August 3, 2015, at 04:57 PM
Kitchen Conservatory

Hands On Plant-Based Brunch

  Menu:

  • Gluten Free Carrot Cake Pancakes with Coconut Vanilla Creme Topping
  • Avocado Rainbow Chard Florentine with Vegan Parmesan and Cashew Hollandaise
  • Asparagus Tofu Egg Scramble
  • Breakfast Home Fries with Green Bell Peppers and Onions
  • Mini Baked Glazed Donuts with Sprinkles

Was this event as much fun for you as it was for me?

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