Wednesday, March 28, 2018

VEGAN EASTER BRUNCH: MUSHROOM AND LEEK FRITTATA


Who doesn't love brunch? Comforting food, friends, and ideally some sort of 'before noon appropriate' cocktail. I think the best brunches are simple and easy to execute. An overly complicated menu means too much time in the kitchen, and not enough time with your guests.

I'm so thrilled with how this simple, one pan recipe turned out! It's completely plant based, but still completely delicious, as well as familiar enough for the non vegans in the crowd to enjoy without apprehension. I served it with toasted baguette, almond ricotta, and baby mixed greens dressed simply in olive oil and lemon juice.

While the frittata is in the oven baking, whip up some some Blood Orange Aperol Spritz. They're refreshing and light enough for brunch, but not cloying or overly sweet.

Monday, March 26, 2018

REVOLVER HAMTRAMCK: VEGAN GOES MAINSTREAM


This past weekend I had the opportunity to attend the Vegan Goes Mainstream dinner at Revolver Hamtramck. Chef Jay Gundy (of Red Dunn Kitchen) and vegan cheese maven, Katie Coon, collaborated on the menu, and they did not disappoint!

It was so inspiring to see people of all walks, and every variety of dietary preference, come together to experience the magic of this six course vegan meal. I personally think that a beautiful meal is the best way to open someones mind to plant based eating, and Chefs Jay and Katie did just that. I overheard one guest mention that this was their first ever vegan meal and how pleasantly surprised they were. Such a win!

I'm so excited to share their inspiring creativity with everyone who wasn't able to make it out. I certainly hope the demand means more vegan Revolver takeovers in the future!

Thursday, March 8, 2018

A WEEKEND OF VEGAN EATS: BRECKENRIDGE, CO


I just returned from a long weekend in Breckenridge, CO and wanted to share the local vegan eats I enjoyed during my stay! While there aren't many strictly plant based restaurants in Breck, I was able to find some great options. That said, some places were more accommodating than others, so hopefully my legwork and experience can save you some time and hassle if you ever visit on your own!

Thursday, March 1, 2018

PLANT BASED DETROIT X HOUR DETROIT



This month my recipe for Sweet & Savory Kale Salad was selected to be the Shared Plates feature in Hour Detroit Magazine! It's just a little blurb, but exciting no less! I'll take any opportunity to promote a vegan diet.

Along with being featured in the magazine, Hour also asked me to participate in a FaceBook Live video stream of a recipe demo - eek! It was my first time doing anything of the sort, so I was definitely nervous to be stepping out of my comfort zone. Luckily the whole team at hour was awesome and made it so easy and fun!

I have to admit, I still haven't watched the full video myself, but I've included it below should you want to!