Yesterday, we enjoyed the bright Colorado sun from the warmth of our house, specifically our kitchen. Our good friends came over for a Solstice brunch and some yummy hot chocolate with soy whipped cream, and of course we munched on the last of the Vegan Buckeyes. There were four adults and three kids and we didn't have any food left.
I turned to Isa Chandra Moskowitz's Vegan with a Vengeance cookbook for the bulk of my menu. This is what I served...
Scrambled Tofu : I added tomatoes, green peppers, green onions, and grated carrots. I used 1 and 1/2 tubs of tofu so I increased the ingredients a little.
Herb-Roasted Potatoes: I used yukon gold potatoes (2 pounds) and chopped them in half and then each half in fours. Covered them in extra virgin olive oil and herbs. I cooked them at 450 degrees for 40 minutes and they were perfect! I love potatoes browned and these were glorious.
Refried Pinto Beans: Okay, these were canned. I would have, in the past, made my own but I just needed the simplicity of opening a can and being done with it. I did however jazz them up with heating up some canola oil and lightly sauteing some green onions before I added the beans!
Sauteed Kale: I sauteed onions, garlic, and red pepper flakes in olive oil and then added 2 bunches of kale and let it cook for about 6-10 minutes. Then I transfered it to a bowl and added some more olive oil.
505 Green Chile Sauce: This was jarred and so delicious!
Around the table I had small bowls of dried apple rings, raspberries, orange slices, and dried strawberries. The colors were so nice next to the majority of brown dishes.
I don't eat tofu (texture issues) but my friend mixed her scramble with the potatoes and kale and it looked fabulous. After brunch we opened some presents then headed back to the kitchen for some Hot Cocoa with Soyatoo Soy Whipped Cream and Vegan Buckeyes.
It was a nice celebration of friends and the return of the sun!
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