Tuesday, November 9, 2010

Vegan MoFo Day 7: Brunch for the bunch



nomnomnomnom....

The mornings fare consisted of what I call diner fries. It combines several things I like in large amounts, all served together.... the only thing missing was some bacon.... (vegan of course)

4-6 organic Potatoes, washed and cut into bite size pieces (I leave on the skin)
This particular time I used half red and half russet
3-4 T organic Extra Virgin Olive Oil
1 pkg organic button mushrooms, cleaned and stems trimmed
5-6 small organic garlic cloves peeled

2 large organic yellow onions, large dice
3 organic purple peppers, large dice
Homemade organic Veggie broth as needed (or water)

Spice team
1T + 2tsp organic dried Dill
1 tsp ground organic Coriander Seed
organic fresh ground pepper
Sea Salt

Start by heating the oven to 400, and cut up the potatoes. Toss with 2T of Olive oil, and lightly salt them. Roast for 10 minutes, then toss in the Garlic and Whole mushrooms.

At the halfway point...

Cook until the potatoes are golden brown. Remove from the oven and add the 2 tsp of dry dill.


Done, but before Dill

While the potatoes cook, heat 1 T olive oil in a large heavy skillet and add the diced onion. Saute for 5 minutes, then add the peppers and a pinch or two of sea salt.


Saute until darkened, or about 10-15 minutes. If anything sticks add a shot of veggie broth. In our case, since we use a cast iron Le Cruset pan, things start to get good and dark and stick. Add the spices, (using 1T of dry dill and salt and pepper to taste) and stir for 30 seconds or so. Turn the heat to low and immediately de-glaze the pan with about 1/4 cup of veggie broth. This not only does the job of loosening the stuff from sticking, but it also soaks up all the dark bits that have all the flavor. Continue to cook on low heat until almost all of the broth is gone.

Serve by heaping a pile of potato mixture on the plate, then spoon some of the onion and pepper mix on top. I'm sure you could add things like salsa, vegan Worcestershire and/or avocado to this and it would be good, but we opted for lightly toasted Ezekiel Sprouted bread "buttered' with some homemade Organic White Bean and Dill Hummus I made the night before.



The delicious close up...

The C bear received the following plate for breakfast to eat with us...


That's Organic Red Grapes, an Organic Tangerine and some of the plain roasted potatoes, pre-dill. After all that, she really just wanted the toast, although she did eat the tangerine and some of the grapes. In her defense, she ate a buckwheat and spelt waffle and a banana before I made all this, so she probably wasn't really very hungry. Buckwheat and spelt waffles you ask? Why yes... I made those the previous morning.

In case you haven't picked up on a theme here, my wife likes Dill. Alot.  That's right, an alot of Dill....

2 comments:

Monique a.k.a. Mo said...

Brunch is the absolute best!

rach said...

Absolutely! And it my favorite because I don't have to make it. Hehe!