March 23rd, 2014 – Brunch

Sunday, March 23rd, 2014.
VBC Meeting #13: Brunch
Host of the Month: Slynn
Location: Denton, TX

Slynn and other people

This is what we made:

March 2014 brunch table

Lauren: Sausage Pear Sandwich

Homemade vegan maple sausage, cooked pear, and Billy’s cashew cream cheese served on a veganized version of this English muffin recipe. The muffins were made with canola oil and almond milk and cooked on the griddle.

sausage pear english muffin

Slynn: Tofu Quiche, Tempeh Bacon

Slynn made this tempeh bacon. She put some of it into a tofu quiche that also contained spinach, broccoli, mushrooms, and cheddar style Follow Your Heart non-cheese.

tofu quiche

tempeh bacon

Billy: Chocolate Cinnamon Rolls

Billy derived this recipe from the orange rolls he made for a previous meeting.

chocolate cinnamon rolls

Kristin: Pierogis

Kristin made potato pierogis and mushroom sauerkraut pierogis from the Vegan Brunch cookbook. She served them with caramelized onions and apple sauce.

potato pierogis and mushroom sauerkraut  pierogis

apples sauce and caramelized onions

Alesha: Bloody Mary

Also basing her offering on a recipe from Vegan Brunch, Alesha continued her alcoholic beverage run with Bloody Marys. The drink included vegan worcestire sauce and was served with pickles, lemon, black pepper, celery, and super fat ice cubes.

bloody mary set

glasses with fat ice cubes

Lilly: Scramble Your Own Tofu Scramble

Lilly made scrambled tofu with bulb green onions, tumeric, garlic paste, salt, and pepper. She topped some of it with Daiya Cheddar Style Shreds and served it all with tumeric potatoes and grilled portabellas and cherry tomatoes.

tofu scramble with portabellas and tomatoes

John: Baked Oatmeal Bars, Potatoes

John made oatmeal with coconut oil, banana, flax, raisins, and nuts then baked it to form bars. He also served a brunchy potato dish.

oatmeal bars

brunch potatoes

Morgan: Spinach Cheeze Pinwheels

Morgan rolled up Pepperidge Farm Puff Pastry with spinach, Daiya Pepperjack shreds, and nutritional yeast for a pretty snack.

spinach cheeze pinwheels

Michelle: Hash Nest with Kale

Michelle made up this recipe by tossing shredded potato with salt, pepper and nutritional yeast and baking nest shapes in a muffin tin. The potato forms were topped with kale that had been seasoned with garlic, salt, pepper, and truffle oil.

potato and kale nest

Here it all is, ready for eating.

plate of March 2014 brunch

Leave a Reply

Your email address will not be published.

Change the CAPTCHA codeSpeak the CAPTCHA code