Found this place thanks to a friend and not only is it spacious, modern, and open to art performances, it also features a shit ton of vegan options. Here we have the Veganikini (6.5€) which consist of a toasted slice of sourdough bread smothered in vegan cream cheese and topped with arugula, cucumber, and sun-dried tomatoes. It was slightly sweet which I wasn’t expecting but totally fun and expensive albeit different than anything else any other breakfast eatery offers. There are also gluten free options. I also had a matcha with oat milk which was pretty good and didn’t give me rush, which I like considering I’m mega sensitive to sugar and caffeine. I forgot to document the price but it should be around 3€.
Waffles for one. ☝🏽Before I met my hubby, I was often just cooking for one (myself). And it’s always tough to modify recipes when they are designed for multiple people. I took the liberty of making these waffles single serving to enjoy for today. Topped them with persimmon, cranberries, pomegranate and some remaining strawberries I splurged on. ✨
Buckwheat Cardamom Waffles
1/4 cup buckwheat flour or oat flour
1 packet instant oats (I used chia crunch from @rightfoods)
1/2 tsp baking powder
1/4 tsp baking soda
2 tsp sugar of choice (I used coconut sugar)
1/2 tsp cinnamon
1/4 tsp cardamom
1 tsp white vinegar
1/2 cup almond milk
Pinch of salt 🥣
Combine dry ingredients then whisk in wet ingredients in a small bowl. Allow mixture to sit for at least 5 minutes to thicken slightly. Scoop 1/4 cup of batter and pour onto center of preheated waffle iron (if you can adjust heat, set it to medium heat). Allow batter to cook until the indicator on the waffle iron goes off. Carefully open iron and pull cooked waffle off. Repeat with remaining batter. Should make 3 medium sized waffles. 🙌🏽
what would Sunday be without a roast 🤩 this was a nut roast, with parsnips, carrots, kale, red cabbage, sweet potato mash and roasties 😛 this was so nice, apart from the kale (I hate kale sos) but deffo feeling like I’m 6 months pregnant now which is always a good sign 🤪 8/10
I like big breakfast sammies, and I cannot lie. Who’s with me?!
I’m don’t do as many giant sandwich 🥪 holds as some of my foodie friends, so here’s a fully loaded vegan breakfast sandwich for your viewing pleasure! 😸 Featured here is the @simpletruth4u sausage patty 🐷, @justforall egg 🍳, @eastvillagepdx seitan bacon 🥓, smashed avocado 🥑, and thick tomato slice 🍅 on a whole wheat English muffin.
What could be better than #vegan falafels? 🌱 WAFFLE VEGAN FALAFELS THATS WHAT!! 🥙🥙 @buddhabowlcafe serve us these delicious, crinkled, chickpea goodies alongside a delicious combination of rice 🍚 hummus 🍮 lentils 🌰 greens 🌱 and their secret green falafel sauce! 🍵
Tag us in your fave #vunch destinations to be featured on our page! 🥕 #TheVunchGuide
4953 hours ago
Duarte will be open for breakfast this Friday only for Black Friday. Come grab some breakfast before you start your shopping! 😁
cozied up in my eucalyptus top from @edgardownisland x @groceriesapparel 🌿 it's oh so soft, it's one of my favorite natural fibers!
life is about enjoying the simple things 💫 especially the people you meet, and the food you eat 🍓 i had such a lovely time meeting @laura.herde for brunch at @gratitudekitchenandbar last week! 💕 ahhh veganism bringing people together across oceans and continents, who are united in the same mission of making this world a better place... plants rule am I right? 🌏🌱
21474 hours ago
You asked for it! We’re cookin’ up another delicious holiday feast for you to enjoy this Gratitude Day! Our Vegan Holiday Feast will be ready for pick-up this Wednesday from Noon-Close.
