We needed a lazy Saturday this week. Enjoying brunch at an outdoor table while leisurely chatting with friends seemed like a good idea. Saba is not even vegetarian but they do have some vegan options for brunch, lunch and dinner. So we headed to their Emory Village location. I’m a fan of their tofu scramble. Crispy fried tofu covered in nutritional yeast with lots of vegetables. All that broccoli means it’s healthy, right? They also have a vegan french toast option that’s a rarity around here.
Afterwards, we wandered around the corner to Steady Hand Pour House for coffee. And more patio settin’. That there was a perfect soy cappuccino. Kevin had a mocha made with artisan chocolate made for them by Sugar-coated Radical. This batch had ginger and peppercorns. The mocha was good, but I prefer a little more coffee in my coffee so I usually go with a cappuccino.
Dang it, I feel so bad I haven’t been able to get around and visit more VeganMofo blogs. Today I’m definitely going to try to do a little poking around to see what’s up.
Posting this is downright cruel. Last weekend I performed a sticky bun experiment. It was a complete success. So y’all might want to keep those fat pants handy just in case.
One of the things that’s not really available around here is a good vegan breakfast sandwich. At least, not yet. But you can make your own. And it’s not all that hard, either. Especially with all the great products that are on the market now. I already had a package of Match Vegan Meats Breakfast Sausage left over from the batch they sent me to make holiday loafs. And Chicago Soy Dairy sent me some Teese to play with for their blogger challenge.
So here was my plan. Tall fluffy biscuits. This recipe made the fluffy awesomeness you see in the photo. For the “egg”, I started with Susan’s crustless tofu quiche recipe. I omitted the bell pepper, mushrooms, chives and rosemary and replaced the fresh garlic with a 1/2 teaspoon of garlic powder since I wasn’t going to fry it up. Then, instead of baking them in a muffin pan, I spread it out in a rectangular baking pan then cut into squares to go on the muffin. The Match was just formed into patties, fried in a pan with only salt and pepper as seasoning. To assemble, the biscuit was split, a couple of thin slices of the Teese creamy cheddar was put on the top half and then I slid it under to broiler to melt. Sausage and tofu egg was placed on the bottom half then everything was put together once the Teese was melty.
These were amazing! I do have a couple of changes I’d make though. I made 3 oz. sausage patties which were a little too much. 2 oz. might be thin enough. I’d try to make the tofu egg a little dryer. Maybe half the soy milk and cook it a little longer. And I’d probably switch to regular cheddar Teese so it would contain a little less moisture.
Since we got back from our gorgefest in NYC in November, I switched to a smoothie for breakfast instead of cereal. And I guess it’s a habit now because I’m still doing it. That’s a couple more fruit servings a day than I was getting before. Yay me!
The folks at POM Wonderful offered to send me some more pomegranate juice. Thinking of my morning smoothies I said “hell yeah, gimme!” Or something similar. I may have tried one smoothie when they sent a past batch of juice, but now I have that whole thing down and can get into it more.
1/4 cup frozen blueberries or strawberries
1/2 tsp chia seeds
1 scoop Sun Warrior rice protein powder, natural
1 tsp agave nectar
1/2 cup POM 100% pomegranate juice
3/4 cup unsweetened vanilla rice milk
Throw into a blender. Blend. Drink.
The blueberry variation was the first I tried. Mainly because I’m lazy. This is my normal go to smoothie with some pomegranate juice subbed for some of the rice milk. The chia seeds are a fairly recent addition. They seem to give it that little extra needed to carry me through to lunch without wanting to attack snacks. Too much. While this version was perfectly tasty, trading the blueberries for strawberries was even better. The pomegranate and strawberries seem to boost the flavor of each. Gives you an extra fruity punch.
Since I haven’t been cooking much lately, the rest of the juice will probably end up in smoothies. I’m considering substituting pineapple for the berries. Hopefully that won’t be gross.
Atlanta’s vegan brunch options are definitely limited. Sometimes you need a place that vegans and omnivores alike can be happy. Stone Soup Kitchen can take care of everyone. Kevin and I even go there every once in a while just the two of us.
I usually get the Tofu Rancheros. Beans, tortillas, tofu, a bit if spicy. Yum!
Kevin got the blueberry cornmeal pancakes. I think he likes Soul Vegetarian pancakes better, but I like the cornmeal. They do have Earth Balance and soy milk for coffee, just ask.