Brunch is served...

Come and get it, while it's hot! 

I live for brunch!  The mornings I am not schlepping myself to work at 5 AM, I wake up just to brainstorm my bevvy of brunch options. You may have an argument about how brunch is just breakfast served later.  But I will now clarify that you are wrong. Brunch is between breakfast and lunch (or just breakfast for those sleepy-heads) but darlin', it's so much more.

Brunch for me is sleeping late in my cozy little bed,  Drinking my cup of coffee slowly instead of shooting it up through my good vein at 5 in the morning.  Cooking a big, coma- inducing meal instead of my redundant oatmeal sprinkled with Spirulina and berries.(my work power meal). Brunch to me is having cohesive time with my meal and my man.

Oh, no..not Derek. I'm talking about my beautiful new mixer, Paul Simon.

 This brunch destination comes to you from over yonder, with some Biscuits and Sausage Gravy and a sloppy side of cheezy taters, ya'll!  While it's no "...stick of butter makes everything better" Paula Deen style, it is scrumptious in all it's comforting goodness.

The biscuits are crumbly and the gravy is thick and peppery.  The potatoes are out of sight! This might be one of of my very favorite meals I've made.

Biscuits 

1 Cup cold Plain Rice milk

1 tsp apple cider vinegar

1 Cup All Purpose Flour

1 Cup Whole Wheat Pastry Flour

2 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp Salt

5 tbsp Vegetable Shortnin'

Mix milk and vinegar together and let milk curdle.  In mixer, sift dry ingredients together. Cut in shortening and mix slowly.  Add curdled milk and mix well.  Form into dough and stick in fridge for 15-30 minutes.  Roll into small balls (makes about 6-8) and press onto a greased baking sheet.  Lightly oil tops and cook at 350F for about 10-15 minutes.

The gravy recipe was from the AMAZING C'est La Vegan blog. ( Definitely on one of my top ten fave blogs.)

Cheezy Taters

1 thinly sliced potato

3 green onions, minced

2 tbsp Extra Virgin Olive Oil

Veggie broth

Daiya cheese

spices of your choice

Heat oil in iron skillet, add green onions and cook until tender and aromatic.  Add potato and stir.  Add veggie broth as needed.  The potatoes will soak up the veg broth, continue to saute' and add more as needed.  Once potatoes are tender, add Daiya and spices of your choice. ( I use salt, pepper, and a pinch of cayenne to give it a little kick.) 

Add a little fresh fruit to not make you feel so bad about eating such a decadent meal and remind yourself brunch is for splurging, so pass the taters please.