The Blackened Brvnch

A monthly gathering in Brooklyn, serving noms that are Kind, but not Blackened.

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For those of you who don't know, our very own Eco Bartender, Kyle Bullen, WENT TO AUSTRALIA!!!!11!!!! (See photos above - he took those. Credit: Kyle's Facebook). 

I know... right? 

But seriously, he's attending a meditation school there, and in the process is helping build out an addition to their building, along with managing their kitchen. Not too shabby. Of course, we're super proud of this new adventure in his life, even if we will miss his incredible cocktail prowess. I have his assurance that if/when he comes back to New York, the brvnch is high on his list of priorities. 

That said, if anyone knows of a great mixologist who likes working with organic liquors... holler!

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Summer Hiatus :(

As many of you know, we've decided to skip a couple months of brvnch. I know, I know... it's so sad! And you'll all miss my bumbling in the kitchen and the endless supply of Donkey Coffee.

But it's summer. People are away. It's hot outside and even hotter in the apartment - and that's without the extra 15-20 people and the oven running. I'm sure you'd all rather be outside anyway.

Rest assured, we will return in the fall - better than ever! And just think how good all that vegan-y brvnch-y goodness will taste, and how great it will be to see everyone, after such a long absence. 

It only makes the heart grow fonder. 

However, if you're hankering for a great vegan brvnch, you have plenty of options (besides the delicious recipes on this site!) - here are some of my favorites:

Champs

Bliss Cafe

Candle 79

Sacred Chow

Foodswings

And let's take a minute to mourn the loss of Kate's Joint. The EV is my old stomping grounds, and I went through stages, up until a few months ago, where I would go there every day after work and read and drink too much coffee and soak in Kate's savory soups and collard greens. Some would say it was overrated - I say it's a big loss to the vegan community.

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A quick look, courtesy of Kim, at our little spread for May. Unfortunately we didn't capture the Smoked Tempeh - by the time we whipped our phones out they were already gone!!

Also, I had just gotten my Chickpea Mag delivery, so we had a good time flipping through it.

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It was starting to get warm in New York this month. Since we knew everyone wouldn't want to be holed up in my apartment all day (as much as I know they love me) we decided to keep our documentary hour short. 

This TED Talk recently recevied a lot of press for being "banned". I'm not sure we really have to make a big conspiracy out of everything, but it really is a great message, and it's always good to hear it from someone you wouldn't expect to hear it from. 

Nick Hanauer was preaching to brvnch choir this Sunday, but it's a good argument to have in your arsenal. 

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Chocolate-Chocolate Chip Pancakes

Anything that has the word Chocolate TWICE in the name is just begging for me to make it. I've never made chocolate chip pancakes before, though. Ever. I could have ate the entire batch. Luckily for my fellow brvnchers I was able to control myself. My hat goes off to Isa for this one.

ingredients

1 cup plus 2 tablespoons all-purpose flour

3 tablespoons cocoa powder

2 teaspoons baking powder

1/2 teaspoon salt

1/3 cup water

1 to 1 1/4 cups rice or soy milk

2 tablespoons canola

3 tablespoons pure maple syrup

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1/3 cup semisweet chocolate chips

Canola oil or cooking spray for pan

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In a large mixing bowl sift together the flour, cocoa powder, baking powder, and salt. 

Create a well in the center of the flour mixture and add the water, rice milk, oil, maple syrup and extracts. Mix until just combined and fold in chocolate chips.

OIl and preheat a large skillet over medium-high heat for about 2 minutes.

Ladle batter onto the pan - we used a 1/4 cup for smaller pancakes - and cook until bubbles form on top, about 4 minutes.

Flip pancakes until other side is brown and pancakes are cooked through, about 2 more minutes. 

Serve immediately.

