The weekend before Christmas, Mike and I will be hosting a holiday brunch for our families. The last time we did this, I made my favorite vegan omelettes and frittatas, and also some chocolate waffles. While the dishes were a hit, I wanted to try something new this time!
My criteria for formulating the recipes:
* I wanted to have one savory and one sweet dish
* At least one of the dishes needs to be able to be made ahead of time so that I’m not slaving away in the kitchen while everyone is here
* If possible, incorporate holiday festivity!
Saturday morning during yoga class, while I should have been focusing on my form, meditating, and releasing all thoughts from my mind, instead I was fixated on thinking up the recipes. By the time yoga was over and I was driving to the grocery store, I knew what I wanted to make!
Scrambled “Eggs” with Tomatoes and Lemon-Caper Pesto
* First, drain a block of firm tofu
* Then, with a bit of EVOO or Pam in the pan, throw about a cup of cherry or grape tomatoes into a skillet on medium heat
* Stirring occasionally, let the tomatoes wilt, and once they do, loosely ’smoosh’ or fold them in the middle with your spatula. Let them sit in the pan on low heat while you make your pesto so that the tomato juices dry up
* My lemon-caper pesto was made from approximately 1 c. basil leaves, 1/4 c. pine nuts, 1 T. EVOO, 2 T. lemon juice,1-2 T. capers, 1 T. water, garlic and salt. However, the next time I make this I will probably double this since we loved the pesto flavor so much! Blend all ingredients in a food processor until smooth (although it’s ok if it’s not completely blended)
* Add the drained and dried tofu to your pan with the tomatoes, and chop into small pieces with your spatula. I like mine when it is in very tiny pieces so that every bite has more tomato and pesto, and less of a plain tofu flavor.
* Add 2 or 3 heaping Tablespoons of nutritional yeast (I like more, but other people may want less of this flavor) – this is what makes it taste “eggy”
* I also add a splash of garlic powder (or fresh garlic), salt, and turmeric
* Cook for 5-8 minutes while stirring occasionally, and then add in the pesto sauce.
* Cook for another minute on low to heat the pesto through, and then serve.
I am OBSESSED with this recipe!! Pesto + tomato is always a winning combo in my book, and it did not disappoint in this case, either. Plus, the red and green made it a very Christmas-y dish! Mike and I both loved this recipe and I just wish I had made twice as much!
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My “sweet” dish was not as effortless, unfortunately! My first attempt involved silk tofu – I figured it would be a surefire egg replacer, since it works so well in my omelette recipe. However, it turned out practically inedible…. Mike was sweet enough to eat it (smothered in about a cup of maple syrup, that is!), but I knew that it was NOT fit for a brunch.
The second attempt worked out much better!
Vegan Orange-infused Baked French Toast
* 1 c. almond milk
* 4 T. melted vegan butter
* 1/2 c. agave nectar
* 1 flax egg (1 T. flax meal mixed into 2 T. warm water)
* 2 tsp. cinnamon
* 1/2 tsp. salt
* zest of one orange
* 1 loaf of white bread, cubed (I used sourdough but I think you really need to go with white for this recipe)
* Combine all ingredients (except bread) with a whisk until combined. Stir in the cubed bread. I baked mine right away, but like all baked french toast, it would take best if you have time to let it sit for 1+ hours in the refrigerator.
* Bake at 400 degrees for 15 minutes covered with foil, and then bake 20 more minutes uncovered, or until it is done to the degree that you like it.
This turned out MUCH better!! I haven’t decided if I will make the baked french toast or not, but I’m definitely sold on the pesto and tomato scramble.
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I don’t think I could throw a brunch/lunch/dinner party without trying out the recipes first to “test” them – do you do this to, or do you try out new recipes on your guests?
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Attention Chicago readers: on Thursday, December 10th I’m going to be on the Food Blogger Panel at the South Loop Whole Foods “Cook, Eat, Blog” event! The Whole Foods is located at 1101 S. Canal Street from 7-9pm, and in addition to hearing from myself and three other Chicago food bloggers, there will also be holiday treats and drinks! This event is open to anyone – you don’t have to be a food blogger. Please come on by if you can, and be sure to say hi if you do! 
I'm a school social worker who is also a newlywed (and had a Big Fat Greek Wedding, no less!) living in Chicago. I am starting this blog to talk about the training process I will go through to prepare for the Chicago Marathon, while also raising awareness for Ceasefire, a Chicago anti-violence program.
everything sounds soooo delish! what a fun get together!
baked french toast success! yay!
wow that baked french toast sounds awesome!
Aw your brunch items definitely turned out tasty in the end and I’m sure your families are going to LOVE them!
OhMyGoshIHeardAboutThatWholeFoodsEvent!
SO MUCH FUN! I’m going to try to come, but my mom will be coming into town that weekend so I’m not positive. Good for you for being on the panel — so exciting!
Ooo, the “eggs” recipe sounds so good. I sent it to my husband to see if he is interested in trying it together!
We generally try new meals before guests arrive. Although, at Thanksgiving, it was our first time making the Vegan Green Bean Casserole. I am happy it turned out delish!
Really gorgeous creations, Val! I’ve always HATED brunch, but this gives me ideas for entertaining.
[...] restaurants, but this meal was a big letdown. The tofu scramble was dry and flavorless…. my recipe is soooo much better!!! The french toast was nothing more than a piece of bread, toasted with too [...]