We missed out on a lot of long weekends this year so there's a lot of making up to do. As there will probably be a lot of sore heads (🤪 ) so we have rounded up our favourite brunch recipes to ease yourself into the weekend with.
The Ultimate Avocado Toast
You might be thinking how #basic but hear me out...packed with so many beneficial omega-3's and a high amount of fibre, not only is this a morning health boost but also DELICIOUS. The marmite adds a whole new dimension.
- 2 slices of toast (thickly sliced, multigrain)
- 1 avocado
- 1 teaspoon lemon juice (freshly squeezed)
- 1 teaspoon olive oil
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon sea salt (flaky, if possible)
- 2 teaspoon of marmite
- Toast the bread slices to your desired level of crunchiness.
- Prepare the avocados right before you are ready to eat. Cut, pit, and remove the avocado from its peel. Mash them with a fork until you have your desired level of texture. Mix in the lemon juice as you mash. A fork works best but you can also use a mortar and pestle if you wish.
- Divide the avocado mixture between the two slices of toast. Drizzle olive oil over the top of each slice. Add a sprinkle of the red pepper flakes and salt to each piece and serve immediately.
Fellow vegan friends, do you ever miss those buttery scrambled eggs on a Sunday morning? We've got you sorted. This tofu scramble is the perfect mix between scrambled eggs and an omelette with the added veg.
- 1/2 onion (diced)
- 1/2 green bell pepper (diced)
- 1 block tofu (drained and pressed)
- 2 tablespoons oil (or margarine)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon soy sauce
- 1/2 teaspoon turmeric
- 2 tablespoons nutritional yeast
- Press the tofu to remove any moisture. Once your tofu is well pressed, slice the tofu into approximately one-inch cubes.
- Then using either your hands or a fork, crumble it slightly to get the consistency you like for your scrambled tofu.
- Next, heat the oil or margarine in a large skillet or frying pan and sauté the chopped onion, pepper, and crumbled tofu for 3 to 5 minutes, stirring frequently.
- Next, add the garlic powder, onion powder, and soy sauce and reduce the heat down to medium. Allow your tofu to cook 5 to 7 more minutes, stirring frequently and adding a bit more oil if needed.
- Finally, add the nutritional yeast and stir to combine well and make sure that your tofu is well coated.
- To serve your tofu scramble, eat it just as it is, top it off with salsa, wrap it up in a warmed flour tortilla with a bit of salsa for a breakfast burrito, or top with plant-based cheese.
You can't go wrong with a big old stack of fluffy American pancakes. Drizzle with as much maple syrup as your heart desires. We stock a dreamy pancake mix if you are want an easier option for your Sunday morning stack.
- 1 cup buckwheat flour
- 1 tablespoon coconut sugar
- 2 tablespoons baking powder
- Pinch of salt
- 1 cup plant-based milk
- 2 tablespoons olive oil
- Optional: sliced strawberries, chopped almonds, blueberries, chopped walnuts, peanut butter
- Sift the flour to bring in more air and combine with sugar, baking powder, and salt in a large bowl until well mixed.
- Mix in the milk substitute of choice and oil and beat together until the batter is smooth.
- Drop 1/4 cup of batter at a time onto a hot oiled griddle or a well greased frying pan over medium-high heat.
- When bubbles appear on the surface of the pancake, approximately 3 minutes, flip and cook the other side for another 2 minutes.
- Serve with your favourite toppings and enjoy!
If you’re not sick of banana bread from lockdown, give this dreamy banana bread recipe a go. We love to serve it toasted with a big dollop of plant-based yoghurt, berries and a drizzle of peanut butter. Or if you're feeling lazy, buy our ready-to-bake banana bread kit!
- 2 cups all-purpose flour
- 3/4 cups white granulated sugar
- 1/2 cup dark brown sugar
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/2 cup plant-based milk
- 4 large very ripe bananas, mashed
- 1/4 cup olive oil
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 handfuls of chopped pecans
- Preheat the oven to 180C. Lightly oil a 9 x 5-inch loaf pan and set aside.
- In a medium-sized mixing bowl, sift together the flour, white sugar, dark brown sugar, baking soda, salt, and cinnamon.
- In a large mixing bowl, whisk together the soy milk and cider vinegar and let it stand for 2 minutes.
- Add the mashed banana, oil, maple syrup, and vanilla extract, whisking until well combined.
- Add the dry ingredients to the wet, mixing until just combined (do not over-mix).
- Fold in the chopped nuts and pour the batter into the prepared loaf pan.
- Bake for about 1 hour and allow to cool.
We would love to see your creations. Tag us on Instagram using #PRESSSQUAD.