The Rabbit Hole Cafe and Food For Thought

Serving up delicious vegan meals and great company each Friday afternoon.

Brunch recipes – Nov 19 2010 November 20, 2010

Filed under: Uncategorized — rabbitholecafe @ 6:20 pm

Scrambled Tofu

*16 ounces extra-firm tofu
*1 teaspoon canola oil
*2 tablespoons finely chopped onion
*2 chives, finely chopped
*1/8 teaspoon turmeric
*1/4 teaspoon soy sauce
*Salt and ground black pepper

1. Cut block of tofu into 8 pieces, and crumble tofu with your hands into a bowl until desired consistency; it should look slightly like curds.

2. Heat oil in medium nonstick skillet over medium-high heat. Add onion and saute until slightly translucent, about 1 minute. Stir in chives, turmeric, and soy sauce and cook until combined, about 20 seconds. Add tofu and stir-cook until evenly colored and still slightly moist, 1 to 1 1/2 minutes. (Do not let tofu dry out or overcook.) Season with salt and pepper to taste. Turn scramble out onto plates and serve immediately.

Hashbrowns

* Potatoes, cubed
* oil
* red onions, diced
* Salt
* Pepper
* dried herbs – we used rosemary and sage
* paprika
* cayenne pepper

Boil the potatoes until tender. While potatoes are boiling, saute the onions in oil until soft (or if you’re patient, you can caramelize them) and transfer them to bowl and set aside.

As soon as potatoes are tender, remove and drain them and transfer to the same pan that the onions were cooked in:

Pan-fry the potatoes and spices in the same pan that the onions were in, so that they get crispy on the outside. Toss in the cooked onions to finish.

Breakfast fruit salad
*1 pint strawberries, sliced
*1 pound honeydew melon, cubed
*5 clementines, peeled and with segments separated.
*3 apples, sliced

Combine fruit in a large bowl, and chill for at least one hour before serving

Vegan French Toast
* 2-3 ripe bananas
* 3/4 cup soy milk
* 1 1/2 teaspoon cinnamon
* 1 teaspoon pumpkin pie spice (optional)
* 1 teaspoon vanilla
* bread, any kind is fine
* vegan margarine

Preparation:
Blend bananas, soy milk, cinnamon, pumpkin pie spice and vanilla in blender or food processor and pour mixture into pie plate or wide dish. Gently dip bread slices into the mix, coating both sides. Fry in vegan margarine in medium-hot skillet until golden brown. Serve with maple syrup if desired, and, as always, enjoy your wonderful vegan French toast!

Advertisements
 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s