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:
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 
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 
This past Christmas season, a few friends and I put together a Vegan Holiday Potluck here in LA and gathered the community together for an afternoon of good food, friends, and of course, dogs :) I wanted to bring a healthy oil-free option to the potluck, and this is what I came up with.
Chris and I went to the Hollywood Farmer's Market and came home with among other things, 2 fresh sourdough baguettes + dill & chives, two ingredients we use often on our avocado toasts for breakfast, in salads, and now in our newfound favorite, bean dips! We went to Whole Foods following the farmer's market to pick up grains and legumes for his 