Tuesday, May 31, 2011

Vegan Brunch & Punch.

I'll always love birthday cake. But now I can't imagine celebrating without birthday punch. This cherry brandy and rum concoction with white blueberry tea makes any occasion festive and lively after each guest's first sip.

Summer Vegan Brunch Bash: Party dress from Lost + Found Boutique in Old City. Vegan Lemon-Frosted Carrot Cake from Sweet Freedom Bakery. Leave it to me to celebrate with veggies.

Cinnamon Raisin French Toast Cups. Tofu Mini Quiche. Fruit skewers. Party-friendly food...

Overnight French Toast Cups

1 loaf vegan bread, we used Cinnamon Raisin Sprouted Wheat
1/3 cup flaxmeal
1.5 cups non-dairy milk
1 tbsp vanilla
1 tbsp cinnamon
1/2 tsp ground nutmeg
Maple syrup
Small plastic or glass cups

Prepare a casserole baking dish (I used a Pyrex dish) with oil on bottoms and sides to prevent sticking. Slice bread on the diagonal. Place each piece in the baking dish. Combine milk, flaxmeal, and spices in a bowl. Pour mixture over bread slices, cover with foil and let sit overnight in fridge.

Preheat oven to 350 degrees. Bake french toast uncovered for 30 - 40 minutes.

Pour a small amount of syrup in the bottom of each cup. Slice each french toast piece into two triangles and arrange into cup so that two points are submerged into syrup. Dust with powdered sugar if you like.

Makes 10 cups.

I originally saw this idea on the Kitchn and thought it would be fun to do this vegan-style for my guests. The quiche recipe from Fat Free Vegan Kitchen happens to be amazing - we made 3 dozen and were left with one.

The day was not complete until we walked over to Frankford Hall, took in too much sun, drank beer (and sparkling wine for the birthday lady), and Ping-Ponged, family-style.


Anonymous said...

Who is the painting by?

... And Happy Birthday.

kellywhitephillips said...

Thanks! The artist is a family friend, Ruslan Khais. His work is listed here if you are interested!


JL goes Vegan said...

Happy birthday! What a lovely (and delicious) celebration!