Theme: Re-create a restaurant meal.
Morning! Care to join us in getting our Sunday brunch on? One of the best Sunday brunches I’ve ever experienced was at Gjelina in Venice Beach, CA. Don’t get me wrong, the food was amazing, but I think what really made it was the company. It happened to be the day after my hubby and I got hitched and we brunched with my Dad, (new!) brother-in-law, and the bro’s gf. AND Beyonce and Jay-Z. I’m not kidding-they were at the restaurant at the same time as us. We made quite a few trips “to use the bathroom” just so we could walk by and reassure ourselves that indeed it was them.
Our visit to Gjelina also happens to be the first time we tried shakshuka – a traditional North African dish with eggs poached in a tomato-based sauce (this occurred B. V. – before vegan). The sauce is simply divine, and now I enjoy it without the eggs. It is especially perfect paired with some good crusty bread-but if you are looking to up the protein factor you could easily add in some beans or make a tofu-egg version like one arab vegan did here.
Our favorite recipe for Shakshuka hails from the Green Kitchen Stories blog. We like to use mustard greens instead of kale, if you can find it for the extra spiciness it adds. And as we found out this morning (do as I say not as I do)-roasted red peppers are truly a must (we used a green one and it was more chili-esque than shakshuka-y but still good).
All of Bey’s body guards/assistants were sitting at a table near us in the restaurant drinking these vibrant juices concoctions from a food truck juicery parked outside when we went, so we decided to also share a recipe for this purple-hued beauty.
- 1/4 cup beet juice (leftover from our sandwich recipe yesterday)
- 1/2 cup blueberries*
- 1/2 cup pomegranate arils*
- 3/4 cup blackberries*
- 1/2 cup strawberries*
- A squeeze of agave nectar
- cold water as needed
*frozen or fresh (we used frozen)
- Place all ingredients in a blender and blend until smooth. Add water as needed to get the blender going, especially if you are using frozen fruit.
- If you wan’t to make it truly juice versus a smoothie, just blend a little longer and then strain through a find mesh strainer lined with a cheesecloth.
-E & E