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Tuesday, March 9, 2010

Super Awesome Brunch and Belated Excitement...

First the belated excitement part: 5 posts ago was my 200th post! I didn't even realize it! That's a whole lotta blogging and even more cooking...I'm pretty proud if I do say so myself :) Thanks for reading and salivating with me 200 times!! haha

Now for the brunch! The supper club this past Saturday was hopping, and not just because of the arrival of springtime weather...but mostly because of Vegan Monte Cristo Sandwiches!! You can find my recipe here! I added some of my Creole Mayo to the sandwiches, and served some organic blackberry jam on the side for spreading and dipping. It was perfect. Also different this time, I made homemade seitan "ham" and used Teese mozzarella cheeze! I had never used Teese before and it so totally melts you guys!! Delightful! Now if they only carried it around here so I didn't have to order it online. sigh.
Anyhoo, I made the sandwiches with locally-made Farm to Market bread, and served them with a side of Rosemary-Roasted Sweet Potatoes. So good!!Then there were the scones...Orange Thyme Scones, that is! I just love citrus in breakfast-y baked goods. I mean, it just makes sense!! I'll give you my recipe, because you seriously deserve to eat these for breakfast tomorrow. So good with Earth Balance and some jam....mmmmmm..... Orange Thyme Scones (makes 12 big scones)
5 cups whole wheat pastry flour
1/4 cup dried thyme leaves
1 Tbs sea salt
2 Tbs baking powder
1 1/2 Tbs baking soda
1 cup sugar (I used evaporated cane juice)

1/2 cup vegan margarine
1/2 cup non-hydrogenated vegetable shortening

Zest and juice of 1 medium orange
1/2 Tbs vanilla extract
1 tsp almond extract
2 cups soymilk

Preheat oven to 375 F. Line baking sheet with parchment paper.
In a large bowl, sift together the dry ingredients, flour through sugar. Cut in the margarine and shortening using a pastry cutter or sturdy fork, to get a crumbly texture.
Make a well in the center of the mixture.
Pour in the zest and juice, extracts, and soymilk into the well. Stir until just combined; be careful not to overmix the dough.
Turn out dough onto a floured surface and form into 2 separate circles. Cut each circle into 6 pieces. Set scones at least 1/2" apart on the baking sheet. Bake for 15-20 minutes, until firmed and golden brown on top. Let sit for 10 minutes on the baking sheet to rest, and then transfer scones to a cooling rack. Serve topped with Orange Glaze (below).

Orange Glaze
Zest and juice of 1 orange
1 to 1 1/2 cups powdered sugar (depending on how thick you like your glaze)
1/4 tsp vanilla extract
1/4 tsp orange extract (optional)

In a medium bowl, whisk together the orange zest, juice, extracts, and powdered sugar until completely smooth. Refrigerate until ready to use.

***The pictures seen on this post were taken by my friend Michael Ryce. They're so good, right?!?! Thanks MJ!!

4 comments:

prideandvegudice said...

Everything looks phenomenal! I don't think I've ever roasted SP with rosemary, but I'm a SP fiend, so I need to! Do Monte Cristos always go with jam? I've never had one, vegan or pregan. Enlighten me!

Laura said...

yeah, jam is pretty traditional with monte cristos...it's just so good!! very brunchy for sure. and sp/rosemary combo is key! i bet you'd love it!!

Bianca said...

Yum! I love your monte cristo!!!! I really need to make it again, and with Teese this time.

veggie365 said...

If you think Teese is good, you should try the Daiya! It is utterly amazing and has it all over the other vegan cheese options! :-)