Vegan brunch: part deux

Mary, Erika and I got together again on a wintry Seattle Saturday for vegan baked goods and Bloody Mary’s.

The spicy garlic vodka Bloody Mary made a return — Mary knows how to garnish her namesake drink: cornichons, celery, and jalapeño-stuffed olives.

I whipped up a batch of the blueberry biscuit cobbler from Vegan Pie in the Sky – what spectacular contrast between the purple berries and the golden cornmeal: Husky colors! Lemon perks up this traditional dish, and adds a touch of summer, which was needed: it started snowing not long after Mary and I drove over to Erika’s.

Erika made a veganized version of Macrina Bakery’s Squash Harvest Loaf; she used applesauce for the egg and soy yogurt and apple cider vinegar for the buttermilk. It’s chock-full of nuts, seeds and cinnamony goodness, and was almost pudding-like fresh out of the oven. Ah-mazing. Erika even roasted her own pumpkin.

This is just plain coffee, spruced up with warm, foamed almond milk and cinnamon — even the ordinary can be pretty.


Tags: bloody mary, blueberry, brunch, squash, Vegan Pie in the Sky

3 Responses to “Vegan brunch: part deux”

  1. January 16th, 2012 at 4:22 PM

    Ty/ says:

    oh man, that all looks scrumptious!

  2. January 17th, 2012 at 11:05 AM

    Jes says:

    I would love to be at your brunch! Especially with at-home foamed almond milk? Yum!

  3. January 19th, 2012 at 11:37 AM

    Helen says:

    Thanks! You are both welcome the join the next time you’re in Seattle :)

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