigrette
Chicken fried seitan, mashed potatoes, gravy, cranberry relish, coconut yams, stuffing, brussel sprouts
(I should mention their homemade seitan might not be to everyone’s liking. Though the flavor is delicious, the texture is on the spongier side, which I happen to love)
Bananas foster split
Vanilla ice crème, hot fudge, caramel, whipped crème
(Those with nut allergies beware – the ice cream and whipped crème are cashew based.
They also have a perfectly executed chocolate souffle, but I had that last time so I decided to try something different…)
My mouth is watering writing this. I wanna go again! (and again and again…)