Hubby and I decided to try a new place for brunch today. Our top three rotation places are Blossom on Columbus, PeaceFood, and Candle Cafe West. It’s hard to break habbit, but we were up for a challenge! I jumped online to look up top vegan brunch places in NYC. This site recommended several places we have not tried for brunch and Sacred Chow was on the way to our ultimate destination for the day. Score!
It’s a small and cute space. Bonus, our server was super nice. We began with coffe for hubby and I got fresh ginger tea. Hubby liked the coffee, but my tea was weak.
In an effort to try multiple fun things, we ordered three plates:
- Belgian Waffle
- Soy Buttermilk Biscuit Po ‘Boy
- Huevos Rancheros
We actually got the French Toast, but everything was yummy.
Everything was fresh with a nice combination of flavors. Hubby felt things were a bit bland.
Sacred Chow gets three out of five vegan cupcakes. I would return, especially when By Chloe down the street is packed, but the food has a lot of competition in that neighborhood. It was fun to try a new place. Also, I now don’t trust that site of the supposed best brunch places. Our regular haunts are tastier.
But, as always, check it out for yourself. And then let me know what you think. Yummers!
When figs are in season, I love having them for dessert. What you will need:
Two pieces of your favorite bread. I always get a sprouted wholegrain
Tofutti cream cheese, plain
3 whole figs, washed
Toast the bread, spread creams cheese on both slices. Cut off stem from each fig and slice into about about 4 slices each. Cover each piece of toast with figs.
Sometimes, I will even have this for breakfast. Yummers!
In addition to the artichoke dip I loved in Spain, was an avocado dip. So yummy and easy. You may already be making it! What you will need:
2 ripe avocados
1 TBS fresh lemon juice, from a lemon
Hot sauce (optional)
Remove pit and peal of avocado and mash the meat. Stir in lemon juice. If wanting a little kick, stir in a favorite hot sauce. Serve immediately with crusty bread. Yummers!
In Madrid, with the help of Happy Cow, I found a fabulous vegan restaurant very close to my hotel. My first visit I got brunch and so I returned for lunch a few days later.
Our waitress was very nice and brunch has five courses. Mmm…
1: Bread and toppings. I picked artichoke and avocado
2: Yogurt, fruit, and granola
3: Squash soup
4: Potatoes and tofu scramble, but much more savory scramble than what I find in the US
5: Dessert – lemon and poppyseed
This is served with a juice of choice (I picked orange and hubby got peach) and a hot drink (I got green tea and hubby got coffee). The bill comes in a cute little basket!
Every bite was delicious. Rayen gets five out of five vegan cupcakes. I highly recommend stopping here when in Madrid.
I love quiches because they are very hard to get wrong. I can put whatever vegetables I can find into the pie and it is always delicious. What you will need:
1 pie crust
1 tsp avocado oil
1 medium onion, diced
1 bell pepper
2 cups vegetables of your choice
1 16oz package of firm tofu, drained
1/2 cup raw cashews
1/2 cup almond or soy milk
1 TBS basil
1/2 tsp turmeric
1/2 tsp sea salt
1/2 tsp pepper
Pinch of nutmeg
Preheat oven to 425. Sauté veggies in avocado oil over medium heat until your desired firmness. If using spinach, don’t sauté it and instead cook the other veggies and then let the spinach wilt over the radiating heat once the other veggies are done. In a blender or food processor, blend tofu, cashews, milk, and spices until smooth. Add to vegetables in pan and stir. Spoon everything into the pie crust and bake for 45 minutes. A toothpick should come out clean from the middle when done. Let cool about 15 minutes to set before serving. Yummers!
Sometimes I splurge and pick up the Fantastic World Foods Tofu Scrambler. It essentially helps me be lazy and is delicious. Back in March I shared the proportions for making tofu scramble from scratch. Again, this helps me be lazy. Yum!