MAKES: Makes about 10, 4-inch pancakes CREDIT: Isa Chandra Moskowitz

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Pancakes with Blueberries

It was all about pancakes this month at the Blackened Brvnch. I stuck by my girl Isa and her first book, Vegan with a Vengeance, which has some of my favorite pancake recipes. I've made these for non-vegans numerous times, and no one ever knows the difference! The following recipe is her plain pancake recipe, with some blueberries added in for some color.

ingredients

1 1/4 cup all-purpose flour

2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

2 tablespoons canola oil

1/3 cup water

1 - 1 1/4 cups plain rice or soy milk (we used almond)

1 teaspoon vanilla extract

2 tablespoons pure maple syrup

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Oil a large skillet and preheat over medium to high heat for about two minutes.

Sift together the flour, baking powder, salt and cinnamon.

In a separate bowl, combine all other ingredients. Then add the wet ingredients to dry and mix until just combined.

Fold in 1 cup of fresh blueberries.

Let batter sit for about 10 minutes before making.

Cook each pancake until browned on the bottom and bubbles form on top. Should be about 4 minutes. Then flip and cook until other side is browned.

Let cool on a separate plate.

MAKES: Makes about 10, 4-inch pancakes CREDIT: Isa Chandra Moskowitz

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Smoked Tempeh

In her book, Isa calls this Tempeh Bacon. I get it, but I don't like when we refer to tempeh as bacon. It's not bacon. It doesn't taste like bacon at all. Because of this, and because I've never cooked tempeh before, I was a little hesitant to try this one out. But it seemed easy (tempeh has always intimidated me) so I figured I'd give it a shot. 

And it was a HIT. Even my fried-chicken and bacon loving co-worker who hates when people refer to fake meats by meat names was bowled over by them. I aired on the side of caution and only made one batch, but we would have easily ate two. 

ingredients

3 tablespoons Bragg Liquid Aminos (tamari or soy sauce can be substituted)

1/3 cup apple cider

1 teaspoon tomato paste

1/4 teaspoon liquid smoke

1 (8 oz) package tempeh

2 cloves garlic, crushed

2 tablespoons peanut oil (vegetable oil will work, too)

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Mix the marinade in a flat pan. Combine the Braggs, cider, tomato paste and liquid smoke. Mix with a fork until paste is fully dissolved and set aside

Cut the tempeh into thin strips (less than 1/4 inch thick) lengthwise. You should get about 12 strips.

Rub the strips with the crushed garlic and toss the garlic cloves into the marinade

Submerge the tempeh strips in the marinade and let sit, turning occasionally, for at least an hour (overnight is best!). Discard the garlic after marinading.

Heat the peanut oil in a large skillet over medium heat. Add the tempeh strips and cook for 4 minutes on one side, the bottom should be nicely browned. Flip the strips over and pour marinade over them. Add water if there isn't much left. 

Cover and let cook for 3 more minutes until the liquid is absorbed. Cook until all sides are nicely browned.

Let cool  a little before serving - but not too much!

MAKES: About 12 strips CREDIT: Isa Chandra Moskowitz

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Citrus Mimosas

Since the Eco Bartender was off this month, we kept our cocktails pretty simple - but they did not disappoint. Who doesn't love a fresh mimosa to kick off the summer? 

ingredients

Champagne or Prosecco (we're fans of both!)

The freshest orange juice you can find (one of the few times we wished we lived in Florida)

One whole orange for every 4 people

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Slice up all the oranges - we cut 8 slices per orange.

Make a mimosa! Pour some champagne, then pour some orange juice. There ya go!

Take one orange slice and squeeze all the juice into your glass. Then take a second one and put it whole inside

Drink up!

MAKES: As many as you want! CREDIT: Everyone who has ever made a mimosa

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It's here! The Blackened Brvnch was featured in the Spring 2012 issue of Chickpea Mag. We love this beautifully put-together publication. You can buy issues here. There was a small write-up, some mouth-watering photos taken by Sarah, and a handful of recipes, including one from our very own Eco-Bartender!

Make sure to show these guys some love.

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In March of 2012 we decided to revisit 2008. Many of our brvnchers had not yet seen "Inside Job", a documentary made by the same man who made "No End In Sight" (another GREAT documentary), this movie attempts to get behind what happened during the financial crisis of 2008-2009. The filmmaker, Charles Ferguson, interviews a ton of major players - politicians, head of national and international financial institutions, even a Wall Street psychologist! It's truly eye-opening what people will say on camera. 

