Luckily for me, veganism's time in the spotlight isn't waning as quickly as I feared it would. Even though apparently less than 5% of the US population follows a vegan diet, general interest in plant-based foods (and products!) keeps increasing. This means that my steady diet of oatmeal, hummus, and every iteration of avocado toast conceivable, is bizarrely on trend. So I hope you're not afraid of a bandwagon, because the killer brunch recipes I'm sending your way involve jumping on several of them.
These are from my Mother's Day brunch this year:
- 6 Russet or idaho potatoes
- 2 cloves garlic
- nutritional yeast
- dried rosemary
- olive oil
Preheat oven to 425 F and oil a baking dish or sheet. Wash potatoes and cut into slices nearly all of the way through, about 1/8 inch thick. If you're having trouble not slicing all of the way through the potato, put wooden spoons on either side of it and cut until you hit those. Put in baking dish, brush with oil, sprinkle with salt and pepper, and bake for 30 minutes. Meanwhile, mince garlic. At the 30 minutes mark, sprinkle the potatoes with garlic, nutritional yeast, rosemary, pepper, and a touch more salt, making sure some of it gets between the slices. Bake another 15-20 minutes, til nearly done. If serving as a part of the brunch, set aside and put back in the oven during the last 10 minutes the frittata is baking. Otherwise, cook 5-10 minutes more until fork tender and serve hot.
Roasted Asparagus with Hollandaise
-1 bunch asparagus (if you can't find any that's nice and thin, you can always peel thick asparagus so it will be tender)
- olive oil
- vegan hollandaise sauce (this is a really solid recipe, though I added a bit more lemon)
Preheat oven to 425 F. Cut ends off of asparagus and toss with olive oil, salt, and pepper. Arrange on a baking sheet and bake 12-15 minutes if serving immediately, but if preparing with brunch, cook 10 minutes and throw in the oven during the last 5 minutes the frittata is baking. Drizzle with warm hollandaise and serve.
Avocado Toast Points with Spiced Pistachios
- decent bread (a nice, grainy bread or pumpernickel does well)
- 1 avocado
- 1/2 cup pistachios
- chili powder
- coriander seeds
- cumin seeds
This is an easy way to turn classic avocado toast into something a little more interesting. The spice blend is a spin on dukkah, one of my favorite toppings for pretty much everything. Just pulse all of the ingredients in a spice grinder, and adjust the levels of everything to taste. Slice the bread into triangles, toast, spread with mayo, then mashed avocado, then the pistachio dukkah. Easy peasy!
And that's it, folks. Three super simple and delicious recipes for sides or snacks! Next up: the drinks and sweets portion of brunch!