In addition to coffee on the hot end, there were four chilled drinks on offer:
- pineapple-carrot-chamomile juice topped with sparkling water
- blueberry-mint Bellini
- apricot-ginger Bellini
- ginger shandy made with Harpoon UFO White
All four garnished with a lime wedge (easy peasy).
And the toppers, from right to left:
- apple-chamomile molasses
- strawberry-jalapeno jam
- Blackberry Farms blackberry jam (out of frame)
- coconut bacon
- pear slices
- mashed avocado
- Kite Hill plain cream cheese
- smoked sun-dried tomatoes
- lime wedges
- freshly cracked black pepper
- flaked sea salt
- crushed red chiles
No one went hungry.
There were also some fork foods to round out the table. On the left is a fruit salad of mixed grapes and halved strawberries tossed with a little oil, a dose of apple-chamomile molasses (the best fruit booster, by the way—adds tart and sweet in one go), and finely chopped mint. On the right is a dish of black beans and tomatoes simmered with cumin, coriander, smoked paprika, and Mexican oregano. Into a giant baking dish they went. The top was studded with slices of polenta, which were brushed with a mix of olive oil, nutritional yeast, and kala namak before baking. Hearty and comforting and seriously spiced. Finally, a big bowl of this potato salad was served, but with roasted cauliflower florets substituted for the potatoes (with all the bread on hand, potatoes seemed a bit much). Parsley for the herb. It was a hit, as ever. Seriously, take that salad to the next party you go to.
So there you go. This was decidedly a generous vegan brunch. And a great festival.
Back next week with a new recipe. Thanks for reading.