Brunch at Bread and Brew

What remains of a delicious vegan mushroom frittata eaten on the deck of Bread and Brew on 20th Street NW. We went there for nourishment after the Humane Society Walk for the Animals.

What a great find! They even had vegan whoopi pies in chocolate and pumpkin. Curt enjoying the pumpkin.

And Jasper and I hamming it up after the walk.

Off to a Good Start - Sweet Potato Muffins

October 1st the start of Vegan MOFO. Played with a muffin recipe to up the nutritional value. Including 1/2 C of locally grown flour. Isn't that too cool!

These have gotten great reviews from the 4 people who've eaten them.

1 1/2 C Organic Unbleached Flour

1/2 C Organic Whole Wheat Flour

1 Tbs Baking powder

1/2 tsp of salt

1 C Organic Sugar

1 1/2 tsp ENER G Egg Replacer mixed w/ 2Tbs warm water

1 tsp flax seed

1/2 C mashed sweet potato

1 C Soy Milk

4 Tbsp melted Earth Balance Margarine

1/2 C Raisins

1/2 C Walnuts chopped

1/2 C Pecans chopped

1/2 C Dried Cherris chopped

Set a 350f oven with rack in the middle.

Grease a 12- cup muffin pan with margarine.

Whisk the flour, baking powder and salt in a bowl till combined.

Whisk sugar with ENER G water briefly. Add sweet potato mash, and butter and combine. Then whisk in the soy milk.

Gently toss the nuts and dried fruit to the dry ingredients until combined.

Fold the wet mixture into the dry with a rubber spatula until batter is just mixed. Divide mixture into the 12 muffin cups. Bake for 15 minutes and then rotate the pan back to front and back for another 10-15 minutes.