Brunch. My favorite topic in the whole world. But sometimes I can feel a bit defeated when I sit down to brunch at a restaurant… belgin waffles, french toast, omelets, egg croissants, etc. Pretty much nothing is gluten free, and if it is gluten free it’s probably not vegan, and if it is gluten free and vegan it’s for sure not sugar free. So I pretty much just sit with my friends and drink mimosas at this point. (Which isn’t a bad thing all the time…)
BUT, sometimes I miss my old favorites (ie. bloody marys and savory breakfast meals.) So today I got what I wanted and I didn’t have to compromise. And all it took was a little creativity and a good brunch partner. Mine was THE BEST. I made this one with my girl Megan from The Dinner Party Association. (Because we are obsessed with each other.)
Having two bloggers in the same kitchen is 100% as entertaining as you imagine it to be. We moved those beautiful plates of food around to every corner of the house, we used every plate, took a million pictures, and we said “can I use your hands for a picture?” about a hundred times. But that’s why we love each other. We speak the same crazy language of food. ***All the other food bloggers say YEAHHHHH.***
First let’s talk about what exactly was on those plates. (Or rather in those cups…)
I’ve recently become OBSESSED with 3Coffee. They are a super tiny company that is local to LA, so if you are in the area – it’s worth your money to order some. Megan was the one who introduced me to this company and you shouldn’t put it past me to send her texts that say: “I would sell my soul for a growler of 3Coffee right now.” The love runs deep.
Okay but now let’s chat a little bit about these VEGAN kimchi bloody marys… Alright chat is over. I’m too busy salivating. Cause they are PERFECT.
We used Farmhouse Culture smoked jalapeno ferments as our kimchi. (I can’t stop eating their products. The BEST store bought ferments by farrrrrrrr.) And from there we made our own worcestershire sauce using…
APPLE CIDER VINEGAR
Then we mixed that with…
SMOKED JALAPENO KIMCHI
BOOM. Vegan bloody marys for everyone! (And no one will know the difference.)
So if you want this full recipe, you’ll have to head on over to The Dinner Party Association. That’s how food bloggers do this double post thang, you get one thing here and one thing there. So I’m gonna be comin’ atcha with the full recipe for these yum-tastic corn cakes…
Corn cakes are perfect brunch items, because they will fill you up, but not leave you feeling heavy. Especially these, because they are both gluten free and vegan! Also I made these easy. Cause let’s be real, when you’re boozin’ food needs to be super simple to make. Else you miiiiiiiggggghhhhttttt mess it up (a little.) ha.
- 1 cup sweet corn*
- 1/2 cup sweet onion, diced
- 2 tablespoon lemon juice
- 3 tablespoon cornmeal
- 2 flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water)
- 1 tablespoon all purpose gluten free flour
- 1 tablespoon nutritional yeast
- 1/8 teaspoon cajun spice
- 1/8 teaspoon garlic powder
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon olive oil
- 1/2 cup arugula
- 1/4 cup mango salsa
- hot sauce
- Mix your flax egg and let sit for 5ish minutes.
- Once the flax egg is congealed mix together all ingredients in a bowl (except olive oil).
- Heat a cast iron skillet over medium-high heat. Add the olive oil.
- Once the oil is hot, form corn cakes into 6 evenly divided pancake shapes.
- Add cakes to the pan, flip after 2-3 minutes. (Careful of popping oil!)
- Cook on opposite side for 3ish minutes.
- Once brown on both sides, remove from pan and move to a paper towel. (This will help drain the oil.)
- Plate your corn cakes with arugula, salsa and hot sauce.
*(I defrosted frozen corn and used that - you can use canned, too!)