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Mother's Day Brunch

Beyond.the.Garden's picture
Ingredients
  Extra firm tofu/Eggs - for a non-vegan dish 1 Pound
  Soy sauce 1 Tablespoon
  Fresh spinach 9 Ounce
  Mushrooms 8 Ounce, chopped
  Yellow onions 1 Tablespoon
  Minced garlic 2 Tablespoon
  Carrots 1 , grated
  Olive oil 1 Tablespoon
  Apples 1 , diced
  Bananas 1 , sliced
  Strawberries 4 , sliced
  Cantaloupe pieces 1⁄2 Cup (8 tbs)
  Fruit 1 (Any Other Of Choice)
  Low fat vanilla yogurt/Soy yogurt 1⁄2 Cup (8 tbs)
  Nutmeg 1 Teaspoon
  Vanilla extract 1 Teaspoon
  Agave syrup/Honey 3 Tablespoon
  Pecan nuts/Any nut of choice 1 Tablespoon
  Grapefruit juice 1⁄2 Cup (8 tbs), freshly squeezed
  Freshly squeezed orange juice 1⁄2 Cup (8 tbs)
  Grapefruit wedges 6 (For Garnish)
Directions

Reviewer’s Note:

Need a good recipe for mother’s day. This recipe for a mushroom and spinach frittata and a pecan nuts and fruit salad will dish up a delightful mother’s day brunch for you.

Directions for preparation:
• Preheat the oven to 375-400 degrees.
• Crumble the tofu in a mixing bowl thoroughly and avoid leaving in lumps.
• Add a tbsp of soy sauce and some dry herbs (thyme, oregano or any herb of preference) and mix it well. Let it sit and keep it aside.
• Heat some oil is a sauté pan. Add the garlic to it and put the onions in to sauté.
• Add half of the fresh spinach in the pan and let it cook. Keep adding more as it cooks. Put the lid on and let it cook for some time.
• Add the mushrooms to it and stir it in. add the carrots and stir them in as well.
• Cook them together on low heat till they begin to brown.
• Take the vegetables from the pan and mix them in with the tofu. Sir it in really well and add some celery salt to it.
• Take an 8-9 inch pan and heat some oil in it.
• Put the vegetable and tofu mix in the pan and put in the oven to cook till it is browned a little on the surface.
• Serve hot

Directions for preparing the fruit salad and orange juice:
• Mix all the sliced fruits together in a large bowl.
• Take another bowl and put some yogurt in it. Combine it with some vanilla extract and nutmeg.
• Pour in the agave syrup and mix it well, till it blends in well together to make the salad dressing.
• Pour the dressing over the fruit salad in the bowl and mix it all together gently, so that each fruit slice is well coated. Chill for and hour before serving.
• Pour the freshly squeezed in a glass and serve it with a wedge of grapefruit on the rim.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Occasion: 
Mother's Day
Ingredient: 
Vegetable
Servings: 
4

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Average: 3.7 (3 votes)