Coseppi Kitchen

Inclusive Vegetarian Cooking by Taylor Cook & James Seppi

A Very Veggie South by Southwest: Part 2

First Annual Very Veggie SXSW Thursday Brunch.

With long lines, blazing sunshine, and long walks between venues, SXSW can be physically grueling. That is why it is important to start the day right with a healthy, well-rounded breakfast.  This morning we hosted a small brunch that featured locally available seasonal ingredients from Johnson’s Backyard Garden, the largest organic community supported agriculture farm in Texas. James and I are proud Johnson’s volunteers, and this time of year our refrigerator is flush with greens and root vegetables. With this inspiration we decided to serve a Peruvian style Sweet Potato and Kale Tortilla along with Spiced Carrot Bread.

To me, there is no better way to start the day than to have a nice hot cup of coffee, but SXSW demands nutrient dense foods in addition to caffeine. We opted to compliment our meal with a classic salty dog, a cocktail that make use of our wonderful seasonal Ruby Red Texas grapefruits and Tito’s Handmade Vodka, another celebrated Austin brand.

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