brunch fit for a vegan

Every weekend we roll out of bed to get to work on our favorite part of the week- brunch. Sometimes it's vegan cinnamon french toast, or banana pancakes. Today we made a spicy and savory version of a vegan brunch staple, tofu scrambler. The best part about scrambler is you can throw in whatever veggies or spices you have on hand. This week I used onion, portobello mushroom, and banana peppers.






Luke took control of the potatoes and made them crispy and spicy as usual. Cayenne pepper is the new heat source of choice.








After brunch we tackled another big project. A three season glassed-in front porch provides the perfect spot to grow herbs. It's also a comfortable sunny place to play guitar or have breakfast. This year we will grow more herbs than in years past so we had to come up with a solution for all the gardening supplies that collect in the porch. We designed a custom greenhouse style shelf that is the same height as the window sill and added storage underneath. Soon, I will add some curtains to conceal the odds and ends. "Before and after" pictures to follow.