Written by yours truly for your reading pleasure. =D
A Vegetarian Thanksgiving Brunch Extravaganza!
Well hello there readers! Long time no eating. Just kidding. Of course we were all eating. Thanksgiving came and went unbelievably quick. My mom is known for working EVERY holiday so we decided to do a brunch as a family (minus Papa since he is in India gorging himself explosion, I sure hope he can fit through the door once he returns).
Creating a primarily vegetarian brunch was rather easy but incredibly tiring. Luckily I did my shopping before hand and decided to prepare my dishes thoroughly and precisely. I did spend about 2 hours in the kitchen because I did not have help. I was so exhausted after cooking I didn’t want to eat but who was I kidding, I gobble gobble gobbled that food up (bad pun I know but I’m silly).
My thanksgiving menu consisted of:
- A Goat Cheese & Tomato Tart: Ok ok so I cheated. I bought a frozen pie crust, defrosted it, seasoned it with rosemary, salt, pepper and layered tomatoes and goat cheese on it then baked in a 350 degree oven until the crust was lightly brown.
- Berry Fruit Salad with mint simple syrup. In case you don’t know what simple syrup is: it is a combination of equal parts of water and sugar boiled and cooled. I added mint for an extra kick of flavor and to bring out the sweetness in the fruit. Yummy!
- Mini Veggie Frittata’s: I don’t eat eggs but this was intended for the carnivores in my life. I whisked four large eggs, 1/2 pint of heavy cream, salt, pepper, a bit of sazon (yes, that handy dandy spice packet), a handful of cheddar cheese and some diced veggies (tomatoes, peppers and mushrooms). In a buttered muffin tin, pour mixture almost to the top and bake in a 350 degree oven until the egg mixture has set and it is fluffy and golden.
- French Toast: The Piece de resistance! Everyone loves French toast! Simple, easy and full of winter time flavor. Cinnamon and nutmeg are best friends. They are an orgasmic combo in french toast.
- Mimosas: Prosecco & Orange Juice. Simple enough and perfect for brunch. Mix and serve and everyone is happy.
This perfectly served 6 people with barely any leftovers (and that’s because I had a bunch of hungry men with big appetites over).
Breakfast is my favorite meal of the day and I’m always looking for new ways to spice and jazz things up.
Well readers that’s all for now.
Peace, love & no beef!
Guramrit
Apple spice cake. I used an organic apple cinnamon boxed cake mix but added a personal touch and homemade flare to it. Instead of eggs I added two tablespoons of mascarpone cheese for texture and moisture. Instead of oil I used two tablespoons of melted unsalted butter. Of course I kept true to it by adding milk. But for added flavor and texture I incorporated sautéed green apples softened in butter, turbinado sugar with pinches of cinnamon and nutmeg. The green apple mixture added to the batter added moisture and great texture to this delicious and simple cake.
Baked Macaroni and Cheese. Cheddar, mascarpone and Parmesan cheese. Topped with panko breadcrumbs. Pinches of pepper and paprika add a different burst of flavor and cut the heaviness of the heavy cream.
Comforting and creamy.
Perfect for a cold fall day.
Enjoy!
Mixed vegetables and tofu swimming in a heavenly red coconut curry sauce. Served with a side of fragrant jasmine infused sticky rice. Mouth watering. Refreshing. Light. Aromatic. Definitely an exotic and tantalizing party of flavors to hit your taste buds.
Where to get it: Accent Thai Restaurant in Yonkers (on McLean avenue)
How much? $6.95 (lunch special served with soup or salad)
My rating: A
Now what are you waiting for? You know you want some!
No Beef Here 