I love breakfast and brunch, so this year for Mother’s Day, I’m making my mom (and the whole family) a brunch at my parents’ place. My mom recently kicked meat to the curb and started a largely vegan diet for health reasons! It goes to show that no matter how long we have been on a certain path, there is always an opportunity to take a new course, or at least try something new. I am so proud of her and want to be as supportive as I possibly can, which is why the idea of going to crowded restaurant on Mother’s Day morning and eating granola did not sound that appealing. So on the menu for today is a Spring Vegetable Vegan (Crust-less) Vegan Tart, Blueberry Crape Cakes, and Eric’s Smoked Salmon for the rest of the non-vegans. Of course, all of this will be served with some good quality tea.
The Mother’s Day Spring Vegetable Tart is especially close to my heart because it was inspired by Bon Appétit. My beloved grandfather was a wonderful cook, and a Bon Appétit subscriber. He was an epicenter of our family; so kind, loving and nurturing. One of the ways he showed his love is by cooking for the family. On any day of the week, you would see him in the kitchen whipping up some new creation to share with the rest of the family, running around the tiny square kitchen table that can’t seat more than 4 people, but somehow always fits 10. A week before he left us 6 months ago, he ordered me a subscription to Bon Appétit, his favorite cooking magazine. I started getting the magazines in the mail 2 months ago, and decided to do cook at least one recipe a month inspired by the magazine.
The original Spring Vegetable Tart is in the May issue of Bon Appétit, my version is of course vegan, with a fluffy chickpea flour base instead of eggs, and no crust for less fuss. Even though a tomato is not a spring vegetable, they were local and looked good at the co-op so I added one tomato to add a little acidity.
Spring Vegetable Vegan Tart
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients (serves 4)
- 2 1/2 cups chickpea/garbanzo bean flour
- 3 cups cold filtered water
- 3 Tbsp olive oil
- 2 tsp salt
- Cooking spray
- 1 bunch asparagus, trimmed, peeled if thick
- 1 tomato
- 2 shallots or spring onions
- 1 Tbsp flat-leaf parsley
- 2 tsp fresh or 1 tsp dried tarragon
Preheat oven to 450°.
Cut the tops of asparagus tips and reserve. Slice stalks into ¼ inch rounds. Cut the shallot in rounds. Slice tomato into thin rounds. Toss shallots, asparagus, and tomato in a bowl with 2 Tbsp olive oil and salt and pepper.
Place in a single layer on top of a cooking sheet, roast turning once until onions begin to brown and asparagus is tender. This should take about 15 minutes. Transfer to a plate and set aside.
Cook the asparagus sprigs with olive oil until tender, about 6 minutes. Spray the tart pan with cooking spray and spread the asparagus sprigs evenly over the bottom of the tart pan.
In a big bowl, whisk the chickpea flour, cold water, oil, salt, tarragon and parsley. Whisk the mixture really well or blend in a high speed blender – make sure there are no lumps when you’re done.
Pour over vegetables. Scatter asparagus and tips, tomato rounds and shallots over the tart.
Bake for 17 minutes, then slightly open the oven door and bake for another 3 minutes, allowing humidity to vent. Remove the pan from the oven. Let tart cool in pan for 20 minutes or up to 4 hours. Remove sides of the pan. Serve warm or at room temperature.
Note: depending on the size of your pan and oven size and temperature, cooking times may vary. After 17 minutes check to see with a cake poker or toothpick that it comes out clean or almost clean. Then continue cooking for 3 more minutes with a slightly open door.
Next are the crape cakes. I call these crape cakes because they are not thick and fluffy like pancakes, but not quite thin like crapes. They are delicious and very easy to whip up.
Banana-Blueberry Crape Cakes
Prep Time: 5 minutes
Cook Time: 30 minutes
Ingredients (serves 6)
- 2 cups whole wheat pastry flour
- 2 cups almond milk
- 2 tsp baking powder
- ½ tsp cinnamon
- 2 bananas, ripe
- 1 ½ cups blueberries (fresh or frozen)
- ½ tsp vanilla extract
- 1 tsp salt
- 1Tbsp coconut oil or vegan butter (for greasing the pan)
Simply add all ingredients, aside from blueberries, into a high-speed blender or a food processor and blend. Fold in the blueberries.
Heat a non-stick skillet to medium heat. I use the flat surface of an electric grill, and heat it up to 350°. Add a bit of vegan butter or coconut oil to lightly grease the pan.
Pour ¼ – ½ cup of batter onto the pan and cook for about 3 minutes, flip to the other side and continue cooking for an additional 3 minutes. Serve warm.
HAPPY MOTHER’S DAY!