So things ’round here are picking up again thanks to the end of the writers strike (hooray for the WGA!) When the weekend rolls around, there’s nothing I like more than to unwind with my bros and my hos(?) on a Sunday morning. And stuff myself with baked goods. And stuff them with baked goods. That and mimosas. OK, really, take everything away but the mimosas and I’m still pretty damn happy.
Mini Tofu Quiches, French Toast with Maple Syrup and Banana Slices, Almond Chocolate Chip Zucchini Muffins, Strawberries, Dates, and OJ!
I hosted our “weekly” brunch club at my place this time. I say “weekly” because we tend to forget about it for a few, um, months, and then pick back up again. This time it was completely rad because it was our first fully vegan jam and I felt really happy to share my goodiegoods with some precious people! On to the food:
Susan’s Mini Crustless Tofu Quiches
I am a huge fan of the FatFree Vegan Kitchen and this is one of Susan’s most popular recipes – for a reason! This recipe is so healthy and incredibly delicious. I want to make these all the time using different veggies and spices! This time I threw in onions, garlic, tomatoes, swiss chard, and mushrooms. Luckily, I chopped everything into small enough pieces that the tofu still held together. A word of warning though, don’t throw any huge pieces of veggies in there because thangs will get messy. A couple people were confused, thinking I was serving them EGGS! Ah, vegan trickery and her wiley ways.
Not the prettiest picture, but french toast doesn’t require glamour shots. She’s got enough sassy spice to stand out, non?
12 pieces of whole-wheat bread
1 cup soy milk
2 T nutritional yeast
1 t cinnamon
1 t nutmeg
1 t vanilla extract
1/2 t salt
1/4 cup AP Flour
oil as needed for the pan
- Combine soy milk, nutritional yeast, cinnamon, nutmeg, salt, and flour in a large mixing bowl.
- Heat oil on a medium flame in a large pan/skillet – I used a wok because I’m wacky.
- Dip a slice of bread into the soy milk mixture, coating both side of slice.
- Drop bread slice onto pan or skillet.
- Fry just until bottom is browned, then flip and repeat.
- Continue until you’re out of bread and everyone is standing around you drooling and looking at you longingly.
Almond Chocolate Chip Zucchini Muffins
I’ve made these before and I’ll make them again because they rule. This time I mixed it up and used whole-wheat flour and almonds instead of walnuts. The muffins were a lot denser, and just as delicious!
This was a rad brunch and the cute couple from across the hall even brought us pancakes! So nice to just sit around and shoot the shiitake with cool people. I can’t wait for the next one.
Gigantor the Killer Strawberry!