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