It’s patio season – time to have some drinks or a meal with friends and family outdoors, under a wide umbrella to shade you from the summer sun, while watching the world go by.
But you have to get up pretty early to snag a place on the patio at the popular neighbourhood brunch spot, and some of the trendier dinner restaurants take reservations weeks in advance.
Thankfully, it’s easy to recreate the patio experience at home! Set out a bistro set on your patio or balcony, and decorate it with some candles, or a small planter with flowers or succulents. Then try one of these dairy-free brunch or dinner recipes, or whip up an icy dairy-free smoothie, to enjoy alfresco.
French Toast With Fruit and Maple Syrup
4 large eggs
1/2 cup non-dairy milk
1 tsp vanilla
1 tsp cinnamon
1 tbsp vegetable oil
8 slices of white or whole wheat bread
4 bananas, peeled and sliced
1 cup fresh blueberries, plus 1/4 cup for garnish
1 cup Tofutti Sour Supreme
1 cup maple syrup
In a large bowl, crack eggs and lightly beat with a fork. Add non-dairy milk, vanilla and cinnamon and whip again.
Heat oil (2 tsp at a time) in large frying pan. Using a fork, dip two or three bread slices (the number that will fit into your pan without overcrowding) into the egg mixture and then cook on medium heat for about 3 to 4 minutes, or until first side is lightly browned. Using a spatula, flip bread over and cook for another 3 or 4 minutes, or until golden brown. Place cooked toast on an oven-proof tray and place in a preheated oven at 90°C (200°F) to keep warm. Continue to cook the rest of the bread slices.
Place two slices on each plate; top with banana slices and blueberries (reserve a few) and a dollop of Tofutti Sour Supreme. Sprinkle a few more blueberries on top, and then pour some maple syrup over everything and serve.
Orange Creamy Smoothie Shake
2 cups orange juice
1 cup Vanilla Tofutti Premium®
Pour orange juice into a blender and then spoon in Vanilla Tofutti Premium®. Blend until creamy. Add a few ice cubes and then blend again to make an even creamier mixture. Serve in tall glasses.
Beef and Mushroom Dinner Stroganoff
1 tbsp olive oil
1 lb beef tenderloin, cut into bite-sized pieces
1 medium onion, thinly sliced
2 cloves garlic, minced
1 tbsp flour
1 package pre-sliced mushrooms
1 tsp salt
1/4 tsp pepper
1/2 tsp paprika
1 tsp dried thyme
1 tsp dried basil
1 cup beef stock
1 cup Tofutti Sour Supreme
2 cups egg noodles
Butter
Fresh or dried parsley, for garnish
In a large pot, add oil and sauté beef for about 5 to 10 minutes on medium to medium-high heat. Add onion and garlic and sauté for another 3 to 4 minutes. Add flour and mushrooms, and stir in spices. Add beef stock, turn heat to medium-low and continue to cook, stirring occasionally, for 3 to 5 minutes, or until the sauce has thickened slightly. Add Tofutti Sour Supreme and stir. Keep warm on low heat.
Meanwhile, in a large pot of boiling water, add egg noodles and cook as directed on package. Drain. Pour cooked noodles into a buttered casserole dish. Pour meat and sauce over noodles, sprinkle with parsley, and serve hot.
