Can I just say, I love my job! Where else can you be around beautiful food, cook what you love and actually eat your work product? I’ve had a terrific time making these recipes to share with you and I hope you’ll enjoy them too.
Easter is a very sacred (and busy) time for my family. We typically start our day in fellowship with family and friends at Sunrise Service and then return home for a brunch buffet.
This year’s brunch buffet features, among other things: Sweet Potato and Chickpea Hash, Coconut French Toast, Tuscan White Bean and Avocado Toast and Minty Fruit Parfait with Homemade Granola.
It’s a no fuss, no muss menu that will leave you with more time to spend with your Easter Brunch guests.
From my family to yours, Happy Easter and Happy Brunching!!
Sweet Potato and Chickpea Hash
This hearty dish of Sweet Potato and Chickpea Hash is simplicity at it’s best. Just a few minutes of preparation, one pan, and you’ve got a dish that hits all the right notes. Like they used to say in the old Prego commercial…”It’s in there!”
Coconut French Toast
This recipe is a modification from a recipe found in Isa Does It. a great cookbook by awesome Vegan Chef and Blogger, Isa Chandra Moskowitz. And, yes, that is a huge puddle of maple syrup on the plate. My hand slipped when I was pouring the syrup and yes I ate all of it! Let me tell you, it was one delicious day in my kitchen! The Bombdiggitty Vegan Bacon pairs perfectly with this Coconut French Toast. Its rich. Its indulgent. It’s worth it.
Tuscan White Bean Avocado Toast
I recently went to brunch at a popular bistro with a friend.They charged an astounding $11.95 for a piece of avocado toast..and, honestly, it wasn’t even that good. This Tuscan Avocado Toast puts that fancy little bistro to shame. Give it a starring role on your brunch table and listen to your guests sing your praises! They will love the pairing of bold Tuscan flavors with the buttery avocado. But, have copies of the recipe ready. You’re going to need them because this is one recipe your guests will definitely want to make at home.
Minty Fruit Parfait with Homemade Granola
This Minty Fruit Parfait with Homemade Granola is as delicious as it is beautiful. Fresh fruit and fresh mint are drizzled with a citrus dressing and paired with Vegan yogurt. I used a recipe for a super easy, grain-free homemade granola found on the Minimalist Baker blog.
This refreshing dish is perfect for breakfast, brunch or as a dessert. Heck, I could eat it all day. Everyday. Dig in!Print
Sweet Potato and Chickpea Hash
This Sweet Potato and Chickpea Hash is a perfect anchor to any meal. It can be served for brunch or can be paired with sauteed greens for a quick supper. The subtle hint of spices elevates this dish to something really special.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 8-10 servings
- 2 tablespoons of coconut oil
- 2 sweet potatoes, 1 inch dice (peeling is optional)
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 2 cups chickpeas, drained and rinsed (I use freshly cooked chickpeas but canned is okay if that’s what you have)
- 1 teaspoon dried thyme or 2 teaspoons chopped fresh thyme
- 1 teaspoon maple syrup
- 1/2 lemon, juiced
- 1/4 teaspoon cinnamon
- Dash of freshly ground nutmeg
- Sea Salt and Pepper, to taste
- In a large skillet, heat oil over a medium flame
- Add onions, sweet potatoes, peppers and garlic to pan
- Stir frequently until potatoes are fork tender and the onions and peppers have some nice golden brown spots (Depending on your stove, this should take about 15-20 minutes)
- Add drained chickpeas and cook about 5 more minutes
- Remove from heat and set aside
- Whisk together maple syrup, lemon juice, cinnamon and nutmeg. Pour this mixture over the sweet potato mixture, stirring gently to combine.
- Taste and add salt and pepper as desired.
The great thing about cooking a hash is that you can you whatever vegetables or spices that you have on hand or that you particularly like. Be creative and make this dish your own!
Coconut French Toast
A warm and toasty coconut party for your mouth! ‘Nuff said!
Note: This recipe is a modification from a recipe found in Isa Does It. a great cookbook by awesome Vegan Chef and Blogger, Isa Chandra Moskowitz.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 8 servings
- 2 Tablespoons Ground Flax Seeds (I used golden flaxseed meal because that’s what I had on hand)
- 6 Tablespoons Water
- 8 slices bread (I usually use sourdough or whole wheat)
- 1/4 cup all-purpose flour (unbleached, if you can)
- 1 tablespoon organic corn starch
- 1/8 teaspoon or pinch of fine sea salt
- 1 1/4 cup almond milk (any kind of non-dairy milk will do…use what you have on hand)
- 1 1/2 teaspoons pure vanilla extract (you could get all fancy and use a scraped vanilla bean, but extract will do the job)
- 1 cup unsweetened shredded coconut (don’t even THINK about using that sweetened crap!)
- Refined Coconut oil
- Over medium heat, preheat your large non-stick skillet.
- Make flax egg by mixing flax and water. Stir well and place in fridge for about 15 minutes while you get your other ingredients together.
- Preheat a large non-stick skillet over medium heat
- In the meantime, in a wide bowl mix together flour, cornstarch and salt. Add the milk, whisking until few lumps remain. Add the vanilla extract and set aside.
- Get your flax eggs out of the fridge and whisk into the flour/milk mixture
- Now, grab a pie tin or a dinner plate. Spread the coconut onto the plate. Dip each slice of bread into your egg and milk batter. After letting the excess drip off, press each side of the bread into the shredded coconut. Make sure to coat both sides of the bread with the coconut…you don’t want to miss out on any of that coconut goodness!
