Hey, welcome. Consider following MSV on Twitter and subscribing to the RSS feed, or sign up for email updates right over here.

Big Ears brunch, 2017 edition! (Past years: 2014, a tiny peek at 2015, and 2016.)

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).

The main focus this year was breads and things. There were biscuits with tempeh-walnut patties (not pictured), everything bagels, wheat toast, and pecan-raisin toast.

And the toppers, from right to left:

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.