The Chef: Abby
The Menu: Abby continued her brunch streak and cranked out this sweet and savory combination of classic diner dishes with a vegan twist. Fluffy whole-wheat blueberry pancakes topped with Earth Balance and pure maple syrup, hash browns, and polenta triangles were a stellar tribute to comforting breakfasts of the past.
The Goods: Similar to her past pancake foray, Abby received a little help from a time-saving mix hidden on a back shelf. Whole blueberries, flax seed, and soy protein made these fluffy cakes healthier than their sweet, spiced taste would care to let on. And what's that delicious substance weaving through the hash browns, making its way to the polenta as a perfectly melted topping? Oh, that'd be cheddar Teese, our new best friend from Chicago Soydairy. Feel free to let the mouth-watering commence.