Here comes the promised post about our vegan brunch from last Saturday…
We made three breads, three cakes, a bunch of sandwich spreads, a soup, different styled oatmeal and we had some fruits and different juices and tea and coffee.
I will not share all the recipes as its a little too much, but at least the ones from the sandwich spreads (they are also easiest to copy)…
if there are other recipes you would like to know more about, just feel free to ask 🙂
Concerning the sandwich spreads, I made two different pestos. I made a wild garlic pesto with cashnew nuts, a little bit of lemon juice, olive oil and salt (we actually have A LOT of wild garlic around here and I love making pesto out of it).
The second pesto was a basil pesto and I made it the same way as the wild garlic pesto. You really jsut need to mix together the ingredients (greens, nuts, oil, salt and lemon juice) until you like the consistency. Its the easiest thing to do when you have shredding machine… 🙂
The second sandwich spread I want to share with you is one made out of potatoe, carots and onion. You have to boil the potatoes and carrots until they are really soft, OR you shred the potatoes and carotts into really small pieces and you fry them until they are really soft. This is how I did it cause I like the taste better, when the things are fried instead of boiled. Also fry the onion and then mix everything together until to have a nice consistency. I added different green herbs (basil, majoram, thyme etc. etc.) and sweet pepper powder, pepper and salt and some nutmeg to it.
The next two are made out of rice cakes. You know those dry boring rice cakes that taste like nothing (I think…)? You just crush them until there are no longer cakes but milions of small pieces. Then you add some hot veggie broth and let it soak for some ten minutes. You can then add whatever you like – I made one with onions, tomatoe-paste, caraway and nutmeg and the other one with a bunch of green herbs, a little bit of tomatoe paste and some fresh basil.
Since the shredded ricewaffles are soaking up the taste of the herbs and spices, the sandwich spread tastes best when letting it soak for around a day.
My favorite one is this simple, super easy tomatoe butter.
I just love tomatoe butter! You just need vegan butter, tomatoe paste and garlic and then the herbs and spices you like. I usually use majoram, thym, basil, sweet pepper, hot pepper, black pepper and salt.
Just mix it all together and enjoy 😉
Somehow I didnt manange to take pictures of the soup or the oatmeal, cause they were in the kitchen whereas everything else was in the living room. I made a really yummy veggie soup with chickpeas, leeks, carrot, onion and potatoes.
For the oatmeals I made one with apples, cinnamon and millet and one simple with only oats and some cinnamon. I also had dried fruit to add to the oatmeals. Since it was in the kitchen too, I didn’t manage to make pictures of it.
Then we also had cakes…
my favorite chocolate cake which I make at least once a month!
A super yummy banana bread with hazelnut flour and three ultra ripe bananas.
And a carott cake with cinnamon and lots of shredded carrots inside 🙂
Finally, we also had homemade almond and hazelnut milk 🙂
So, I hope you liked this little overview of my last vegan brunch 🙂
We actually enjoyed it once again so much that we decided to make this a regular event… can’t wait for the next one 🙂
Have an awesome start in the week lovely reader and follower!