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Vegan Brunch Recipes (by Isa Chandra Moskowitz)

Isa's latest book, Vegan Brunch, is now out!!!  She's posted several sample recipes on her site.  Here's a link to them:  http://www.theppk.com/vegan-brunch.html

Let the reviews commence!

Just ate one of the bagels I made....they didn't come out as 'pretty looking' as in the book, and the texture/taste was more like regular homemade bread rather than a bagel (not a bad thing, I guess!). My BF and I each had one with margarine spread and they were nice and chewy, warm, fresh from the oven. I guess they turned out to be a loaf of bread in the shape of a bagel. I think they'll make pretty good sandwiches this week!

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Old-Fashioned Chelsea Waffles - we really liked these. I tried a VW recipe and this one, and these came out crispier and more of the texture we wanted. A tad cakey, crispy. I thought the cornmeal might be weird, but it was hardly noticeable.

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All right, AC, here's your dang list of recipes:

The Savory
Tofu Omelets
- Mushrooms and Spinach
- Grilled Marinated Asparagus
- Roasted Tomatoes, Ricotta, and Basil
- Sausage and Peppers
- Shredded Swiss Chard
- Burnt Broccoli
- Omelet Rancheros
- Capers and Broccoli Rabe
- Guacamole and Potato
- Tempeh Bacon and Caramelized Onion
- Denver Omelet
Basic Scrambled Tofu
- Broccoli
- Onion
- Red Bell Peppers
- Mushrooms
- Olives
- Spinach
- Carrots
- Avocado
Curry Scrambled Tofu with Cabbage and Caraway
Basic Scrambled Tempeh
Pesto Scrambled Tofu with Grape Tomatoes
Puttanesca Scramble
Sesame Scrambled Tofu with Greens and Yams
Scrambled Tortillas
Swiss Chard Frittata
Shiitake Dill Frittata
Curried Cauliflower Frittata
Classic Broccoli Quiche
- Cauliflower Red Bell Pepper
Caramelized Vidalia Onion Quiche
Mushroom, Leek, and White Bean Pie
Basic Pastry Crust
Fennel Breakfast Risotto
Polenta Rancheros
Matzoh Brie
Pierogi (Potato and Mushrooms Sauerkraut)
Beer-Battered Tofu
Cornbread Waffles with Pantry Mole Rojo and Seitan
- Pinto Beans
Buckwheat Waffles with Red Wine Tarragon Mushroom Gravy
Mom's Morning Casserole
Tofu Benny
Chili Cashew Dosas with Spiced Apple Cider Chutney
- Fruit & Nut
Spiced Apple Cider Chutney
Courico Tacos with Grilled Pineapple Salsa
Ethiopian Crepes

The Sweet
Banana Flapjacks
- Berries, Chocolate, Coconut, Nuts
Gluten-Free Buckwheat Pancakes
Pumpkin Pancakes
Perfect Pancakes
Old-Fashioned Chelsea Waffles
Peanut Butter Waffles
Cornbread Waffles
Buckwheat Waffles
Gingerbread Waffles
Chocolate Beer Waffles
Raised Waffles
- Pecans
- Blueberries
- Strawberries
- Apple Cinnamon
Pumpkin French Toast
Banana Rabanada (Brazilian French Toast)
Crepes
- Whole Wheat
- Classic
Lemon Cashew-Stuffed Crepes with Whole Berry Sauce

The Sides
Roasted Potatoes
- Paprika Rosemary
- Garlic
- Lemon Pepper
- Curry
- Fresh Herb
Individual Baked Hash Browns
Potato Spinach Squares
Diner Home Fries
Peruvian Home Fries
Red Flannel Hash
Coleslaw Potato Salad with Cumin Seeds
Creamy Avocado Potato Salad
Samosa Mashed Potato Pancakes
Jalapeño Garlic Grits
Tempeh Sausage Pastry Puffs
Lemon Pepper Tofu
Chesapeake Tempeh Cakes
Poblanos Stuffed with Coriander Seeds and Mushrooms
Sausages
- Cherry Sage
- Sausage
- Italian Feast
Tempeh Bacon Revamped
Sautéed Collards and Sausages
Roasted Root Vegetables
Simple Stuffed Artichokes with Ginger and Chervil
Roasted Butternut Squash
Roasted Portobellos
Smoky Shiitakes
Fried Plantains

