New Year’s Brunch

For many, a new year brings with it a renewed focus on healthy eating habits.  But, New Year’s Day itself — a day of post-party hangovers — is the perfect excuse for one final celebratory meal.  After all that celebrating (and sleeping in for you lucky folks without tiny human alarm clocks), a tasty brunch is the obvious choice.  While a vegan brunch at most restaurants is an uninspired affair of fruit salads and plain oatmeal, the options for cooking at home are limitless.

Why not try a tasty stack of pancakes?  My tips for perfectly fluffy ones and a list of favorite recipes are here.  The pancakes pictured below are Coconut Pie Pancakes from La Dolce Vegan.  In my opinion, not as good as the coconut pancakes from Vegan with a Vengeance, but still a worthy holiday meal.


If pancakes aren’t your style, maybe a thick Belgian waffle will hit the spot.  Vegan Brunch has a lot of great recipes, including the wonderful peanut butter waffles pictured below.  I usually enjoy them with maple syrup and bananas, but this time I mixed it up.  I topped the waffles with birch syrup that I picked up in Alaska.  (Who knew that they tap birch trees for syrup too?)   The honey-notes of the birch syrup were a nice complement to the peanut butter.



Since it’s still the holiday season (at least for a few hours more), fragrant Gingerbread Waffles are also a good pick.  Or go for the tried-and-true Chelsea Waffles, an absolutely perfect version of traditional plain waffles.  Both recipes are in Vegan Brunch.

If a savory breakfast is what you prefer, tofu scramble always hits the spot.  Or go upscale with a Benedict.  Both Veganomicon and Vegan Diner have great Benedict variations.

If you’re not a fan of waking up to a big meal, a batch of muffins might be the perfect choice.  Bakery muffins are nearly always a disappointment — big on calories and sugar and lacking in the flavor department.  In contrast, homemade muffins are always tasty and sometimes even healthy.  These chocolate berry muffins from Vegan Brunch are low in fat (they call for applesauce in place of much of the oil, but I subbed raspberry jam) and made with whole-grain flour.  Plus, they are bursting with berries and chocolate, both of which are packed with antioxidants and deliciousness.



Now all you need is a glass of champagne to toast 2015.  Cheers!


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Filed under Cookbooks, Recipes from Cookbooks

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