Brunch for a Bunch

You know what I love? A Saturday spent walking around Eastern Market in DC. It is certainly one of the most relaxing and enjoyable times. This is also most enjoyable when you are walking around with great friends...which I did this past weekend with a group of fantastic ladies. Too bad all of them didn't live around here so we could make it more of a Saturday tradition but it was quite special. Especially the stop into Hill's Kitchen...Oh boy! Could I have spent some serious cash there.

I am pretty certain I will have a more extensive photo series from Eastern Market this weekend. The weather is going to be glorious and I will certainly spend some quality time at my favorite spots. Stay tuned for that photo roll!!!!!

Well hello! You cute little blossom...it's been a whole year already since I last saw you. Time sure does fly!! It sure was a girls weekend and we were all very tired by the end of our 8 hour walk on Saturday. So, I made brunch for a bunch of awesome ladies on Sunday. Girls weekend...it was awesome!!! I look forward to many more weekends like this past one this summer. So here's what was on the menu on Sunday...a vegan Scrambler, Pumpkin French Toast, and I through together some quick home fries! Complete with french press coffee and tea and we were set. Let's do it again soon.

*Note: I double the recipe for the Scrambler and Amber brought over extra firm silken tofu which I never used in this recipe before but it turned out pretty great. So experiment and have fun with it. Next time I think I wanna do a spicy Tex Mex style scrambler with black beans and roasted corn. Enjoy!

<3 AMZ

Scrambler

1/4 cup nutritional yeast
1 16-oz. pkg. extra-firm tofu, drained and crumbled
1 Tbs. plus 2 tsp. prepared mustard
1/2 tsp. ground turmeric
1/2 cup chopped onion
4 cloves garlic, minced (4 tsp.) or use some granulated garlic
1 pkg. vegan breakfast sausage
2 cups frozen chopped veggies, thawed
1/2 cup shredded vegan cheese, optional

Directions
1. Stir together tofu, nutritional yeast, mustard, and turmeric in bowl. Season with salt and pepper, if desired. Set aside.
2. Coat skillet with cooking spray; heat over medium heat. Add onion, cover, and cook 3 minutes, or until softened. Add garlic, and cook 1 minute more. Stir onion-garlic mixture into tofu; fold in broccoli and cheese, if using. Cool.


Pumpkin French Toast

1 cup pureed pumpkin (from a can is just fine)
1 1/2 cups almond milk (or your favorite non-dairy milk)
2 tablespoons cornstarch
2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 teaspoon pure vanilla extract

1 stale Baguette, sliced diagonally in 1 inch pieces (see tip), or 8 pieces thick sliced bread


Cooking oil for the pan

Mix together all ingredients (except for the bread, obviously). Spread out baguette slices on a rimmed baking pan in a single layer. Pour on pumpkin mixture and flip to coat. Let sit for 20 minutes, then flip over and soak for 10 minutes more.

Preheat a large non-stick skillet over medium heat (I use cast iron). Spray with cooking oil, or drizzle a little into the pan, and cook about half of the soaked breads at a time for 5 to 7 minutes on one side and about 3 minutes on the other. They should be golden to medium brown and flecked with darker spots. Keep warm on a plate covered with tin foil while you cook the second batch.

If not serving immediately, cover and place in a 200 degree oven for up to an hour. Serve with maple syrup and earth balance, of course.


*Note: Let the bread soak no more than 20 minutes...this time around I let it go longer and the bread didn't crisp on the griddle like it usually does but this was probably also due to the fact that the bread wasn't quite as stale as I would have like as well. Live and Learn. It still tasted good!