This morning, some friends and I got together for a delicious vegan brunch. We had so much fun and ate such good food that we will certainly be doing it again! I made tofu benedict with homemade sausages and hollandaise sauce, savory polenta and a loaf of apple cinnamon bread. There was also a colorful fruit salad and fresh squeezed tangerine juice. It was quite a spread! My only regret is that I was so busy stuffing my face that I forgot to get pictures.
The tofu marinade I used was from the amazing Isa Chadra Moskowitz’s book Vegan Brunch. I love all her books, but this one is by far my favorite. The apple cinnamon bread was vegan-ized from this recipe by Brown-Eyed Baker. I subbed 2 tsp. of applesauce for the eggs and cooked it for about 10 minutes longer than she suggests. The polenta? Why it’s below, silly.
1/2 yellow bell pepper, diced
1/2 onion, diced
1 stalk celery, diced
2 cups water
1 cup stock
1 cup cornmeal
1 tsp. nutritional yeast
1 tbsp. chopped parsley
2 tbsp. mixed salad greens, chopped
Saute your pepper, onion and celery in oil in a small pan over medium heat. Cook until soft and set aside. In a large pot, bring water and stock to a boil. Reduce heat to medium and whisk in your cornmeal. Add the cornmeal VERY SLOWLY. Whisk the whole time; just consider it a workout. Keep whisking until creamy and combined. Add in your yeast, parsley and mixed greens and remove from heat. Serve hot, room temperature…cold…just eat it.