Audioslave ~ Show Me How To Live
Slash feat Myles Kennedy ~ Back from Cali
Katy Perry ~ Self Inflicted
Shakira ~ Don't Bother
Thunder ~ What A Beautiful Day
We got home last night or maybe I should say this morning at 2.30ish lol. We seriously can't remember the last time that happened. We had had a splendid evening with our close circle of friends at D & B's house. We caught up and enjoyed a lovely Lebanese inspired spread cooked by B and then we ate Chocolate & Raspberry Torte made by myself (recipe in tomorrows posting) and then we played games. But most importantly...we all laughed. A fantastic night.
So when we finally woke up today...note I said today and not this morning lol..we were craving a hearty savoury brunch. I personally was craving green leafies and heat. So the plan for brunch came together very quickly. I had a large bag of Spring Greens waiting to be used and we had a stash of Vegan Chorizo sausages in the freezer. And since I made the Green Pepper & Onion scramble a couple of weeks ago, I've been craving it ever since. lol. No juice this week as we were craving savoury so bad and the decaf black coffee hit the perfect accompaniment spot!
It may seem a daunting amount of cooking but once you have the skillets going, it comes together so easily. If you don't have a stash of homemade sausages in the freezer like I do...any veggie/vegan store bought sausage would work. I would just add extra chilli flakes to make up for the lack of spice/heat from the chorizo.
We devoured this brunch and loved every mouthful...lol
Once again the Collard & Chorizo recipe comes from Isa Chandra Moskowitz's wonderful Vegan Brunch
|Sunday Brunch: Collards with Chorizo and Green Pepper & Onion Tofu Scramble|
(Recipes from A Vegan Brunch/Moskowitz)
Green Pepper & Onion Scramble
Chorizo Sausage Recipe
|Collards and Chorizo close up...such a good brunch...such fun! (For the Miranda fans out there! lol)|
1 tbsp sunflower oil
6 garlic cloves, minced or grated
2 shallots, finely chopped (about a 1/4 cup)
Chorizo sausages, 1 per person
Generous pinch of red chilli flakes
1 bunch of collards, hard stem removed and chopped (I used two bunches of Spring Greens)
1/4 cup/4tbsp veggie broth
1 tbsp soy sauce (I used reduced salt)
Preheat a large skillet over a medium heat. Saute the garlic and shallots in the oil for about 3 minutes. Add the sausages and red chilli flakes and saute for another 5 minutes until the sausages are lightly browned. It's okay if they break up a bit, in fact it's good if they do.
Add the collards, broth and soy sauce and use tongs to stir. Cover the pan to get the collards to cook faster and cook for about 5 minutes, stirring occasionally. Once they've cooked down, remove the lid, turn up the heat and use tongs to stir the collards and sausage around for about 3 minutes. The liquid should evaporate significantly.
Plate up alongside a good portion of Green Pepper & Onion Scramble.