This past weekend we hosted our long-awaited (by me, pumpkin lover) PUMPKIN BRUNCH (aka Prumpch). As usual, I didn’t take photos, but luckily the Serendipitous Vegan(s) were in attendance, and gosh darn it if Richard Giordano doesn’t take absolutely beautiful photographs.
A fresh-baked sundried tomato and rosemary scone topped with savoury tofu, wilted greens, fried shallots, and roasted yam, bathed in a hot spiced pumpkin soup. Served with roasted root vegetables.
Kaylie actually made her own stock from scratch for the soup that was this benny’s sauce. She also roasted the pumpkin – it was a beautiful sugar pumpkin. All told the soup took three days to make. The scone was Isa Chandra Moskowitz’ recipe from Vegan Brunch. It was definitely too sweet for this purpose – tomatoes are already so sweet. Next time we’ll cut the sugar in half.
Pumpkin Pie French Toast
Locally-made walnut bread dipped in pumpkin pie purée, pan-fried and topped with a thick maple scented coconut cream, chocolate dipped hazelnuts, and candied orange zest.
The pumpkin pie batter we used for this was maybe a bit goopy – it was pumpkin puree mixed with coconut cream and spices. Next time I’ll use silken tofu so it crisps up a bit more, and perhaps will cook down the pumpkin.
Savoury Squash and Mushroom Cakes
Crispy acorn squash and mixed mushroom cakes atop a bed of garlic infused cauliflower purée. Sprinkled with spiced, roasted pumpkin seeds and more mushrooms; served alongside a roasted apple, fennel, and shallot salad.
The base of these cakes was cornmeal (polenta) which helped them stay together. I think polenta is the key to making a good cake consistency without eggs.
It was delicious. Just saying.
We have been so busy this month adjusting to new living situations. Before I knew it, the month had raced by, and today it’s time for my long-awaited HALLOWEEN POTLUCK!
So excited – a bunch of friends are coming over with spooky themed food and we’re going to dress like members of the Addams family. I’m making blood’n’guts lasagna with tofu ricotta and loads of mixed mushrooms, and of course I’m going to make the spiderweb lattice crust pumpkin pie I made last year. Who could resist this little guy’s face?
My friend Michael wanted to make this vegan “blood” pudding but found it a bit complicated and ambitious for him. I really didn’t know much about blood pudding… but how gross must the non-vegan version be? Blech.
Also, holy MACKEREL, guys, but if I didn’t just find this spooky Halloween food recipe roundup! Five million spooky Halloween food recipes.
Have you heard? On Saturday, November 5th, the first-ever Vancouver Vegan Prom is taking place at East Vancouver’s WISE Hall. For $15, enjoy a night of dancing with complimentary vegan snacks – from sweets to raw items to savouries, with many of the options being gluten-free.
Vegan Mischief is giving away one free brunch for 2 in the Prom raffle. Exciting!
Visit VeganPromYVR.com for more info. Buy tickets online or at Karmavore or Nice Shoes – or directly from us!
Holy macaroni, the vegan cookoff blog has been updated again (thanks Jen, our holy archivist). If you haven’t heard of them, our monthly vegan cookoffs are pretty much the best thing ever. We set a theme and then show up at one member’s house with our entries on the pre-decided date. Everyone presents their dish to the attendees, one dish at a time, and afterward everyone votes on their favourite dish in each of five categories. There’s more to it than that, but that’s the general idea.
This month’s theme was “the bean”. We had eleven entries of delicious, creative, vegan bean dishes.
Luc’s entry for “the bean” – keepin’ it cas-o-real – Jen photo
My entry was a modified version of Chocolate Covered Katie’s Chocolate Chip Blondies made with chickpeas in place of flour. I served them with candied black beans and a black bean chocolate sauce. What a success! I surprised everyone enough that I ended up winning.
Chocolate Chip Blondies – photo by Jen
Reservations for 10:00am and 11:00am are completely FULL. There are still spots available for 12:00pm and 1:00pm. E-mail for inquiries or reservations. Veganmischief@gmail.com
JUNE is finally here… and so is picnic season. In celebration of the historic tradition of eating cold food outside, we are preparing a picnic themed brunch to be enjoyed – inside, since June weather in Vancouver is reliably inclement.
Fluffy lemon garlic biscuits slathered with basil pesto and topped with egg-style tofu patties, fresh ripe avocado, thinly sliced red onion, and roasted tomatoes, finished off with a lemon butter sauce. Served with a side of potato salad
Thinly sliced smoked tofu layered with peppery arugula and red beet carpaccio with roasted walnuts and avocado on locally baked bread dusted with garlic oil and vinegar. Served with a side of potato salad.
