Sunday, December 2, 2012

Vegan Sunday Brunch, Episode 23: Fried Egg Sammies and Pumpkin Gingerbread

I'm back!  I'm back!

The weekend saw us in Mike's hometown for December-esque activities like tree decorating.  It was a good time (especially with the welcome addition of eggnog - what goes better than tree decorating than a strong homey drink?), a fact I always forget since I'm not really much for holiday decorating.  The only thing the evening was missing was Christmas baking (a childhood tradition), but I took care of that problem in the morning.


This is the Oh She Glows Pumpkin Gingerbread with Spiced Buttercream.  I've been wanting to make it since the moment Angela posted the recipe (which was only two years ago), and finally did.  Dudes, it's great!  The only change I made was to cut back the sugar in the loaf (from 3/4 cup to 1/2 cup) and I'm really glad I did - combined with the icing, it really doesn't need to be super sweet.

The taste of it reminds me very strongly of spice cake, but made way more awesome with the spiced buttercream.  It's a great icing - not as spicy as I was expecting based on the amount that went into it, but subtle and delicious.

The gingerbread was really a dessert for our main brunch item, which was open-faced fried egg sandwiches.


Good god this thing was heavenly.  Michael made these and they're super simple - take some medium-firm 'fu, slice them about 1/2 inch thick, and dry-fry them for a few minutes per side.  Then add some vegan margarine and pepper to the pan and continue cooking them until they're golden and awesome.  The fried 'fu is sitting on top of some toasted bread and topped with vegan cheese and carmelized onions.  I poured some ketchup on this beauty because that's how I roll.  And then I ate two of them, though I could've easily polished off three open-faced sammies (like a man, eh Jo?  Ha ha!).

To finish off today's post, I want to show you guys something super cool:


Lookie guys, it's me!  In a paper!  Regina's Metro (a free city paper). I taught a bunch of vegan and raw classes at the library this past month so they did a little write-up on it.  Neat, eh?  I've never been in a paper before. :)

Now I'm off to make supper with Michael - we have a Tofurky in the oven (I know it's not the holidays, but I'm non-traditional like that), and we're making mashed potatoes, gravy and brussels sprouts to go with it.  Heaven, I know.  Hope you guys had a great weekend!

12 comments:

  1. So cool! And a color pic at that! All the better to revel in your hair color. I wish I could have gone to your class, sounds so great.

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    1. I know, the color thing was exciting to me too. They were good times!

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  2. Congrats on being in the paper! What a great photo too! Such a great accomplishment! Pumpkin gingerbread sounds absolutely AMAZING. Even better that it was dessert to that open faced sandwich! Holy crap, all of my favorite things in one meal, lucky you!! Your dinner sounds great too :)

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  3. Cool - I want to read that article! That's awesome that you finally made Angela's loaf. I love it! The one change that I make is that I never put the nuts in ... not for any good reason ... but just didn't have any on hand the first time, and kept making it the same way.

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    1. Yeah, I could take the walnuts or leave them, like any kind of loaf/bread. It's a great recipe, thanks for harassing me about it! :)

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  4. Haha, Allysia, that picture of you is awesome. "Yup. This my food." The brunch looks fantastic. Anything with onions, really. What kind of cheeze is that, though? It looks crumbly like feta or something!
    Right on with the cake. I need to bake more often. I have weird issues with frosting though...if you used less sugar in the cake, do you think it'd be not sweet enough without frosting?

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    1. Ha ha, it's that sliceable Daiya stuff, but Mike grated it the night before since we were going out for pizza. It ended up clumping together by the next morning, but it was all good. :) I just tasted some loaf sans icing, and you'd probably want a little more sugar. It's actually not bad though, I bet if you cut back the salt too, it would be fine on its own. But I'm not a huge sugar fiend.

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  5. Like you've I've been meaning to make that gingerbread since Angela posted, and like you, I just got around to making it for Thanksgiving. It really is awesome!

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    1. So awesome! I saw on Pinterest you said you were planning on making it. Good to know we both did! :)

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  6. I find it funny that while you guys were eating a Tofurky loaf, we were eating the Gardein one, ha ha. I’ve got all three brands in the freezer and was feeling lazy, so I figured why not?
    I’m totally down with the open faced sandwich, especially if there’s caramelized onions, damn those things make everything taste good!
    Congrats on the article, teaching cooking classes sounds fun, how’d you get into that?

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    1. Ha ha ha! That's way too awesome. Great minds think alike! :) I have a friend who coordinates programs at the library, and she knew I had some raw food training and got me to do a short series. It was pretty fun, perhaps a little out of my element (I know stuff about raw foods, but I ain't a raw foodie), and a deceptive amount of work!

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