Easter was low key for me this year, but none the less I still wanted to make a nice brunch. I also wanted to make Hot Cross Buns. This is something I grew up eating on Easter, I have learned that they are not really all that popular but I really wanted to make a vegan version of them! Also I tried a recipe from PETA it is a wonderful frittata, I did not take any pictures of it but it was really yummy and I will make it again for sure! Of course no brunch would be complete without a delish mimosa! I made mine with a great peach mango orange juice from Trader Joe's, it was a nice twist on a old classic! Enjoy the fun pictures and give the recipes a try. I can't wait for the next brunch party with friends I will be making the frittata!
Hot Cross Buns
2 Cups Flour
1 teaspoon salt
1 teaspoon allspice
1 teaspoon cardamum
2 tablespoons sugar
1/2 cup chopped raisens
2 tablespoons orange peel
3 teaspoon yeast
2 teaspoon sugar
2/3 cup warm water
Directions:
Put flour, salt, spices, 2 tbsp sugar, rasisn and orange peel in a bowl. Leave in a warm place.
Mix yeast, 2 tsp sugar and water. Leave yeast mixture to rise. Stir yeast mixture into flour mixture. Knead, and let rise for 2-3 hours.
then knead and roll into buns and leave in a warm place to rise for another hour. Cut a cross in the top of each bun and Bake 10-15 minutes at 425F.
(Makes 12 big ones or more if you make them small)
Once the buns are cooled you can add some frosting or a glaze that fills up the cross that you have cut. I made an orange peel glaze (see below)
Orange peel glaze
1 tablespoon orange juice
1 teaspoon orange peel
1 teaspoon of vanilla
1/2 cup to 3/4 cup of powdred sugar (depends on how thick you like it)
Blend it all togather with a wisk and then pop it in the fridge for about 30 min.
To apply the glaze I just scouped it into a small plastic bagie and cut the corner off (ghetto piping bag) then fill in the cross cut on the buns.
(this glaze is also really good on a lemon bunt cake or on cinnamon rolls)
• Preheat the oven to 350°F.
• In a large skillet, heat the olive oil over medium heat. Add the onion and the white part of the green onions and sauté for 2 to 3 minutes. Add the garlic and heat for another 30 seconds. Increase the heat to medium-high and add the potatoes, 1 tsp. of the salt, and 1/4 tsp. of the pepper. Cook for 10 to 15 minutes, flipping the potatoes regularly until they are well-browned.
• Blend the remaining salt and pepper, the tofu, soy sauce, and nutritional yeast in a food processor until they are creamy. Fold in the faux bacon bits, the green part of the green onions, and the fried potatoes and pour the mixture into a large, oiled pie or tart pan. Bake for 30 to 40 minutes or until the center is firm.
• Allow the frittata to cool for 10 minutes then invert it onto a serving plate
Hot Cross Buns
2 Cups Flour
1 teaspoon salt
1 teaspoon allspice
1 teaspoon cardamum
2 tablespoons sugar
1/2 cup chopped raisens
2 tablespoons orange peel
3 teaspoon yeast
2 teaspoon sugar
2/3 cup warm water
Directions:
Put flour, salt, spices, 2 tbsp sugar, rasisn and orange peel in a bowl. Leave in a warm place.
Mix yeast, 2 tsp sugar and water. Leave yeast mixture to rise. Stir yeast mixture into flour mixture. Knead, and let rise for 2-3 hours.
then knead and roll into buns and leave in a warm place to rise for another hour. Cut a cross in the top of each bun and Bake 10-15 minutes at 425F.
(Makes 12 big ones or more if you make them small)
Once the buns are cooled you can add some frosting or a glaze that fills up the cross that you have cut. I made an orange peel glaze (see below)
Orange peel glaze
1 tablespoon orange juice
1 teaspoon orange peel
1 teaspoon of vanilla
1/2 cup to 3/4 cup of powdred sugar (depends on how thick you like it)
Blend it all togather with a wisk and then pop it in the fridge for about 30 min.
To apply the glaze I just scouped it into a small plastic bagie and cut the corner off (ghetto piping bag) then fill in the cross cut on the buns.
(this glaze is also really good on a lemon bunt cake or on cinnamon rolls)
Bacon,’ Potato, and Green Onion Frittata
1/4 cup olive oil
1 onion, finely chopped
4-5 green onions, chopped with the green and white parts separated
4 cloves garlic, minced
2 medium potatoes, shredded
2 tsp. salt, divided
1/2 tsp. pepper, divided
2 lb. firm tofu
2-3 Tbsp. soy sauce, to taste
4 Tbsp. nutritional yeast (optional)
2-3 Tbsp. faux bacon bits (try Bacos)
1 onion, finely chopped
4-5 green onions, chopped with the green and white parts separated
4 cloves garlic, minced
2 medium potatoes, shredded
2 tsp. salt, divided
1/2 tsp. pepper, divided
2 lb. firm tofu
2-3 Tbsp. soy sauce, to taste
4 Tbsp. nutritional yeast (optional)
2-3 Tbsp. faux bacon bits (try Bacos)
• Preheat the oven to 350°F.
• In a large skillet, heat the olive oil over medium heat. Add the onion and the white part of the green onions and sauté for 2 to 3 minutes. Add the garlic and heat for another 30 seconds. Increase the heat to medium-high and add the potatoes, 1 tsp. of the salt, and 1/4 tsp. of the pepper. Cook for 10 to 15 minutes, flipping the potatoes regularly until they are well-browned.
• Blend the remaining salt and pepper, the tofu, soy sauce, and nutritional yeast in a food processor until they are creamy. Fold in the faux bacon bits, the green part of the green onions, and the fried potatoes and pour the mixture into a large, oiled pie or tart pan. Bake for 30 to 40 minutes or until the center is firm.
• Allow the frittata to cool for 10 minutes then invert it onto a serving plate
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