Sunday, lazy Sunday - vegetarian brunch menu - includes recipes

Vegetarian Times, Oct, 1997 by Nikki Fay

Brunch, the leisurely flow of breakfast into lunch, offers many pleasures that our hectic weekday schedules crowd out--from lingering over a sumptuous mid-morning meal to kicking back in the company of friends and family--unless, of course, you're playing host and preparing and serving everything at the last minute. Juggling omelette pans, refilling coffee cups, and playing frantic short-order cook one minute and waitress the next is no way to spend a Sunday morning.

For a calmer, more enjoyable experience, turn to our buffet menu--it allows you to make most of the dishes well in advance of the first doorbell ring and lets guests serve themselves. Our delicious lineup takes every possible scenario into account, including a varying number of guests.

Whether your entertaining an intimate gathering of six or rollicking crowd of 16, our menu is designed to accommodate. Here's how to make it work for you: If your guest list is small, choose two of the muffin recipes. Select one or two drink options and complete the menu with the frittata and rice salad. For a larger group, make all three muffins and drink options, doubling the recipes as needed. The frittata and rice salad can be multiplied as well. Expand the fruit plate and serve with an assortment of hot beverages.

A little planning and advance preparation can all but eliminate the need to spend time away from your company. Make the dishes that store well the day before your brunch. Mix the fruit dip and store in an airtight container in the refrigerator; rinse and refrigerate the fruit. Combine juice blends and chill the ingredients for the beverages. Muffins are best fresh from the oven; however, they can be partially prepared the night before. First, mix the dry ingredients and store in a plastic container or bag; then, blend the wet ingredients (except for eggs or egg replacer) and store in a separate container. You also can prepare the rice salad and the frittata vegetable mixture one day ahead.

With many of the recipe elements completed, there's only a little bit of last minute cooking to do. Combine the muffin ingredients and eggs, then bake. Add the eggs to the frittata vegetable mixture and arrange in an oven-proof dish just before baking. Now assemble the fruit plate and bring the fruit dip to room temperature. Set up a self-service bar which will let guests pour their own drinks while mingling.

If the guest list is larger than your living space can easily accommodate, consider a circulating service plan. Place each menu item in a different area of the room. For example: muffins on the coffee table; the frittata triangles and individual containers of rice salad on the console; and the fruit dessert on the side table. Be creative in your use of space. Don't forget the patio, deck or balcony if weather permits, and be sure to include the kitchen in the traffic plan--guests always seem to gravitate to the source of the goodies. Use serving plates that are a manageable size and consider tying different colored ribbons around the stemware. These will add a festive touch and help guests locate missing glasses. Now, relax and enjoy your lazy Sunday.

Broccoli Frittata

8 SERVINGS OVO-LACTO

You may serve this vegetable-rich main dish just out of the oven, or bake it ahead and serve at room temperature.

3/4 lb. broccoli florets (about 2 cups)
1 Tbs. olive oil
1/2 cup finely chopped onion
1/2 cup chopped red bell pepper
1 cup (4-oz.) fete cheese, crumbled (see glossary)
1/3 cup wheat germ
1/2 tsp. paprika
6 large eggs

6 SERVINGS VEGAN

The striking color of this drink hints at its deep flavor.

3 cups raspberry juice, chilled
3 cups peach nectar, chilled
Peach slices and fresh raspberries for garnish