Potato Dosa, Yellow Mung Dal, Tamarind Potatoes and Coconut Chutney

Plantain Stuffed Wontons (Plan-Tons)

Sometimes it's fun to look through the pantry and fridge and see what needs to be used up. We had some plantains that were too ripe to be used for our dish and some wonton wrappers I was going to use for a new salad that I haven't gotten around to finalizing. I was really happy with how they turned out, nice and crispy and sweet but not too sweet. Dusted with powdered sugar and cinnamon with a drizzle of honey.

Quinoa Cakes with Fresh Corn Salsa, Cilantro Lime Chile Sauce and Micro Greens

Stoked!

Honey Ginger Tofu, Curried Apricot Cous Cous, Mango Sauce and Micro Arugala

Somedays you need to make a bridge to get to work

This past Sunday was the first day of brunch at Ipanema Cafe, I thought we would have a good turn out but I didn't think we would be as busy as we were. By noon we had a packed house with a full bar and people waiting to be seated. Other than not prepping enough sweet potato hash browns and having to make some adjustments on the fly, Dan and I survived our first of many Sundays to come.
Thanks to everyone that came out and I look forward to seeing all of you next. Here are some of the dishes we were slinging.

The Tempeh Benedict

The Ipanada
Tofu scramble, vegan chorizo and romesco sauce in a whole wheat crust
Vegan French Toast with Warm Apple CompoteVegan Strawberry Blintz