Cookbook Club: Vegan Brunch

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Ready to chow down on our delicious vegan Easter brunch.

Brunch is by far my favorite weekend ritual. When else can you start drinking at noon, without anybody batting an eyelash? It’s a testament to the laziness of the weekend, when your first meal of the day is in the middle of the day. With this in mind, I couldn’t wait to throw a Cookbook Club with Isa Chandra Moskowitz’ Vegan Brunch Cookbook. It has all the essentials: sweet, savory, and alcoholic recipes. I was sold, and so were my guests.

Build your own Bloody Mary bar.

Dan presenting his Texas shaped cornbread waffles.
The menu came together beautifully, with everyone picking an item and doubling the recipe, we had more than enough food to feed our large party:

– Drinks: Pink Grapefruit Mimosas (pg. 225), Bloody Moskowitz (pg. 224), Coffee, Tea and Topo Chico
– Savory: Tofu Scramble (pg. 19), Tempeh Bacon (pg. 141), Roasted Potatoes (pg. 112), Jalapeño Grits (pg. 127), Beer Battered Tofu (pg. 59), Cheese Sauce (pg. 217), Polenta Rancheros (pg. 50-52), Broccoli Quiche (pg. 40-42), Orange and Coriander Salad (a Mark Ford creation) and Tofu “Crab” Cakes (from the lovely ladies of Spork Foods)
– Sweet: Cornbread Waffles (pg. 92), Lemon Poppyseed Muffins (pg. 158-159) and Fresh Strawberries

Tofu scramble, tempeh bacon and roasted potatoes.

Cornbread waffles, jalapeño grits and beer battered tofu.
We started the party off with mimosas by the front door! With alcoholic and non-alcoholic options, the party felt festive right away with a champagne flute in everyone’s hand. From there, our guests created pickled vegetable masterpieces at the Bloody Mary bar, and then everyone grabbed a plate and dug into the brunch feast, which we attempted to keep warm with a crockpot buffet.

"Spring in the Country" table is all set.

Our vegan brunch is ready!
Hanging out with the Spork Foods sisters. I picked a “Spring in the Country” theme, to give the party a fun little twist. With bluegrass music playing in the background, floral prints adorning the table, and a smattering of cowboy boots on our guests, I’d say we had more than our fair share of Southern charm.

Heather and Jenny from Spork Foods, who happen to have their own cookbook (future cookbook club?), were in town for the week, and we were honored that they were able to join us for brunch. They even managed to whip up some delicious tofu “crab” cakes with a lemon remoulade of their own creation, in the kitchen of their vacation rental. These sisters are as sweet as they get, and their food is amazing too! If you’re in LA, I highly recommend checking out one of their cooking classes, or you can also find them online.

Our guests got creative while decorating EggNots ceramic eggs.

We "danced" around the "maypole" creating some lovely ribbon "art".
Vegan Brunch by Isa Chandra MoskowitzOur brunch fell on Easter Sunday, so we celebrated with some Pagan spring rituals of egg decorating and maypole dancing. Only we kept it vegan by decorating ceramic EggNots, and our maypole dancing was more like not-so-artfully wrapping ribbons around a tree trunk. It was a ton of ridiculous fun, and I can’t wait to do it again next year.

If you’re in the mood to create a Vegan Brunch feast of your own, pick up a copy of this delightful cookbook. It’s a staple in my kitchen, and I’m sure it will be one in yours too.


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