Father's Day Brunch
Words can’t begin to describe the respect and love I have for my father. My whole life I have seen him work his ass of, being one of the most selfless person that I know. The countless hours driving me back and forth to dance practices and competitions, the amount of money forked out so I even could dance, and even dealing with me through my teenage years. I am thankful every day to have a dad like him, one who has supported me through everything that I have done. With everything that he has done for me, he well deserved this feast I made for him this year.
My Dad is not a vegan so I knew that, especially on this day, I had to make him something that he would enjoy. My dad loves vegan food don’t get me wrong, but i could tell by the look on his face when he smelled bacon that he had missed it. It pained me to do so, to watch parts of a pig get cooked up in a pan, but I had to do it for him. To make my dad love it even more, I cook the veggies I used in his frittata with the bacon fat. Let’s just say I know my Food Network very well and my dad could not have been more happy. I also bought some pepper jack cheese, his favorite, to top the burger with and also to had in the frittata. Yes I went all out this year! Making my own biscuit buns, vegan sausage patties, a chickpea frittata, and matcha donuts. I just couldn’t miss the opportunity to make some donuts!
I woke up early and tried to start getting everything done before my dad came downstairs, well it was a little too late for that. My father is a pretty early riser, and the smell of the food made him wonder downstairs. One thing I’m kicking myself about, is not prepping the night before. When making a spread for large amount of people, it was always best to prep items that you know won’t go bad in the fridge overnight. Luckily, I’m pretty good at multi-tasking, or else this meal would have taken me two times longer than it actually did. Roughly this meal took me about 3 hours to make. Seems like a long time, which it is, but for all the stuff that I made it’s not too terrible. What would have cut time a lot was making the “sausage” patties and biscuits the night before since they were the ones to take the longest to make.
All in all I’m very happy with how everything turned out and I knew that my dad was very happy as well. He kept smiling from ear to ear and even liked all the presents I got him as well. I’m also glad all the non vegan items turned out well, I was a little nervous since I wasn’t able to taste anything!
Menu:
Matcha Donuts, gluten free and refined sugar free
Open Faced Breakfast Burgers on a homemade rosemary biscuit and maple “sausage”
Loaded Veggie Chickpea Frittata
Matcha Donuts
Yield: 16 donuts
Vegan and Gluten Free
Category: Donuts
Prep time: 10 minutes Total time: about 30 minutes
Ingredients:
Dry:
2 cups oat flour (I used Trader Joe’s Gluten Free Oats blended up)
1 ½ tsp baking powder
½ tsp baking soda
1 tbsp matcha powder (use less or more depending on how much you love matcha) I used Matcha Maiden, and I really liked the flavor!
¼ tsp himalayan pink salt
2 tbsp ground flax
Wet:
1 cup almond milk, or any other non dairy milk
1 tsp apple cider vinegar
1 tsp vanilla
2 tbsp almond butter
¼ cup coconut oil, melted and slightly cooled
Directions:
Preheat oven to 350 F
After blending oats, dump into bowl and add in other dry ingredients. Make sure to mix really well.
Next, combine all wet ingredients and slowly add in dry until a wet batter in formed
Pour out batter into greased donut pans, only filling up about ¾ of the way full.
Bake for 15-17 minutes, or until edges have lifted from the sides
Optional glaze: mix organic cane powdered sugar with water, use more or less depending on the thickness you want. Pour over warm donuts and sprinkle with a little more matcha for added aesthetic.
Open Faced Breakfast Burgers
Rosemary Biscuits:
Yield: 7 Biscuits
Vegan and Gluten Free
Category: Bread
Prep time: 10 minutes Total time: about 25 minutes
Ingredients:
½ cup almond milk + ½ tbsp lemon juice (Mix this together first and set aside as “buttermilk”)
2 tsp chopped rosemary
1 tsp garlic powder
2 cups oat flour
1 tbsp baking powder
½ tsp baking soda
½ tsp pink salt
4 tbsp vegan butter (I use Earth Balance)
2 tbsp ground flax
Directions:
Preheat oven to 450 F
Whisk all dry ingredients together and completely combined.
To make life a lot easier on me, I actually made the dough in my food processor. If you don’t have one you can use a dough cutter or your fingers. Add dry mixture to food processor and add cold butter. Pulse several times until you see a sand like consistency starting to form.
¼ cup at a time, add milk mixture to “sand” pulse, and repeat until dough is formed. You will most likely not use all the milk, I didn’t and you can always use it in the donuts!
Once dough is formed, dump onto floured surface.
Knead gently and flip over about 5-6 times. You do not want to over knead here.
Using hands, knead out until you form a 1 inch thick dough.
With a biscuit cutter or a glass rim dusted with flour, cut out circles to form biscuits
Lay out on parchment lined baking sheet, setting biscuits fairly close to each other.
Brush with butter desired. Baking for 10-15 minutes.
Maple “Sausage” Patties:
Yield: Roughly 12 patties
Vegan and Gluten Free
Category: Vegan Burger
Prep time: 5 minutes Total time: about 30 minutes
Ingredients:
2 cans pinto beans
1 tbsp garlic powder
2 tsp sage
1 ½ tsp rosemary
½ tsp thyme
2 tbsp maple syrup
1 tbsp coconut aminos
½ cup chopped mushrooms
¼ cup chopped red onion
2 tsp smoked paprika
⅓ cup oat flour
2 tbsp reserved can liquid
Directions:
Preheat oven to 475 F
Drain and rinse pinto beans, remembering to save 2 tbsp of the liquid
Add everything to a food processor and pulse until slightly combined. DO NOT OVER PULSE, or else the mixture will turn into mush. Add more oat flour if needed
Line and baking sheet with parchment paper and lightly grease
Bake for about 20-22 minutes flipping halfway through.
To assemble:
Take one biscuit and slather with sriracha mayo (Easily made by just combining sriracha and vegan mayo)
Top with spinach leaves
Next thinly sliced red onion
Top with maple “sausage patties”
Vegan cheese (I used Daiya)
Vegan “egg” (just slice tofu and cook in avocado oil, turmeric, nutritional yeast, salt, pepper, and garlic powder)
Sliced avocado and more sriracha
Loaded Veggie Chickpea Frittata
Yield: Roughly 8 slices
Vegan and Gluten Free
Category: Breakfast
Prep time: 5 minutes Total time: about 45 minutes
Ingredients:
2 cups chickpea flour (l love Bob’s Red Mill)
1 cup spinach
1 cups chopped mushrooms
½ red bell pepper chopped
½ green bell pepper chopped
8 cherry tomatoes cut in half
¼ chopped red onion
1 tbsp garlic powder
1 tsp pepper
½ tsp salt
½ tbsp nutritional yeast
1 tsp turmeric
2 and ½ cups water
Directions:
Preheat oven to 450 F
Pour about 2 tbsp avocado oil into a cast iron skillet (or any other oven safe skillet)
Saute all veggies until almost fully cooked, add the tomatoes in almost towards the end. This will take about 5 minutes.
In a bowl combine all batter ingredients, then pour into cast iron skillet with veggies. Make sure the veggies are evenly distributed around the pan.
Cook for about 5-7 minutes on stove then transfer to oven and bake for 25-30 minutes.
When done, take out of oven and sprinkle with daiya vegan cheddar cheese and cover with tin foil. And optional to add red pepper flakes
And that’s it! Everything you need for a vegan Father's Day brunch! This meal is perfect for anyone though, even if you don’t have a father in your life you can always share this with someone else who loves and cares for you.
As always, let me know if you recreate any of my recipes!
I wish you all love and light,
Xx, Nicolette