My ideas for this weeks round in the #steemit-ironchef challenge initiated by @progressivechef may fit perfectly into a vegan Brunch Buffet. I adopted some typical breakfast/brunch dishes and interpreted them plantbased. On the menu for my vegan brunch are: toast with "scrambled eggs", blinis with "sour cream", "salmon" and "caviar" and toasted wholemeal pumpkinseed bread topped with a "egg-paste".
These are the ingredients I used:
The first thing I had to prepare was the "salmon". I steamed four unpeeled carrots until tender but not too soft. I still needed them slicable. I removed the skin off of the carrots and cut them into slices. I layered them in a glas container together with some wakame seaweed, rice vinegar, a plantal oil and the most important ingrediend: smoked salt. I closed the lid and shook the container slightly. I kept it in the fridge overnight to let the aromas combine. You can let it marinate even longer. Three days would be perfect. I tried out the taste and the smell every now and then and removed the seaweed when I thought the ocean taste was strong enough.
For the "caviar" I cooked some Beluga Lentils in salt water. I also added some seaweed to give it the typical seawater taste. When the lentils were done I drained them and mixed them with some plants oil and more salt to taste.
For the egg-paste I cooked some yellow lentils in salt water until they started to fall apart. I purred them with some oats milk, some tumeric for a deeper color and some Kala Namak for the eggy taste.
For the blinis I mixed a dough from 70g buckwheat flour, 100g wheat flour, 1 tablespoon chickpea flour, a teaspoon baker's yeast, some salt, 125ml warm plant milk, 50ml sparkling water, 50g melted vegan butter. After letting it sit for about 20 minutes to let the yeast start it's magig, I baked about 25 small blinis in a hot pan. To keep them warm until all the other things were prepared and ready I put the blinis in the warm oven.
I never made vegan scrambled eggs before but I had them several times in some restaurants which offer vegan breakfast options. It was good all the time but I always missed something. Most of the times it was too dry, too much tumeric in it which gives it a completely different taste and the "egg taste" was missing. I have pondered for a while to create my own scrambled egg version and here it is:
For the scrambled eggs I cut some very fine slices from a plain tofu blog and stirfried them in a hot pan with some vegetable oil. For a nice color I added a little bit of tumeric and a dash of Kala Namak. Be careful with the Kala Namak salt. It's perfect to give the dish the typical eggy smell but this smell should be very tender. When the tofu started to turn slightly brown I added a bit of the egg(lentil)paste and in the end carefully fold some silken tofu under the mixture to mimic the egg white. I seasoned with salt and pepper.
To serve my brunch varieties I toasted the breads. I spread some vegan butter on the toast and topped it with the scrambled egg. The egg-paste was filled into a piping bag and decorated on the wholemeal bread, topped with some of the caviar. For the blinis with the salmon and the caviar I prepared some vegan sour cream from vegan white cheese, salt, nutritional yeast and lemon juice.
Bon appétit! 😋
