Bountiful Brunches

The Vegetarian Family Cookbook offers dozens of breakfast and brunch recipes

MENU #1

Strawberry Pancakes
Soy “sausage” links
Fresh strawberries and blueberries

Orange-Cranberry Muffins
Composed Individual Fresh Fruit Platters with Tropical Yogurt

Leek and Red Pepper Hash-Browned Potatoes
Southwestern Tofu Scramble
Cherry tomatoes and black olives
Warm flour tortillas
Sliced cantaloupe and honeydew

Brunch is a tidy word that comes straight to the point—a meal that’s a cross between breakfast and lunch. But as a concept, brunch is so much more than just that—it evokes images of leisurely eating, casual elegance, and celebrations large and small.

Contemporary brunches can be designed around wholesome, natural ingredients and seasonal produce. The following menus for intimate, low-fat brunches will leave you and your guests with the wonderful sense of having celebrated but not overindulged.

MENU #1

Strawberry Pancakes
Soy "sausage" links
Fresh strawberries and blueberries

In this delightful menu, soy "sausage" links provide a zesty counterpoint to the sweetness of the pancakes. Use just enough light olive oil to coat the bottom of a wide skillet and sauté the links, turning on all sides, until golden-brown. Allow 2 links per serving (or 3 of the smaller type). Combine a pint of hulled (and halved, if large) strawberries with a pint of fresh blueberries to serve in small bowls on the side.

STRAWBERRY PANCAKES
Makes: About 2 dozen 3- to 4-inch pancakes, 4 to 6 servings

1 3/4 cups whole wheat pastry flour
1/4 cup cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon cinnamon
1 cup organic low-fat plain yogurt or soy yogurt
1 1/2 cups organic low-fat milk, soymilk, or rice milk, or as needed
1 1/2 cups firm, ripe strawberries, hulled, halved, and thinly sliced
Nonhydrogenated margarine
Maple syrup

Combine the first 5 (dry) ingredients in a mixing bowl. Make a well in the center and pour in the yogurt and milk. Stir until thoroughly combined, but do not overbeat. If the batter seems too thick, add a little more milk. Gently stir in the strawberries.

Heat just enough margarine to oat the surface of a non-stick griddle and drop the batter on it in 1/4 cup portions. Cook over medium heat on both sides until golden brown. Keep the pancakes warm in a covered casserole dish in a 200 degree oven until all are done. Serve warm with maple syrup.

MENU #2

Orange-Cranberry Muffins
Composed Individual Fresh Fruit Platters with Tropical Yogurt

This menu abounds in fresh, fruity flavors. Lush, colorful fruit platters team perfectly with warm fresh muffins. Make the fresh fruit platters while the muffins are baking.

ORANGE-CRANBERRY MUFFINS
Makes: 1 dozen

The pairing of orange and cranberry makes for a lively flavor combination in baked goods.

1 3/4 cups whole wheat pastry flour
1/4 cup wheat germ
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/3 cup natural granulated sugar
1 cup (8 ounces) orange or lemon low-fat organic yogurt or soy yogurt
1/2 cup fresh orange juice, or as needed
2 tablespoon safflower oil
1 cup dried cranberries
1/4 cup finely chopped walnuts, optional

Preheat the oven to 350 degrees.

Combine the first 6 (dry) ingredients in a mixing bowl and stir together. Make a well in the center and pour in the yogurt, orange juice (use enough to make a smooth, slightly stiff batter) and oil. Stir until well combined. Stir the cranberries and optional walnuts into the batter.

Divide the batter evenly among 12 foil paper-lined muffin tins. Bake for 20 to 25 minutes, or until the tops of the muffins are golden and a toothpick inserted into the center of one tests clean. When the muffins are cool enough to handle, transfer them to a plate or rack to cool.

COMPOSED FRESH FRUIT PLATES
Serves: 4 to 6

Here quantities are not so important as arrangement—and of course, the fruit should be ripe and luscious. Since these are individually composed plates rather than one big fruit salad, each plate should be attractively arranged and filled without being overloaded.