The Bread Basket
Blueberry Ginger Spelt Muffins
Lemon Poppy Seed Muffins
Bakery-Style Berry Muffins
Cocoa Raspberry Muffins
Cranberry Orange Nut Muffins
Toasted Coconut and Mango Muffins
- Toasted Coconut and Chocolate Chip
- Fresh Mango
Pumpkin Bran Muffins
Coffee Chip Muffins
Zucchini Spelt Muffins
East Coast Coffee Cake
- Cinnamon Fig
- Chocolate Chip
- Berry
- Raspberry Chocolate
- Banana
- Apricot Cardamom
- Jam Swirl
Pain au Chocolat
Cinnamon Rolls
Scones
- Berry
- Chocolate Chip
- Apple Rosemary
- Raisins and Spice
Tomato Rosemary Scones
Herbed Whole Wheat Drop Biscuits
Chive Spelt Mini-Biscuits
English Muffins
Cornbread Biscuits
- Jalapeño
Bagels
- Sundried Tomato Cream Cheese
- Chipotle Cream Cheese
- Caramelized Onion Cream Cheese
- Vegetable Cream Cheese
- Scallion Cream Cheese
- Onion Chive Cream Cheese
- Cinnamon Raisin Cream Cheese
- Olive Cream Cheese
Poppy Seed Pull-Apart Rolls

The Toppings
Ginger Cranberry Sauce
Whole Berry Sauce
- Cherry Vanilla Bean
- Blueberry Ginger
- Raspberry Orange
- Blackberry Passion Fruit
- Strawberry Rosewater
Brown Sugar Peach Coulis
Caramelized Figs
Baked Cinnamon Apples
Chocolate Drizzle
- Liqueurs
- Coffee Extract
- Orange Zest
Sweet Cashew Cream
- Cinnamon
- Macadamia
Garden Herb Spread
Cashew Sour Cream
Smoked Almond Gravy
Navy Bean Gravy
Mushroom Gravy
Cheesy Sauce
Hollandaise Sauce
Cashew Ricotta
Miso Tahini Sauce
Guacamole

The Drinks
Bloody Moskowitz
Pink Grapefruit Mimosas
Smoothies Supreme
Mango Lassi
Black-and-White Le Cremes

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Thank you, my dear. You were the one complainin'!
I'm glad to be able to see all the recipes!

I'm slightly confused about the list, though. For example, under the scramble..all of the ingredients, are those additions that you can do? Like, red bell peppers..is that a different scramble recipe? (as in, should "red bell peppers," etc.  be in bold under scrambles?)

eta: It's posted, and still working on it..........let me know if there's a better way to post any of the recipes. Since I can't see the book, I'm not sure of the best way to do it.

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The scones are fantastic.  I made them plain mostly but tossed in a handful of blueberries for the last three.  They were lightly sweet, airy and so fluffy inside they tasted decadent.    I took the batch to a party and everyone (all omni) thought they were fantastic.

I will be making these again, and soon!

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I made the Basic Tofu Scramble.  It was good.  Not too complicated either. 

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I'm torn about getting it.  Seem like a lot of breadyfloury//sugary type stuff like pancakes, waffles, muffins and stuff. 

Tweety, there are a bunch of carby items, but there are some other, more savory, items as well, like scrambles, sausages, etc.  Here's a link to the flickr page of photos for the book:  http://www.flickr.com/photos/isachandra/sets/72157609812629355/

Thanks!  Those couricotacos look right up my alley.  I'll probably wind up getting it.  I've gotten about five cookbooks since the New Year, so I'm getting picky.  LOL

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Chocolate Beer Waffles-
wow! good! neither of us like beer, but these were great. Kind of like low-fat chocolate cake. They sure did have some "baking soda volcano" action in the waffle iron too. I had to cook these on a higher setting than normal to get them like I like them, but they still come out fine on "medium" heat. I ate them without syrup or nothin, and we kept eating them as we made them ^ ^
Chesapeake Tempeh Cakes-
I don't like tempeh (bitterness), but I liked these. I think the simmering of tempeh with water + soy sauce before hand really did the trick. A few of these fell apart in the pan, but whatever, still tasty. I never had a crab cake in my non-vegan days, so I can't say if they taste similar, but they're good in their own right. Hell, I like the idea of anything with vegenaise and panko.
Polento Rancheros -
Also good. Had just the right amount of heat. I partially blended up/chopped the beans into the sauce mixture. Next time, I think I might add something more to the polenta while cooking (sun dried tomatoes?) because next to the sauce/beans, it was a bit plain. Or I might just have the sauce/beans by itself or with something else (like tofu!).

