brunch

All posts tagged brunch

The move, the stress, the cats, the derby…

Published October 25, 2013 by Vegan Derby Cat Party
Some of us didn't seem to be stressed in the slightest by the move.

Some of us didn’t seem to be stressed in the slightest by the move.

Hello! We now have almost all of our stuff at the new place, and Thomas even suffered through getting the internet hooked up. (I refused to deal with Comcast again!) Last week I was SO STRESSED from the move and a from a family health issue, that all I seemed to have time for was boxes, headaches, intermittent nausea, dizzyness, exhaustion, and… derby. So I’m taking another stab at writing this post on my lunch break today.

Getting myself to practice last Thursday was pretty rough, but in the end I figured skating, and hitting girls would probably be welcome stress relief. So I pushed pass my lethargy and car sickness, and drove the full 46 miles north from Tacoma to Shoreline. It was a good practice, and I got to work on some of the hitting skills I’ll need for my 1st scrimmage this Sunday. Though I was still super tough on myself all practice, I talked to the coach after who assured me that I’m doing great for 2 months (it’s actually a little less) of practices, so that was encouraging. Even though it really doesn’t feel that way right now… honestly, it’s hard to deny that I’m skating much better all the time. When I got out, I was due to meet Thomas at the old apartment to do some more packing and loading, and all I could think about was food. It’s been pretty chilly lately, and I was craving a nice, hot, comforting pizza, so we headed over to Mad Pizza. This is a large Over the Rainbow pizza with garlic & olive oil subbed for the garlic ricotta, and with vegan cheese. It comes with roasted tomatoes, yellow peppers, red onions, roasted garlic, and oregano. Totally hit the spot as I filled Thomas in on the night’s practice.

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Saturday, one of the girls from derby had a pumpkin carving party, and that was fun way to hang out with a few of them in a less stressful way. She had all kinds of fancy pumpkin carving supplies. I opted for sculpting out a bat shape instead of doing the traditional cutting and gutting. (Haven’t snapped a pic of the finished pumpkin yet!) In the end, the results of everyone’s hard work were pretty impressive!

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Sundays we have practice at 11AM. If you know me well at all, you probably realize what a labor of love this has been for me, and are probably in complete shock that I’m giving up partying on Saturday nights now in order to be in shape for a physical activity on a Sunday morning! Yes. IT IS REALLY DIFFICULT FOR ME. Yesterday might’ve been the worst morning yet, in fact. I stayed in bed until the last possible minute, but still managed to get my butt to practice. It was a hard endurance practice, but you know what?

I learned how to skate backwards quite a bit better. (Something I’ve really wanted to learn for a long time. I could barely do it for more than a few feet, super duper slow.) AND I was somewhat decent at skating sideways, so that a couple girls actually asked ME what I was doing. So there’s that. RIght now when it’s super hard and I get banged up or completely exhausted, these are the things that I’m focusing on. Not only that, I finally got to go out for brunch with a couple of vegan girls after practice!

We went to Wayward…

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Though I wasn’t super crazy about mine for an ironic reason.

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It tasted a bit too realistic. Eww, even during my meat eating years I never really ate sausage, and this tasted too much like real sausage to me! (Even though it probably doesn’t to a meat eater.) Luckily Thomas met up with us, so I was able to unload half on him. I usually get their tempeh bacon which just tastes like nicely seasoned tempeh, so this was unexpected, but I wanted that biscuit! The hashbrowns were awesome and cooked to perfection.

Afterwards we made a trip to the old apartment where I managed to get a bunch of stuff done before sitting down and falling asleep sitting against the wall. That’s right. Sitting up. Thomas was awesome, and did a lot on his own, and let me snooze for a bit.

Tomorrow I’m off and looking forward to finishing up all this apartment chaos. We’re also doing a Spa day in the evening for a derby social, so that will be a fantastic and well deserved indulgence. I’m hoping that more bonding with the ladies will help to build my confidence and sense of comraderie at practice. Thursday’s practice is dress up optional since it’s on Halloween, and I’m on the fence about going or not. Halloween is a pretty big deal in our house, so I may need to skip, even if it is the last practice before scrimmage. We shall see…

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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!

Super Easy Tofu Scramble (GF)

Published April 15, 2013 by Vegan Derby Cat Party

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For some reason, I have been back in the kitchen with a vengeance, despite the broken extremity. Maybe I just needed a challenge? Maybe it’s that none of my coats fit over my splinted arm, and we just had a cold snap? Regardless, this is an updated, no knifework, no fuss version of my Tofu Scramble. Enjoy!

Super Easy Tofu Scramble (GF)

olive oil for spraying skillet
1/2 package frozen onion & bell pepper mix
1 heaping tsp. crushed garlic

1 package of tofu, any style, rinsed and drained
1 tbsp. tamari for gluten-free   (or Bragg’s or shoyu or red sodium soy sauce)
1 tsp. turmeric
2 tsp. cumin
1 tsp. thyme
1 tsp. paprika
salt & pepper, to taste
cayenne pepper, optional

2-4 c. chopped kale or greens (I used some leftover, lightly dressed mac n kale salad)

1/4 – 1/2 c. nutritional yeast

Directions:

1. Spray a skillet with olive oil and raise to medium-high heat. Add onions & peppers and cook until thawed, about 5 mintues. Add garlic and cook for an additional  minute.

2. Crumble in tofu, and add all other ingredients except nutritional yeast and kale. Drop heat to medium, and stir until well combined, about 3 minutes. Taste for seasoning.

4. Mix in greens and cook an additional 3 minutes, or until wilted, but still bright green.

4. Remove from heat and stir in nutritional yeast.

My secret weapon!

My secret weapon!

I had Thomas crumble the tofu in for me since he has two working arms!

I had Thomas crumble the tofu in for me since he has two working arms!

Before greens.

Before greens.

And after.

And after.

Plated! Too bad we didn't have any ketchup! Thomas doused his in sriracha.

Plated! Too bad we didn’t have any ketchup! Thomas doused his in sriracha.

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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