Snow!

I just wanted to say that it snowed 2 cms today. That's just not right.

Vegan Brunch: An Unsolicited Review

Although I am still convinced that vegan cupcakes will indeed take over the world, I am now starting to think that vegan brunch is also key to global domination. Case in point: the Mother's Day brunch I hosted was enjoyed by vegan and non vegan alike (even the tofu!). So, I was very excited to hear that Isa had a new brunch book, and was even more excited when it came in the mail last week. First off, let me say this is probably the prettiest book Isa has put out--lots of great pics, soft pastel colour schemes on the pages, and multi-colour text. The layout and design are also nicely done, with most recipes taking up one page so they are easy to follow while cooking. But the real test, of course, is the food.
First up: pancakes and pumpkin french toast. The pancakes are a repeat from Vegan With a Vengeance, but who cares? These are still the best pancakes around, vegan or not, hands down. The french toast was also spectacular--soft and moist with the perfect spice blend to complement the maple syrup.
Joining the brunch party were these baked hash browns. The great thing about these is that your house does not have to smell like frying oil, and you can put them in the oven and forget about them while you make the rest of brunch.
Finally, Tofu Benny. I have never had eggs benedict so I have no idea if this is a good likeness or not. But I also don't care. This dish is so amazing it has now become one of my brunch staples. Mine doesn't look half as nice as the picture in the book, but it tastes great. I am definitely going to use the hollandaise sauce for other things, too.

So from just this small sampling I am declaring Vegan Brunch a winner. I am looking forward to many awesome brunches to come.

Vidalia Onion Relish

Let the canning begin! My plan this summer is to can and preserve as much as I can so we can rely less on canned food. Fresh and local is the way to go, right? The grocery store has had Vidalia onions on for real cheap lately (not even close to local, I know) and that got me thinking about the Vidalia relish I used to buy at Trader Joe's. Man, that stuff was good. With a little Googling I found this recipe, which seemed pretty much like the relish I used to buy. It is easy to make (if you have a food processor to chop the onions), and taste so good it will make even the lamest veggie dog a real treat.

Speaking of veggie dog-like things, let's not forget our good friend the homemade veggie sausage. I recently made the bratwurst version, grilled it, and was reminded of how quick, easy, and tasty they are.

Rhubarb Walnut Bread

I throw this one out as a recipe/idea you can play with. I was thinking of ways to use up the rhubarb that is growing like crazy in the backyard. After a few rhubarb crisps I thought I would try to make a rhubarb bread. I really liked the end result: a dense but moist bread with that trademark rhubarb tang. And, because it has whole grains and rhubarb, there is enough fibre to totally clean your clock. I based the recipe on Peter Reinhart's whole wheat cinnamon bread, so I apologize for the wonky mix of measurements.

INGREDIENTS

Rhubarb Mix

- 2 1/4 cup chopped rhubarb

- 1/4 cup water

- 2 tbsp minced ginger

- 2 tbsp sugar

Dough

- 18 oz whole wheat flour (plus up to 1 cup more)

- 6 oz oat flour

- 1 tbsp instant yeast

- 2 tsp salt

- 1/3 cup brown sugar

- 3/4 cup oat bran

- 1/4 cup vital wheat gluten

- 6 oz soy milk, warm

- 1/4 cup oil

- 2 tbsp ground flax seed

- 1 cup chopped walnuts

- 1 cup dried cranberries (soaked in hot water for 10 mins, then fully drained)

METHOD

1. Place ingredients for rhubarb mix in a saucepan and bring to bubbling. Reduce heat, cover, and simmer for about 15 mins, until rhubarb is very soft and mushy. Remove from heat and let cool down to room temperature.

2. Place rhubarb mix in a large bowl and add all other ingredients (except the extra 1 cup of whole wheat flour). Bring together into a dough with your hands or with a stand mixer. Let sit for 5 mins (the bran will soak up some water and firm up the dough). Add in as much of the extra flour is needed to make a soft and slightly tacky dough. Knead of a floured surface for 10 mins, until smooth.

3. Place dough in a large, clean bowl, cover, and let rise in a warm place for about 90 mins, until doubled (or as near doubled as you can get it).

4. Divide dough in half and shape into loaves. Place in lightly greased loaf pans, cover, and let rise until loaves crest the top of the pan.

5. Preheat oven to 400 degrees. Place loaves on the middle shelf of the oven. Reduce heat to 325 degrees and bake for 20 mins. Rotate pans 180 degrees and bake for another 25-30 mins, until loaves are a nice golden brown and sound hollow when thumped on the bottom. Let cool on racks.

Mexican Fast Food

Son #1 wanted to play soccer this summer, so I am now officially Vegan Soccer Dad. Of course, I totally forgot about his first practice and stayed later than usual at the office figuring I had all the time in the world to make dinner when I got home. Upon arriving home I was reminded of the error of my ways and suddenly had to get everyone fed and Son #1 to practice in one hour. I kicked into high chopping gear and made this. The kids adore all Mexican food, but having tortilla chips makes it all the more special (bags of chips are a rare commodity in this house). They think they are having a treat and are getting nutrition at the same time.

There is no real recipe tonight since topping are really up to you. This plate has:

1. Tortilla chips

2. Tofu (fried in a bit of oil, then seasoned with one of those Old El Paso taco seasonings packs (the shame! I told you I was in a hurry!) and mixed some water to coat the tofu.

3. Chickpeas cooked in some chipotle salsa.

4. Chopped veggies: onion, romaine lettuce, tomato, avocado.

5. Salsa

6. Chili Lime Yogurt: about 1 cup of plain soy yogurt mixed with juice of 1 lime, large pinch of sugar, salt to taste, and 1/4 tsp chili powder.