Yeah, AC, that's about how it looks in the book. It's like VCTOTW - you get the basic recipe (main title), and then there are a bunch of suggestions of variations (mushroom and spinach, asparagus, etc). Though for the Bagels recipe the "variations" are actually for making your own flavored cream cheese (I guess the recipes were too simple to list separately).

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Puttanesca Scramble--Super delicious!  I threw this together for a late dinner tonight, and I really liked it.  The combination of the tomatoes, garlic, olives, and capers with the fresh herbs is awesome; the flavors really pack a punch.  For the mixed olives, I used about half Greek kalamata olives and half green Spanish manzanilla pimento-stuffed olives.  The only minor change I made was to sub halved cherry tomatoes for the diced Roma tomatoes.  This dish is quick and easy to make, and I'm sure I'll be making it again soon.  If you're looking for a pasta puttanesca recipe, you could also serve this over pasta.

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Tofu Omelets
Quite tasty and "eggy" (and my omni mom agrees). I was lucky enough to find black salt, and it does add a kind of sulfurous taste. Even though I don't have a non-stick pan, I didn't have much of a problem with the omelets sticking.
- Shredded Swiss Chard
swiss chard is "meh" in this otherwise tasty omelet.
Scrambled Tortillas
This was rather unusual and tasty. The chewiness of the tortillas in the tofu reminded me of homemade corn tortillas =) I didn't put the jalapeno in or the extra hot sauce (just the chili powder in the sauce), and it was plenty spicy. I didn't find that the potatoes were a necessary addition though... it's just the same without.
Cornbread Waffles
These are pretty nice and crispy and fluffy, but they stick more than regular waffles, so I had some issues with tearing... but got the hang of it.
Samosa Mashed Potato Pancakes
I thought the flavor with these was pretty well balanced, but I don't think the final patties/frying was really necessary - they don't change texture or flavor or anything. I think it's just as good as "samosa mashed potatoes"
Tempeh Sausage Pastry Puffs
Tempeh was present at tolerable levels, and the spices made it taste like sausage. And I discovered I friggin' love puff pastry. They were cute ^ ^

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Chorizo Sausages: These are pretty good. I think the spices could be adjusted a bit more. I would probably use half hot paprika and half smoked paprika next time, and add some cumin and maybe something else too. I will definitely cut back on the lemon zest next time because it's such a pronounced, untraditional flavor in these. The texture is very good, much like the commercial Field Roast sausages

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Puttanesca Scramble
Delicious. Perfect blend of flavors, and I like to have another way to scramble tofu that doesn't involve nooch and turmeric and the like. For the "mixed olives" I used the Greek Olive Medley from Trader Joe's (refrigerated), but that meant I had to chop the olives since they're not pitted =/ oh well, it was worth it.

Classic Broccoli Quiche
I figured this would just be like broccoli + tofu (both of which I like fine, it's just plain), but it was actually real good. I think the cashews in the recipe add a nice creaminess and depth to the flavor. I didn't have any tarragon, so I subbed it with more thyme. Also, I didn't use a crust, just so I could get away with eating more quiche ^ ^ I could eat this stuff forever.

Tofu Benny
The tofu in this recipe really didn't pick up all the egginess of the marinade (which sure did smell and kind of taste like eggs), but I'm ok with tofu anyway. It's too bad, though, because I thought the black salt might impart some flavor - but then after draining I found much of it sitting in the bottom of the bowl - I think it doesn't dissolve as well as sodium chloride. I'm not sure of how to remedy this, as if the tofu were blended with some of the marinade ingredients, it wouldn't be solid anymore =/ Anyway, I didn't grease the pan before frying the tofu, because it picked up enough olive oil from the marinade.
As a whole, these little things were pretty pleasant. I've never had eggs benedict though... My omni boyfriend really loved them and the hollandaise sauce, though he's never had eggs benedict either. Also, I used liquid smoke (not smoked salt... too expensive!) for the tomatoes, and I used the English muffin option.

