This book is simply filled with recipes that you will actually use. Recipes that work, made with ingredients you probably already have in your cupboard, that will not take you all day to make. Which is nice for brunch. You can whip up a batch of muffins before you've even had a cup of coffee. And they're really good. The zucchini spelt muffins were a huge hit at the toddler play group last week amongst both the mamas and their famously finicky offspring, and have the added benefit of using up two cups of that classic summer bumper crop. These muffins strike that rare balance in a baked good - they're both healthy and delicious. The lemon poppy seed muffins with their crisp tops and sweet tart innards are everything that you hope for in this classic treat and so rarely get. I love them. I made them four more times to be sure. Yes, I love them. So much, that I haven't gotten around to trying the bakery-style berry muffins or the blueberry ginger spelt. I would buy this book for the muffin chapter alone.
But you know what? It has more than muffins. There's a foolproof omelette recipe. And if you've ever mucked about with vegan omelettes, you know that an easy recipe for this elusive meal is a special thing. The crepes work too. Filled with leftover cashew ricotta flavored with a bit of lemon zest and nutmeg and sauteed figs, they were absolutely delicious. Though they were maybe even better as an evening snack smeared with emergency nutella (almond butter, chocolate, almond milk - melt and stir).
I still need to try the pierogi and the beer battered tofu and the waffles (Seven different kinds! But Paul threw away our waffle maker. It was either broken or he was tired of cleaning it. Maybe both.)
I'm not in love with the book design and the photography. But this isn't a coffee table tome. This is a book that is going to get messy, that is going to be right there with me in the kitchen, making vegan brunch.
Lemon Poppy Seed Muffins
Makes 12 muffins
As ubiquitous as your pink-haired, lip-pierced, cat-tattoo barista, these muffins are a coffee shop staple. Who doesn't want to wake up to a bright, fresh-tasting lemon?
2 cups all-purpose flour
2/3 cup sugar
1 tablespoon baking powder
5 teaspoons poppy seeds
1/2 teaspoon salt
3/4 cup soy milk (or almond milk, or rice milk)
1/4 cup fresh lemon juice
1/2 cup canola oil
2 tablespoons lemon zest
2 teaspoons pure vanilla extract
Preheat the oven to 375. Lightly grease a muffin tin.
In a large mixing bowl, mix together flour, sugar, baking powder, poppy seeds, and salt. Make a well in the center and add milk, lemon juice, oil, zest, and vanilla. Mix just until all wet ingredients are moistened.
Fill the muffin tin three-quarters full and bake for 23 to 27 minutes, until muffins are lightly browned on top and a toothpick or knife inserted through the center comes out clean. When cool enough to handle, transfer to cooling racks to cool completely.
Excerpted from the book Vegan Brunch by Isa Ch