Archive for March, 2001
This tasty dish, brimming with lively southwestern flavors, is a vegan version of 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. Read More→
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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. Read More→
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When spring and summer roll around, fruit platters are the best kind of dessert, or, they can be the main feature of a light brunch served with muffins or other baked goods.
Here, quantities aren’t so important as arrangement—and of course, the fruit should be ripe and luscious. Vary the kind of fruit used according to what’s available. Read More→
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The pairing of orange and cranberry makes for a lively flavor combination in baked goods. If I’m in the mood to make muffins for a weekend brunch, this is one of my top choices! And for holiday baking or giving, this batter is nice made into mini-loaves. Adapted from The Vegetarian Family Cookbook. Read More→
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Make these strawberry-filled vegan pancakes in late spring and early summer, when strawberries are at their best. Perfect for a relaxing Sunday brunch with some vegan sausages on the side! Read More→
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