For my supper club this weekend, I made a big brunch that was all about the wonderful bounty of spring!!
For the main course, I made Asparagus, Roasted Garlic and Pine Nut Quiche. This was my very first vegan quiche to eat or make!! It's a tester recipe for Vegan Bakesale (check out www.veganyear.blogspot.com for more info!) and it was absolutely perfect!! The filling is made of tofu (local!) and cashews, so it is incredibly creamy and dense and amazing. Plus, ASPARAGUS is here! Celebrate! Oh, and the pie crust is also a Vegan Bakesale test recipe, for Basic Pastry Crust. So good, so flaky. mmm.
On the side I served Thyme-Roasted Potatoes with Wilted Greens. It is perfect for brunch, and I used local potatoes and local greens, too! Delicious.
Thyme Roasted Potatoes with Wilted Greens (serves 2)
4 small yukon gold potatoes, diced
2 cloves garlic, minced
2 Tbs fresh thyme, chopped
3 Tbs olive oil
1/2 tsp paprika
pinch of salt and black pepper, to taste
2 cups greens, such as chard or kale, chopped
Preheat oven to 375 F. Lightly grease a sheet pan.
In a large bowl, toss together the potatoes, olive oil, garlic and spices. Spread in a single layer on sheet pan. Bake in preheated oven for 45 minutes, turning halfway through cooking, until golden brown and cooked throughout.
Remove from pan and immediately toss in a large bowl with chopped greens, until they become wilted. Salt and pepper to taste, and serve.
And then, there were the scones. Not just any scones, but Strawberry Basil Scones!!! Doesn't that just scream springytime brunch to you?! I've been working on this recipe for a while, and funny enough, there is a recipe of the same name in the Vegan Bakesale testing roster. I still need to try those and compare them to my own! I really can't get enough scones in my life!!! So, I like my scones really dry and dense. If you don't like yours that way, you may not like this recipe. But you should give it a shot anyway!Strawberry Basil Scones (makes 12 BIG scones)
5 cups whole wheat pastry flour
1 1/4 Tbs sea salt
2 Tbs baking powder
1 1/2 Tbs baking soda
2 tsp dried basil
1 1/4 cups natural sugar (I used evaporated cane juice)
1 cup cold vegan margarine
1 cup cold non-hydrogenated vegetable shortening
3/4 Tbs vanilla extract
1 Tbs apple cider vinegar
1/4 cup natural strawberry jam/fruit spread
1/2 lb fresh strawberries, diced
1 cup fresh basil, packed, minced
2 cups soymilk
1 Tbs sugar
Preheat oven to 350 F. Lightly grease 2 cookie sheets.
In a large bowl, sift together the dry ingredients. Cut in the shortening and margarine using a pastry cutter or strong fork. Fold in the strawberries and fresh basil and toss to coat.
Pour in the wet ingredients and stir until just combined. Fold out dough onto floured surface and fold over itself a few times, to bring dough together and create layers.
Form into 2 round flat circles. Using a sharp knife, slice each circle into 6 wedges.
Sprinkle the dough with sugar and place each wedge onto the greased sheet pans.
Bake for approx. 15 minutes, until firmed and golden.
If desired, add glaze on top after baking.
1/2 cup powdered sugar
1/2 Tbs vanilla extract
1-2 Tbs vanilla soy creamer
Whisk together ingredients in a small bowl, until smooth. Drizzle or pour over baked scones. Allow glaze to set and then serve.
Now go to your farmers' market and then get baking!!