Mother’s Day vegan brunch ideas
By Laurie Posted on May 11th, 2012 in Food, Latest News |
With Mother’s Day just a few days away, there is no better way to celebrate Moms out there with how much you love them like you can with food.
We’ve compiled a pile of our favourite vegan breakfast remedies, hearty, full-of-love, and brimming with fresh, seasonal 
ingredients.
If these aren’t enough, here are some of other ideas that we’ve compiled over the years:
Tofu and Kale Scramble
1 tablespoon extra-virgin olive oil
3 garlic cloves, minced
1 red onion, chopped
1 teaspoon ground turmeric
2 teaspoons freshly grated ginger
1 red bell pepper, thinly sliced
4 cups finely chopped kale
16 ounces firm tofu, pressed, drained and crumbled
1/2 cup finely chopped tender sundried tomatoes
Sea salt and freshly ground pepper to taste
Heat the olive oil in a large skillet over medium heat. Add the garlic, onion, turmeric, and ginger. Cook until the garlic and onion and are tender, about 4 minutes. Stir in the bell pepper. Continue to cook until softened, about 3 more minutes. Add the kale. Cook until tender, about 2 minutes, adding a splash of water if necessary.
Add the tofu and sundried tomatoes. Turn to low heat and cook for 5 additional minutes, adding water if needed until heated through the tofu has absorbed color and is fragrant of the spices. Generously season with salt and pepper.
Baked Blueberry Almond Coconut Oatmeal
2 cups old-fashioned rolled oats
1/2 cup almonds, toasted and chopped
1/3 cup unrefined cane sugar, such as Sucanat
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon fine-grain sea salt
2 cups lite coconut milk
1/4 cup ground flaxseed
2 teaspoons pure vanilla extract
2 ripe bananas, cut into 1/2-inch slices
1 1/2 cups fresh blueberries
1 cup large coconut flakes
Maple syrup, for serving
Simple Strawberry Muffins
3/4 cup lite coconut milk
1/4 cup coconut oil, melted
3/4 teaspoon apple cider vinegar
1/2 teaspoon vanilla extract
1 3/4 cup whole grain flour
2/3 cup unrefined cane sugar
1 tablespoon ground flaxseed
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups chopped fresh strawberries
Preheat the oven to 375 degrees F. Lightly grease a muffin tin or line with paper liners.
Put the coconut milk, oil, vinegar, and vanilla extract in a bowl. Whisk until well combined. Put the flour, sugar, flaxseed, baking powder, cinnamon, and salt in another bowl. Whisk well. Add the strawberries and toss to make sure they are covered in flour. Make a well in the bottom of the flour mixture and pour in the milk mixture. Stir until just combined.
Fill 8 to 10 muffin cups about 3/4 full. Bake for 18 to 25 minutes, until a toothpick inserted in the muffin comes out clean, and the tops spring back to the touch. Cool 10 minutes and remove from pans.
Citrus Salad with Coconut Cream
3/4 cup minced crystallized ginger
1 tablespoon icing sugar
2 pink grapefruits, peeled
3 large tangerines, peeled
3 navel oranges
2/3 cup dried cherries
2 tablespoons agave nectar or coconut syrup
1/4 teaspoon ground cinnamon
Before starting, put the bowl of your stand mixer and the whisk attachment in the freezer for about 30 minutes.
Carefully open the cans of coconut milk without shaking or turning them. Scrape off the hardened cream that forms at the top. Reserve the water at the bottom for another use. Put the cream in a bowl of a stand mixer. Beat on high for about 3 to 5 minutes until stiff peaks form, similar to whipped cream. Stir in ginger and icing sugar. Refrigerate until serving.
Cut the grapefruit and tangerines into sections then into thirds. Put them in a serving bowl, along with their juices. Cut the oranges into quarters, removing all of the pith. Add them to the same bowl. Stir i the dried cherries, agave nectar, and cinnamon. Refrigerate for at least one hour.
Baked Hash Brown Patties
3 cups very thin onion slices
2 teaspoons chili powder
5 cups coarsely grated Yukon Gold potatoes (about 2 pounds)
1 teaspoons sea salt
1/4 cup nondairy margarine, melted
Preheat oven to 425 degrees F. Lightly grease a large rimmed nonstick baking sheet. Put the onions in large bowl. Add the chili powder and mix well. Toss the potatoes with about 1/2 teaspoon of the salt in medium bowl. Let stand 5 minutes. Using your hands, squeeze out all of the excess liquid from the potatoes. Add the potatoes, the remaining salt, and the margarine to the onions. Mix well.
Divide the mixture into 8 mounds on prepared baking sheet, about 4 inches apart. Bake for 15 minutes, then turn mounds over with spatula, pressing down to flatten to 4-inch-diameter rounds. Reduce the oven temperature to 350 degrees F. Continue to bake until cakes are golden and crisp around edges, about 45 minutes longer.
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