Raised Waffles
I was all into the idea of these - yeast-leavened waffles, they're all old-fashioned, with their "complex" flavors and stuff. But no. I did the rise-thirty-minutes-refrigerate-overnight thing, and in the morning the batter was totally alcoholic and fizzy tasting D: which was maybe how it was supposed to be. I couldn't really get these crisp at all, and as far as flavr goes, I really prefer the Chelsea waffles. I might feel differently about these had I risen the dough for an hour and made them right then, but alas, I did not and they came out soggy and unimpressive.

Diner Home Fries
So I was all like "why do I need a recipe for this? How silly!" but I found myself with some spare potatoes, so what the hell. I used red bell pepper instead of green. And, I have been won over - the potatoes get fried longer than I think necessary, but it results in nice, greasy, diner-like home fries. The instructions say to just kind of leave the potatoes alone for the first 5-7 minutes frying, but this isn't true (at least if the recipe is scaled down)... they'll totally burn. Just only intervene when necessary is what I say.

Peruvian Home Fries
I made some of these just 'cause they were weird but regular fare. I think I like these better than the Diner ones, only because they have that peculiar coriander seed aspect. Oh, I used Yukon potatoes instead of blue (overrated!). I don't know much about the conventional method of crushing coriander seeds, so I just when about it like garlic - flat side of a heavy knife and pounding with a blunt instrument. Worked well.

English Muffins
Sweet (in two ways). Evidently I didn't fry some of these long enough, as a few puffed up considerably in the oven. But no matter - they were tasty, dense, fresh bread. Maybe a little too dense for English muffins, but I don't care because I usually suck at making bread anyway. My mom and boyfriend really like them too. They freeze well.

Hollandaise Sauce
This is one of those recipes that seems to use arrowroot just because it's the new exotic kid on the block, imho. It winds up with a weird... er, snotty? consistency that seems inappropriate for this type of sauce. For a fruit sauce, yes indeed, but for this I think old fashioned cornstarch really does the job better. But, I don't think I ever had hollandaise sauce, so what do I know. Also, some weird alterations: I only have vanilla soymilk, so I used that, and I don't have any white wine, so I used water, but then I realized it had to be reduced so I probably could have just left it out altogether. The result was an eggy but sweet sauce with a touch of lemon that the boyfriend liked but my mom hated (because of the lemon). Me? I'd rather use ketchup... But I'm willing to try again using the proper ingredients and subbing cornstarch.

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Made the Tofu Benny. Solid recipe. Having never had real eggs benedict, I can't compare but this is a mighty tasty breakfast sammie. The tofu part is pretty basic, but I like the glaze that the marinade gave this (might have been the arrowroot in the marinade). And I added some hot sauce because that's how I roll.

This recipe uses the following:

English Muffins: These turned out great for me. Nooks, crannies, the whole nine. I ran out of regular unbleached flour, so I ended up folding in about 1/4 cup whole wheat flour.

Hollandaise Sauce: Not really traditional tasting, nor is it as tangy as I remember hollandaise sauce being but still good. It's more like a nutritional yeast sauce, with a slight tang to it. I think I could tweak this a bit to be more to my liking, but I used a bit more lemon than the recipe called for and it got much better tasting :)

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Potato Spinach Squares--Tasty!  I made these last night for dinner and served them with the Puttanesca Scramble.  They remind me of potato spinach knishes, without the crust.  I may amp up the lemon a bit next time, as I really love the lemon.  I made a half batch in an 8" square pan, and that worked well.  These reheated just fine in my toaster oven for today's lunch.

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Scrambled Tofu
- Mushrooms
I used medium instead of extra firm tofu (medium gets no love!), but I thought this had too much in the way of spices (maybe it has something to do with the firmness of tofu I used?). Next time I'll use half the spices or double the tofu... I just want my tofu to still taste like tofu.

Pesto Scrambled Tofu with Grape Tomatoes
Good and a good idea. I used chunks of roma tomatoes instead of grape tomatoes, and two shallots instead of a small red onion. It's nice to have a non-pasta pesto type of recipe. Oh, I also used lemon basil for half of the basil (not intentionally... it just turns out that's what I bought). Anyway, I'd likely make this again.

