Monday, April 17, 2006
Vegan Easter Breakfast and Dinner
For Easter Breakfast, I made Tofu Frittata accompanied by Pumpkin Cinnamon Rolls with Pecans and Dried Cranberries. The Tofu Frittata recipe can be found in Nonna's Italian Kitchen by Bryanna Clark Grogan. I added 1 tablespoon Bill's Best Chicknish in the frittata and sprinkled the top with Smoked Spanish Paprika. In the frittata were slices of leftover steamed potatoes, broccoli flowerettes, chopped carrots, sliced onions, chopped Seitan 'Pork Tenderloin'(from Bryanna's Newsletter, Jan-Feb-Mar 2006), and chopped leeks. It was quite delicious. My husband gave me 2 thumbs up.
I really didn't make the cinnamon rolls that morning or the night before. They were actually frozen in my freezer for months. I made the rolls last Fall after Bryanna's Fall Newsletter(Oct-Nov-Dec 2005) was published. I wrapped the roll individually with Press N Seal and put them in a freezer ziplock bag. I love this cinnamon roll a lot because the filling is so delicious with mashed pumpkin, Earth Balance, brown sugar, chopped toasted pecans, and dried cranberries. I just took them out Easter Sunday morning and reheat them in a 400 F oven for 15 minutes. Surprisingly, the rolls were still delicious like it was freshly made. Whoever knew that I was going to enjoy this cinnamon roll on Easter when I baked them last Fall.
The bright orange sauce in the picture above is store-bought Ajvar or Bulgarian Sweet Pepper Relish(Zergut brand). I am actually addicted to this condiment. It is good with scrambled tofu, tofu omelet, sandwiches, or tofu frittata. I suppose I can try to make it at home but I can buy it easily in the market near me so why bother. The price is not bad either and the time consumed to make it will not be worth it for me.
For Easter dinner, I served Soy and Seitan 'Pork Tenderloin' with Garlic and Herb Crust from Bryanna's Jan-Feb-March 2006 newsletter accompanied by roasted red, white, and purple potatoes, sauteed kale and chards, and low-fat vegan rich brown gravy. The Soy and Seitan 'Pork Tenderloin' was coated with brown dijon mustard first and then it was covered with a combination of minced garlic, thyme, marjoram, and fresh bread crumbs. Then, it was baked in the oven to perfection. My husband really likes this seitan and he likes it better than veggie 'ham' for Easter.