What is Easter, without brunch?
Gatherings, spring flowers, roasted herbed asparagus spears, and a bit of Sundays best on...This year in my little vegan home, I do not intend to disappoint my belly or yearnings for a decadent meal.
To be shared among friends, this almost religious meal can be plated with reverence to new beginnings, without any remote hint of cruelty. Your familiar relations won't notice a difference. Including your sister from upstate who insists she is paleo. Like the secrets you keep from your family...this recipe also has secrets! Time saving secrets so that you may enjoy the afternoon or evening calmly with the children in one corner eating dairy free chocolate easter eggs, while you and your sister catch up with a glass of chardonnay.
The festive meal is comprised of the following...
Roasted Teriyaki Tofu Pilaf and Roasted Asparagus
Chocolate pudding with whipped cream
All naturally cruelty free, and of course, since it is Easter after all, a total splurge. The pudding, I must say is absolutely ganache decadence...
The idea is that you get a pot of rice going early in the morning...and all the other bits can be easily made the night before.
A dish of this sorts may be quickly dashed together the day of, with a bit of prep the night before. The idea is that you get a pot of rice going early in the morning...and all the other bits can be easily made the night before. Including the pudding! You literally smash it all together on the plate lovingly the day of and smile as you feed yourself and friends with stealth quickness. The only drawback to this is that the food might not be hot, if you like your food pretty hot... in that case I would suggest making at least the tofu the day of, since it really doesn't take that long to saute in the pan.
For now I am going to attach the Roasted Garlic Teriyaki pilaf with Roasted asparagus down below and you can find the recipe for the Chocolate Pudding here
Roasted Teriyaki Tofu Pilaf and Roasted Asparagus
To begin....The night before, or early morning that day....
This recipe will be made in parts; Rice, Marinated tofu, Asparagus with garlic.
Ingredients: 4 cups brown rice
Cook 4 cups of Brown sprouted rice the morning of, early in the morning OR the night before if you don't mind cold rice with your brunch. It is up to you. Cook according to instructions on the package and feel free to use vegetable broth if you wish.
one block tofu, organic and sprouted, and pressed of liquid
- 2 tablespoons organic tamari
- 2 tea olive oil
- 2 tea safflower oil
- 1 tablespoon fresh grated ginger
- 2 tea brown rice vinegar
- 4 cloves organic garlic chopped finely
- 1/4 tea cayenne pepper or more to taste
- cut the tofu in blocks, 1-2 inches wide
- combine the rest of the ingredients in a bowl
- marinate the tofu in the sauce overnight or a few hours before you plan to grill the day of
- grill the tofu on medium until lightly heated and crispy on each side. Do not brown.
- set aside for the completed dish with rice! If making this the night before and don't mind cold tofu put in a airtight container and put it in the fridge.
Grilled Asparagus and roasted Garlic
- 2 bunches Asparagus, organic
- 3 bulbs garlic + 5 cloves
- olive oil
- sunflower oil
- sea salt and black pepper
- 1 tablespoon chopped Basil
- Preheat oven to 375 degrees
For the Garlic
- preheat oven to 375 degrees
- peel 3 bulbs of garlic cloves (less if you want less garlic, but I think more is better always..)
- in a small bowl mix 1 tbsp olive oil, with 1 tbsp sunflower oil, with 1/2 tea salt and 1/2 tea pepper
- place garlic on foil pouch on cookie sheet, pour the oil mixture over the olives and wrap pouch covering the garlic all the way.
- bake for 45-60 min in oven
- set aside when done. This step is best done the day before! Just put garlic in air-tight container in the fridge.
For the Asparagus
- wash and lightly steam the asparagus for 4 minutes
- preheat skillet to high heat
- in a small bowl mix 1 tbsp olive oil, with 1 tbsp sunflower oil, with the chopped basil and 1/2 tea salt and 1/2 tea pepper
- marinate the asparagus with the mixture and grill over high heat for 2-3 minutes or until desired tenderness.
- The asparagus tastes best cooked the same day, with the tofu. But either can be cooked the night before
Putting it all together
I know this sounds strange, but grab a few of those 8 oz soup cups from the store...You will need it for this! Also pick up some Annie Chun's gluten free vegan Teriyaki Sauce as well.
- Allow teriyaki sauce to sit on counter at room temp
- Arrange plates on the table.
- spoon rice in four 8 oz soup containers, pushing down the rice until packed in tight.
- let the rice slide out of the containers onto the middle of each plate.
- artfully put the asparagus (cold or hot) around the rice, divided by four.
- Place desired garlic amount on top of the asparagus.
- Divide the tofu by four and place on top of the rice, it may not all fit and that is ok!
- And now, the final touch....Drench each lovely rice mound with teriyaki sauce.
I hope you enjoyed this as much as I did! It goes pretty fast! This is best paired with a lively fresh pressed carrot juice in honor of Easter bunnies and then chocolate vegan pudding...which can be made the night before in cute little jars.... chocolate pudding recipe here....