vegan brunch

All posts tagged vegan brunch

Post Derby Brunch: Spinach Tofu Scramble & Vegan Steak Hash

Published October 17, 2013 by Vegan Derby Cat Party

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Once a month, PFM brings in Coach Alex DeLarge to give us a killer on and off skates work out with tons of squats, drills, and running to build our strength and endurance. The rest of the week it also reminds us of how many muscles it takes to get in and out of a chair or go upstairs! Though I fared much better this past Sunday than last month, my body has not quite yet forgotten it completely. It’s Wednesday. :)

Driving home from practice I was famished, and all I could think about was tofu scramble and toast. Thomas had been out for a bike ride while I was gone, and felt equally eager for food. I knew we had a pack of sprouted tofu in the fridge and some onions that needed using, so I quickly came up with this protein packed menu as I gobbled down some [untoasted] bread with the last of a container of hummus. I also made us both a brunch cocktail to sip on as I went to work…

Mmm!

Mmm! Just enough Jack for two brunch cocktails!

I decided to make a spinach tofu scramble, and a vegan steak hash with some fingerling potatoes and some Gardein Beefless tips. I got the latter ready first so it could bake while the scramble came together.

Vegan Steak Hash

olive oil for misting
3-4 cloves of garlic, chopped
1/2 yellow onion, sliced into thin half moons
~2 c. fingerling potatoes, somewhat peeled and chopped
1 package Gardein Beefless Tips salt & pepper

1. Preheat oven to 400. Prepare a roasting pan or cookie sheet with a mist of olive oil. Spread out onions, garlic, and potatoes and mist with olive oil, grind some fresh pepper and salt on top and toss with hands to coat. Add Gardein and disperse evenly.

2. Bake for 20 minutes. Stir. Bake for another 20 minutes. Done!

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Spinach Tofu Scramble

olive oil for misting
1 yellow onion, sliced into thin half moons
4 cloves of garlic, minced
~8 oz. frozen chopped spinach (half a bag)
1 package of firm or extra-firm tofu, silken or regular will work
1-2 tbsp. tamari (or red sodium soy sauce/braggs/shoyu)
2 tsp. cumin
1 tsp. turmeric
1 tsp. paprika
1 tsp. dried thyme
cayenne pepper to taste, optional
salt & pepper

~1/4 c. nutritional yeast

Directions:

1. Spray a skillet with olive oil, and raise to medium heat. Add onions and cook until slightly softened, about 4 minutes. Add garlic and cook for an additional 2 minutes. Add spinach and lightly season with freshly ground salt and pepper. Cook until all the frost is off, about 5 minutes.

2. Crumble in tofu, and all other ingredients except nutritional yeast. Stir until well combined and heated through, about 5 minutes.

3. Remove from heat and stir in nutritional yeast.

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I had to chop my tofu to help the crumbling because it was the extra firm, sprouted kind.

I had to chop my tofu to help the crumbling because it was the extra firm, sprouted kind.

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A purrfect post derby meal!

A purrfect post derby meal!

Sweat Records – Vegan Brunch & Empanadas!

Published October 18, 2012 by Vegan Derby Cat Party

Hey guys! After a strong start out of the gate, I’ve been trying to catch up from my serious slacking last week at VeganMofo. We’re getting closer to crunch time for our move to Seattle, so I won’t even attempt to pull off any more full week mini themes. Friday is my last day of work, and next week is going to be pure craziness of trying to pack and store and donate all of our earthly possessions.

However, I did want to tell you about our lovely little brunch at Sweat Records in Miami two weekends ago! They do these vegan brunch events every few months, and I was really hoping to meet up with LJ again this time, but our timing was off, and we missed each other. Since we’re both moving out of state fairly soon, the next time we meetup will probably not be in Florida!

Here is the menu that was being offered and all the details…

Since we got there around 1, it was in full swing and absolutely packed. Consequently, we were too late for some of the selections. We we missed out on the muffins, and I was only able to scrape up a few of the Rosemary Potatoes that had been passed over for being stuck to the foil, which were incredible! She did have LOTS of Pumpkin French Toast left though, as well as the Apple, Fennel & Sage Seitan Sausage (Yum!), Fresh Fruit & Herb Salad, and Kale Salad with Cranberry Poppy Seed dressing. Needless to say I completely pigged out on kale. :) It was the first and last thing I hit. I even took some plain while she was making more salad, much to Francesca’s surprise. What can I say, I really dig kale!

On our way in I had noticed the vegan empanadas that Sweat Records is always tweeting about, and made sure to grab a few on our way out.