Call to pre-order or just fly on by! It’ll last til it’s gone! 323-965-2233
Menu will include:
• Beluga lentil/quinoa meatloaf
• Roasted Brussels sprouts
• Southern style cornbread stuffing
• Jalapeño-spiked creamed corn • Rustic mashed sweet potatoes
• Our thyme mushroom gravy
• Ginger cranberry sauce
• Pumpkin pie #veganthanksgiving#madewithlove#noturkey
Shoulder Day is my favourite day. This is why I hit em Mondays! 😈🔥
8726 hours ago
Oooh, what’s this? This, my friends, is a vegan, oil-free Sweet Potato Casserole Muffin with pecans and marshmallows. 🤩
The recipe for these sweet little treats is going out in my next recipe newsletter, so if you’d like to receive it, be sure to sign up via the link in my bio (subscribe form is at the bottom of my website).
Of course, marshmallows — even vegan ones (scored at @traderjoes)— aren’t healthy. But I believe in an occasional treat, especially on a holiday, and these would make a yummy addition to your Thanksgiving weekend brunch.
Hope you enjoy them as much as I am! 😊💗⭐️
Wong Way Veg + Alternation did it AGAIN! 🥳 We attended our first “Kegs Not Eggs” brunch yesterday and it was super delicious (duh). I got the BnG, @kwlahr got Nashville Sliders, and we shared the tots (💯). I also couldn’t decide which brunchy beer I wanted, so I went with 3oz tasters of each - the beermosa and the bloody beer. Dude. This might have to be a weekly thing. 🤤💚🌱
4657 hours ago
It’s not too late to add an extra dish to your Thanksgiving menu! How about this hassle back sweet potato stuffed with garlic and topped with cranberries, pomegranate jewels, paprika, and a creamy and spicy aioli?! The sweetness from the sweet potato and pomegranate played so nicely with the kick of heat from the sauce. 🤤 I made this for the first time last year and now I’m back with the recipe! This is just the recipe for 1 yam but it can easily be doubled or tripled or....you get the picture. Let me know if you make it- I’d love to see!
Here it goes:
-1 Sweet Potato -2 cloves garlic
-A handful of pomegranate seeds (If you buy a whole Pom you can save the rest as garnish for all sorts of holiday dishes!)
-2 teaspoons smoked paprika
-2 tablespoons olive oil
-1 teaspoon onion powder
-2 tablespoons Veganaise
-Chili Oil to taste
-5-10 fresh or dried cranberries
Wash your sweet potato and carefully cut every 1/4 inch down the yam without completely slicing through (hassle back style). Completely coat sweet potato in olive oil, sprinkle with salt, pepper, onion powder, 1 teaspoon of smoked paprika. Slice your garlic as thinly as possible and carefully wedge the slice in between the sweet potatoes slices- this is where you are most likely to break your sweet potato. Take your time and don’t worry if it cracks the first time you make it! Roast on a parchment paper covered sheet pan for 30 minutes or till tender at 450 degrees. In a small bowl, mix veganaise, smoked paprika, and chili oil together. If the sauce appears to be too thick, add a teaspoon of water until a thin consistency is reached. Carefully place sweet potato on your serving dish.
Drizzle yam with sauce, sprinkle with cranberries (halved if fresh) and pomegranate seeds, and sprinkle with an extra dash of salt, pepper, and smoked paprika. Enjoy!🍠
monday musings + brunch gratitude✨
i am in constant awe of plants and their healing powers and am blessed by the continual sustenance and energy they give me to live a healthy life. they have healed many an ailment, reminding me to always seek out the root cause. i’m at peace and in love with my active choice to live on this planet allowing other sentient beasts to live out their fullest lives. rooted deep inside me is a yearning for all humans to cultivate a profound appreciation for the healing powers of food and our connection to the planet. thanksgiving week is never simple for me because i mourn. yes for the bird beasts. yes you may laugh because the word “slaughter” makes you squirm. killing is out of the question and yet when all is said and done for you, the aromas make your mouth water. it is tradition after all. tradition can be so blind. tradition can be unkind. i respect all choices when they are made with wide eyes, open hearts and pure love. so to that i say “three toasts to the roasts i will not eat” and “three toasts to the plants that i will”. love and gratitude and well wishes for all of humanity this week. Your vegan friend, Fawn❤️🙏🏽
homemade hash browns + maple baked beans + vegan breakfast links + buckwheat waffles w/ green apple + cinnamon.🍏
3169 hours ago
HOLIDAY LUNCHES, BRUNCHES
Our plans definitely include this dish - our signature shakshuka. 📷:@kimfurnald
49129 hours ago
You guys, brunch @pushkinsrestaurant was a treat! We had the Pesto Breakfast Sandwich, Portobello Benedict, and Cream Cheese Jalapeño Hashpuppies. They use @beyondmeat burgers. And everything there is gluten-free!