No only is the film very well done, it will probably leave you angry. But that's OK! At the Blackened Brvnch we like to turn that anger into discussion and slowly into problem solving. This movie rivaled our viewing of Gasland in the discussion it produced afterwards. 

You can watch this movie either on Netflix or Amazon. 

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More pictures! The first breathes of Spring air swirled around our March edition of Blackened Brvnch uplifting the quality of our impact motivated candor.  With the exception of when the blender burned up. Then the air became a little chemical ridden.  But, no worries, cashew butter still turned out delicious! All in a day's brunch!

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Happy Hour!  But every hour is happy at Blackened Brvnch!

This month's cocktail is called 'Roselle'.  Roselle is another name for the hibiscus flower.

And... this week's cocktail is extra eco-exciting because it includes freshly created soda water by SodaStream.  From here on out, this Eco-Bartender no longer has to create bottle waste by purchasing soda water.

1 1/2 oz. Puro Verde organic silver tequila

1 oz fresh Asian pear juice (made from NY state pears purchased at Union Square Green Market)

1/2 oz. organic lemon juice

1/4 oz. homemade hibiscus syrup

1 oz. soda water

ice

To see the full recipe live visit Puro Verde.

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Spring was definitely in the air at brvnch on Sunday - some bright colored flowers, wonderful sunlight, fresh cocktails and some of the most delicious crepes one could ask for.

What a way to ring in the season!

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Sweet 'n Savory Crepes Bar

Here at The Blackened Brvnch, we like our guests to be able to express their creativity by fixing up their own plates (like our highly successful Breakfast Burrito Bar), so when we decided to make crepes, to go along with Kyle's wonderfully fresh and spring-like Roselle cocktail, throwing a bunch of various fillings and toppings at our guests sounded like a grand idea. We started with a basic vegan crepe:

ingredients

1/2 cup soy milk

1/2 cup water

1/4 cup melted soy margarine (we use Earth Balance)

1 tablespoon turbinado (fancy word for raw) suar

2 tablespoons maple syrup

1 cup unbleached all-purpose flour

1/4 teaspoon salt

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In a large mixing bowl, blend the soy milk, water, margarine, sugar, syrup, flour and salt. Cover and chill the mixture for at least 2 hours. And try to resist eating it all right on the spot (Rika and have to constantly restrain ourselves. You're welcome.)

When you're ready to go, lightly grease a 5 to 6 inch skillet with some soy margarine. Heat the skillet until hot. Then pour about 3 tablespoons of batter into the skillet. Swirl to make it cover the bottom and cook until golden. Flip and cook on opposite side.

MAKES: 4 crepes CREDIT: AllRecipes.com

For the rest of your sweet 'n savory crepe bar:

Mushroom Bits Filling

Sweet 'n Savory Filling

Fresh Fruit (we used blueberries, blackberries, strawberries and bananas)

Field Roast Soyrizo, sliced and cooked until heated through on the stove, with a little thyme thrown on

Fresh greens for garnish

Lay everything out in serving bowls and let your guests have at it!

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Mushroom Bits Crepe Filling

The Saturday of the weekend of our February brvnch, I went to Yaffa Cafe for brunch with some friends. Yaffa is a very special place for me. The summers I interned in the city, I lived a mere five blocks from there, and every Saturday night, at 4 a.m., I'd stumble in with my friends, where inevitably an Israeli waiter named Shai would play us The Cure and bring us free tiramisu. 

But the first time we went to Yaffa, while we were exploring our new neighborhood, was during a weekend brunch, and we fell in love with their crepes. And I fell in love again when I was back there in February. This partially inspired this months crepe bar 'n fillings. 

ingredients

2 bags frozen mixed mushrooms (you can use fresh ones, or choose your favorite kinds)

1 bag frozen spinach or 1 bunch fresh spinach

2 large yellow onions, chopped

1 tablespoon garlic powder or minced garlic

2 teaspoons cumin

1 teaspoon salt

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Take your frozen bits out and let them thaw for an hour or two before you're ready to cook them up.

