When Shelley is on vacation, as she was this past weekend (visiting me!!!), she likes to cook. Me on vacation? I want to be served. In this way, we are very compatible. She cooks, I eat. Bliss ensues. So, when Shelley suggested making brunch for me and my husband as thanks for hosting her for the long weekend, I happily agreed. Not only because, um, food YAY!, but because brunch can often be a tough meal for vegans and I wanted to see what she could come up with. In the end, her French toast was sublime and her scones light and fluffy, but my favorite of the meal? The mini crustless quiches from Fat Free Vegan Kitchen:
Not only are these bad boys delicious, and very reminiscent of their cruelty-laden counterparts, but they are pretty darn good for you too, with 4 of them having less than 100 calories. She used broccoli instead of mushrooms, and served them up with a green salad for an extra nutritional punch.
The savory side of brunch complete, we settled in for some major relaxing, soaking in the last hours of our time together. Shelley is back in Boston now, and I’m still here in good old San Francisco, but every time I make my new brunch favorite, I’ll be sure to think of her and say… something unintelligible because my mouth will be full of quiche!