Brunch series: Dish 2 - Tofu, Quinoa and Miso

Here is a vegan dish which has proved very popular with our guests. It is light, extremely tasty and has a good healthy list of ingredients. The dish features red and white quinoa, green kale, edamame beans, red pepper, broccoli, onion, chick peas, snow peas, a pinch of ground flax, hemp heart, cashew nut, baby spinach, cilantro and tofu. The dish is flavoured with a miso dressing which is used to glaze the quinoa also. I cook this dish all the time at home for my vegetarian wife. It can always be adapted to suit all needs. Add a chicken breasts or a hunk of sablefish or even a beef tenderloin. Taste great with all.!!
Dressing recipe is included below.

Omiso Dressing

3 bags miso paste

8 cloves crushed garlic

1/3 cup fresh grated ginger

¼ cup dry mustard powder

2 bottles rice vinegar

2 cups sesame oil

½ cup sugar

6 litres grapeseed oil

Method:

     Combine all ingredients and emulsify with a stick blender while slowly adding the oil.

Rise and Shine

Very recently i have been working on the new breakfast and brunch menus at Yew Restaurant and bar. Going out for brunch here in Vancouver is a big thing, there are alot of restaurants in town that do a brunch. Hash n eggs, yoghurt parfaits and of course the the infamous Eggs Benny, to name just a few of the staples. What was fun about writing these menus was how to keep it "whimsy and fun" and still keep that standard high but keeping the emphasis on comfort eating, because that seems to be the way people like to eat here. Im going to take you through some of the new dishes one by one over the next few weeks just breaking it down into what the dishes contain and throwing in a few recipes to boot if needed.

Here we have the Steak N Eggs which has sumptuous chunks of Slow Braised Red Wine Short Rib of Beef, Breakfast Potatoes (Vitelotte, Yukon Gold and Red Bliss roasted in duck fat), Roasted Cherry Gem Tomatoes, Apple Wood Smoked Cheddar, Arugula, Topped off with two sunny eggs.