Excuse me, Vegan Brunch is out!!!!
Tofu Florentine with Bechamel
Once again, I had the honor of testing for an Isa Chandra Moskowtiz cookbook, and once again, I cannot stop raving about her recipes. I tested twentysomething this time around, and many of them quickly made it into regular rotation in my kitchen, like the Swiss Chard Frittata and Chorizo Sausages. There are also those, like the Tomato Rosemary Scones and East Coast Coffeecake, that I kick myself for not making more often. Testing for Post Punk Kitchen books is always a fantastic ongoing project that has me trying things I wouldn't normally, and really thinking about what I can see myself making again.
If you've been to my apartment, or my flickr, you know I have a steamed sausage drawer in my fridge. Everything I tested was awesome, no hype here - I mean, this is the author who gave the world tempeh bacon, the first recipe I ever made from Vegan with a Vengeance, and it's dear to my heart. She fucking knows brunch. Follow that with perfect, reliable and at many, many points - innovative, recipes for pancakes, waffles, morning greens, scrambles of the cubed and smushed variety (hell yeah, to throwing in cubes!), east coast style coffeecake, omelets and scones, and well, she gives anyone interested in vegan cooking another guide to impressing and feeding their friends and family any time of day.
In fact, just last night I picked up my copy, and utilized the leftover olives from a party I threw, jar of capers I've had for a while (admittedly since Veganomicon Caeser testing!), and a block of bulk tofu from People's Coop and made the Puttanesca Scramble for dinner.
Let's embark on my Vegan Brunch test kitchen photo tour... (there were actually a few recipes I tested I didn't photograph, liked the Jeff-endorsed Chesapeake Tempeh cakes - shocking, I know, blame the winter lighting)
The Tofu Florentine with Bechamel
served with steamed chard
The Puttanesca Scramble
What you and Zelda came for. Vegan Omelets.
With a spicy black beans and greens filling
To my dear Tofu Frittatas...
This one had shiitakes, spinach, rosemary and thyme
OMG, Sausages -
I made so many variations of Isa's Italian, Chorizo and Cherry Sage, I could never begin to name them all
You may know how it is....
Sausages and Greens
Cherry Sage - a couple weeks ago I made a
Roasted Apple, Maple and Sage variation!
Spicy, spicy, spicy
Plated with extra mini-omelets
Poppy seed Pull-apart Rolls
Lemon Pepper Tofu
These are actually rejects from a photo shoot for the book. The recipes are all Isa's, but the sweet scones, Tomato Rosemary, coffeecake and mocha chip muffins seen in Vegan Brunch came from my little kitchen. cough cough.
Tomato Rosemary scones (first test) and Smoky Shiitakes (and creminis)
East Coast Coffeecake, with jam swirl
How to Swirl!
Very East Coast meets Portland, with this Oregon Black Raspberry Jam
Peanut Butter Waffles AND Tempeh Bacon
Mom's Breakfast Casserole - (uncooked)
potatoes, tofu, tempeh sauce - which you then smother in a cheezy sauce or shredded cheeze.
Chelsea Waffles -
which I finally made once I had the book in my hands!
Please note that Isa is bribing me with a year of warm vegan omelets, whenever I want one, in exchange for writing this.