saturday brunch with the damsma family

i will not take credit for the food displayed here. i will, however, give thanks to lynne (definitely not vegan) who investigated and prepared delicious vegan brunch options.

grand prize: "bacon", potato, and green onion frittata (background, green casserole dish)

1/4 cup olive oil

1 onion, finely chopped

4-5 green onions, chopped with green and white parts separated

4 cloves garlic, minced

2 medium potatoes, shredded

2 tsp salt

1/2 tsp pepper

2 lbs firm tofu

2-3 tbsp soy sauce

2-3 tbsp faux bacon (bacos are, in fact, vegan) definitely not healthy but completely vegan

saute garlic, onion, and white part of green onions in olive oil.

increase heat and add potatoes, salt, and pepper.

cook for 15 minutes.

blend tofu, soy sauce in food processor until creamy (lynne chose this option. i would've just mixed with a fork)
fold in bacos, green part of green onions, and potato/onion mixture.

pour into casserole dish.

bake 30-40 minutes @ 350.

runner up: crumb cake (foreground)

1 cup soy milk

1 tbsp vinegar

1/3 cup soft tofu

2 1/4 cups flour

1 1/4 cups brown sugar

3 tsp cinnamon

1 1/2 tsp ground ginger

1/2 tsp salt

3/4 cup vegetable oil

3/4 cup chopped walnuts

1 tsp baking soda

1 tsp baking powder

blend soy milk, vinegar, and tofu until smooth.

in a separate bowl mix flour, brown sugar, 2 1/2 tsp cinnamon, ginger, salt, and oil.

combine 1 1/4 cups of this mixture with walnuts and remaining cinnamon.

combine remainder of the flour mixture with baking soda, baking powder, and blended tofu mixture.

spread this into 9x13 pan and pour the walnut mixture over it.

bake 30-35 minutes @ 350.