The muffins were actually the only recipe from the book in this picture, but oh my gawd ya'll ... best thing ever! I know I say that a lot, but I mean it this time. These tender English muffins knock the Earth Balance off any biscuit, scone, or baked good I've ever put in my mouth. Mine didn't get any nooks and crannies, as the recipe promised, but I blame that on my subbing whole wheat pastry flour. That didn't matter though. These were tasty without nooks and crannies.
I served them with Earth Balance and Homemade Organic Strawberry Jam that I made with some local handpicked strawberries a few weeks ago.I also whipped up a quick Cubed Tofu Scramble using my own scramble recipe:
I typically crumble my tofu for scrambles, but after seeing the "Portland method" (as seen on Jess of Get Sconed's blog and in Vegan Brunch) of cubing tofu in scrambles, I had to try it that way. I really like the texture of the cubes and it browns a little better than crumbled tofu. I also added black salt for a more "eggy" flavor, as well as chopped carrots and local summer squash.Note to Testers (you know who you are): New recipes are up and ready for testin' on the Cookin' Crunk site.
19 comments:
Ooh, I'm glad to know that the English muffins work well enough with whole wheat flour. You've got me craving an English muffin now!
I can't wait to get my hands on the vegan brunch book! Every review I've seen is just stellar! What a yummy looking breakfast, beautiful!
your english muffins look perfect, Bianca - who needs nooks 'n crannies!?! i still need to try your scramble, and i love that idea to cube the tofu - little bits of browned tofu sound most stellar! nice!
I'm totally obsessed with VB too. I think I've made the quiche about 5 times since I got the book. Last night's quiche was zucchinis and summer squash. I'm still trying to get my hands on some black salt. Anyone know a good source in Baltimore?
Looks great as always! I love your new profile picture too, I just noticed you changed it. Now I have to go find some breakfast and hope it will be as good as yours!
they look great, so does that jam! yum.
I've made scramble with chunks a few times, sometimes I like it sometimes I don't - it seems to depend on my mood!! hehe.
I haven't had an English Muffin in a million years! So excited - I get my copy on Saturday!
Will you come live with me??
Homemade strawberry jam and home-baked English Muffins?!?!?!?! Will you marry me?
-A
hey great spread...u will get ur big vegan brunch sooner than later. My dad cubes his tofu all the time for scramble for the past 4 years he told me it looks better this way. I made scramble this morning (not for me of course) and I crushed it.Guessed what I used inside?Yes the Bajan Seasoning. Anyways I wonder if you have time if you want to test some of the recipes for my book. It will not be alot only 2 or 3. I want a perspective from North America..let me know
Tay
Those muffins looks fantastic, especially topped with your homemade jam. I think I'm the only one who doesn't own Vegan Brunch. The recipes sounds great.
I am totally having my own brunch parties when I get cooking out of that book. Who needs company!? haha
diggin' that muffin!
i looked for black salt today at whole foods and couldn't find any... where'd ya get yours?
I've only heard good things about VB........Hmmmm... this intrigues me:)
GREAT brunch fare!! Lucky tester, you :-)
I've been doing the solo brunch parties too - I love this book,and I like the idea of mimosas before noon, which is really only acceptable with company. The food looks great...need to try the cubed tofu scramble method too - I've been a crumbler myself.
I'm coming! I'm coming! New Kids and Brunch party VERY SOON! Yay!!!
My English Muffins didn't have nooks & crannies either, but I also subbed whole wheat flour. They were SO DELICIOUS though. And your tofu scramble looks great - I love tofu scramble so much.
I have this book and the first thing I want to try is the English Muffins. I need to get on it...you have convinced me!
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