Recently after a trip to The Hollywood Farmers’ Market with K, we hopped over to Flore Vegan to meet Jessica and Robin for brunch. We were too late, so it turned into lunch. No chicken and waffles for us this time. I had a avocado based sandwich and smoothie. Afterward at The Farmhouse, Jessica and Robin would get their paws on a couple avocados too.

On to the pictures.

To begin with, the cashew cheese and bread plate.

Then avocado and citrus smoothie.

And finally, avocado and cheese sandwich. My favorite thing at Flore, second only to the chicken and waffles.

Veggie Grill has new menu items. This here is the Crispy Chicken Plate. It’s the same chicken as on the crispy chicken sandwich, but crispier it seems. It comes with a side of cauliflower mashed potatoes and a side of lightly steamed kale.

It’s kind of like a meat ball sub, but on an english muffin. And vegan.

The Final Product

The Recipe

Ingredients

• 2 halves of a Rudi’s whole grain wheat english muffin
• Daiya Cheddar Cheese
• Daiya Mozzarella Cheese
• Nutritional Yeast
• Nate’s Meatless Meatballs
• Tomato sauce (I used roasted red pepper tomato sauce)

The Steps

Step 1. Sprinkle Daiya Cheddar Cheese on one half of english muffin, Daiya Mozzarella Cheese on the other.

Step 2. Toast in a toaster oven until the cheese is melted.

Step 3. Break apart (already cooked in the toaster oven) meatballs on to one half of the english muffin

Step 4. Drizzle tomato sauce on top of the meatball crumbles

Step 5. Sprinkle nutritional yeast on the tomato sauce

Step 6. Put the top half back on the sandwich

Enjoy!