Sundays mean brunch, and what better way to do it than at Matthew Kenney's newest establishment, right by Venice Beach. I had visited this spot once before, but this was the first I had been for brunch. Let me just say, it will not be my last.
Plant Food + Wine 1009 Abbot Kinney Blvd Venice, CA 90291
Plant Food + Wine is open for lunch, dinner and weekend brunch. The menu includes locally sourced and seasonal items, with a fusion of both raw & cooked vegan foods. The restaurant is somehow able to manage being minimalistic in design yet still refined and sleek in its delivery. They offer indoor and outdoor seating, and although the indoor seating should not be overlooked, if possible, I recommend requesting a seat in the outdoor patio and garden, filled with fresh produce, trees, and a comforting feeling of nature. What I loved is the fact that there were fresh herbs, greens, citrus and even a fig tree thriving on their property, from which they source ingredients for their dishes.
Plant Food + Wine also houses the Venice location of Matthew Kenney Culinary, a raw and vegan culinary school. Although I was not able to photograph the location at this particular visit, I did have the chance to do a walk through during my previous visit, and I am certain I will, someday again be able to attend the school and refine my skills in the kitchen. I actually attended two weekend intensive courses at their Santa Monica location (now closed), and it was one of the most rewarding experiences I probably have ever had. You can check out my full summary of the experience in
this blog post. Not only did I learn so much from being immersed in knowledge of plant-based cooking, I was also able to connect with chefs and students of all ages and backgrounds who are pushing for the same plant-powered movement I am a part of and promote here on my page.
The restaurant was more than willing to accommodate for
my oil-free preference, and I encourage you to, even if not at this restaurant, consider seeking out that option wherever you go. Although I have in fact come across a few restaurants in LA that will not accommodate, I have found that more often than not, restaurants are willing to do all that they can to satisfy and comfort their customers. For me, this brings a bit more ease and enjoyment in eating out with friends and family and I hope it will do the same for you, too!
Oil-free brunch options:
I visited the LA wholesale produce market about two weeks ago (you can see my full haul here), and I had found myself with a lot of ripe bananas that I needed to use up, and FAST. I froze a good chunk of what I had, but I wanted to also try and utilize them in various ways so I wasn't stuck with banana smoothies and banana ice creams all day. I decided I would create a comforting recipe, especially for those experiencing the colder weather during this brutal winter! There's nothing quite like a warm slice of sweet bread with a glass of almond milk to keep cozy, and if you haven't yet tried this, I promise you will love it.
After making my Date-Sweetened Banana Bread (Gluten- & Oil-Free) and seeing just how much my family enjoyed it (it was gone in less than a day, I had to hide my second batch just so I could photograph it!), I wanted to create a similar recipe...but take it even further.
My first time adding farro to soup, let alone trying farro, and I was quite surprised by how much it brings to the dish. Not only does it create heartiness and comfort, it also brings new dimensions of flavor, texture, and satisfaction. If you are seeking a gluten-free alternative, simply sub in a gluten-free grain, such as brown rice, millet or even gluten-free oats.
This dish is easy, jam packed with flavor thanks to the homemade stock (recipe below), and brings to the table a plethora of vitamins and minerals to bump up the nutrient content in your next meal. Breakfast, lunch or dinner? I enjoyed these leftovers at all three, and would say it is the perfect fit for them all, as it is that good.
If you're in or have ever visited Los Angeles and have been well immersed in the vegan restaurant scene, then you would have had to visit Crossroad's Kitchen in West Hollywood. They are now serving brunch 7 days a week...I know, WHAT!
I have visited the restaurant several times for brunch and dinner, and all of the food is always not only well presented but absolutely delicious. The food is served tapas style, or in small dishes and sizes, great to be able to order a plethora of dishes during your visit to get a more extensive taste of the menu. The only downfall to the menu, in my opinion, is their declination of substitutions or adjustments. Most other vegan restaurants in LA accommodate for the oil-free preference one may have, and I wish that Crossroads was able to do the same as it could easily be done in a handful of dishes.
Fortunately, this cookbook includes 
During the holiday season, my two friends 
Here is the full brunch spread that we had, all of it is summarized below the video :) It is always comforting to be around people who hold the same outlook and ideals as you, especially in the vegan community. Loe and Amanda and I all have similar tastes in food, and we put together a spread that each and every one of us loved.
An easy, no-fuss recipe that is filling, comforting, and does not skimp on flavor one bit. I was actually very surprised by how fluffy these pancakes turned out to be, considering I did not use any baking soda. I have been seeing oat-banana-nut-milk pancakes all over 
I am going to try and share my upcoming visits to the Los Angeles Wholesale Produce Market in case you're not already following me on