How about a visual for those exquisite hashbrowns and pancakes? 

Spiced and SPIKED Hot Chocolate

For the Hot Chocolate I used Crusoe Spiced Rum, part of the Greenbar Collective—host to the largest portfolio of organic spirits.  This company even plants a tree for every bottle of liquor they produce, making them a “carbon NEGATIVE” company.

The liquid base was almond milk, which I simmered with vanilla, sugar, cinnamon, ginger, and star anise.  I then of course added cocoa powder and let that simmer for a bit. The measurements where as follows:

1 half gallon carton of Almond Milk

2 cups sugar

1 teaspoon vanilla extract

1 teaspoon cinnamon

1 teaspoon ginger

3 star anise

1/2 cup cocoa powder

Add that piping hot chocolaty goodness to some rum =  YUM!

To top it off is a soy whip you can find at wholefoods, and some cinnamon for added flare.

Since my diet went 21 years sans potatoes, I’ve had little experience cooking potatoes, in any form. Or eating them. Now I’ve probably had hash browns before, but they were not terribly memorable. Then on Christmas Day, in an adorable and much-appreciated effort to serve me an entirely vegan breakfast, my aunt made a delicious crop of hash browns. 

To balance out the heaviness, however, Rika and I always like to try and get some roughage on the menu. And for some reason, hash browns and collard greens struck us as a lovely combination. 

ingredients

• potatoes, Yukon Gold or Russet, 1 small-medium potato per person
• 1 bunch collard greens
• salt
• crushed red pepper flakes
• 1/2 tomato per person/potato
• 1-2 cups breadcrumbs (we used the mix from our Seitan’s Chicken)
• minced garlic

instrux

1. wash the potatoes, then grate them up (we like to keep the skins on, but peel if you must) into a large bowl
2. put in the breadcrumbs, red pepper flakes and garlic (as much as you want of each) and a few pinches of salt then mix with your hands. 
3. in the meantime, wash and shred the collards in to a large pot. cover with water and add a pinch of salt. cover the pot and bring water to a boil, then turn the heat down low and let simmer for 10 minutes.
4. spray oil in a large skillet and heat up for a minute or two, then add the potatoes. spread as evenly as you can and let cook for about 5 minutes, until the bottom starts to brown.
5. drain the collards when they’re done simmering and add to hash browns. use a wooden spoon to mix in. let them cook for another 3-5 minutes. 
6. add tomatoes on top. you can mix in, or leave on top and let the bottom brown. when the tomatoes are warmed through, you’re done!

MAKES: As much as you want!
CREDIT: Meghan Louttit, h/t to Chez Bettay and The PPK for the cooking tips.

The second I saw this post in my Google Reader, I knew it was going to be the next brvnch staple. I think they spoke for themselves. They are finicky though - your measurements need to be pretty exact. The batter should be thick, like cake (that’s what she said?) and your heat level matters, otherwise they’ll burn a little before they puff (but they’ll still be yummy!)

ingredients

• 1 1/2 C all purpose flour (unbleached)
• 3 1/2 t baking powder
• 2 T sugar
• 1 t salt
• 1 C almond milk
• 2 t apple cider vinegar
• 1 T flax seeds
• 1/2 C water
• 3 T canola oil
• 1/2 t pure vanilla extract

instrux

1. In a large mixing bowl, sift together flour, baking powder, salt and sugar. Make a well in the center
2. In a measuring cup, mix the almond milk, vinegar and ground flax seeds. Wisk until foamy. This might take a minute or so. I used an actual wisk. 
3. Pour the milk mixture into the center of the dry ingredients. Add the water, canola oil and vanilla and use a fork to mix until a thick, lumpy batter forms. This should take about a minute. It doesn’t need to be sooth, just mixed. 
4. Preheat the pan over medium-low heat and let the batter rest for at least 10 minutes. 
5. Lightly coat the pan in oil. Add 1/3 C of batter for each pancake (or less) and cook for about 4 minutes until puffy. Then flip. You should add oil between flipping. 
6. Put pancakes on a cooling rack covered with tin foil.

MAKES: About 6 pancakes (depending on how large you make them)
CREDIT: theppk.com

DATE: Sunday, January 22, 2012

TIME: noon, food at 1 p.m.

PLACE: 244 Roebling St., Apt 6.

JANUARY’S MENU:

• Puffy Pancakes
• Hashbrowns ‘n Collards
• Spiked Cocoa
• Donkey Coffee

AGENDA
The fracking issue has been heating up here in New York. And when I was home in Ohio for Christmas, all my family could talk about was how much money they got for their mineral rights and whether or not they would put a natural gas drill on their property. So we thought we’d watch Gasland. This issue hits close to home (and homes, if you’re from Ohio, too), so we’ll try and get this started early so everyone can see and discuss.

Our SPECIAL GUEST this month is going to be Leanne Mai-Ly Hilgart, the creator of Vaute Couture, a really amazing vegan outerwear company, that coincidentally has a boutique set up only a few blocks away! You can read more about Leanne here. We’re so excited to have her join us this month.

*UPDATE* Sarah WILL be here! Wheee!

Sadly, Sarah will not be joining us this month (something about Scranton and family and blah blah blah) but we will have soap to sell on her behalf and if you haven’t heard her schtick yet I’m sure some of us will be able to repeat it in her stead. Or at least have you feel our skin: http://simplesoapshop.com.

As usual, we’ll serve food around 1 p.m. and our door will be open at noon.

DONATIONS
There will be a donation tin near the door. We ask that you toss in a $5 donation to help us offset the cost. Please only give what you can afford but just know that your donation will help us continue to feed you once a month :)

RSVP: On Facebook, or in the comments below.

THE MORE THE MERRIER
Please invite partners, friends and family, but make sure your RSVP is accurate, so we know how much food & drink to make. If you are bringing someone not invited through Facebook please shoot us a message or note it on the event wall or in the comments on this post.

DIRECTIONS
Our apartment is on the corner of Robeling Street and South 3rd, in the same building as the Aden’s Grocery on the corner. It’s about a 5-minute walk from the Marcy Ave. J/Z, a 10-minute walk from the Bedford L or a 15-minute walk from the Broadway G.

When you arrive, buzz number 6. It’s on the third floor. And please mind the front gate, it slams annoyingly if you’re not careful.