Spring Brunch

April 11, 2012

Even though we don’t celebrate Easter, my mom, who does, usually comes over for brunch. So it is a combination Spring/Passover/Easter celebration. This year I made three different kinds of waffles: Buckwheat, Old-Fashioned Chelsea (both from Vegan Brunch), and Cinnamon Roll (from Forks & Beans). Plus we had Tofu Scramble (from Vegan Brunch), Roasted Butternut Squash and Asparagus, and fruit. I made Blueberry Sauce (Vegan Brunch) and Maple Syrup Glaze (part of the Cinnamon Roll Waffle recipe) for toppings, and we had Prosecco Spritzers (Urban Vegan) to drink. It was quite the feast! And all vegan and gluten-free!

Tofu Scramble, Butternut Squash, and Asparagus

Buckwheat Waffles

Buckwheat Waffle topped with Blueberry Sauce and Cinnamon Roll Waffle topped with Maple Syrup Glaze

Cinnamon Roll (left) and Old-Fashioned Chelsea Waffles

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Kim Harrison

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