Sunday evening is not my usual blog posting time. But this week's Chopped/Vegan Brunch Round was too tempting to pass up (and tomorrow is the deadline and Blog Action Day). This game is fun. We're given a meal and four ingredients, and then set free to design a dish. Judged on perceived taste and presentation (drat, I wish I had some natural light for my photo), the dish may also include other ingredients. Ok, drum roll please...the secret ingredients are: butternut squash, popcorn, rosemary, and apricot jam!
So here goes, Complete Brunch, gluten-free vegan style (serves two).
|Making brunch for dinner means terrible indoor lighting|
Poppin' Johnny Cakes
1/2 cup cornmeal
1/3 cup lite coconut milk
1/4 tsp baking soda
1/3 tsp baking powder
1/4 tsp salt
1 tsp rosemary, fresh, chopped finely
1 tbs apricot jam (or the wonderful apricot rosemary jam the farmer I work for sells)
2 tsp olive oil
2 tsp lemon juice
1/3 cup air-popped corn
1. In a food processor, combine all ingredients except lemon juice and popcorn. Taste to ensure desired sweetness has been achieved.
2. Add juice and corn, and pulse five or so times.
3. Heat a little oil or non-dairy spread in a skillet over medium-high heat. Spoon batter into four circles in the pan. Cook until edges look set, then flip and press. Continue to cook until other side browns. Remove from skillet and plate, maybe top with some more jam (rosemary infused or otherwise).
1/2 medium butternut squash, grated
1 cup beet greens or chard, chopped
1/4 onion, diced
Salt to taste
1. Heat some olive oil in a skillet. Add onions and cook until starting to become translucent.
2. Add butternut squash and continue to cook for another 10-15 minutes with a lid covering to keep in moisture.
3. Throw in greens and cook until wilted and squash is soft. Salt to taste and plate.
1/4 onion chopped
6 oz firm tofu
5 baby bella mushrooms
1 tbs white wine (optional)
1 clove garlic, minced
1 bell pepper, diced
1 tsp turmeric
1 tbs nutritional yeast
1/4 tsp thyme
1/4 tsp oregano
Salt to taste
1. Heat olive oil in a skillet on medium high. Cook onions until starting to become translucent, then add mushrooms, garlic, (and wine). Cook another five minutes or so.
2. Meanwhile, mash tofu, turmeric, thyme, oregano, nootch, and salt in a bowl. Add to the skillet along with peppers. Fry up until liquid has evaporated