Sunday was the 3rd Annual Mother's day brunch. This year's guest list was 30 people, a big step up from the first brunch I hosted, and 10 more than last year. More people meant a simplified menu. I had all sorts of plans to make danishes and croissants and donuts, but I just did not have the time to pull it off. But, rather than lament what I did not make, let's talk about what I did. First up: muffins. I decided that mini-muffins would be best since they would allow people to sample a variety of food without getting full from a mega-muffin. I made a batch each night in the days before the brunch (24 mini muffins per batch) and stuck them in the freezer. I went with the lemon poppy seed, pumpkin bran, bakery-style berry, and espresso chocolate chip from Vegan Brunch. Next: cinnamon rolls from Artisan Breads Everyday. The great thing about this recipe is that it does not call for an egg in the dough and is easily made vegan. I like the recipe better than the one I blogged about before (though the pic for that post is the background for the brunch invite I sent out). I also made lemon currant rolls. I always make them for the school bake sale and so they have become a thing. I always give the people what they want. This time I just used flax eggs and did not bother with the whole tofu thing. They turned out great. You can also see some vegan apple muffins my neighbour brought over. Next up is Vegan Mom's scrambled tofu. Simple and plain, and the kids don't freak out. Next to that is a bowl of sauteed onions, mushrooms, and pepper for those who wanted to dress the tofu up a bit. In the chafing dishes (new this year--borrowed from a friend) are roasted baby potatoes and a ton of pancakes (from Vegan Brunch).
We lined up three tables and sat 20 in the dining room/living room, with a kids' table in the summer room. Guests brought juice, tea, coffee, and fruit salads to round out the menu and we all went to town (I had to blur some faces because I did not ask anyone if I could post the pic). All in all, a great success!