The day after our big ol’ vegan cookout, we went ahead and had a big ol’ vegan brunch. Because nothing feels better the day after a backyard party than sipping mimosas with your friends while preparing all the tofu you can eat.
Our brunch was inspired by a cookbook that Carl, BookPeople’s main man in Receiving, recently brought to our attention. (Carl is a veggie savant, for the record. He pickles his own vegetables and builds the most enviable break room lunch salads. He also makes his own vegan truffles. Carl is a god among men. When he points us toward a cookbook, we listen.)
“Angela Liddon knows that great cooks depend on fresh ingredients. You’ll crave each and every recipe in this awesome cookbook!”
—Isa Chandra Moskowitz, author of Isa Does It
“If you can choose only one cookbook this year – Oh She Glows is it! Angela’s approach to vegan recipes is fresh, vibrant, and simple… and her connection to her readers honest and real.”
—Dreena Burton, author of Let Them Eat Vegan!
“An amazing thing about Angela’s recipes is that you completely forget that they are vegan. The Oh She Glows Cookbook is filled with indulgent nacho dips, doughnuts and veggie loaves – food we never imagined a healthy, vegan version of. It’s an inspiring reminder that there are no limits to vegan cooking.”
—David Frenkiel and Luise Vindahl, authors of Vegetarian Everyday: Healthy Recipes from Our Green Kitchen and creators of the blog Green Kitchen Stories
After paging through the book and considering, among other things, the Out-the-Door Chia Power Dougnuts (a POWER doughnut, okay? It was exciting!) We went with the Sunrise Scramble with Roasted Home Fries & Avocado Toast. Only we substituted tortillas for toast, because this is Austin. And we turned the avocado into guacamole, because again, this is Austin.
The scramble called for some of our favorite things, including plenty of nutritional yeast (we may have added even more than the recipe called for because sometimes nooch just happens), kale, shallots, garlic (we may have also added more garlic than called for….), red bell pepper and cremini mushrooms.
We cooked the mushrooms for quite some time, pulling out as much moisture as we could and letting those little guys really bulk up on the garlic and shallot flavor. While the creminis simmered down, we popped a few rounds of cubed sweet and russet potato into the oven. We also made the guacamole. Normally, this particular guac recipe (owned and operated by a good friend) would feature Roma tomatoes, cilantro and red onions, but because this dish was a game-time decision, we raided the contents of Carolyn’s fridge and came up with a trio that did us just fine: salsa, parsley and shallots. We have no regrets.
While the mushrooms, potatoes and guac did their respective things, we also drank mimosas and Chameleon Cold-Brew with Steve Martin (in spirit).
Scrambling tofu is pretty easy business. We broke down a couple of containers of extra firm tofu into the mushroom mix and then went to town seasoning. Because, yet again, this is Austin, we added a bit more heat than the recipe called for. Carolyn threw in some cayenne, chili powder, red pepper flakes and cumin before all was all said and done. This is the beauty of a scramble; it is versatile. Oh, and let’s not forget the kale. Look at this colorful beauty.
In addition to the potatoes and scramble, we also added some cubed watermelon to our plates, which was more than welcome on one of Austin’s first 90+ degree days.
We had eight people at our table for brunch. Half of them were vegan. The other half had zero complaints. In fact, they had seconds. BRUNCH SUCCESS!
Do you scramble? How do you do it?