Peanut Butter Waffles
These were ok. They did get pretty crispy and stayed soft on the inside, and the iron didn't need much spray to prevent them from sticking, but I thought they were kind of bland, despite all the peanut butter. I think more sugar in the batter might help this? I don't know... it was just one of those things that was good enough, but not worth the calories. My boyfriend liked them (he doesn't like a super strong peanut butter flavor, which is probably why). These are also really heavy (not dense, just can't eat as many waffles as usual).

Jalapeño Garlic Grits
This was a nice addition to grits. I've never been really sure how to prepare grits/dress them up, and this seems like the right avenue. They're not that spicy, either. I recalled not liking grits before, but this made them much much much more likeable... like breakfast polenta.

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Chorizo Sausages: These are pretty good. I think the spices could be adjusted a bit more. I would probably use half hot paprika and half smoked paprika next time, and add some cumin and maybe something else too. I will definitely cut back on the lemon zest next time because it's such a pronounced, untraditional flavor in these. The texture is very good, much like the commercial Field Roast sausages

i agree with base on this. the seasonings need tweaking. however, my crew all really liked them (lots of "nom nom nom ohhh make these again!" kinds of reviews). i left out the lemon and the flavor was kind of blah to me.

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Italian Feast Sausages--These are really tasty.  Both the taste and texture are good.  I made these last night for dinner.  After steaming, I sliced them and sauteed them in oil.  I then chopped them and added them to marinara sauce.  I served this sauce over pasta and with herb breadsticks for dipping.  These sausages are easy to throw together and really turn out nicely.  I'm sure I'll be making these again soon.

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Cheasapeake Tempeh Cakes - tasted great, however, the texture was not what I hoped for. I was hoping they'd be a little more crunchy. I made the batter at noon today and then put them in the fridge unformed until dinner (which the directions say is fine to do). When I formed them into cakes, I found that the fridge had dried them out a bit so the panko didn't really stick all that well. I fried them as directed (thin layer of oil over medium heat) but they didn't really get a good crust (medium heat the culprit?) As such, they were more like little tempeh burgers or something. Again, very tasty but not what I hoped for. The remoulade was easy to make and quite good, but it doesn't make a lot so you might want to make extra.

Also, directions said to use just shy of 1/4 cup mixture per cake and you should end up with 10, but I ended up with 13. So mine were a little smaller than they should have been, I guess.

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Crepes - classic
I made these on a non stick pan, but i couldn't get down flipping them without them folding on themselves... so I didn't get any round crepes out of the recipe, but they were mighty tasty. I think the bit of chickpea flour in the recipe really works for both texture and taste - it's kind of eggy. I think the measurements per crepe are kind of off (it says to use 1/2 cup per crepe - if that were the case, the full recipe would only make 5 crepes when it says that it makes 10-12. i used about a quarter cup on a large skillet, and that seemed to be fine. 1/2 cup might yield a runny pancake.)

Lemon-cashew stuffed crepes with whole berry sauce
(i'll just review the filling stuff here)
I was expecting utter awesomeness from the lemon-cashew filling, but it wasn't awe-inspiring. It was crumbly, a bit sweet, and a tad lemony (I wound up adding more lemon juice. maybe i just have sweet lemons). The texture was a bit gritty for me, but I soaked my cashews (raw) for well over 8 hours :/ It's ok, I just don't think it's worth all the calories.

Whole berry sauce
I used frozen blackberries. I didn't need to cook the sauce for the full 15 minutes, and it was pretty sweet (I guess you might only need the full amount of sugar if you're using raw berries that aren't totally ripe). My berries didn't stay whole, but what do I care anyway - it was tasty. A nice, simple recipe.

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Lemon-cashew stuffed crepes with whole berry sauce
(i'll just review the filling stuff here)
I was expecting utter awesomeness from the lemon-cashew filling, but it wasn't awe-inspiring. It was crumbly, a bit sweet, and a tad lemony (I wound up adding more lemon juice. maybe i just have sweet lemons). The texture was a bit gritty for me, but I soaked my cashews (raw) for well over 8 hours :/ It's ok, I just don't think it's worth all the calories.

:'(  That was the only recipe that I was really looking forward to making.

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