Tuesday, June 10, 2014

Bad Ass Dad Brunch


Father's Day is coming up this weekend, so I thought this post would be appropriate.  My dad is no vegan, but he loves great food.  I know I could serve him something like this, and he would love it.  This brunch is rich, decadent and delicious!  Plus, there are some green veggies in there, so it gets a point in the healthy column!  If you get to see your dad this weekend, why not make him a bad ass vegan brunch?!

Over Memorial Day Weekend, I took the opportunity to make Josh and I an incredibly decadent brunch.  I recently saw these biscuits from Minimalist Baker, and I knew I had to build a breakfast around them.  I really think Minimalist Baker is my go-to place for all things delicious, so if you haven't checked them out, you should!



To make this a full meal, I wanted to do a tofu scramble to go along with the biscuits.  Since I wanted it to be somewhat healthy, I added a ton of greens!





Tofu scramble is easy.  Throw in what you like, and it will taste good.  This is basically my recipe for Low Carb Tofu Scramble, except with green beans instead of broccoli.  It was so good, that I had a hard time not eating all of it straight from the pan.


Lastly, we had one lonely potato on the counter that needed to be eaten, so I decided to make hash browns.  We have tried to do this in the past and failed miserably.  I realized that the key is to soak the potato shreds in ice water.  I'm not really sure why this didn't click before, but it really worked.  Before I started making anything else, I shredded one potato and put it in a bowl of ice water.  I added ice to it as necessary as I made the biscuits and the scramble.


When I was ready to make the hash browns, I laid out a large towel on the counter, scooped out the potato shreds with a slotted spoon, and laid them on the towel in a thin layer.  Then, I covered them with another towel and pressed out the water.


If you're going the fried route, like we did, get a pan on medium/high heat and add about 2 tbs of canola or another high heat oil.  Once it's hot, layer the potatoes evenly.  I then sprinkled them with salt and pepper and let them cook until they started to get crisp on the bottom.  Then, I carefully flipped them.


For a low fat version, I bet you could do these in the oven on a greased pan.  I think you'd have to make sure it was hot enough.  I will experiment in the future!  I was apprehensive to try these, because I have messed them up so badly in the past.  I took one bite, though, and knew I had a winner.  They were delicious.




The biscuits were amazing.  They were buttery, fluffy and rich.  Coupled with the savory tofu scramble and the salty hash browns, we were in brunch heaven!


I love pancakes as much as the next girl, especially ones like these, but sometimes you just need some salt and fat!

What's your favorite vegan brunch?

7 comments:

  1. That is my kind of brunch!!! I like savory over sweet, and I LOVE hash browns! I didn't know the ice water trick, but I'm def gonna try that next time.

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    1. ice water helps so much! no more soggy hash browns!!

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  2. This looks fantastic!!! Yumm!!! I like the addition of green beans too!

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    1. the green beans were so good! my only problem is that i kept picking them out and eating them

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  3. If you struggle with hash browns, look up a recipe for Rosti, which is the Swiss version. I learned how to make it as a kid and it would always turn out perfect! You boil the potatoes somewhat before grating them and then you put them in the pan and not move anything (non stick pan required!).... The wait until you have them as brown as you like them (in Switzerland they are pale, but you can go all shades of brown). Look it up: it works amazingly well!

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