Calling all vegans: This brunch is for you.
As part of a monthly Saturday Superfood Brunch series, extraVEGANza chef Mya Zeronis is hosting a vegan, gluten-free, and completely unprocessed brunch, using local, organic ingredients.
The two-hour food event will be held at Schwartz Living Market (1317 E. Carson St.) on Sunday, July 11 at noon.
Zeronis is crafting a menu filled with a mix of old-favorites, and new creations – think pizza, hot dogs and cinnamon buns, created using GMO-free ingredients with no refined sugar or processed foods.
The ten-course menu includes:
- Raw pizza with flax-oat-sunflower seed crust, spinach-cashew pesto, sliced tomatoes, basil and pea shoots
- Mixed baby greens with chopped walnuts, raw apple cider-maple vinaigrette, apples and red onions
- Scrambled cauliflower-chick pea eggs with coconut milk, turmeric, nutritional yeast and scallions
- Carrot hotdogs, marinated with sesame oil, apple cider vinegar, millet buns and topped with pickled watermelon rinds, pickled beets, homemade Sriracha, sauerkraut and grainy mustard
- Asian-inspired, Sriracha-spiced black bean chili with peppers, scallions and tamari
- Homemade sprouted tofu-oat chorizo and potato hash with red onions, avocado oil and multi-colored peppers
- Chilled raw avocado-cucumber soup with walnut cream, cumin and cilantro
- Quinoa-brown rice pasts, pine nut Parmesan, tomato-bell pepper basil sauce, parsley and Portobello steak
- Raw cinnamon buns with pecans, flax, dates, raisins, coconut butter and maple
- Blueberry-banana-coconut ice cream
They’ll also be featuring a full juice bar, with make-your-own raw, fresh juice blends
Seats are $40 per person, and tickets can be purchased on their event page.
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