Tag Archives: brunch

Los Bruncheles: New York Edition


Naked cinnamon rolls.  Food porn.

Sunday!!  It was snowy and windy and my favorite people were in town, making a New York stop before heading to D.C. for the most exciting day evar!


What a perfect time for a brunch, amiright?  Presidents love brunch!  I think President Obama would approve of this Apple Cider Cinnamon Roll recipe that I adapted from a recipe on veganrepresent.com.



2 1/2 tsp active dry yeast

1/2 C unbleached sugar

1 C apple cider, warmed

2 eggs worth of egg replacer OR 2 tbsp ground flaxseeds whisked together with 6 tbsp hot water

1/3 C vegan margarine, melted

4 1/2 C unbleached flour

1 tsp salt

1 C brown sugar, packed

2 1/2 tbsp ground cinnamon

1/3 C vegan margarine, softened


1/2 C soymilk

1/4 C vegan margarine, softened

1 1/2 C powdered sugar

1/2 tsp vanilla extract

1/8 t salt


Mix yeast, sugar, and heated apple cider in a large mixing bowl and let stand until foamy.

Add egg replacer, melted margarine, flour, and salt. Mix well and knead for 5-10 minutes. The dough should be firm and smooth, not sticky. Set the dough aside in a covered bowl and let double in size.

After the dough has doubled, turn it out onto a floured work surface, cover, and let rest for 10 more minutes.

Meanwhile, in a small bowl, combine brown sugar and cinnamon.

Roll dough into a 16×21 inch rectangle. Spread dough with margarine and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 sections with a sharp knife.

Place rolls in a lightly greased 9×13 inch baking pan. (A cookie sheet also works fine.) Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F.

Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together soymilk, margarine, powdered sugar, vanilla, and salt. Spread frosting on warm rolls before serving.


I may have accidentally bought crack rather than powdered sugar.  Following the consumption of one of these little fellas, I had heart palpatations and the overwhelming urge to dance like Jennifer Beals.

It is always best to exercise restraint.

I’ve tried a few different recipes for cinnamon rolls and I think the search is over.  I’ve already sent the recipe out to two people who begged at my feet – their faces smeared with icing and tears of joy.  This post is getting gross.

Oh yeah and I made this stunner as well:


Mmkay maybe not so pretty?  This is a Tofu Frittata!  I found the recipe at Kaji’s Mom’s blog. I changed up some of the veggies because I am in love with sun-dried tomatoes.  Here it is:

1 block extra firm silken tofu (I used mori-nu aseptically sealed), drained
1 clove garlic pressed
2Tb nutritional yeast
3-4Tb unsweetened soy milk (may need more if it doesn’t blend smoothly)
1/4tsp turmeric (optional, for color)

1/4 C chopped (yes!)sun-dried tomatoes
1 small onion, chopped
2 cloves garlic diced into large pieces
1C chopped spinach
1Tb olive oil

olive oil in a small cast iron skillet over medium heat, add the onion and
garlic, cook until onion is translucent.  Add sun-dried tomatoes and heat over a low flame until spinach wilts.

-While the vegetables are
cooking add the tofu to your food processor and puree until the tofu
looks a little like cottage cheese. Add the garlic, nutritional yeast,
soy milk, and turmeric. Puree until the mixture is completely smooth
and resembles a thick yogurt.

-Preheat oven to 350.


veggies are cooked and tofu is smooth remove the skillet from the stove, and stir in the tofu mixture and smooth
over the top, making sure the middle is a little shallower than the
sides so that it cooks through.

-Bake for 20-25 minutes, until
the top is a light gold. Then turn off oven and leave in the oven for
another 10-15 minutes to give it time to set up and finish cooking
without burning.

-Serve hot

After all that cooking, you’re going to need a nap.  You deserve it!

Los Bruncheles

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.

French Toast


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!