In a large pan or wok, heat up a little olive oil on low-med heat, then toss in the onions and sautee them for 3-5 minutes. 

Add in your frozen mushrooms and garlic (if you're using minced garlic) If you're using fresh mushrooms, add about 1/3 cup of water in, as well. You want the filling to be a little juicy. 

Once the frozen mushrooms have thawed, add in your spinach, along with the salt, cumin and garlic (if you're using the powder).

Keep on medium heat, stirring every once in a while, until everything is heated through. Add more water if it starts to stick. 

Once everything is good and mixed in, transfer to a serving bowl. 

MAKES: Enough for 10 crepes (cut down if you need to!) CREDIT: Meghan Louttit

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Sweet 'n Savory Crepe Fillings

For our vegan crepes we want to have options between savory and sweet, and our sauces needed to reflect that! Thank you, Internet, for letting me stumble onto Vegan Yack Attack, which had two very awesome crepe filling recipes tested and waiting.

CREAMY CASHEW FILLING

ingredients

3/4 cup raw cashews (soak for 2 hours, or boil with a little salt and turmeric, on low, for 30 min-hour)

1/3 cup water

1 tablespoon maple syrup

1/4 teaspoon vanilla

1/4 teaspoon ground cinnamon

Pinch of salt

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In a high-speed blender or food processor blend together the soaked cashews, water, maple syrup, vanilla, cinnamon and sea salt.

*If your blend burns out on you while you're making this, it still tastes delicious even if it's a little chunky!

CHOCOLATE FILLING

ingredients

1/3 cup vegan chocolate chips (huge fan of Ghirandelli)

2 tablespoons unsweetened coconut milk (we used almond milk)

1/2 teaspoon coconut oil (we used vegetable oil)

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Using the double boiling technique, with a water-filled pot and empty glass bowl, melt the chocolate chips down.

Once the chips are starting to melt, introduce the coconut milk and oil into the mixture and stir until they are fully combined and have a sauce-like consistency. Let it cool for a couple of minutes.

MAKES: Enough for 4 crepes CREDIT: Vegan Yack Attack

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Brvnch Vp: March 18

Well it doesn't seem like that long ago that we were merrily gathering for February's brvnch. February, you sly one.

I hope we can see all your smiling faces again on Sunday, March 18. Come by at 12:30 for first dibs on the noms! This month's menu was inspired by a visit to Yaffa a few weeks ago, and Kyle's debut gig as the Eco-Bartender.

Crepes Bar (with various fillings)

Soyrizo

Fruit Salad

Roselle (an Eco-Bartender creation!)

Bottomless Donkey Coffee

Documentary: Inside Job. It's a couple years old, but if you haven't seen it, trust me, it's worth it.

On a related note, our wonderful bartender, Kyle, has a new website up, so you should probably check it out: http://www.eco-bartender.com/. 

The Vaute Couture shop is also finally open! If you remember back in January, Leanne Mai-ly Hilgart showed off samples of her fabulous vegan winter jackets. Now you can skip the shipping and try them on for yourself. The shop is at 234 Grand Street (right around the corner from brvnch *wink wink*). More info on her blog: http://www.onoursleeve.com/.

Also, the Blackened Brvnch is featured in the Spring 2012 issue of Chickpea Magazine. Wheee! For the print lovers, you can also pre-order the edition or buy a year's subscription. Holler at them! They're also looking for some brick 'n mortar support for those of you with connections. 

As some of you know, Sarah is off frolicking in Germany for 6 weeks. So no soap, but you might get lucky and still get to be graced with her smile via Skype. 

We'll also have a fun announcement about an up-and-coming brvnch. I know, you're already giddy with anticipation.

Happy 70-degree weather!

Don't forget, we're at #6 at 244 Roebling at South 3rd. You can arrive via J train (Marcy Ave), G train (Metropolitan/Broadway) or L train (Beford/Lorimer). Just ring the buzzer when you arrive and don't forget to mind the gate!!

On Foursquare: The Blackened Brvnch

PLEASE RSVP (ACCURATELY!) by commenting below or on Facebook. 

xoxo - Meghan, Kyle & Rika (and Sarah, via the Atlantic!)