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After reheating a couple of days later, I found out they had a wonderfully flaky cornmeal crust and tasty fillings that ended much too soon.

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I also picked up some HURRAW! lip balm in two flavors to try out. I had been meaning to test drive these for awhile and to be honest, I’m not really sold on them so far. I still prefer my Urban Decay at this moment in time, but I may keep trying because they smell so good! Especially the root beer!!

Also for good measure, I give you a picture of Ganon. :)

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(PS – This is my 11th Vegan Mofo post this month! Still doing fairly well, right?)

Brunch @ Ethos Vegan Kitchen- Orlando, Fl

Published March 13, 2012 by Vegan Derby Cat Party

We met up with Jeremy Sunday morning at Ethos for brunch. I’ve dined at Ethos before with mixed reviews, but if there’s one thing they do extremely well, it’s brunch! Seriously, I don’t think there’s a bad thing on their brunch menu, and you could tell I wasn’t the only one who thought that because it was absolutely slammed when we got there. The line to the register was wrapped around and lengthy, but it went quick.

The weather had dropped 20 degrees over night, so we opted to sit in the less crowded patio to enjoy the brisk weather. They had a DJ out there playing some chill records.

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Jeremy’s breakfast burrito came smothered in gravy and stuffed with tofu scramble and other goodies.

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I ordered vegan pancakes with agave syrup (maple available too!), some grits and a fruit cup. This made me very, very happy. The grits were even better with some of my extra agave. Mmmmm!

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Thomas got the tofu scramble, which I’d had before and knew was good, and some grits too. The scramble and potatoes were exactly the right texture and perfectly seasoned, and he thought the grits were especially good too. Win!

Impression:

If it’s Sunday, and you’re in Orlando, there is absolutely no reason why you should not get your butt over here right now! :)

Ethos Vegan Kitchen is located near the antiques district at 1235 N Orange Ave Ste 101 (at Virginia Ave), Orlando, Fl 32804. 407-228-3898. Open  Mon-Sat 11am-10pm, Sun 10am-3pm.

Brunch at Darbster, WPB/LW, Fl

Published November 7, 2011 by Vegan Derby Cat Party

On Saturday, I was down in South Beach celebrating with a soon to be bride for her bachelorette party, and by the end of the night, I ended up one very hungry girl. With only a little hummus as my dinner, and the two burritos I had for lunch being just a faint memory by the wee hours, I was absolutely famished. Literally, my stomach hurt from hunger! I ended up at the 24 hour pharmacy picking up some Triscuits and raw nuts to eat before bed. Sunday morning I woke up with a sense of purpose (and more hunger!); I was going to go to Darbster for Sunday brunch!

the bride to be!

See, I’ve been meaning to try Darbster’s brunch for EVER, but we never get out of bed early enough to get there before 2pm. I know, Thomas & I sleep like adolescents. That’s the beauty of having cats for children. They just let us do whatever we want. ; ) So being that I had no control over my wake up time, and that I was already dressed and in a car by noon, I figured this was the best chance I’d get, and I made the journey north. Here is my trek on a map, just so you realize how dedicated I was:

I had already decided before I got there that I was going to order at least 2 items since I may never be up that early on a Sunday again. I knew I wanted french toast or pancakes, and a more savory dish too. When I told the waitress I was going to order two things she said, “I’m not judging”. ;) Which was actually really great, because I remember the first time I went there and ordered a bunch of food, the waitress (she wasn’t there for too long) kept telling me that I was ordering too much food. (Really?!) Aside from the one food phobic girl that waited on me that first time, I’ve had nothing but excellent service from super warm hearted people at Darbster, and that always makes the experience twice as nice.

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AM Quesadilla: hash brown, eggs, cheddar, salsa $10.00

So for my savory dish, I chose the AM Quesadilla. It was stuffed with tofu scramble, large cut home fries, mushrooms (not in the description, but at least fungi and I are starting to be friends now, so it was OK.) and just a hint of queso (Daiya cheddar), contrary to what you might expect. It came drizzled with vegan sour cream and presented with a nice dollop of guacamole and a side of salsa. I am the type of person that needs ketchup and hot sauce to make eggy dishes feel complete, but I refrained in order to get the flavor of the dish. Honestly, it wasn’t a really fair taste test though, because I had already eaten half of the yummiest vegan french toast I’ve had to date… I had a few more bites and then proceeded to annihilate said toast. I did however, take it home and eat it for dinner properly with ketchup and hot sauce. ; )

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Challah French Toast: cinnamon and nut crusted with maple syrup, fruit, whipped cream and sausages $10.00

Hi, this is vegan brunch heaven on a plate! This hits on SO MANY LEVELS! The french toast was perfect… toasty edges and a slight mush in the middle. Well flavored and topped with rice whip and sweet, sliced strawberries. It turns out I really didn’t need a savory dish to balance out my meal because it came with two plump, delicious veggie sausages that I proceeded to cut up into little pieces so that they could be a part of every amazing bite. The fruit salad was cut up into teeny little pieces that were bursting with flavor. This plate is masterful and enough to make even this dedicated weekend slumberer re-think her ways (at least occasionally!). I have a feeling I will be craving this fairly often! AWESOME.

