Sunday Brunch - Show #507

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Spinach-Tomato Vegan Omelet

Makes 2 servings



2 medium tomatoes, cut into ¼-inch thick slices

½ teaspoon dried thyme

¼ teaspoon sea salt

Several grinds of freshly ground pepper


5 to 6 cups very lightly packed baby spinach, washed and dried


1 block (14 to 16 ounces) firm regular tofu

½ teaspoon dried marjoram

¼ teaspoon ground turmeric

1⁄8 teaspoon smoked paprika

1⁄8 teaspoon cayenne pepper


¼ teaspoon smoked paprika (for dusting top)

Sea salt, to taste

Freshly ground pepper, to taste 

¼ cup of shredded vegan cheese (optional)

Preheat the oven to 400 degrees F. Lightly coat with vegan margarine a heavy, ovenproof 10-inch round sauté pan or skillet with tight fitting lid.

Arrange the tomatoes in the prepared skillet by overlapping them slightly. Sprinkle the thyme, 1⁄4 teaspoon salt and several grinds of black pepper evenly over the top of the tomatoes.

Top the tomato layer with all of the baby spinach, pressing it down slightly.

Put all of the tofu “egg” layer ingredients in a blender and process until smooth. Spread the tofu mixture evenly over the spinach, smoothing the top as you go. Dust the top of the tofu layer with 1⁄4 teaspoon smoked paprika.

Cover tightly and bake for 45 minutes. Put the pan on a wire rack and let cool for 5 minutes.

Carefully cut the omelet into two servings, by slicing down the middle. Gently lift one-half of the omelet out of the pan, using two very large, flat spatulas. Place it tomato side down onto a rimmed dinner plate. Place a second rimmed dinner plate of the same size firmly over top of the omelet and quickly flip it over to invert the omelet so the tomatoes will now be facing upward. Sprinkle the tomatoes with 2 tablespoons of the vegan cheese, if desired. Then, use the spatula to gently fold the omelet over. Proceed with the second half of the omelet in the same manner.

Spoon the sauce that remains in the bottom of the pan over each omelet. Season with sea salt and freshly ground pepper, to taste. Serve warm.


Spicy Baked Home Fries

Makes 4 servings

6 cups unpeeled, cubed russet potatoes (1-inch cubes)

2 medium sweet onions, sliced

1 tablespoon plus 1 teaspoon extra-virgin olive oil

½ tablespoon chili powder

1 teaspoon garlic powder

½ teaspoon sweet paprika

1⁄8 teaspoon cayenne pepper

¼ teaspoon sea salt, plus more to taste


Preheat the oven the 400 degrees F. Line a large, rimmed baking sheet with unbleached parchment paper.

Put the potatoes, onions and olive oil in a large bowl and toss to coat. Put the chili powder, garlic powder, paprika and cayenne pepper in a small bowl and stir to combine.

Add the spice mixture to the potatoes and toss gently to coat.

Spread the potatoes and onions in a single layer on the prepared baking sheet. Bake for 45 to 55 minutes, or until soft on the inside and golden on the outside, turning with a spatula halfway through baking. Cool slightly and add more salt, as desired.Serve warm.


Julieanna’s Breakfast Sunshine Salad

Makes 2 to 4 servings 

3 medium carrots, shredded (about 2 cups)

½ cup raisins or currants

2 tablespoons raw unsweetened shredded dried coconut

1 banana, cut into disks (about 1 cup)

1 orange, halved and divided (see note)


Put the carrots, raisins, coconut and banana in a medium-sized bowl. Squeeze the juice from half of the orange over the salad and gently stir to combine. Peel and chop the remaining half of the orange into small pieces and add to the salad. Serve immediately or store in an airtight container in the refrigerator up to 3 days.

Chef’s Note In place of the orange, you may use 2 or 3 clementines or tangerines, if desired.

Recipe from The Vegiterranean Diet reprinted with permission from Julieanna Hever and Da Capo Lifelong Books. 


Quick Coconut-Grape Muffins

Makes 12 Muffins


1½ cups plus 1 tablespoon whole wheat flour, plus more as needed

½ cup raw unsweetened shredded dried coconut

2 teaspoons baking powder

¼ teaspoon sea salt

½ cup packed brown sugar or Sucanat

1¼ cups coconut nondairy milk beverage or nondairy milk of your choice

2 teaspoons vanilla extract

3⁄4 cup raisins

12 heaping teaspoons grape jelly


Preheat the oven to 375 degrees F. Line a twelve-cup standard muffin pan with paper liners. Put the flour, coconut, baking powder and salt in a large bowl and stir with a dry whisk to combine. Add the sugar and stir to combine.

Stir in the nondairy milk and vanilla extract to make a batter. Stir in the raisins and mix just until incorporated. If the batter seems overly loose, stir in a bit more flour, 1 tablespoon at a time. Don’t overmix or the muffins will be tough.

Fill each prepared muffin cup two-thirds full with batter. Make a small well in the center with a spoon or finger. Spoon 1 heaping teaspoon of the jelly into the well. Top with the remaining batter, distributing it evenly among the muffin cups. Smooth out the top of each muffin with a rubber spatula.

Bake for 25 to 30 minutes, or until golden and a toothpick inserted in the side of a muffin comes out clean. Put the pan on a wire rack and loosen the sides of each muffin with a knife. Let cool for 20 minutes. Carefully remove the muffins. Serve warm or at room temperature. Covered tightly and stored in the refrigerator, leftover muffins will keep for about 2 days.