The lovely Alicia Olive, who visited is for brunch last week, posted a review of her breakfast – she had the French toast I’ve already posted a partial recipe for. Her review is really sweet (pun intended, as usual):
The french toast was to die for and (lucky for us) they’ve uploaded the cake recipe here. I’ve always been a fan of cake for breakfast, but this took it to a whole other level. The candied walnuts were so good we’ve vowed to make some ourselves soon, the moist cake was perfectly matched with the coconut batter, and the chocolate covered strawberry was the proverbial icing on the cake. They also served fantastic coffee so we left happy with both a caffeine and a sugar high!
- Alicia Olive
My new favourite blog of the moment is The Snarky Chickpea! Blog author Meg has a lot in common with me: we are both hilarious and both love cooking Indian food even though we are not Indian (though I have never spoken to Meg, much less asked if she has Indian heritage, so I could be wrong). Anyway, she has some great recipes full of snarky hilarity on her blog. Check it out.
The Snarky Chickpea photo
Our newest brunch menu – for May 14th – has been posted. If Vancouver Vegan Brunches interest you on a deep level, please join our Facebook group: http://www.facebook.com/home.php?sk=group_188175011204361
Our friend Camille is a delightful person with a penchant for foraging. By that, I mean she identifies edible wild-growing plants, picks them, and eats them! She has a really wonderful blog all about her foraging and whole food adventures over at Meels’ Meals. Tonight I’m going to her house for a sushi party featuring burdock she pickled herself. Pretty exciting.
If you live in Vancouver you may have noticed us in the 24h newspaper today or in the Georgia Straight online last night. Last time we held brunch, Georgia Straight food writer Stephen Hui visited with our friend Nicole the Epicurvegan at 10am, and right after he left, 24 Hours’ Dharm Makwana came for an 11am seating with our friend Eliza of Allbreakfast. Both of them were interested in writing a piece about brunch – so after consulting with Kaylie, who is living and cooking in San Francisco for a couple of months, I talked to both Stephen and Dharm. I didn’t expect two stories right after each other!
Here’s the online version of Dharm’s article in 24 Hours. You can also read Stephen’s article on the online Georgia Straight.
So our brunch baker, Amanda, recently decided that instead of baking constantly and just having her roommates sit around and eat everything, she might as well try to sell her delectable creations. Her scones sell like hotcakes (pun?) at brunch – everyone always raves about the delicate flavour combinations and perfect texture. I sure as hell can’t bake like this, even from a recipe. So, check out Amanda’s Handcrafted Vegan Bakery and get some custom made baked goods!
The winning competitor from the round of Social Bites that we participated in is a professional chef, yes, but not a vegan. The article he wrote for Granville Online about his foray into vegan cooking is really interesting – it’s cool to see a view of veganism from outside.
He really thought about the reasons vegans choose the lifestyle, and took his time investigating what kinds of food vegans really enjoy. Kaylie and I have eaten so much “vegan food” around town that’s prepared by a chef who has no idea what vegans enjoy – so I really appreciate that Michael took the time to learn and to try to please our marginalized little group. All that is obvious, because he and his cooking partner Christi created a winning menu that pleased vegans themselves! I applaud Michael’s openness to changing his cooking paradigm for this challenge, and recommend his article, especially because he included his recipes from that evening along with it – including “scallops” made out of portobello mushroom infused with cranberry, and a vegan bloody mary drink.
I was reluctant to let this recipe go, but as any good cook knows, it isn’t the recipe that makes a good cook. It’s the passion and creativity that goes into the creation of each element. I hope you enjoy this recipe as much as I do, it’s the best pancake recipe I’ve come across, hands down.
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A few months back, two Portland Vegans came in The Perch and enjoyed a simple tofu scram. I am always looking for vegan friends and I love Portland (naturally) so we had a lot to talk about. Now my new found vegan friends are planning on going to Thailand, learning about vegan dishes from the region and filming their new found knowledge for all of us. Their adventure is inspiring for anyone interested in being a vegan while traveling and learning more about veganism in different parts of the world. Please read their website and support their efforts to celebrate the diversity of vegan food globally!
Kickstarter funding page
The Intrepid Herbivores
So, as I posted about recently, Kaylie and I made a recipe ‘zine in celebration of the December holidays with some of our favourite (and simplest) vegan recipes. Most of the stuff in the ‘zine hasn’t been posted on the website, usually because we haven’t photographed it. After having harrassed all of our friends to take them as Christmas presents, we still have some left – so if you want one, now’s the time!
If you send your address and $5 via PayPal to me, I will mail you one. The $5 is to cover postage and printing costs, plus a small amount of profit, and I promise that I will spend it only on food- and cooking-related expenses. Just for transparency’s sake. I may be a capitalist at heart but it’s not my fault and at least I am properly ashamed.
If you would like a box of my favourite spice, fenugreek leaves, which is used in many of our recipes, let me know when you order a ‘zine! If you’re outside North America I may have to investigate shipping charges a little further, but the prices listed should cover Canada and US orders.
If you want fenugreek but would prefer to buy your own, check out its entry on our ingredients & tools page.
If you can’t or prefer not to pay by PayPal, contact us. If you want a ‘zine for free or trade, contact us.
