Monday, September 24, 2018

Refreshing, Festive Boat Brunch

September 1, 2018 by · Leave a Comment 

Whenever I see a few leaves start to fall, I know that autumn is just around the corner. That means celebrating and welcoming the changing seasons with a refreshing boat trip and a festive brunch menu.

This easy menu is both nutritious and delicious and is sure to please omnivores and vegans alike. Miso-Parsley Hummus is a flavorful hummus, perfect for dipping crudité and crackers. Miso provides texture and taste to this hummus without adding any oil, keeping it a light and low-fat option for a satisfying snack. Herbed Rice and Bean Salad is the perfect way to incorporate cooked rice into a super satisfying salad. The chickpeas provide a pop of protein while a rainbow of veggies add vibrant color and tantalizing texture. For entertaining purposes, you can make this salad well ahead of time and refrigerate until serving. Yum! is all I can say when describing my petite Blueberry Tartlets. The whole-grain tortilla provides a crisp and satisfying crust while fresh, plump blueberries — mixed with a bit of maple syrup and cinnamon — provide a scrumptious filling.

 

Miso-Parsley Hummus

Makes 4 servings

 

1 can (15 to 16 ounces) chickpeas (garbanzo beans), drained and rinsed

2 to 3 tablespoons water, plus more as needed

2 tablespoons freshly squeezed lemon juice (see note)

1 tablespoon chopped fresh parsley

1 tablespoon mellow white miso

¼ teaspoon cayenne pepper

¼ teaspoon sea salt

 

Put all the ingredients into a blender and process until smooth. Add a bit more water as needed to achieve the desired consistency.

 

Herbed Rice and Bean Salad

Makes 4 to 6 servings

 

SALAD

  • 2 ½ cups cooked long-grain brown rice
  • 1 can (15 to 16 ounces) chickpeas (garbanzo beans), drained and rinsed
  • 1¼ cup grape or cherry tomatoes, sliced in half
  • 1 cup diced celery, with leaves
  • ½ cup seeded and diced red or orange sweet bell pepper
  • 1 small onion, diced
  • 1 cup diced purple (red) cabbage
  • 6 tablespoons capers, drained and rinsed
  • 2 large fresh sage leaves, minced
  • 2 tablespoons minced fresh parsley, plus more for garnish
  • 1 tablespoon minced fresh basil

 

DRESSING

  • 2 ½ tablespoons freshly squeezed lemon juice, plus more as needed
  • 1 heaping tablespoon Dijon mustard
  • 1 tablespoon maple syrup
  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, minced
  • ¼ teaspoon sea salt, plus more to taste
  • Several grinds of freshly ground black pepper, plus more to taste

 

GARNISH

  • ¼ teaspoon sweet paprika
  • Parsley sprigs

 

Put all the salad ingredients into a large bowl and stir with a large spoon to combine. Place all the dressing ingredients into a small bowl and briskly whisk to combine.

 

Pour the dressing over the salad and gently toss to coat. Taste and add more lemon juice, if desired, and season with more salt and pepper if needed. Sprinkle paprika over the top. Serve in a large bowl (family style), or divide into four to six pasta-style serving bowls and garnish with parsley sprigs.

 

Beautiful Blueberry Tartlets

Makes 10 to 12 tartlets

 

TARTLETS

  • 1 large (10 to 11-inch) whole-grain or whole wheat tortilla
  • 1 cup fresh blueberries
  • 1 teaspoon whole-grain pastry flour (gluten-free is fine)
  • 1¼ teaspoons maple syrup
  • 1/8 teaspoon ground cinnamon
  • 1½ teaspoons vegan cane sugar

 

TOPPINGS

  • 1½ rounded teaspoons vegan cane sugar, plus more as desired
  • 1½ teaspoons maple syrup, plus more as desired

 

Preheat the oven to 375 degrees F. Put the tortilla on a cutting board and cut into 10 to 12 rounds, using a 2½ to 2¾-inch round cookie cutter. Carefully press a tortilla round inside each cup of a 12-cup mini-muffin tin. Repeat with the remaining tortilla rounds, so that each mini-muffin cup is snugly lined with a tortilla round, making 12 cups in all.

Put the blueberries, flour, 1¼ teaspoons maple syrup, cinnamon, and 1¼ cane sugar into a medium-sized bowl and gently stir with a large spoon until coated. Divide the blueberry mixture evenly among the tortilla crusts in the muffin tin. Bake for 14 to 17 minutes, or until the edges of the tortillas are crisp and golden and the blueberry filling is bubbling. Put the pan on a wire rack. Top each tartlet with a rounded 1/8 teaspoon sugar and 1/8 teaspoon maple syrup. Let cool 20 minutes. Put the tartlets into the refrigerator and let chill at least two hours before serving. The tartlets will keep for one day covered in the refrigerator.

Recipes by Laura Theodore from JazzyVegetarian’s Deliciously Vegan, published by Scribe Publishing Company, ©2018, reprinted by permission.

By Laura Theodore

Laura Theodore is a nationally recognized television personality, radio host, vegan chef, restaurateur and author of the new cookbook, Jazzy Vegetarian’s Deliciously Vegan: Plant-Powered Recipes for the Modern, Mindful Kitchen. Season seven of the Jazzy Vegetarian television show premieres September 29, 2018 and will air on WLIW-21 (check local listings). Laura’s restaurant, The Jazzy Vegetarian Vegan Cafe is now open in Hendersonville, NC. More information:  www.jazzyvegetarian.com.  

Laura Theodore is a nationally recognized television personality, radio host, vegan chef, restaurateur and author of the new cookbook, Jazzy Vegetarian’s Deliciously Vegan: Plant-Powered Recipes for the Modern, Mindful Kitchen. Season Seven of the Jazzy Vegetarian television show will air on WLIW-21 (check local listings). Laura’s restaurant, The Jazzy Vegetarian Vegan Cafe is now open in Hendersonville, NC. More information: www.jazzyvegetarian.com

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