Scenes from a Breakfast Club

Our good friend Phara Charmchi brought her camera out for Breakfast Club earlier this month. Here is of what she saw and had that morning.

First we had pancakes with maple syrup, strawberries and banana. And some good coffee.

Ingredients: Brown rice flour, coconut flour, buckwheat flour, white rice flour, flax, cinnamon, cloves, ginger, evaporated cane sugar, soy milk, sea salt, filtered water. Cooked in coconut oil.

The main plate was fried beets (marinated in the leftover brine from next dinner’s pickled beets), steamed kale with ginger and lime dressing, millet with green onion tahini sauce, and toasted dulse and sunflower seeds on kimchi roots: Daikon and western cabbage kimchi from Oh Kimchi Austin with added steamed rutabaga, purple top turnips, celery root and carrots.

While the last dishes were cooking, our friend Holly from Celiac Chronicles helped juice a mountain of organic oranges (from the Rio Grande Valley in south Texas) and make some very fresh OJ.

If you want to join us for an organic, gluten-free, whole food, plant-based, homemade-from-scratch-with-local-produce meal, click here for upcoming dates. Alternating between Saturdays and Sundays, breakfast is served between 9 and 11pm, at our house in East Austin. Limited seats, so RSVP.  $10 per person.

Follow us on FACEBOOK for updates on dinners, breakfasts and more. If you want to find out how all this got started, how the food gets made, take a trip down Commerce Street.

I think the oven was on, too.

Meals coming together.

Pancakes going out.

Pre-boiled beets, marinated in the brine from the pickled beets we made for that months dinner, quickly fried up on the pan.

Millet & Tea-hini Sauce, root vegetables with Oh Kimchi daikon and western cabbage and pumpkin dulse sprinkled on top, pan-fried beets, steamed kale.

Spooning out millet with a measuring cup.

Oranges, after juicer.

Oranges, before juicer.

The first Breakfast Club

Thank you so much to everyone who came out this morning and made the first Breakfast Club such a great time. We will definitely do it again. The all organic and gluten-free homemade food:

Flat-bread with hummus, fried beets, garbanzo beans with basil, kale with twig “tea-hini”, okonomiyaki “Japancakes” with red sauce and tofu cheese. Warm apple pie for dessert.

Organic drinks: Kukicha tea, coffee, and home brewed stove-top espresso.

Next breakfast will be Saturday April 5th. If you have a morning favorite that you would like to see on the menu, let us know.

Good morning!

Red Sauce: Steamed celery, onion, garlic, daikon, apple, parsley. Added maple syrup, apple cider vinegar, umeboshi vinegar, lemon juice. Based on a Casa de Luz recipe.

Tofu cheese: tofu, lemon juice, umeboshi vinegar, brown rice vinegar, roasted sesame seeds, nutritional yeast, sea salt, water. Based on recipe from Casa de Luz sauces and dressings cookbook.

Apple Pie. Just before the hot syrup and spice mix was poured over the apples and crust, and it went in the oven.

Brian’s Breakfast Club

This Saturday the Commerce Street kitchen will serve breakfast from 9-11 AM. All organic, gluten-free and vegan homemade food and locally roasted coffee.

Main plate + warm apple pie: $10.

Very informal dining or get it to go.
RSVP responsibly to brianbeatdowns@gmail.com.

In order to make this happen on Saturday, we need 6-8 people to SIGN UP immediately. Tell your Friends! Share this post! Check out our page on Facebook for more info.

For a while we have been talking about establishing a Saturday morning Breakfast Edition of our decadent dinners.

By creating this Breakfast Club, we can share our world-famous pancakes & muffins, French Toast, Oatmeal, Homemade Cereal, Quiches, Hummus + Flat-bread, Sunbutter, and home-made strawberry jam (using Texas Strawberries, of course!).

For a Southwestern touch, there will also be omelets paired with tempeh bacon, black beans, and our favorite homemade salsa.

We’ll show you great examples of how to enjoy a Japanese okonomiyaki pancake. Mmm! Hash browns will be served up, diner-style, once potatoes make a comeback here in Austin. We make our own ketchup, too.

Brian’s Breakfast Club will open its doors at 9 AM on Saturdays serve till about 11, with locally roasted organic coffee ready to greet you when you walk in the front door. If you’re looking for something with a stronger punch, we also make stove-top Espresso, Kukicha Twig tea, and freshly squeezed seasonal juice.

Stop by Brian’s Breakfast Club as early as this Saturday (3/22) and leave feeling inspired to take on the Farmers’ Market and the rest of your week. Musician friends: this will cure your hangover and get you ready for the next gig.

Brenna & Brian.