H
aving family and friends
over is easy when the
meal being served is
brunch. Schmoozing, eating and just
being together is so
enjoyable during the
lazy days of a summer
weekend. Throw
in Champagne or a
cocktail, some quick
recipes and you can have
an easy get-together
assembled in no time.
TOMATO SALAD (VEGAN)
Ingredients
Salad:
3 pounds assorted tomatoes (different
colors), remove the tomato core, cut into
large chunks
2 stalks fresh basil, 1 stalk torn into small
pieces
1 sprig fresh oregano, tear the leaves into
small pieces
1 garlic clove, grated
Salt and pepper, to taste
Dressing:
1 teaspoon Dijon mustard
½ cup extra virgin olive oil
¼ cup white wine vinegar or white
balsamic vinegar
Flaky sea salt
Directions
Add the tomato chunk and the
grated garlic to a large bowl, add
the salt and pepper to taste. Mix
together the dressing ingredients
and pour over the tomatoes and
mix well. Scoop onto a large platter
and scatter the torn herbs over and
mix well. Add flaky sea salt to taste.
ESTELLE’S BLINTZ SOUFFLE
(VEGETARIAN)
My mother doesn’t really enjoy
cooking, but she loves to eat. This
is her recipe for Blintz Souffle that
is so easy and scrumptious — and
can be assembled the day before
and cooked the morning of.
Ingredients
12 frozen blintzes, cherry, strawberry,
blueberry or cheese
6 large eggs
¾ cup sugar
1 teaspoon cinnamon, optional
¾ cup sour cream
2 teaspoons pure vanilla extract
2 teaspoons orange juice
Directions
Preheat the oven to 350F.
Put the frozen blintzes in a
greased glass or ceramic 9-by-13-
inch pan. Place the frozen blintzes
in the dish in 2 rows. I like to keep
the flavors together. Leave space
between the blintzes.
Beat together the eggs, sugar,
cinnamon, sour cream, vanilla and
orange juice. Pour over the blintzes
and bake for 40-50 minutes or until
puffed and a knife inserted in the
center comes out clean.
If desired, the egg mixture can
be poured over the blintzes and
covered with plastic wrap and can
be refrigerated overnight before
baking.
BLUEBERRY COFFEE CAKE
(VEGAN)
This scrumptious blueberry coffee
cake is quick, easy and vegan, so
anyone can enjoy it. The cake can
be baked early in the morning or
the day before and freezes beau-
tifully.
Yields: A 9-inch square cake pan
Ingredients
Coffee Cake:
2½ cups flour plus 2 Tablespoons flour
2½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup sugar
½ cup sunflower oil
2 teaspoons pure vanilla extract
¼ cup unsweetened applesauce
¼ cup vegan yogurt
½ cup oat milk, or any kind of non-dairy
milk
1 cup blueberries plus ½ cup blueberries
Crumb Topping:
¼ cup sunflower oil
¼ cup sugar
¼ cup brown sugar
1 teaspoon pure vanilla extract
1 cup flour
Directions
Preheat your oven to 375F. Grease
a 9-inch square baking pan and
line with parchment paper.
Mix together in a large bowl
the 2½ cups flour, baking powder,
baking soda, kosher salt and the
sugar.
In another bowl, whisk together
the sunflower oil, vanilla, unsweet-
ened applesauce, vegan yogurt
and oat milk.
In a small bowl, mix together
the 1 cup blueberries and the 2
tablespoons of flour. This helps the
blueberries stay suspended in the
batter and not sink to the bottom
when baked.
Mix the wet ingredients into the
dry ingredients and just mix until
a batter forms. Try not to over-
mix. Fold in the floured blueberries.
Mix all the ingredients together
for the crumb topping. It should
look like wet sand and clump
together when squeezed.
Spoon into the greased and
parchment paper-lined baking
pan. Top with the crumb topping
and sprinkle on the ½ cup blueber-
ries. Bake for 40-45 minutes or until
a toothpick inserted in the center
comes out clean. Cut into squares
and serve!
AUGUST 22 • 2024 | 45
WEEKLY RECIPE
Debra Walter
Contributing
Writer
Healthy and Easy
Summer Brunch
Blueberry
Coffee Cake
Tomato
Salad