50 | OCTOBER 3 • 2024 J
N

ARTS&LIFE

These easy recipes make a 
gathering come together quickly.

Brunch 
 
Time

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 an early fall week-
end. Throw in Champagne or a cocktail, 
some quick recipes and you can have an 
easy get together put together in no time.

Debra 
Walter

BLUEBERRY COFFEE CAKE
Vegan

Ingredients:
2½ cups flour plus 2 Tbsp. flour 
2½ tsp. baking powder
½ tsp. baking soda
½ tsp. kosher salt
1 cup sugar
½ cup sunflower oil

2 tsp. 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 tsp. pure vanilla extract
1 cup flour

Directions: 
Preheat your oven to 375 degrees F.
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 sun-
flower oil, vanilla, unsweetened applesauce, 
vegan yogurt and the oat milk.
In a small bowl, mix together the 1 cup of 
blueberries and the 2 Tbsp. 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 ingredi-
ents and just mix until a batter forms. Try not 
to overmix. 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 blueberries. Bake for 40-45 minutes or 
until a toothpick inserted in the center comes out clean. Cut into squares and serve. 
This scrumptious blueberry coffee cake is quick, easy and vegan so anyone can 
enjoy. The cake can be baked early in the morning or the day before and freezes 
beautifully. 
ESTELLE’S BLINTZ SOUFFLE
Vegetarian

Ingredients:
12 frozen blintzes, 
cherry, strawberry, 
blueberry or cheese
6 large eggs

¾ cup sugar
1 tsp. cinnamon, optional
¾ cup sour cream
2 tsp. pure vanilla extract
2 tsp. orange juice

Directions:
Preheat the oven to 350F. 
Put the frozen blintzes in a greased glass or 
ceramic 9 x 13 inch pan. Place the frozen blintzes 
in the dish in two 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 blin-
tzes 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.
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.

Directions:
Add the tomato chunks and 
the grated garlic to a large 
bowl, add the salt and pep-
per to taste. Mix the dressing 
ingredients together 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.

TOMATO SALAD - Vegan 

Ingredients:
3 lbs. 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 tsp. Dijon mustard
½ cup extra virgin olive oil
¼ cup white wine vinegar or white balsamic 
vinegar
Garnish
Flaky sea salt

WEEKLY RECIPE

