The Brunch Story

August 19, 2017

 

Brunch is hands down my favourite meal and I’m definitely not alone. While there are hundreds of meal options to serve  for brunch, I sometimes find that people can run into some trouble coming up with new ideas for vegan brunch dishes. While these recipes might not be the most innovative and new brunch dishes they are my take on some classic brunch favourites that are easily transformed into a wholesome vegan meal.

For this Story I choose 5 of my favourite brunch dishes and tried to add a little twist to keep things exciting. Starting with a good tofu scramble served with bulgur, avocado, arugula and a creamy almond sauce that makes a great meal just by itself. Next I went for a carrot lox which is so tasty and so easy to whip up. The first time I ever served it at a brunch it was gone within minutes and even the omnivores at the table found themselves loving it. Next I went for some good old crêpes that are made within a couple of minutes and offer some added tastiness with the cocoa and the turmeric. The bagels where something that I came up with on a whim because I wanted to create a dish that works both for with savory and sweet dishes. These raspberry and pine bagels are delicious with vegan cream cheese or a lovely chocolaty spread or some fruity jam. Finally my new favourite, the Mango & Matcha Drink which is a mix of a delicious tropical smoothy and an energy fueling matcha drink!

 

Tofu Scramble and Bulgur Breakfast Bowl

Makes 2 Bowls.

Ingredients:

  • 1 cup of bulgur
  • 1 avocado
  • 1 block of firm tofu
  • 1 small red onion
  • 1/4 tsp of turmeric
  • 1 tsp of kala namak salt
  • 1/2 tbsp of nutritional yeast
  • a splash of oat or soy milk
  • freshly cracked pepper
  • a handful of arugula
  • 1 tbsp of almond butter
  • 1 tsp of tamari
  • juice of 1/2 lemon

Method:

  1. Start by cooking the bulgur according to the instructions on the package.
  2. Next heat up some oil in a skillet. Dice the onion and add to the skillet, cook until translucent.
  3. Then crumble the tofu up in your hands and add to the onions, fry for 2 minutes.
  4. Next add the turmeric and nutritional yeast, fry for 2 more minutes.
  5. Add a splash of of plant based milk and cook until the milk has dissolved. Then remove the skillet from the heat and add the kala namak salt and the pepper, to taste.
  6. Cut up the avocado and wash the arugula and then assemble them in a bowl together with the cooked bulgur and the tofu.
  7. In a small bowl add the almond butter with the tamari and the lemon juice and whisk together for the sauce. Add some water to achieve a more runny consistency and then drizzle over the bowl and serve

Quick Carrot Lox

Serves 2

Ingredients:

  • 6 large carrots
  • 2 tbsp of tamari
  • 1 tbsp of liquid smoke
  • 2 tbsp of sunflower oil

Method:

  1. Peel the carrots and then slice into thin strips using a mandolin.
  2. Place the strips in a bowl together with the remaining ingredients and mix well so all the carrot strips are evenly covered in sauce.
  3. Line a small oven proof container with a generous amount of aluminium foil and place the carrots with all of the sauce inside.
  4. Fold the foil creating a little pouch with the carrots inside, making sure none of the liquid can ooze out.
  5. Then bake the carrots in the foil at 175C for about 30 mins. Let them cool down before serving.

Tumeric & Chocolate Crêpes

Makes about 20 crêpes.

Ingredients:

  • 2 cups of flour (whole wheat or all purpose)
  • 1/4 cup and 2 tbsp of of coconut sugar
  • 1 tsp of baking powder
  • 1 tsp of cinnamon
  • 1 tsp of turmeric
  • 2 tbsp of cocoa power
  • 2 cups of oat milk
  • 2 tbsp of olive oil

Method:

  1. In a large bowl add the flour, sugar, baking powder and cinnamon and mix well.
  2. Next add the oat milk and olive oil and whisk until a smooth runny batter forms.
  3. Divide the batter into 2 even parts and whisk the turmeric into one part and the cocoa into the other.
  4. Lightly oil a large skillet and heat up on low heat.
  5. Pour enough batter into the hot skillet to thinly cover the bottom evenly. Cook for about 2-3 minutes and then flip using a spatula.
  6. Continue with the rest of the batter and then serve with fresh fruit and maple sirup.

Raspberry & Pinenut Bagels

Makes 6 Bagels

Ingredients:

  • 3 cups or 500g Wholegrain flour + some more for kneading
  • 1 packet of dry active yeast
  • 3/4 tbsp of salt
  • 125g of raspberries
  • 80g of pine nuts
  • 2 tbsp of oil
  • 1 cup of water

Method:

  1. Place the pine nuts in a small dry skillet and roast for a few minutes until slightly browned
  2. In a small bowl whisk the dry yeast together with about 2 tbsp of warm water to let it dissolve.
  3. In a large bowl add the flour together with all the dry ingredients and mix well.
  4. Crumble up the raspberries into small pieces using your hands and add to the dry ingredients together with the pine nuts
  5. Next add the water, oil and the dissolved yeast. Mix well until everything comes together.
  6. Add the dough onto a floured surface and start kneading for about 10 mins.
  7. Next oil your bowl and add the dough into the bowl, cover with a damp kitchen towel and let it sit in a warm place to proof for 1 hour. I let mine proof in the oven set on 30C.
  8. After one hour, punch down the dough and divide into 6 evenly sized round balls. Using your thumb create a hole in the middle of each ball and stretch it out a little, creating a bagel shape.
  9. Place it on a tray lined with baking paper and let it proof for another 20-30 mins.
  10. Now bring some water to boil in a large pot, reduce to a simmer and add the bagels and let it poach for 1 minute on each side before placing them back on the baking paper. I poached about 3 bagels at a time.
  11. Sprinkle the bagels with some leftover sesame and flax seeds.
  12. Set the oven to 220C and bake for 20 mins.
  13. Eat them as fresh as possible!

Mango & Matcha Drink

Serves 2

Ingredients:

  • 1 ripe mango
  • 2 golden delicious apples
  • 2 cups of oat milk
  • 1 tbsp of maple sirup
  • a dash of vanilla powder
  • 1 tsp of matcha powder

Method:

  1. Peel the mango and remove the stone. Slice the apple and remove the seeds.
  2. Place the fruit in a blender with 1 cup of the oat milk and blend until smooth and pour the smoothie into 2 glasses.
  3. Next clean out the blender and then add 1 cup of the oat milk together with the maple sirup, vanilla and matcha powder and blend until the matcha powder has dissolve.
  4. Pout the liquid on top of the mango smoothie and serve

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