Tag Archives: vegan brunch

Easter “Egg” Pastry

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All Easter brunches need a great meal centerpiece. Growing up, my family usually placed either a ham or lamb in the spotlight. But that was another lifetime. Nowadays, our Easter celebrations are a bit kinder.

This year, we decided to that it was time for a new, elegant spin on the Easter brunch. We hit Roots Market and picked up some stuff from Follow Your Heart – vegan cream cheese, vegan cheese slices and VeganEgg. And here’s what we baked up – an “egg” stuffed bread with vegan cheese and veggies. This beauty tastes as amazing as it looks and – surprise – it’s not that hard to make! Not doing an Easter brunch? This is great for breakfast or brunch anytime of year!

eggbread3_lrEaster “Egg” Pastry

2 oz. vegan cream cheese, room temperature (we used Follow Your Heart)

1 Tbs. Italian seasoning blend

1 box of Follow Your Heart VeganEgg

1 tsp. black salt (aka kala namak)

1/4 cup finely minced onion

2 cloves garlic

1/2 cup finely chopped fresh spinach

1/3 cup finely chopped roasted red pepper (from a jar)

1 tsp. ground black pepper

1 Tbs. dried oregano

2 tubes “Crescent” style bread

4 slices vegan cheese (we used Follow Your Heart American)

 

Begin by preheating you oven to 350.

Mix together the vegan cream cheese and Italian seasoning in a small bowl. Set aside for flavors to combine.

Prepare entire box of VeganEgg according to box directions using ice cold water and a hand mixer. Add black salt. Cook following directions to make scramble. Pour into a bowl and set aside.

Using the same pan, saute onions and garlic until soft. When lightly browned, add to scramble. Add chopped spinach, chopped roasted red pepper, black pepper and oregano to scramble and fold to combine.

To assemble the Pastry, line a large baking sheet with parchment paper. Open both tubes of Crescent-style rolls on the cookie sheet and lay the dough together, to make one large piece of pastry. Using your fingers seal all edges together.

Smear the seasoned cream cheese down the middle third of the pastry sheet. Top with the slices of cheese, and then add all the VeganEgg/veggie mixture. Be careful to stack the VeganEgg upwards, keeping it all in the middle third of the pastry.

Using a knife, cut twelve slits on the two sides of the pasty sheet, making what looks like fringe on either side of the VeganEgg-third. Criss-cross the pastry strips back and forth to cover and seal the VeganEgg middle. Fold the ends upwards and tuck them under the pastry “weaving.”

Bake for 20-25 minutes at 350, until pastry is golden brown and crisp. Allow to rest for 10 minutes to set-up before slicing. Serve warm; makes twelve portions.

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Below, this is the VeganEgg product from Follow Your Heart. This little box of powder makes incredible, well, vegan eggs. You can use it for omelettes, scrambles, quiches and more. We wanted to state for the record – FYH did not give us product or money for this post. We just really liked the VeganEgg and wanted to make something yummy with it to share with you, and our family, for Easter.

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Flaky Breakfast Biscuits with Beyond Meat Herbed Gravy

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Growing up in Tennessee, biscuits and gravy were a staple for the Dirty Hippie. Early into our relationship, I mastered a biscuit recipe he loved, but have been experimenting with gravies for years. This one strikes the ideal balance – the herbs and tamari make it salty and savory, and the Beyond Meat Crumbles are the perfect hearty bite to satisfy your morning appetite.

Serve this to any southerner – or southerner at heart – with a side of steamed greens and tempeh bacon for an amazing breakfast! Also a great option for brunches if you have company staying with you over the upcoming holiday season.

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Flaky Breakfast Biscuits

1/3 cup warm water (not boiling!)

2/3 cup plain almond milk, room temperature

1 packet active yeast

1 Tbl. sugar

2 1/2 cup all-purpose flour

1 1/2 Tbl. baking powder

1/2 cup cold vegan margarine (we used Earth Balance)

Combine water and almond milk in non-reactive dish (like glass or plastic). Add sugar and yeast packet, stir gently and allow to bloom in a warm area for 10-15 minutes. Mixture will be foamy and bubbly.

In a large non-reactive bowl, sift together flour and baking powder. Using a pastry cutter or fork, cut the cold vegan margarine into the flour until you achieve the texture of course sand – it will be like a crumb topping. Don’t overmix the margarine, a few chunks are fine and will give the biscuits a delicious taste and texture.

When yeast has bloomed, gently stir it into the flour/margarine combo until just combined. Don’t overwork, or the biscuits will be tough. Allow to rise in the mixing bowl for 30-40 minutes. This step is crucial to getting a light, airy biscuit!

After rising, preheat oven to 400. Turn biscuit dough onto a floured surface and press down to about one-inch flat. There’s no need to use a rolling pin, the rustic look of doing things by hand is perfect for biscuits! Use a ball jar, drinking glass or cookie cutter to make round biscuit shapes. Cut into 12 to 15 round biscuits and repeat with any leftover dough until it’s all used up.

Transfer biscuits to a parchment-lined cookie sheet and bake for 20 minutes at 400. When done, the biscuits will have doubled in size and turned a golden brown color. Allow to cool 5 minutes before serving.

These biscuits can also be made a day or two ahead and re-warmed in the oven or toaster oven to make serving easy! Just store in a container or bag in the fridge until ready to serve. Also, if you like jams and jellies, these biscuits go well with sweet breakfasts, too – or even work as dinner rolls!

 

Beyond Meat Herbed Gravy

Cooks’ Note: Before you start this recipe, you need to know about kuzu root starch. It’s our favorite thickener and will show up flour roux, arrowroot and cornstarch any old day of the week in gravies, pies and other recipes. But, it’s not easy to find. Eden foods makes it, and you can buy it on Amazon or at most Whole Foods locations. It’s important to follow the directions, though. If you don’t dissolve it in cold water first, it won’t work!  Can’t get your hands on kuzu root starch? No worries. You can still make this with cornstarch or arrowroot, which are widely available at any grocer. Just mix  3 Tbl. cornstarch or arrowroot with 4 Tbl. water instead and follow the directions below.

1 Tlb. whole fennel seeds

1 Tbl. tamari or soy sauce (we use San-J brand)

1 tsp. powdered dry sage

1 tsp. marjoram

1/2 tsp. dried thyme

1/2 tsp. dried tarragon

1/2 tsp. white pepper

pinch cayenne, optional

pinch nutmeg, optional

1 package Beyond Meat Beefy Crumbles, thawed

4 cups vegetable stock

3 Tbl. kuzu root starch, dissolved in 4 Tbl. cold water

Over medium-low heat, add fennel seeds to a large pot. Toast fennel seeds about 1 to 2 minutes, until just fragrant; do not brown or burn seeds. You can skip this step if you are in a hurry, however, toasting will really change and maximize the flavor.

Add tamari sauce,  sage, marjoram, thyme, tarragon, white pepper, cayenne and nutmeg to the pan with entire pack of Beyond Meat Beefy Crumbles. Over low heat, allow herbs to flavor Beyond Meat for about 5 to 7 minutes, stirring occasionally.

In a small bowl, combine kuzu root starch with cold water. Stir briskly to dissolve and set aside.

Add vegetable stock to the pot with herbs and Beyond Meat. Simmer about 2 to 3 minutes, until broth is warmed through, then add the kuzu root starch in water. Bring gravy to a low boil, stirring frequently. It will thicken up in about 3 to 5 minutes. When it reaches your desired thickness, take it off the heat and serve over warm biscuits!

This gravy is also delicious over mashed potatoes!

 

To try Beyond Meat, check out their latest coupon at this link!

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