Easy, Festive Vegan Brunch Recipes and Menus. By Nava · On May 05, 2011 Here is a lovely selection of easy vegan brunch recipes and menus that require minimum time in the kitchen, so you can relax with your guests!
Brunch evokes images of leisurely eating, casual elegance, and celebrations large and small. This time of year is filled with occasions that call for a gathering—Mother’s Day, Father’s Day, and graduations. The much-awaited arrival of spring and summer alone gives ample reason to celebrate. Photo of Tofu Scramble with Jalapeño and Cilantro by Ellen Kanner. Contemporary brunches can be designed around wholesome, natural ingredients and seasonal produce. Aside from the two easy menus below, you’ll find other ideas for brunch fare in Bountiful Brunches , which include the following recipes.
Pancakes and French Toast Tofu scrambles, quiches, and more Potato skillets Baked Goods More … MENU #1: FRESH FRUIT PLATES AND MUFFINS This menu abounds in fresh, fruity flavors. Composed Individual Fruit Platters with Tropical Yogurt. Coconut Pancakes. This Coconut Pancake Recipe makes a fluffy pancakes with just the right amount of coconut flavor.
Coconut is on the brain, as well as all warm and sunny, blue-watered places that inspire all things coconut. So what better way to start the day than with Coconut Pancakes? Stick your feet in a kiddie pool, turn on some Caribbean tunes while you enjoy a plate of these, and you just may be able to drift off to a deserted island even if for a short while.
This recipe creates a thicker pancake batter for fluffy coconut-y pancakes. The addition of coconut milk and shredded coconut creates a thicker batter than regular pancake batter, but you will find that they cook in the same amount of time as most pancakes, rising a little more to their fluffy goodness. Top these Coconut Pancakes off with your favorite syrup, fresh whipped cream, fresh berries or a bit of lime zest for a delicious tropical-inspired start to the day. Enjoy! Coconut Pancakes Recipe Author: Amy Johnson | She Wears Many Hats. Breakfast Quinoa with Berries & Bananas. When I saw this recipe in the current issue of Whole Living magazine, I was very intrigued.
Quinoa is technically not a grain because it's not part of the grass family {it's a relative of chard, and spinach}...but, because of it's grain-like texture it's marketed as one. It seems I'm always hearing about how good it is for you, and I've had the good intention to use it more in my cooking...but, really don't all that often. It's very high in protein, making it an ideal breakfast choice for me, or my kids. My guys are super oatmeal fans...during the winter months it's the breakfast of choice around here. I make a big batch of steel cut oats, then store it in the fridge to heat up during the week. This recipe is very adaptable. Adapted from Whole Living Magazine, September 2011Serves 1-2 {depending on your appetite} Being a "grain" which contains loads of protein, Quinoa is very nutritious way to start your day. Bring the milk and quinoa to a simmer in a saucepan over medium-high heat. Coconut Banana French Toast.
Servings: 6 Preparation Time: 10 minutes 1 banana 1 cup milk 1 cup coconut milk* 1 teaspoon vanilla 1/4 teaspoon nutmeg 1/4 teaspoon cinnamon 11/2 teaspoons cornstarch 1/4 teaspoon salt 12+ slices bread coconut oil Heat griddle and brush with coconut oil.
Blend remaining ingredients (except bread) in a blender until smooth. Pour into a shallow dish. Submerge each slice in mixture and place on griddle. Cook till golden brown, then flip over to cook other side. . * For the freshest coconut milk make homemade coconut milk . Recipe submitted by Leah , San Antonio, TX Submit your recipe here! Lemon poppy seed pancakes. One of my favorite childhood memories was when my mom would make breakfast for dinner. i know that may not sound like a big deal, but i loved the idea of breakfast for dinner. it was out of the ordinary. even now, when i have a hard day or just need a pick-me-up i make breakfast for dinner. it is comforting. one of my favorite cookbooks is by Heidi Swanson - Cook 1.0: A Fresh Approach to the Vegetarian Kitchen. she delivers some truly wonderful recipes and the pancake section is amazing. if you have read picky cook for any amount of time, you will already know my love of lemon. i know it may seem like a lot of zest in this recipe but trust me - it is perfect!
The lemon flavor is strong but not over powering. the poppy seeds are little surprising pops in your mouth. the pancakes are moist and thick - just the way i like them. i hope you enjoy them as much as i do. keep the pancakes warm on a baking sheet in a 200 degree oven until you are ready to serve. butter, to serve (and for pan)