It is completely meaningless to put effort into activities that have no essence - Atisha
Sunday breakfast meals bring out the "made-from-scratch" in me and I think with Mother's Day just around the corner we should all make an effort to cook a nice meal for our mums, good friends or just for ourselves! Vegans and Non Vegans alike will enjoy these great recipes I always use! Below I share two recipes: My vegan Hollandaise and a super tasty Polenta-like pâté made from ground sunflower seeds, cornmeal & potatoes. And, of course, how can you make Eggs Benedict for your friends without HOMEMADE English Muffins. I made these foods from scratch from tried and true recipes that I love! BUT, of course, I alway give any recipe a bit of my own twist. You should, too! Have fun! and celebrate mothers past, present and future on May 11th - they make our wold a better place!
Another terrific appetizer, snack or protein main dish on Brunch Day is this wonderfully delicious Sunflower pâté. So flavorful and satisfying! You will not believe it's vegan. Nutritional Yeast is what gives this pâté a rich, cheesy, nutty flavor. I LOVE this dish for picnics, lunches or parties. See this and my Mock Arugula Hollandaise recipe below.
This recipe is from one of my favorite vegan cookbooks that I picked up at the bottom of a pile in a thrift sale. It's called Vegan Delights by Jeanne Marie Martin and was published in 1993. Wonderful recipes in this book.
Serves 6-8 people
Optional: 3-4 tsp prepared horseradish. I didn't have this on hand either so did not include this. Other things you could add include some finely chopped onions or minced garlic. Keep the wet veggies to a minimum.
Vegan Arugula Hollandaise Sauce
Makes about 1 cup
The world is like a mirror - Smile, and your friends smile back. - Japanese Zen Saying
I love texture - So my breakfast cereal has to pack a punch with each spoonful!
This cereal features nicely simmered Quinoa (Keen-wa), flaxmeal, almonds, sunflower seeds, raisins and blueberries. And, of course, I add my own Indian cuisine-like flare. The result is a nice blend of creamy crunchiness with a touch of warming spices and sweetness. Recreate this meal with your own flare - see my recipe below and enjoy!
NOTE: I so wing it when it comes to adding spices - so add what works for you.
Enjoy and eat with gratitude in your heart!
Ahhhh ....Nori Seaweed. Many of you know Nori as the green seaweed wrap used in Sushi cuisine. Here on the Mendonoma coast Nori grows abundantly wild along with many other edible sea vegetables. One doesn't need to harvest much to produce a lot of dried/finished product! A small zip lock bag full of Nori for my personal consumption is enough to last a very long time - and for this I am forever grateful to nature! What a treasure it is. I harvest it, dry it in the sun and then roast it with sesame seeds and a bit of sesame oil - once done I flake it down and put it into jars and use it as a roasted snack, in homemade granola or sprinkle it virtually on any foods I eat... I even put it into my breakfast cereal! It is THAT GOOD! and incredibly nutritious. And for those concerned about a "fishy" or brine-like flavor ... FEAR NOT! Roasted Nori has a salty, nutty flavor and it is tastier with a sesame flare.
Nori (Porphyra porforata) is a rich source of vitamin C and contains up to 25% protein by weight. Nori also adds vitamin B12, carbohydrates and trace minerals to your diet. It is the seaweed highest in protein, iron and vitamin B-12. In fact, there is no land vegetable that packs the same kind of nutritional & mineral rich punch as NORI or any fresh Sea Vegetable for that matter. Not one!
Here on the Mendo Coast one may harvest no more than 5 lbs a day for personal use. And, believe me, 5lbs is WAY TOO MUCH. I pull about an 1oz of the stuff and it lasts forever! I harvest responsibly - so, if you choose to harvest be sure to talk with someone that does harvest and do so responsibly. It makes you appreciate it more when you do the proper homework and research to collect this precious gift.
Madge's Homemade (vegan) Nori Granola Bars!
How to prepare Nori: You can purchase Nori dried in its raw/harvested form. Look up Mendocino Seaweed retailers. Or if you have some that has been harvested and dried in the sun this is what you can do: Grease your hands with sesame oil and massage the dried Nori, ensuring that you have coated it as best you can with a very thin layer of oil from your hands. Sprinkle with raw sesame seeds, spread on a cookie sheet and bake in a 300 degree F oven for about 5 minutes being sure to check on it every 2 minutes. It should turn a rich emerald green as shown above in my photo. I then jar this in an air tight glass container and store it in the pantry. Actually , I always have it out and use it in everything.
**IMPORTANT TO NOTE: For those not familiar with eating this type of nutritional vegetable - it is important not to overdose on eating this. It is rich in Iodine and Iron - so, it is important to take a break every two weeks or so. Our american diets are not rich in seaweed normally (but they should be)... so, if you are pregnant or have iodine issues - please be sure to check in with your practitioner and do some reliable Internet RESEARCH.
Vegan Granola Bars with a Cocoa/Vegan Chocolate Sauce...
Preheat oven to about 325 degrees F.
VEGAN CHOCOLATE SAUCE: 1 TBSP Dark Cacao powder mixed with 2 TBSP of agave nectar ... mix slowly until well blended (it is a bit of a bear to mix initially but it slowly begins to come together. Check consistency and add more agave nectar to thin this sauce out. That is it.
ABOUT THIS BLOG!
I am simply a person with a serious passion for FOOD! I am not a chef, chemist or doctor - I am just a foodie food-head! The recipes in this blog are things I make for myself, my family and my friends and they have been tested and tried by some of my closest food critics. This blog has helped me become more aware and appreciative of the food I prepare and share and I am very grateful for this.