Week 4 – Breakfast and Brunch

Demo station

Sweet Potato Masal with Tomato Sauce and Fried Egg Topped with Arugular

Orange, Apricot, Coconut Muffin

Chickpea Crepe with Roasted Butternut Squash, Mushroom and Sage filling

Served with Aoili sauce

Whole Wheat Blueberry Muffin

Savory Eggplant and Fetal Kugel

Banana Chocolate Chips Muffin

Tofu Scramble (+ Vegan Italian Sausage) with Yukon Gold and Sweet Potatoes Home Fries

Served with Rancheros Sauce

Cranberry Corn Muffin

1 thought on “Week 4 – Breakfast and Brunch

  1. Professor Louise Hoffman

    This week we explored brunch and breakfast items. Most of the dishes were plant based. The muffins today were all plant based which was interesting baking without the use of eggs for binding the mixture together. The class learned about egg substitutions for baking using several different ingredients.
    Plating was a big feature since we tend to eat with our eyes first. We discussed various techniques on how to plate the items that we made.
    The muffins were delicious. They were made with varieties of flour and whole wheat was in all of them which is rich in nutrients and texture that white flour does not provide.
    This class was very delicious. There was lots to learn and explore this week.


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