Sunday, September 9, 2012
Vegan Egg Pancakes with Sunburst Squash Sauté
Last week brunch was sweet, so this weekend I was craving savory. Hearty, eggy-tasting fluffy little rounds paired with plenty of greens, mushrooms, and beautiful sunburst squash, sauteéd in olive oil and seasoned with fresh thyme...
The thing I like about these tofu egg "pancakes" is they completely satisfy the egg craving, with all their savory goodness, but don't leave me with the slightly upset stomach I used to get after eating real eggs for breakfast. Plus, the use of nutritional yeast packs lots of healthy nutrients, including vitamin B12.
For this brunch, I used Vegan Yum Yum's recipe for tofu eggs (previously posted here). The tips I can add since that post are to just make sure your pan is nice and hot, and try and keep the batter fairly thin. They are not really as hard to make as I initially thought- it just takes a little bit of time and patience.
I sauteéd some red kale, mushrooms, and sunburst squash in just a little olive oil as I was making the tofu eggs. Since I'd read that sunburst squash can have a bitter flavor, I made sure to cook them really well through. Doing so must have helped, because I didn't find them bitter at all- instead, they made a very pretty addition to brunch! Add a bit of sea salt and pepper, plus some fresh thyme sprinkled over top towards the end of sauteéing the veggies, and you're good to go. I also added a few orange cherry tomatoes for a little color and their sweet flavor.
Serve with fresh bread, such as what I've pictured above- my new favorite- totally seedy, chewy, and packed with extra flavor thanks to sweet barley malt. It's on my to-do list to re-create, but for now, I'm happy to pick up a loaf when I'm at the store!
Hope everyone had a wonderful weekend!!