09/27/12 - 0 Comments
Five Vegan Brunch Recipes
Going vegan is a healthy lifestyle choice that not many cookbooks are sympathetic towards. So, we thought we’d make life a little easier by introducing you to our delicious brunch ideas to keep up with your cruelty-free eating ideals.
Vanilla Cinnamon French Toast (from The Candle Café Cookbook)
1 lb silken tofu
1 1/4 cups vanilla rice milk
4 1/2 tsp agave nectar
3 3/4 tsp ground cinnamon
1 tsp vanilla extract
6-8 slices of sourdough or spelt bread (you can even substitute with a French baguette or another vegan white bread)
Coconut butter or safflower oil (for cooking the french toast)
Fresh strawberries, blueberries or blackberries (optional)
Maple syrup (optional)
Confectioner’s sugar (optional)
1. In a blender container, combine the tofu, rice milk, agave nectar, cinnamon and vanilla extract. Blend on high speed until smooth. The consistency should be fairly liquid, so add additional rice milk if necessary. Pour the mixture into a shallow bowl. Add bread slices and immerse both sides of the bread in the batter until soaked through.
2. In a large skillet over medium heat, heat some butter or oil. Cook each side for 4 to 6 minutes, or until the bread begins to brown lightly. The toast should feel slightly crispy before removing from the skillet. Serve with fresh berries and confectioner’s sugar, if desired (or quality maple syrup!).
Spinach and Mushroom Quiche (from The Happy Herbivore)
1 lb firm tofu, drained
1 tsp garlic powder
1 tsp onion powder
1/2 tsp turmeric
1/2 tsp salt
1/4 cup nutritional yeast
1/4 cup cornstarch
1 tbsp dijon mustard
1 tbsp lemon juice (optional)
10 whole cremini (brown) mushrooms, sliced
1 tsp thyme
1/2 tsp basil
1/4 tsp red pepper flakes
10 oz. spinach, frozen
1 whole red bell paper, seeded and sliced (optional)
1. Preheat oven to 350˚F.
2. Combine tofu and lemon juice in a blender and puree until smooth (and make sure to scrape the sides!). Continue to blend until the mixture is an even yellow, thick batter-like substance.
3. Lightly grease a shallow 9-inch pie pan and line with 1/4 cup of water. Add mushrooms and sauté over a medium-hot flame. Once the mushrooms start to soften, add thyme, basil and red pepper flakes. Continue to cook until mushrooms are soft and the water evaporates.
4. Prepare spinach according to packaging directions (make sure spinach is drained and watch out for excess water). In a large bowl, mix the tofu mixture with the mushrooms and spinach. Garnish with an optional topping of red bell pepper slices, and bake for 30 to 45 minutes, or until warm.
5. Allow 15 to 20 minutes to cool. Serve the quiche warm, but not scorching hot.
Vegan Blueberry Oatmeal Bars (from PETA’s Animal Times Magazine)
15 oz can of blueberries
2 tbs cornstarch
1 cup fresh or frozen blueberries
1 lemon (for fresh squeezed lemon juice)
1 cup unbleached, all-purpose flour
3/4 cup whole wheat flour
2 cups old-fashioned rolled oats
1 tsp cinnamon
1/2 tsp nutmeg
1 cup firmly packed light brown sugar
1/2 tsp salt
1 1/4 tsp baking powder
1/2 cup non-dairy butter (we highly recommend Earth Balance)
1. Preheat oven to 400˚F.
2. Drain canned blueberries, but save the juice to the side. Whisk the cornstarch into the blueberry juice, and place the canned berries, juice and lemon juice into a saucepan. Bring to a boil, and then reduce to a medium-low simmer for 5 minutes. When done, set aside to cool.
3. In a bowl, combine the flour, oats, cinnamon, nutmeg, brown sugar, salt and baking powder. Using a pastry blender or two knives, cut in the butter until the mixtures seems crumb-like. Spray a 9 x 13-inch baking dish with cooking spray and press 2/3 of the crumb mixture into it. Bake for 15 minutes, then remove from oven with 10 minutes aside for cooling. After, spread the blueberry mixture over the crust and top with the remaining crumb mixture. Put back in the oven for an additional 20 to 30 minutes until bubbly. Cool on a wire rack then cut into bars. This goes great with coffee!
Caramelized Bananas (From Color Me Vegan)
5 ripe bananas
2-3 tbsp light brown sugar
2 tbsp organic granulated sugar
2 tbsp non-dairy butter (Earth Balance)
1/2 tsp ground cinnamon
1. Preheat oven to 350˚F. Lightly butter a sheet of parchment paper and place on a baking sheet. Peel the bananas (halve lengthwise) and place them on the baking tray, cut side up.
2. Combine the brown sugar, granulated sugar and cinnamon in a bowl, and sprinkle over the bananas. Dot with 2 tbsp butter, then bake for 25 minutes, or until a golden brown and caramelized. Serve hot or at room temperature.
Tofu Scramble (From Vegan Brunch)
2 tbsp olive oil
3 garlic cloves, minced
1 lb firm or extra firm tofu, crumbled
1/4 cup nutritional yeast
Fresh black pepper
For Spice Blend
2 tsp ground cumin
1 tsp dried thyme, crushed with your fingers
1/4 tsp ground turmeric
1/2 tsp salt
3 tbsp water
1. Blend all the spices and salt together in a small cup. Add the water and mix, then set aside for later.
2. Preheat a large, heavy-bottomed pan over a medium-high heat.
3. Saute the garlic in olive oil for about a minute.
4. Break the tofu apart into bite-size pieces and sauté for about 10 minutes. Remember to stir often! While stirring, make sure to scrape the bottom of the pan to get all the crispy goodness stuck at the bottom. Try using a thin metal spatula, which will probably get the job done better than a wooden or plastic one. Let the tofu sit until it is brown on one side, and wait for the water to evaporate.
5. Add spices, nutritional yeast and pepper, then cook for just 5 more minutes. This meal should be served warm.
What heart-healthy and animal-friendly treat do you plan to try first?