Best Vegan Gluten Free Brunch
Last weekend I treated some of my dearest friends to an amazing brunch (yes, I do say so myself). It was a combination of some of my favourite weekend breakfast staples and a few new dishes.
Raw Kale, Beet, Carrot and Pomegranate Salad
Espresso Black Bean Chili
and for dessert Custard Cornbread with Berries and Honey
(also lots of GOOD coffee and home-grown peppermint tea)
I made the salad, chili and cornbread the day before. I cooked the chili for way longer than the recipe asks for. I used strained italian tomatoes from a jar instead of canned chopped tomato since I recently read about how the acid in tomatoes leeches BPA out of the can lining. I think this made the chili a lot more liquid than would have been otherwise so I cooked it down for a long while. Not a problem for me since I was making other dishes anyway, and I think the long slow cook helped the beans taste amazing. I also added a small glug of maple syrup, because why not? I made the cornbread with all the substitutions I described in this previous post. This is not truly vegan because of the honey but you could sub agave. Making it the day before and reheating it with residual heat in the oven while we ate the main course was perfect. It works better with some time to gel than when eating fresh from the oven.
I made the potatoes and quiches (12 individual ones in muffin tins) the morning of, though I cut the potatoes the night before. It would have worked a lot better if I had pre-baked them for an hour the day before since they took forever to cook. They mostly fell apart into single slices but were tasty anyway, if not as pretty. I used medium-large, kind of oblong yukon potatoes. If I try this dish again, I will definitely try to use smaller or young potatoes.
So that’s my essay for today. Final thesis: You don’t need eggs, bacon, pancakes or waffles to make a damn good brunch!