Tag Archives: Easter brunch

Easter brunch goody goody yum yums (as in no animals were killed to make these Easter treats!)


“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)

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.

Makes 6 servings


Breakfast Crème Brûlée! (you may want to increase this recipe fourfold – at the very least! – for Easter Brunch!)


This recipe comes from Jerry James Stone of CookingStoned.tv.


2 cups water
1 cup old-fashioned oats
1/2 tsp. salt
1 cup unsweetened berries
1/4 cup chopped nuts
1/2 cup dried berries
1/4 cup maple syrup (optional)
2 Tbsp. brown sugar

Bring the water to a boil and add in the oats and salt. Reduce to a low simmer and cook for 5 minutes.

Remove from the heat and let sit covered for 2 minutes.

Divide the unsweetened berries (we used frozen as fresh are not in season yet here), nuts, dried berries, and oatmeal between two ramekins.

Top with the maple syrup, followed by the brown sugar.

Place the ramekins on a baking sheet and put in the broiler on high for about 5 minutes, making sure that the crème brûlée doesn’t burn.

Serve warm and enjoy!

Makes 2 servings

Easter Brunch, cont.



By Keegan Baur


Day 1 Ingredients:

1 loaf French bread (13 to 16 ounces)
Egg replacer for 8 eggs*
2 cups vegan creamer
1 cup milk alternative
2 Tbsp. sugar
1 tsp. vanilla extract
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Dash salt

*I used 1 banana, 1/2 cup applesauce, and Ener-G Egg Replacer for 4 eggs, and it turned out fine.

Slice the French bread into about 20 slices, 1-inch each.

Arranges the slices in a generously “buttered” 9-inch-by-13-inch flat baking dish, in rows, overlapping the slices.
In a large bowl, combine the egg replacer, vegan creamer, milk alternative, sugar, vanilla, cinnamon, nutmeg, and salt and beat with a rotary beater or whisk until blended but not too bubbly.

Pour the mixture over the bread slices, making sure that all are covered evenly, and spoon some of the mixture in between the slices.

Cover with foil and refrigerate overnight.

Day 2 Ingredients (for the Praline Topping):

2 sticks (1 cup) vegan butter
1 cup packed light brown sugar
1 cup chopped pecans
2 Tbsp. light corn syrup*
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg

*I substituted Raw Agave Nectar because that was what I had on hand.

Preheat the oven to 350°F.

Prepare the praline topping by combining all the ingredients in a medium bowl and blending well.

Spread the praline topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden brown.

Serve with maple syrup.

Babka bread! Easy Easter brunch!


Rosalie put out her Easter tchotchkes today!

I love Babka bread! A Polish Easter bread like no other!  Here’s a yummy PETA version of the classic recipe!   -R.T.


1 pkg. dry yeast
1/2 cup soy milk, lukewarm
1 cup sugar
2 cups all-purpose flour
Egg Replacer equivalent of 3 eggs
1 tsp. vanilla
1/2 tsp. almond extract
1 tsp. grated lemon rind
1 Tbsp. margarine
1/4 cup raisins
Vegetable oil
1/2 cup powdered sugar
1 Tbsp. lemon juice

  • In a large bowl, dissolve the yeast in the soy milk. Combine with 1/2 cup sugar and 1 cup flour and set aside for 30 minutes.
  • Add the remaining sugar, remaining flour, egg replacer, vanilla, almond extract, grated lemon, and margarine. Mix gently.
  • Add the raisins while continuing to mix. Grease a loaf pan and dust with flour.
  • Place the dough in the pan, cover with a clean cloth and set aside in a warm place for 30 minutes.
  • Preheat the oven to 350°F. Bake for 35 to 40 minutes. Remove from heat and, when cool, remove from the pan.
  • In a bowl, mix the powdered sugar and lemon juice to make icing.
  • Drizzle over the babka and enjoy!

Makes 6 to 8 servings



Some suggestions to help you create a savory and sweet holiday meal that everyone can enjoy.

Click on the blue lines for recipes! 

Sizzling Entrées

Savory Desserts

Sweet Treats

Happy holidays!