Darbster is open for Brunch on Sunday from 11 am to 3 pm. Do yourself a favor and GO! Oh yah, and there’s live music on the deck. The dude even played Norwegian Wood (Beatles) which made my breakfast [in my Abbey Road t-shirt] that much better. ; )

Sweet Rice & Tofu Scramble

Published February 6, 2011 by Vegan Derby Cat Party

When I was brainstorming breakfast (brunch!) yesterday afternoon in bed ; ), I first thought of tofu scramble and biscuits. Then I reconsidered the biscuits. I have half a recipe of cheddar biscuit dough in the freezer, so I put that in the fridge to thaw for another midday meal. I decided that it would be nice to pair up with a whole grain, and brown rice seemed like a nice sweet choice on it’s own. I added a lil bit of sugar, some pumpkin seeds, raisins and spices to make it subtly sweet and a nice contrast to the savory scramble du jour. It turned out quite well : ) So well in fact that I made a slightly bigger batch this morning, only using blackstrap molasses for sweetness, hoping to take some to work this week for a nice nourishing breakfast.

Sweet Rice

3/4 c. short grain brown rice
1 1/2 c. water
2 tsp. sweetener of choice (sugar, agave, maple syrup, blackstrap molasses)
1/2 tsp. cinnamon
dash of nutmeg
2 tbsp. raw pumpkin seeds
1/4 c. raisins

Directions:

1. In a 2 quart dutch oven or pot with a tight fitting lid put rice, water, spices and sugar to boil. Once boiling, stir in pumpkin seeds and raisins and drop to low to simmer, covered, for 45 minutes. Check rice, cook for an additional 5-10 minutes if necessary, depending on your stove. Most of the water should be absorbed. Then let it sit covered for an additional 5 minutes.

2. If you like you can pack the rice into a ramekin or teacup and then invert it on the plate for a cute presentation.

The tofu scramble I made was a variation of this, made with leftover green onions, adding some spinach, and substituting braggs for the soy sauce.

Tofu Scramble

olive oil for spraying skillet
4  green onions, finely chopped
4 cloves of garlic
1/4 c.  frozen stoplight pepper strips
1/4 c. chopped frozen spinach
1 package of tofu (i used firm, you can use firm or extra-firm regular or silken tofu)
1/2 tsp. Bragg’s liquid aminos (or shoyu or tamari or soy sauce)
1 tsp. turmeric
2 tsp. cumin
1 tsp. thyme
1 tsp. paprika
salt & pepper, to taste (i used sea salt with sea vegetables & ground pepper)
cayenne pepper, optional

1/4 c. nutritional yeast

Ketchup & Hotsauce, optional

Directions:

1. Spray a skillet with olive oil and raise to medium-high heat. Add onions and cook for until slightly softened, about 4 mintues. Add garlic and cook for an additional minute. Add bell peppers and and spinach, and cook for an additional 3-5 mintues, or until heated through.

2. Add tofu and all other ingredients except nutritional yeast. Stir until well combined and heated through, about 5 minutes.

3. Remove from heat and stir in nutritional yeast.

Brunch: Homefries & French Toast

Published January 23, 2011 by Vegan Derby Cat Party

I had a HUGE craving for french toast on my way home last night, so naturally this is what I made for brunch this afternoon! I also wanted potatoes, and made homefries, which was perfect. I never made homefries before, but they came out pretty good. Next time I’ll just add a little more onion. This was really yummy & satisfying. I also threw some veggie sausages into the skillet for the last couple of minutes.

Homefries

Canola Oil for pan
Potatoes, I used 2 russets and 2 yukon gold, scrubbed and cubed
1/2-1 onion, diced
Salt & Pepper

Directions:

1. Heat a little oil in a large skillet to medium. Add the potatoes, salt & pepper, cover and cook for about 10 minutes.

2. Add onions, salt & pepper, cover and cook for an additional 5 minutes. Cook uncovered for 10 minutes and serve.


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