1 cup vanilla low-fat yogurt or soy yogurt
1 cup finely diced papaya or mango
8-ounce can crushed pineapple, well drained
1 cup blueberries or blackberries
1 cup strawberries, hulled and halved
Cantaloupe (about 1 medium), peeled and cut into wedges
Honeydew (about 1/2 medium, peeled and cut into wedges
1 or 2 medium papayas and/or mangos, peeled and cut into long, narrow slices
3 tablespoons sliced almonds for garnish, optional
Fresh mint leaves for garnish

Combine the first 3 ingredients in a small mixing bowl and stir until well blended.

In a small mixing bowl, combine the berries and strawberries. Add just enough of the yogurt mixture to lightly coat the berries, reserving the rest, and stir together. Divide the berry mixture among the individual serving plates, placing a dollop on the side of each.

Arrange a few overlapping slices of cantaloupe and honeydew on each plate. Arrange a few slices of papaya or mango along the side of each plate. Leave an opening in the center of each plate, and spoon into that some of the Tropical Yogurt. Sprinkle the yogurt with some sliced almonds, if desired, and garnish each plate with the optional mint leaves.

MENU # 3

Leek and Red Pepper Hash-Browned Potatoes
Southwestern Tofu Scramble
Cherry tomatoes and black olives
Warm flour tortillas
Sliced cantaloupe and honeydew

Here’s a brunch for hearty appetites. To ease preparation, have the potatoes microwaved ahead of time for the Leek and Red Pepper Hash-Browned Potatoes. Prepare this recipe first, then transfer to a covered casserole dish. Keep warm in a 200-degree oven. Wrap as many flour tortillas as you’ll need in foil and place them in the oven as well. Last, prepare the tofu scramble. While it simmers, place cherry tomatoes and black olives in small bowls. Slice the melons and arrange them on a platter.

LEEK AND RED PEPPER HASH-BROWNED POTATOES
Serves: 6

If you like leeks, you’re sure to enjoy this dressed-up version of hash browns. Use firm-textured potatoes, such as red-skinned or Yukon Gold, rather than mealy ones, for best results.

6 medium potatoes
2 large or 3 medium leeks
2 tablespoons olive oil
1 medium red bell pepper, finely diced
2 tablespoons minced fresh parsley, optional
Salt and freshly ground pepper to taste

Microwave the potatoes in their skins until they are easily pierced with a knife but still firm. Set aside until cool enough to handle, then peel and slice them about 1/2 inch thick.

Trim the tough green leaves and bottoms from the leeks and discard. Slice the leeks in half lengthwise, then into 1/4-inch slices crosswise. Place in a colander and rinse well.

Heat the half of the oil in an extra-wide skillet. Add the leeks and sauté over medium-low heat, covered, until limp, about 6 to 8 minutes. Stir occasionally. Add the red peppers and continue to sauté, covered, stirring occasionally, until the leeks are soft, about 5 to 8 minutes more.

Add the remaining oil, the potatoes, and the optional parsley. Raise the heat to medium-high and cook until the potatoes on the bottom are browned. Stir well, and let the bottom brown several times more, until most of the mixture is nicely browned. Season with salt and pepper and serve.

SOUTHWESTERN TOFU SCRAMBLE
This tasty dish, brimming with lively southwestern flavors, is based on a traditional southwestern egg dish. It’s known as migas, a word that literally means “crumbs” in Spanish, in this case referring to bits of tortilla. In the original recipe, the tortilla pieces are scrambled with eggs; this version replaces eggs with tofu.

1 tablespoon light olive oil
1 medium onion, finely chopped
1 pound firm tofu, well drained and blotted, then cut into 1/2-inch dice
6 corn tortillas, torn or cut into approximately 1-inch pieces
16-ounce can diced tomatoes, lightly drained
4-ounce can chopped mild green chilies
1 teaspoon ground cumin
Salt to taste
3/4 cup grated Monterey Jack or cheddar cheese, or Jack- or cheddar-style nondairy cheese, optional

Heat the oil in an extra-wide skillet. Sauté the onion over medium heat until lightly golden.

Add the tortillas, tomatoes, chilies, and cumin. Stir together gently. Cover and cook over medium heat for 10 minutes.

If using cheese, sprinkle it over the top, then cook, covered for another 2 to 3 minutes, or until it has melted. Remove from the heat and serve

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