In March of 2012 we decided to revisit 2008. Many of our brvnchers had not yet seen “Inside Job”, a documentary made by the same man who made “No End In Sight” (another GREAT documentary), this movie attempts to get behind what happened during the financial crisis of 2008-2009. The filmmaker, Charles Ferguson, interviews a ton of major players - politicians, head of national and international financial institutions, even a Wall Street psychologist! It’s truly eye-opening what people will say on camera. 

No only is the film very well done, it will probably leave you angry. But that’s OK! At the Blackened Brvnch we like to turn that anger into discussion and slowly into problem solving. This movie rivaled our viewing of Gasland in the discussion it produced afterwards. 

You can watch this movie either on Netflix or Amazon. 


More pictures!

The first breathes of Spring air swirled around our March edition of Blackened Brvnch uplifting the quality of our impact motivated candor.  With the exception of when the blender burned up. Then the air became a little chemical ridden.  But, no worries, cashew butter still turned out delicious! All in a day’s brunch!


Happy Hour!  But every hour is happy at Blackened Brvnch!

This month’s cocktail is called ‘Roselle’.  Roselle is another name for the hibiscus flower.

And… this week’s cocktail is extra eco-exciting because it includes freshly created soda water by SodaStream.  From here on out, this Eco-Bartender no longer has to create bottle waste by purchasing soda water.

1 1/2 oz. Puro Verde organic silver tequila

1 oz fresh Asian pear juice (made from NY state pears purchased at Union Square Green Market)

1/2 oz. organic lemon juice

1/4 oz. homemade hibiscus syrup

1 oz. soda water


To see the full recipe live visit Puro Verde.


Here at The Blackened Brvnch, we like our guests to be able to express their creativity by fixing up their own plates (like our highly successful Breakfast Burrito Bar), so when we decided to make crepes, to go along with Kyle’s wonderfully fresh and spring-like Roselle cocktail, throwing a bunch of various fillings and toppings at our guests sounded like a grand idea. We started with a basic vegan crepe:


  • 1/2 cup soy milk
  • 1/2 cup water
  • 1/4 cup melted soy margarine (we use Earth Balance)
  • 1 tablespoon turbinado (fancy word for raw) suar
  • 2 tablespoons maple syrup
  • 1 cup unbleached all-purpose flour
  • 1/4 teaspoon salt


  1. In a large mixing bowl, blend the soy milk, water, margarine, sugar, syrup, flour and salt. Cover and chill the mixture for at least 2 hours. And try to resist eating it all right on the spot (Rika and have to constantly restrain ourselves. You’re welcome.)
  2. When you’re ready to go, lightly grease a 5 to 6 inch skillet with some soy margarine. Heat the skillet until hot. Then pour about 3 tablespoons of batter into the skillet. Swirl to make it cover the bottom and cook until golden. Flip and cook on opposite side.

MAKES: 4 crepes

For the rest of your sweet ‘n savory crepe bar:

Lay everything out in serving bowls and let your guests have at it!