Wednesday, March 28, 2018


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.

serves 5 generously


for the filling
2 medium leeks, washed and light green and white parts chopped
8 oz. cremini mushrooms, washed and sliced
3-4 sprigs of fresh thyme
1 tbs olive oil
salt and pepper to taste

for the chickpea batter
2 cups chickpea flour, I used Bob's Redmill.
2 tbs nutritional yeast
1 tsp Himalayan sea salt
1/2 tsp fresh cracked pepper
1 tsp garlic powder
1/2 cup chopped fresh parsley
3 tbsp olive oil
1 cup water
1.5 cup almond milk
1/2 cup vegan cheese shreds, I used Trader Joe's Vegan Mozzarella Shreds.
1/4 cup almond ricotta, I used Kite Hill, or find a great recipe here!


Pre-heat oven to 400 degrees.

Heat a 12 inch cast iron pan (I use this one from Henley Kitchen) over medium low heat. Add olive oil, leek, mushrooms and season with salt and pepper. Sauté for 10-15 minutes until soft and golden brown.

While leeks and mushrooms cook, add all batter ingredients into a large bowl. Whisk until smooth, and allow to sit for 5 minutes.

After batter sets, add to skillet and allow to cook on the stove for 5-7 minutes. Top with more vegan shreds if desired (trust me, it's desired). The edges will start to brown and the center will bubble. After 7 minutes pass, move to the oven and allow to cook for 25-30 minutes.

Remove from oven and allow to cool slightly before slicing.

I served with baby greens simply dressed in olive oil and lemon juice.

serves 5


2 blood oranges, 1 juiced and 1 sliced.
1 bottle of prosecco, I used Mionetto Prosecco Doc which is vegan and organic - bonus!
Aperol (you'll use about 10 oz), which is vegan friendly!
Sparkling water (you'll use about 5 oz), I used Mountain Valley.


In a large glass with plenty of ice, combine approximately 5 oz of prosecco, 2 oz of Aperol, 1 oz of sparkling water and a splash of blood orange juice. Garnish with a slice of blood orange and serve!

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