I never have been the athletic type. Oh I did dance classes and stuff as a kid, but I classify that more as art than sport. When all the other ten-year old girls were out playing netball or hockey, I was curled up somewhere with a book. Or a series of books, to be exact. Trixie Belden. My all-time hero until the Wakefield twins corrupted me with their Sweet Valley High dramas a few years later.
Life has conspired to keep me out of the kitchen lately, but just like Super Sleuth Trixie Belden, I have used this time to solve one the great mysteries of the café world – what do mainstream cafés offer in the way of vegan brunch? And can these offerings be replicated at home?
Spy camera and notebook at the ready, here’s what I uncovered…
Discovery # 1:
Hummus, diced herbed tomato, mushrooms and toasted Turkish bread wedges. Nice! The unexpected presentation made it heaps of fun to
play with munch. You could also add other dishes to the platter if you had friends over for a lazy Sunday brunch – spicy beans, diced avocado, roast pumpkin…
Bruschetta: hot, diced tomatoes and red onion with grilled mushrooms and baby spinach, served on toast with a balsamic glaze. Mmmm, this was divine and definitely quick and easy enough to whip up for brunch at home.
Mediterranean toasted sandwich filled with spinach, mushrooms, roast pumpkin and sun-dried tomatoes, with a side of beet-carrot slaw. Before I saw this, I hadn’t realised how much I missed toasted sandwiches! I was crazy about toasted cheese sandwiches pre-vegan and this one was SO much tastier than that! It singe-handedly inspired me to get a bit more creative in the kitchen and BRING BACK THE TOASTY!! YEAH!! (and yes, that is a bite out of the corner. Couldn’t wait. Too good. Apologies.
Enjoy your weekend brunches, everyone! I’d love to hear what you come up with!
Until next time,
Vegan P.I. xx