Summer Brunch

I cooked brunch today for about half a dozen non-vegan friends and family. The menu: tofu scramble with basil and sundried tomato, cocoa-strawberry muffins, yam home fries, banana-pineapple-coconut salad, and (not pictured but sooo yummy) spelt blueberry pancakes. The muffins, scramble, and pancakes are recipes from Vegan Brunch with a few modifications: I used strawberries instead of raspberries, and spelt instead of regular flour, in the Cocoa Raspberry muffins. I used spelt flour and added blueberries in the Perfect Pancake recipe, and I added basil & sundried tomatoes to the Basic Tofu Scramble.

For the yams, I diced two large yams and one medium sweet onion, tossed them in olive oil and salt, and cooked them in a heavy pan over medium heat, tossing frequently, until well-browned. For the fruit salad, I chopped three bananas and one pineapple, and tossed them with about 1/4 cup of shredded unsweetened coconut and 2 Tbsp. each of lemon juice and powdered sugar.

To drink: lots of coffee and juice! We ate out in the backyard. Good times. Pictured are our friends Marshal, Melissa, and their daughter Ramona.