Saturday mornings are one of my favorite times of the week. I still have the rest of Saturday and Sunday and I can just relax and cook a big breakfast. This morning, I made biscuits and gravy and collards (two of Dyl’s personal favorites) and a mango lassi (my first time making one, with good results). After trying this lassi (and a cup of cardamom-spiced coffee at Zooroona the other day), I’ve decided that cardamom is my favorite spice. What’s yours?
Here is everything you need for a fantabulous weekend morning brunch — and a pretty healthy and balanced one at that!
Baking Powder Biscuits — adapted from Rosemary-Butter Biscuits in Grub: Ideas for an Urban Organic Kitchen
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 4 tablespoons nonhydrogenated margarine, broken into bits
- 2 tablespoons coconut oil (or more margarine)
- 3/4 cup nondairy milk (I used cashew milk)
Preheat oven to 400. Combine flour, sugar, baking powder and salt in a large bowl. Cut the margarine (and coconut oil, if using) into the flour using two knives or a fork, until the mixture resembles sand. Pour the milk in and stir until just combined. Flour your hands and gently knead the mixture until it forms a dough. Form 1/2-inch thick, 2-inch diameter discs and place on ungreased cookie sheets (you should have enough for 10-12 biscuits). Bake for 15 minutes. Serve warm with vegan butter and jam or gravy.
Yield: 10-12 biscuits
Adzuki Bean Gravy — adapted from Navy Bean Gravy in Vegan Brunch
- 1 tablespoon olive oil
- 1 small onion, roughly chopped
- 3 garlic cloves, chopped
- 3 teaspoons dried thyme (if you have fresh thyme, use 3 tablespoons, chopped)
- Black pepper, to taste
- 1 1/2 cups vegetable broth
- 1/3 cup all-purpose flour
- 1 1/2 cups cooked adzuki beans
- 3 tablespoons soy sauce
- 1/4 to 1/2 cup water (or more vegetable broth)
- Salt, to taste (if needed)
In a saucepan over medium heat, saute the onion and garlic for five minutes. Add the thyme and black pepper and saute about a minute more. While the onion/garlic mixture is cooking, dissolve the flour into the vegetable broth.
Add broth mixture, beans and soy sauce to saute pan and use an immersion blender to puree everything. Cook the gravy on medium for ten minutes, stirring occasionally. (If you don’t have an immersion blender, puree the mixture in a blender and return to saute pan to thicken.)
Once the gravy has thickened, reduce heat to low. If you’d like a thinner gravy, add between 1/4 and 1/2 cup water or more vegetable broth. Cook over low for 20 more minutes to let the flavors develop, stirring occasionally. Taste for salt. Serve warm.
Yield: 2 cups
Citrus Collards with Raisins — adapted from Grub: Ideas for an Urban Organic Kitchen
- 1/2 tablespoon + 1/4 teaspoon salt, divided
- 1 large bunch collards, cut into chiffonade
- 1/2 tablespoon olive oil
- 2 garlic cloves
- 2 tablespoons raisins
- 1 tablespoon fresh orange juice
- Bring large pot of water and 1/2 tablespoon of salt to a boil. Add collards and cook for 8-10 minutes. Drain and immediately plunge into a bowl of ice water to cool. Drain.
- Saute garlic in olive oil over medium heat for about a minute. Add collards, raisins and 1/2 teaspoon of salt, and saute for 3 minutes more. Add orange juice, stir and remove from heat. Serve warm.
Yield: 2 servings
Mango Lassi — adapted from Vegan Brunch
Since there are so few ingredients in this recipe and the milk choice really makes a difference in the flavor, I recommend using a homemade nut milk, but you can use a store-bought nondairy milk of your choice, if you choose. Just a warning, this is very delicious and addictive.
- 1 1/2 cups frozen cubed mango (or 1 mango, peeled, cubed and frozen)
- 1 cup homemade cashew milk
- 1 1/2 tablespoons maple syrup
- 1/8 teaspoon ground cardamom
Blend all ingredients in a blender until smooth, adding a touch more milk if you need to for desired consistency. Serve cold with a sprinkle of cardamom on top.
Yield: 2 servings