Breakfast for Dinner!
We had some friends over for dinner this past weekend, and I thought it would be fun to make breakfast for dinner. Fortunately, they were totally up for it, and not even knowing that we were planning on making mimosas, they brought me some non-alcoholic champagne! Needless to say, I was very happy about that. Thanks, Kevin and Denise!
I made Mom’s Morning Casserole from “Vegan Brunch.” I’ve had my eye on that recipe for a while now, and I was happy to have an excuse to finally try it out. I opted to make the cheezy sauce instead of using vegan cheese for the topping. The sauce didn’t really thicken up (and that was after cooking it for way longer than what was called for), but it still tasted really yummy. Fortunately the consistency wasn’t a huge deal since you pour it over the top anyway. The casserole was surprisingly easy to make, and it was really tasty – the perfect savory breakfast flavor.
On the side I served toasted homemade bread with an assortment of jams. Making the bread was actually MUCH easier than I thought it would be, and having fresh bread is pretty fantastic. Is it wrong that the toast was my favorite part? I used this recipe (thanks, Alix!). I actually made the dough last weekend and had some left-over in the fridge, so all I had to do was let it rest and bake it off. I know most people are already hip to that recipe and ones like it, but it was new to me, and dare I say, kind of life changing?
Dessert was coffee cake that I made from a Trader Joe’s mix and some teeccino. I reduced the amount of margarine in the crumb topping for the cake, and I thought it turned out better than the last time I’d made it. And yes, I totally cheated by using a mix, but I just don’t have the stamina I used to! I’ll gladly take the help where I can get it.
Our friends aren’t vegan, but they really enjoyed the food. It was fun to make something different than your standard dinner fare, and I’ll definitely be making that casserole again – for breakfast or dinner.