Have you tried our Slow-Roasted Vegetable Salad? We start w a bed of hearty greens tossed w our special “winter greens” vinaigrette. Then we pile on toasted quinoa and slow-roasted squashes, beets, and cauliflower. The caramelized beets taste so sweet, people ask if they’re figs! Sprinkle that w toasted pepitas, and the rest is up to you! #madefromscratch#madewithlove#madejustforyou
THANK YOU FAM, for joining us every Sunday for #VeganBrunch at our new home before our home home :) Going on week 4 @MarinaFarmersMarket, and we’re having such a blast out here. So grateful and happy to be surrounded by all these amazing local farmers and artisans..
But most of all, our highlight of every Sunday is getting to see you,(AND cashing in on your warm hugs.)
Thank you for being apart of our wild, wild journey and holy moly, for your die-hard love and support ❤️ We can’t wait for whats to come, but we sure are loving every bit of this beautiful ride with you.
We love you. See you all next Sunday! .
And another delicious brunch at my favorite brunch place in Bern @werkhof102 yesterday. Do you have a favorite place for brunch? What I like about the vegan brunch @werkhof102 the most is that you never know how the buffet will look like in advance since everyone participates and brings some food. I also like the fact that it seems like everyone puts a lot of effort into his/her contribution (there‘s never just some lazy ready-made meals).
I hope you all had a great start to the week🌞❄️⛄️🍂🧡
Yesterday’s brunch at @pomegranatecafephx was so good! I got a tofu scramble/veggie wrap in a collard leaf, babe got the country smothered burrito, and we got a vanilla chai pancake to split. I’m not sure I’ll ever get over the fact that you can order one pancake here. I’m alllllll for sweet breakfasts, but my body feels best with mostly fruit/veg in the beginning of the day. It was nice being able to get my veggies in AND have a little something sweet too! 😋▪️Happy Monday peeps! I’m about to get myself started on my day. Planning to do a yoga nidra practice before getting my work going. My head has been harder to escape for the past week or so. Stuff going on in my family life is creeping it’s way into my daily activities and affecting my motivation and mental health stability in general. I’ve been needing a lot of time to recoup and focus on stress management and have been feeling so thankful that my life allows for such breaks. Some work and life stuff has taken to the back burner, but that’s okay. I’ve got to take care of me first if I want to be able to take care of anything else with grace. Remember, we can’t pour from empty cups. Have a good day, friends✨
Sunday brunch on a Monday ☀️ I loved the vegan breakfast Burrito @spring_natural_kitchen . While they have an amazing vegan menu, they also have a non-vegan menu which is perfect for going to brunch with mixed company 💃🏻💃🏻
So I have posted about #baoshuan a few times I love it! We pretty much always bring our friends and family who are visiting us here for dinner. Such amazing views over the city, great food and great service. This was my first time having brunch here, the weather was just about perfect for sitting outside too, not too hot, not too cold and not too much smog 😁. It was so nice to sit watch the eagles flying and take in the incredible views.
We started with delicious spinach and tofu soup, then on to some steamed dim sum which included my favourite the truffle mushroom 😍🍄. The staff surprised me with a vegan "duck" pancake which was perfect crispy and sweet I could have eaten 5 if I hadn't been saving space for main course (the vegetarian version is made from cottage cheese. My friends tried it and said it was very good) We then had main courses of rice, noodles and different preparations of vegetables and yes I did have dessert and yes the sorbet was so good I ate most of it before I took a picture!🙈🙊 All of this was accompanied with some amazing cocktails! And ofcourse 🍾🥂 A huge thankyou to Tashi and his team who spoiled us!! And ofcourse thankyou chef as always your food was delicious!