Plant Based Brunch

I had the intense pleasure of leading a plant based brunch cooking class this morning.  I was very excited to lead this class since, personally, I find brunch one of the most challenging meals to prepare in a healthy plant based way, and I love Sunday brunch.  To get up on the weekend and leisurely assemble a lavish feast as the first meal of the day, is a special treat.  

Most brunch foods are laden with eggs and dairy and fatty processed meats.  So if you cut out these foods, what's left??  Our feast consisted of plant based sausage, mushroom spinach strata, potato latkes with curried sour 'cream', pumpkin cinnamon buns with orange glaze and a beautifully creative fruit platter.  

With our cups of tea close at hand, we set to work; chopping, mixing, chatting and sautéing.  Everyone got their hands dirty, kneading dough, assembling dishes and cutting various fruits into cute star shapes.  Although the cooking was fun, the magic happened as these people, some strangers to each other, connected on a very personal level. 

Once our table was set, we sat down to enjoy the fruits of our labor.  And long after we had finished filling our bellies and commenting on the food, we lingered at the table.  We sat for hours sharing stories and experiences.  Finding a common ground amongst the empty dishes.  These people, individually trying to bring healthier habits into their lives, feeling the resistance of old habits and patterns, for a few hours came together, and no longer felt alone or misunderstood.  For these few hours we could support each other, renew our resolve, refresh our recipe repertoire, and learn from the similar experience of the others at the table.

I am continually amazed that no matter how I try to manage and plan every detail, the Universe has a way of creating an experience which is more perfect than I could ever have hoped for.  I extend my thanks to the beautiful participants, and I anxiously await the next class!  

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