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La Vida Vegan: Let’s Do Brunch

Seasonal veggies star in a customized risotto

By Odette Cressler March 23, 2015

NEIGHBORHOOD GUIDES Know the Neighborhood Where to eat, where to drink, and what it's like to live there. EXPLORE THE GUIDES

The Dish
Roasted corn barley risotto

The Spot
Sea & Smoke

On a Tuesday that felt like a Sunday, I headed to Sea & Smoke to try their daily brunch. I don’t see any vegan dishes on the menu, so I ask the server if anything can be “veganized.” I know chef Matt Gordon has always respected vegetables, so I am not surprised when the server tells me they can definitely make me something. With the produce and ingredients they have in the kitchen at the moment, the chef suggests a risotto.

The risotto is super-creamy, thanks to the corn puree that it’s cooked in. The medley of veggies and nuts includes eggplant, Romanesco cauliflower, grilled asparagus, lima beans, orange wedges, and pistachios. A combination that is fresh and seasonal, providing a great balance of flavor as well as texture. Here’s to a meal that delivers the same message as brunch itself—well-thought-out and unhurried. If only every Tuesday could feel like a Sunday…

TIP: If you’re a home cook and would like to make a vegan risotto, check out one of my favorite food blogs for a recipe: ohsheglows.com.