I'm convinced that serving brunch should be as fun and relaxing for you as it is for your guests. I don't mind working up a big sweat in the kitchen for a dinner party, but on Sunday morning, things should stay easy. So my brunch plan has the following requirements: (1) I can prep almost everything in advance, so that on Sunday morning I can wake up and throw it all together without a hassle. (2) Everything can be served at room temperature, so there's no rush to eat, people can be late, and chatting among my guests and myself can go on as long as we like. (3) Everything is light, so we can eat lots of different things and still not feel like we need to go right back to bed. (4) The spread is colorful and looks delicious. (5) Finally, everything is vegetarian, but appealing to non-vegetarians as well.
Additionally, no power implements (blender, food processor, mixer) are required for any of these. The recipes and quantities given here can be expected to comfortably feed up to eight people.
Here's what I'll be making:
Spiced cheddar and nut quickbread
Olive oil crust rustic vegetable galette
Beet and orange salad
Quinoa and black bean salad
Chocolate-covered cashew butter sandwich cookies
Each of the "steps" in this instructable takes less than an hour (inactive cooking/baking time not included) and they can all be done between one and three (or even four) days before brunch time. I assume you will pick and choose from my recipes and they are presented with ingredient lists individually, but if you want to do the whole shebang, a comprehensive shopping list follows the end of the instructable. Most of these recipes willingly accommodate substitutions and additions.