- Once your pan is hot, add about 1 tablespoon of coconut oil. Make sure the bottom of the pan is evenly coated.
- Cook your bread for about 4 minutes on each side, making sure each side is golden brown and toasty. Add extra oil, as needed, when you flip the toast.
- Serve hot with your choice of maple syrup, powdered sugar, coconut whipped cream or fresh fruit
- Use a spatula that’s thin enough to get under the toast without knocking off your coconut coating.
- You can make this dish gluten-free by using gluten-free bread and gluten-free flour
Tuscan White Beans and Avocado Toast
Bold Tuscan flavors paired with buttery avocado and served on a hearty toast. Good stuff just went to great stuff..JUST LIKE THAT!
- 4 slices hearty bread (use whatever kind you like.. I use Good Seed Bread by Dave’s Killer Bread. It’s a little pricey but this bread is seriously awesome! So worth it!)
- 2 ripe Avocados, thinly sliced
- Extra Virgin Olive Oil and Fresh Lemon Juice for Drizzling
- Sea Salt and Fresh Black Pepper, to taste
For Tuscan Beans:
- 1 medium onion, small diced
- 1 large carrot or two small carrots, peeled and small diced
- 1 large rib celery, diced
- 2 cloves freshly minced garlic
- 1/3 cup olive oil (you can use less if you prefer, but for this dish, I prefer the richness)
- 1 can organic cannellini beans
- 1 cup water
- 1 bay leaf
- 1/2 teaspoon thyme
- 2 sprigs fresh rosemary
- Sea Salt and Black Pepper, to taste
- Preheat a medium saucepan over medium heat;
- When the pan is hot enough, add 1/3 cup olive oil
- When the oil is hot, add the onions and herbs. Cook, stirring occasionally, for about 5 minutes. Next, add the celery, garlic and carrots. Cook, stirring occasionally, for about 5 minutes. Next, add the drained beans. Stir to coat. Add 1 cup of water and, stirring occasionally, cook for another 20 minutes or so. You may add more water as needed, but you want the juices in your final product to be kind of thick like a nice stew.
- Add salt and pepper to taste, remove bay leaf and rosemary stems. Set aside until ready to serve.
- After toasting your bread, top each slice with about a 1/4 – 1/2 cup of Tuscan Bean mixture. Then add slices of avocado. Your guests may drizzle their toast with Extra Virgin Olive Oil and fresh lemon juice as desired.
- A light sprinkle of sea salt and freshly ground black pepper puts the finishing touch on this hearty toast.
Minty Fruit Parfait with Homemade Granola
This Minty Fruit Parfait with Homemade Granola is as delicious as it is beautiful. Fresh fruit and fresh mint are drizzled with a citrus dressing and paired with Vegan yogurt. I used a slightly modified recipe for a super easy, grain-free homemade granola found on the Minimalist Baker blog.
This refreshing dish is perfect for breakfast, brunch or as a dessert. Heck, I could eat it all day. Everyday. Dig in!
2 Cups of your favorite non-dairy vanilla or plain yogurt
Grain Free Granola
- 1/2 cup unsweetened coconut flakes
- 2 cups slivered raw almonds (slivered almonds do best here)
- 1 1/4 cup raw pecans
- 1 cup raw walnuts
- 1 cup raw pepitas (shelled pumpkin seeds)
- 3 Tbsp chia seeds
- 1 Tbsp flax seed meal
- 2 tsp ground cinnamon
- 2 Tbsp coconut sugar
- 1/4 tsp of sea salt
- Pinch of cayenne pepper
- 3 Tbsp coconut oil
- 1/4 cup + 1 Tbsp maple syrup
Minty Fruit Mix
- 8 cups diced fresh fruit (Use whatever combination you have like or have on hand. I used strawberries, blueberries, starfruit, cantaloupe, kiwi and pomegranate.)
- 1/3 cup sliced fresh mint leaves
1/4 to 1/2 cup Citrus Dressing
- 2 tablespoons maple syrup
- 1 teaspoon orange zest
- 1 teaspoon lime zest
- 1 teaspoon lemon zest
- 2 tablespoons fresh-squeezed orange juice
- 1⁄2 tablespoon fresh lime juice
- 1/2 tablespoon fresh lemon juice
- Prepare your cookie sheets by lining them with parchment paper. Set aside.
- Preheat oven to 325 degrees F and position a rack in the center of the oven.
- In a large mixing bowl, combine the coconut, nuts, chia seeds, flax seed, cinnamon, coconut sugar, cayenne and salt.
- In a small saucepan over low heat (or in the microwave if you’re pushed for time), warm the coconut oil and maple syrup and pour over the dry ingredients and mix well.
- Spread the mixture evenly in a single layer onto your prepared baking sheets and and bake for 25 minutes, stirring occasionally. Cook until a golden brown and fragrant. Because ovens are different, cooking time may vary. Be careful not to overcook.
- Remove from the oven and let cool completely.
Make Citrus Dressing
Add all ingredients to a small bowl, and whisk together until well-combined; use immediately, or keep covered and refrigerated until ready to use.
Make Fruit Salad:
- Combine cut fruit, mint and salad dressing.
- Gently toss to combine
For each serving of parfait:
- Put 1/2 cup yogurt into the base of a glass or bowl
- With a slotted spoon (your don’t want a lot of extra juice in your parfait), remove 1/2 cup of fruit salad and place atop the yogurt;
- Top with 1/4 cup of cooled granola