This past Sunday morning The Wandering hosted its third gathering, an intimate plant based brunch at Ceremony Coffee’s Georgetown outpost. Opening our table to sixteen new friends and familiar faces, our goal was to not only foster an accessible and inclusive community, but to redefine a traditionally meat, dairy, and egg rich meal through a celebration of unprocessed, seasonal, and nutrient rich ingredients. Providing our wanderers with a stunning experience and recipes, serving bottomless and piping mugs of coffee and extra thick slices of drizzly nut butter topped Superhuman Banana Bread, our hope was to make a seemingly decadent, nutrient packed morning meal demystified, something we can all access and celebrate daily.
Superhuman Banana Bread
From our roasted brussels, sweet potato, and caramelized onion frittata to bite sized ‘toasty toast’ with all the fixings (think: smashed avocado toast with sun dried tomato, chili, and rosemary pesto), our table was filled with make-ahead friendly recipes, perfect for grabbing and munching over the course of a busy workweek. All served family style, we did have decorated bowls of chilled porridge waiting at each seat. A very simple yet seemingly decadent almond and chia seed overnight oat, these creamy, dreamy, and magnificently ooey and gooey oats were made with gluten free muesli, pure maple, almond flour, and chia. One bowl for a weeks worth of belly filling, nourishing meals. We topped our oats with a homemade raspberry and sour cherry compote, lightly toasted hazelnuts, raw coconut flakes, and my very favorite Purely Elizabeth’s grain free granola.
Toasty Toast, with all the fixings
Almond Chia Overnight Oats (chilled porridge), makes 8 servings
In a large bowl, stir together oats, chia, almond flour, and maple. Add in almond milk and mix until well incorporated, then cover bowl well with plastic wrap. Refrigerate for a minimum of 8 hours – overnight, and then evenly divide into 8 airtight Tupperware for mealtime ease. Serve with and extra splash of almond milk and your favorite toppings, enjoy!
Nutritional Information [per serving]
410 Calories, 16.5g Fat, 63g Carbohydrates, 11g Fiber, 26g Sugar, 11g Protein
Raspberry and Sour Cherry Compote
recipe developed by Atara Bernstein for The Wandering
4 pints of raspberries
1 tablespoon lime zest
juice of 1 lime
1 teaspoon arrowroot starch
2 tablespoons pure maple syrup
¼ cup dried sour cherries
¼ cup filtered water
In a large sauce pan, heat raspberries over medium-high heat. Stir in lime zest, lime juice, arrowroot, maple, cherries, and water and bring mixture to a boil, being sure not to puncture of mash the raspberries. Reduce heat to low and simmer, uncovered, for an additional 10 minutes, or until mixture of syrupy and a vibrant red. Cool, serve, and enjoy!
All ingredients generously provided by Whole Foods Market, Montgomery County