Big, warm, gooey traditional cinnamon buns sprinkled with powdered sugar. Served with a blueberry almond spread and a side of fresh seasonal fruit.
Please advise us of any allergies in your reservation email so we can be sure to accommodate you.
This Saturday we’re making a Canadian-themed brunch. We’re working diligently on it – we’ve already made homemade pickles for the sandwich – and I thought I’d post the menu we came up with.
This option is gluten-free.
A thick, savoury gravy ladled on top of our custom combination of vegan cheeses and roasted potato wedges, with green onions, mixed wild mushrooms, and a touch of black truffle oil. Served with sides of coleslaw and mixed greens.
Cheese and bacon flavoured organic potato enveloped by thinly rolled fresh dough, pinched, boiled, and lightly fried, then topped with more housemade bacon bits, fried onions, and a dill cream sauce. Served with a side salad.
MONTREAL-STYLE SMOKED SEITAN SANDWICH
This option can be prepared soy-free upon request.
A slow-cooked seitan roast, simmered for 24 hours, thinly sliced and layered with sauerkraut and onions between crusty rye bread spread with cherry mustard and mayo. Served with a housemade dill pickle and coleslaw.
Available to eat in or for take-away for $3 each.
Our newest brunch menu – for May 14th – has been posted. If Vancouver Vegan Brunches interest you on a deep level, please join our Facebook group: http://www.facebook.com/home.php?sk=group_188175011204361
If you live in Vancouver you may have noticed us in the 24h newspaper today or in the Georgia Straight online last night. Last time we held brunch, Georgia Straight food writer Stephen Hui visited with our friend Nicole the Epicurvegan at 10am, and right after he left, 24 Hours’ Dharm Makwana came for an 11am seating with our friend Eliza of Allbreakfast. Both of them were interested in writing a piece about brunch – so after consulting with Kaylie, who is living and cooking in San Francisco for a couple of months, I talked to both Stephen and Dharm. I didn’t expect two stories right after each other!
Here’s the online version of Dharm’s article in 24 Hours. You can also read Stephen’s article on the online Georgia Straight.
So today I’m working out of the Violet Wire Union workspace, coming up with big ideas on how to create and organize community events in Vancouver. In the absence of Vegan Secret Supper, it might be interesting to do a monthly vegan- or vegan-friendly community supper, maybe in the style of Queer Food for Love.
I’ve been doing a lot of thinking lately on what kind of city I’d like to live in, what kind of events and people I want to surround myself with, and what things I love about other cities that don’t exist in mine. Instead of being surly about it, I want to create those things – and I want other people to help me with that.
Along that line, since Kaylie’s departure I have expanded our Vancouver Vegan Brunch event. Each week I’m combining efforts with a different local chef (starting with close friends of mine) and building a brunch together. This Saturday, March 19th, I’m doing French brunch with Amanda, and the week after (March 26th) my friend Satjeet is cooking Indian brunch.
There is so much vegan awesomeness going on in Vancouver right now that I can hardly handle it. Even though Kaylie, my co-blogger and love muffin, got on a plane to SFO (aka VeganSaurus-land) today, there is much to be excited about in the Canadian vegan mecca in which I live.
First of all, there’s the impending opening of a vegan bakery called Edible Flours. Unfortunately, it’s not in my part of town. Fortunately, I have been blessed with both a bicycle and a bus pass, as well as legs that work reasonably well, so I can go there. I hope you are in a similarly fortunate situation.
Also very very soon, there will be a vegan shoe store called Nice Shoes opening in East Van – and lucky me, I got to meet the woman behind it when she ate my delicious second-place Social Bites meal on February 19th. Speaking of Social Bites, the head honcho of that little community foodie operation, Annika, is looking for hobby chefs interested in cooking a vegan meal around the Commercial Drive area for April or May. I recommend being a part of this event – it was amazing!
And on we go – on Wednesday March 9th, Vancouver’s only totally vegan (and not totally raw) restaurant is hosting a vegan bake sale as a fundraiser for the BCSPCA. Yum.
Finally (did I miss anything else?), we here at Vegan Mischief are taking reservations for our next brunch on March 19th, 2011. If you’d like to attend, let us know how many are in your party and whether you’d like to come at 10, 11, 12, or 1, and we’ll get back to you with all relevant details. The theme will be French, and I have heard that there may be freshly baked vegan croissants involved. Contact us for a reservation.