Brunchner


granola (1 of 1)

Easter brunch is a tradition in our family. Usually the Easter bread with almond filling is made the day before and early on Sunday morning I’ll get up to make the rest which I shouldn’t really call brunch but Brunchner, since I truly fill up the table so that we can be continually eating from breakfast till dinner non-stop. Beside the standard stuff like tea, juice, bread, soy yogurt and some non vegan stuff for the less stricter or non veganlly oriented among us, we always have granola and tofu scramble. The rest of the menu usually depends on how creative I (or my kids) are feeling on that weekend. This year my daughter Ella took care of the Easter bread and the cinnamon rolls, which also have become part of our Brunchner tradition. I made the tofu scramble, which I thought came out finger linking due to a spontaneous brilliant idea I had due to some left over cashew nuts I had soaking on the counter. I also found a fantastic recipe for vegetable rolls rapped with rice paper from My New Roots blog(one of the most inspirational healthy cooking blogs I have seen so far), and concocted a fresh tomato salsa, potato pancakes and chocolate mousse. Daughter Anna took care of setting the table and making tea and coffee and Tim is our house photographer who makes most of the pictures on this blog. Cyrille usually is our D.J. and mostly concentrates on making sure that we get to hear the best possible recording of St. Matthew’s passion. This year however Ella took over the music with a beautiful recording of a Mendelssohn string quartet and Cyrille dug in the garden until the food was ready.Our oldest son didn’t show up until later in the afternoon since he had slept in after having had a recital the night before.

Granola

3 cups of oat flakes
1/4 cup maple syrup
1/8 cup of melted coconut oil
1 tsp. cinnamon
1/2 cup sesame seeds
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup raisins
1/2 coconut (that’s those white little cubes you see in the picture which I got from the farmer’s market, but regular desiccated coconut will due)
any other nuts or dried fruits you like

preheat oven at 180* c

– mix oat flakes, cinnamon, maple syrup and coconut oil in a bowl.
– add seeds and nuts
– put the mixture in an oven tray
– bake stirring regular to prevent burning
– when the flakes are golden brown remove from the tray from the oven and add the coconut and raisins and the optional fruits.
– serve with almond milk or (soy) yogurt

 

scrambled tofu (1 of 1)

 

Tofu Scramble

1 block of tofu
1 onion in cubes
2 cloves of garlic minced
about a cup of corn kernels
1/2 red bell pepper in small cubes
1 tbs. olive oil
1/2 tsp. cumin
1/2 tsp. majoram
1 tsp. turmeric
2 tbs. dijon mustard
1 cup of soaked cashews blended with a cup of water and 2 tsp. umesu vinegar or lemon juice
1/2 cup minced parsley

– crumble the tofu with your hands into a bowl
– in a broad heavy pan heat the olive oil and add the onion and garlic and sauté for 2 or 3 minutes
– add the bell peppers and corn and saute for a couple of more minutes
– add the grated carrots
– add the tofu and the herbs
– cook for 5 minutes stirring regularly
– add the mustard, and salt
– pour the cashew cream and saute a couple of minutes
– turn off the fire and add the parsley

Serve with salsa

vegetables roles (1 of 1)

 

Vegetable Rolls

I would say to just look at this link and while you’re at it look through the whole amazing blog.

 

 

chocolate pudding (1 of 1)

 

Chocolate Mousse

For this I mostly just improvised with the following ingredients in the blender:

1 cup soaked cashew nuts
1 cup almond milk
3 dates
1/4 cup cacao powder
1/4 chia seeds

– blend everything until very smooth
– put in individual serving dishes and refrigerate until ready to serve