Not only did we love celebrating Mother's Day with this wildly colorful, fresh, and flavorful intimate brunch, it was some of the easiest entertaining we've ever arranged, leaving most of our attention devoted to our guest. We whipped up ice cream and cheesecake the day before and sailed into brunch with little more than some chopping and a bit of searing required.
To start, a sparkling wine cocktail. We don't have an ice cream maker, so super-creamy homemade ice creams just can't happen. But since the purity of texture doesn't matter as much when you're making a float, we're getting into it in a pretty serious way as the weather heats up (stay tuned for another float coming in the near future). To make this drink, drop a large melon baller's worth of strawberry ice cream into a flute, pour over half an ounce of orange liqueur, top with bubbly of choice, and finish with a squeeze of fresh lemon or lime juice.
Next up, food. The salad, we winged, but it's one large peeled cucumber, seeded and diced, tossed with a small handful of chopped cilantro and, say, a couple of cups of chopped fresh pineapple. Add half a minced jalapeno, a generous pinch of salt, and lime juice to taste, a tablespoon or so. Let sit for a few minutes to let the flavors mingle before serving.
For the main event, we went with a stack, something in the neighborhood of a Tofu Benedict. Split an English muffin and toast the cut sides. Then follow our instructions here for the tofu and green beans, using only seven ounces tofu (cut into four slices--half the recipe over there) and substituting one dozen trimmed green beans for the asparagus in that post. And be sure to add a generous sprinkle of black pepper to the tofu along with the other seasonings.
To serve, top each muffin half with half a dozen green beans, two slices of tofu, and smother each in this pretty wonderful roasted red pepper-avocado sauce. This makes more sauce than needed for the brunch for two, but you'll be thrilled to have the leftovers.
Dead Simple Roasted Red Pepper-Avocado Sauce
Print the recipe
flesh of 1 ripe avocado
2 large roasted red peppers (jarred or freshly roasted)
1/2 tsp garlic powder
1/4 tsp dried dill
1 TBSP lemon juice
1 tsp dijon mustard
dash hot sauce
Blend all ingredients until very smooth. Adjust seasoning, if necessary.
We wrapped the meal with the Lemon Cheesecake recipe from The Joy of Vegan Baking, which has never failed to please any of our crowds. We whipped up a simple ginger snap cookie crust for the base and for a topping, sliced strawberries lightly marinated in equal parts orange liqueur and black walnut balsamic vinegar.