Weekend brunch at home (or, lunch, if you completely spaced on Daylight Savings like we almost did) can be beautiful, delicious AND healthy (and not super complicated).
Here is our CK Farmers Field Sandwich: gluten free toast topped with cage-free egg fried in coconut oil and black pepper, organic bacon, avocado, English cucumber & organic tomato with our housemade vegan sriracha aioli (recipe below).
So, light a candle, fire up a little Donavon Frankenreiter and pour yourself a well-deserved mimosa. It’s Self Care Sunday, after all.
CK Vegan Sriracha ‘Aioli’
1 cup plain coconut yogurt
1/4 cup olive oil
1 tablespoon sriracha
1/4 teaspoon garlic powder
1/4 roasted red pepper (jarred is fine)
1/4 teaspoon paprika
1/4 teaspoon Himalayan Pink Sea Salt
Pinch of red pepper flakes (optional)
1/4 teaspoon pure maple syrup (optional)
Combine all ingredients in a food processor or high-speed blender and blend to combine. Store in air-right container in the refrigerator for 2 weeks.