Mother's Day Brunch

I was planning on baking all day today.  There was to be bread, and quiche, and a crumble, and at least three kinds of muffins or quick breads for my best pal that's going to be a mama this year, and  could really use a treat, but as the temperature in South Pasadena, and therefore in my kitchen creeps towards 94 degrees, I am changing my plans.  I am drinking a smoothie (frozen mango, banana, and pineapple + soy milk and a splash of orange juice) and writing about it instead.  Maybe it's not quite as hot at your house, and you could do it.  I bet your real live mama would appreciate it.  Sunday is Mother's Day, and you really ought to make someone brunch.  (Or hand someone recipes and suggestions if more appropriate.)

Did you see this fig bread recipe in the L.A. Times a couple of weeks ago?  It came from one of those old-fashioned home economics personalities that I have such fondness for, and did not call for any eggs, so clearly I gave it a go.  Lightly sweet and not too fatty, it would make a nice healthy accompaniment to your weekend meal.  Or if you have a spare grapefruit lying around, this grapefruit bread worked very well with a flax egg substitution and a little extra baking powder.  It was rich and moist with a nice tart citrus flavor.  And I love these little cinnamon muffins from Raised on Sunshine.  Unlike, the fig bread they are a decadent special occasion breakfast treat.  You really do need to eat them right away when they're warm and they taste like cinnamon cake donuts.  If you have one of them little donut pans, I bet this would be some good batter to put in it.  

For your savory treats, just put this onion mixture in a pie shell, and bake until browned on the top and set up in the middle - about an hour.  

Now with your quiche and your baked good, you just need a little fruit.  Last weekend I sliced up some oranges - a mixture of navel and these gorgeous little blood oranges that my mom had brought up from the Torrance Farmers Market and tossed them with some fresh mint.  It made such a nice refreshing counterpoint to all those rich brunch foods.

And you need a brunch cocktail.  You can't go wrong with a mimosa, and I always make a big pitcher of orange juice and soda water for those that don't like booze in the morning (Paul.  Pregnant Trina.).  To turn things interesting, you can always top off with a splash of another juice.  I love to add a bit of guava, or a trickle of cranberry juice dripping down into the orange looks so pretty.  

I hope you have a Happy Mother's Day.  

And, as of Sunday, I've been at this blog thing for two years.  On Monday or Tuesday I'll be giving away a classic vegan cookbook to celebrate.  But for now, I'm heading out for the weekend, where I will be handing over these recipe suggestions and ideas to someone else, while I put my feet up with some good fiction.  (What's the best book you've read lately?  I need a new one.)  

Spicy Fig Loaf
Adapted from the April 22, 2009 L.A. Times food section which was in turn "adapted from a Marian Manners recipe that ran on Jan. 26, 1969, in the Los Angeles Times."  Unlike many quick breads that improve upon resting overnight (like that grapefruit bread), this is really best eaten warm from the oven.

1 1/2 c. white whole wheat flour (do not use regular whole wheat flour, if you don't have the softer white whole wheat, then just use all-purpose)
1 1/2 c. all-purpose flour
3/4 c. sugar 
4 t. baking powder
1 t. baking soda
1 t. salt
1 t. cinnamon
1/2 t. powdered ginger
1/2 c. chopped pecans
3/4 c. chopped dried figs
1 1/2 c. rolled oats
2 T. vinegar + enough soy milk to make 2 cups (i.e. vegan buttermilk)
1/3 c. canola oil

Heat the oven to 350 and grease a 9 by 5 inch loaf pan.  In a large bowl, whisk together the flour, sugar, baking powder, soda, salt, and spices.  Stir in the pecans, figs, and oats.  Add the buttermilk and canola oil and stir to combine.  

Pour the mixture into the greased loaf pan and bake for about an hour until the top is a nice golden brown and a toothpick comes out clean.  Cool on a rack until warm before slicing.  (Though we couldn't have waited more than 5 minutes, and it was wonderfully steamy and soft.)