I hosted my very first brunch last Sunday! I also filmed exactly how I did it and that is this week’s video :). I thought it would be helpful to show you not just a bunch of recipes, but also how I multi-task and coordinate things so I can make a ton of food in about 1 hour! Huge thank you to my friends who always agree to come over and eat my food and make me laugh. I love you guys. Recipes and how-to below!
Apple Cider Vinegar Drink Shots (a gift sent to me from Welo)
Coffee (with vegan Baileys)
Oatmeal with topping station
RECIPES (MAKES BRUNCH FOR 6 PEOPLE) :
1 1/3 cups quick-cooking oats
2 1/2 cups water
1 large sweet potato
4 medium white potatoes
2 tbsp olive or refined coconut oil
1-2 tsp paprika
1/2 tsp salt (more to taste)
1/2 tsp black pepper
1 green bell pepper
1 red bell pepper
1/2 of a white onion
12 oz. block of firm tofu
1 tbsp olive oil
1/2 tsp ground dried turmeric
1/2 tsp chilli powder
1/4 tsp salt (more to taste)
1/2 tsp pepper
2 tbsp nutritional yeast (optional)
1/2 cup black beans (optional)
Chocolate Pastry Braid:
1 package Pillsbury crescent rolls (I use the reduced fat kind) or a rectangle of puff pastry
2 tbsp chocolate hazelnut butter
2 tbsp chocolate chips
The zucchini cake (brought by my friend Emma) was a recipe by Chocolate Covered Katie.
START TO FINISH STEPS:
- Preheat your oven to 425F (220 c)
- Peel and chop your potatoes into bite size pieces. Add to a large mixing bowl with oil and spices and stir to coat. Place potatoes on a parchment-lined baking tray in a single layer. When the oven is preheated, put the potatoes in the oven and set a timer for 20 minutes. When the timer goes off, remove them from the oven and stir them around/flip them. Then put them back in the oven and set the timer for 25 minutes. We will be preparing the rest of the food while the potatoes are in the oven so read on for the next steps!
- Chop the bell peppers into bite size pieces. Chop the onion into small pieces. Crumble the block of tofu (so it resembles scrambled eggs). Set aside for the time being.
- Add your oats and water to a pot and stir. Set on the stove for when you are ready to cook them (we will be cooking them at the very end but might as well get them ready now!)
- Roll out your raw pastry dough on a parchment-lined baking tray. Refer to the video (below) for how to slice and braid it. The video will also show where to add the chocolate hazelnut butter and chocolate chips. Set aside.
- Time to cook the tofu scramble! In a large frying pan on medium heat, add the olive oil, bell peppers and onions and cook a few minutes until the onions are translucent. Add the crumbled tofu and all the spices and stir to combine. Cook another couple minutes, stirring to ensure the tofu gets heated and the spices are evenly dispersed. Add the black beans, stir to combine, and reduce the heat to low. You can leave the scramble on low heat to stay warm until it is time to eat.
- At this point, the potatoes should be done, so you can remove them from the oven and reduce the oven temperature to 375 F (190 c) or whatever temperate your puff pastry package says. Cook the chocolate pastry braid according to the directions on the package. Mine took about 12 minutes until it was golden brown on top.
- While the pastry is cooking, turn the oatmeal to medium/high heat and cook a few minutes, stirring often, until the liquid is absorbed and oats are creamy. If the pastry isn’t quite done yet, you can leave the oatmeal on low heat.
- Set the table, make coffee, pour drinks, and start putting all the food into serving bowls. Put all the oatmeal toppings into little bowls with a spoon in each.
- Ask your friends to bring everything over to the table and by this point the pastry will be done. Make sure all the food is on the table with enough plates, bowls, cups etc. for all your guests. Then, EAT! Enjoy your company and have a great brunch!