For those of you who don’t know, our very own Eco Bartender, Kyle Bullen, WENT TO AUSTRALIA!!!!11!!!! (See photos above - he took those. Credit: Kyle’s Facebook). 

I know… right? 

But seriously, he’s attending a meditation school there, and in the process is helping build out an addition to their building, along with managing their kitchen. Not too shabby. Of course, we’re super proud of this new adventure in his life, even if we will miss his incredible cocktail prowess. I have his assurance that if/when he comes back to New York, the brvnch is high on his list of priorities. 

That said, if anyone knows of a great mixologist who likes working with organic liquors… holler!


As many of you know, we’ve decided to skip a couple months of brvnch. I know, I know… it’s so sad! And you’ll all miss my bumbling in the kitchen and the endless supply of Donkey Coffee.

But it’s summer. People are away. It’s hot outside and even hotter in the apartment - and that’s without the extra 15-20 people and the oven running. I’m sure you’d all rather be outside anyway.

Rest assured, we will return in the fall - better than ever! And just think how good all that vegan-y brvnch-y goodness will taste, and how great it will be to see everyone, after such a long absence. 

It only makes the heart grow fonder. 

However, if you’re hankering for a great vegan brvnch, you have plenty of options (besides the delicious recipes on this site!) - here are some of my favorites:

And let’s take a minute to mourn the loss of Kate’s Joint. The EV is my old stomping grounds, and I went through stages, up until a few months ago, where I would go there every day after work and read and drink too much coffee and soak in Kate’s savory soups and collard greens. Some would say it was overrated - I say it’s a big loss to the vegan community.


A quick look, courtesy of Kim, at our little spread for May. Unfortunately we didn’t capture the Smoked Tempeh - by the time we whipped our phones out they were already gone!!

Also, I had just gotten my Chickpea Mag delivery, so we had a good time flipping through it.


It was starting to get warm in New York this month. Since we knew everyone wouldn’t want to be holed up in my apartment all day (as much as I know they love me) we decided to keep our documentary hour short. 

This TED Talk recently recevied a lot of press for being “banned”. I’m not sure we really have to make a big conspiracy out of everything, but it really is a great message, and it’s always good to hear it from someone you wouldn’t expect to hear it from. 

Nick Hanauer was preaching to brvnch choir this Sunday, but it’s a good argument to have in your arsenal. 


Anything that has the word Chocolate TWICE in the name is just begging for me to make it. I’ve never made chocolate chip pancakes before, though. Ever. I could have ate the entire batch. Luckily for my fellow brvnchers I was able to control myself. My hat goes off to Isa for this one.


  • 1 cup plus 2 tablespoons all-purpose flour
  • 3 tablespoons cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup water
  • 1 to 1 1/4 cups rice or soy milk
  • 2 tablespoons canola
  • 3 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/3 cup semisweet chocolate chips
  • Canola oil or cooking spray for pan


  1. In a large mixing bowl sift together the flour, cocoa powder, baking powder, and salt. 
  2. Create a well in the center of the flour mixture and add the water, rice milk, oil, maple syrup and extracts. Mix until just combined and fold in chocolate chips.
  3. OIl and preheat a large skillet over medium-high heat for about 2 minutes.
  4. Ladle batter onto the pan - we used a 1/4 cup for smaller pancakes - and cook until bubbles form on top, about 4 minutes.
  5. Flip pancakes until other side is brown and pancakes are cooked through, about 2 more minutes. 
  6. Serve immediately.

MAKES: Makes about 10, 4-inch pancakes
CREDIT: Isa Chandra Moskowitz