I adore these scones and have been making them for years. They bring literal tears to hubby’s eyes when he eats them. I only use fresh fruit because I have found that frozen or bottled changes the texture or flavor too much. What you will need:
1 cup white whole wheat flour
1 cup unbleached flour
1 TBS baking powder
3 TBS sugar
1/2 tsp salt
5 TBS cold non-hydrogenated margarine cut into 1/4 inch cubes
Zest from one lemon
1/2 cup fresh blueberries
Less than 1 cup soy milk
3/8 cup powdered sugar
1/2 TBS fresh lemon juice, I always use the lemon that was just zested
Adjust oven rack to middle and heat to 425.
Sift together flour, baking powder, sugar, and salt in large bowl. With two knives or a pastry blender, cut margarine into the flour mixture. It should look like a coarse meal. Stir in the lemon zest and make a well in the mixture. Pour in the soy milk and mix just until it starts to form dough. This is a very sensitive dough and being mindful of not stirring too much is a good thing. Gently stir in the blueberries and begin to gently kneed with hands. Again, very little. Just enough to make a slightly sticky dough. If too thin, add more flour. If too thick, add more soy milk. Move dough to parchment paper and gently form into a cylinder, about an inch tall. Cut into eight wedges and place on an ungreased baking sheet. Bake until light brown, about 12-15 minutes. Cool on wire rack for at least 10 minutes before adding icing.
Sift powdered sugar into a small bowl and add lemon juice. Stir until creamy. Carefully ice scones. The warm scones will help melt the icing into place. If making scones in the winter, icing can be warmed in the microwave for about five seconds to make spreading easier.
These are best when fresh, but easily enjoyed for several hours. Yummy!
Happy Thanksgiving!! I hope you get to gorge yourself today like the rest of the United States.
Want an easy way to start brunch the next day? Pick up some of Trader Joe’s Cinnamon Rolls. A. Maz. Ing.
Aronia berries, also known as chokeberries or even choke cherries, grow wild and have a bitter flavor. The CSA delivered about a cup worth, much to my surprise and excitement. I had been hearing about these since moving to the midwest, but had never seen or eaten them. Of course, once I had some, I had to figure out what to do with them. I’m always up for a cooking challenge and this bread was excellent. What you need:
1 cup white whole wheat flour
1 cup unbleached flour
1 cup sugar
2 tsp baking powder
1/2 tsp baking soda
2 TBS butter flavored non-hydrogenated vegetable shortening
2 TBS cold water
The zest from one orange
The juice from the same orange + 1/4 cup fresh orange juice, from an orange
1 cup chopped pecans
1 cup fresh chokeberries, sliced in half
Canola oil spray
Preheat oven to 350 degrees. Spray a bread pan with canola oil. Pour dry ingredients into a bowl and stir to mix and add air. Add shortening and mash with a fork until well mixed. Stir in orange zest. Add water and orange juice and mix well. Stir in pecans and chokeberries. Pour into bread pan and bake for 55 minutes or until a toothpick inserted in the middle comes out clean. Let cool a few minutes before turning over to separate the bread from the pan. Yum!
Tip: If you get whole pecans like I do, place the amount needed in a small paper or plastic bag, seal, and run over the nuts with a rolling pin until the nut size desired is created.
Looks enticing, right? Weekends often offer a little more time to cook and I can long for brunch. Waffles with a green smoothie always hit the spot!
What you will need, in addition to a waffle iron:
1/2 cup white whole wheat flour
3/4 cup unbleached flour
2 TBS sugar
2 tsp baking powder
1/2 sea salt
2 TBS canola oil
1/2 cup almond milk or soy milk
1/2 cup cold water
Start heating your waffle iron right away so it is nice and hot when you are ready. Strain all the dry ingredients together and stir. Make a well in the center and add the wet ingredients. Stir just until mixed, but still lumpy. Like pancakes, the batter should be lumpy. Every waffle iron is different and has different specifications for cooking. Make sure you are following your waffle iron needs. For mine, I scoop 1/2 a cup of batter into each half of the iron and cook for six minutes. The directions say seven minutes, but I find the waffles to be too crunchy after seven minutes. Again, yours may make bigger or smaller waffles and need a different amount of time to cook. Enjoy!