It’s not entirely whole-food, but it’s plant-based and relatively healthy for special-occasion food. It’s also not entirely spring-themed: the entree was meatless sausage stuffed butternut squash, which is definitely more autumn than spring. However, my mom requested it specifically, and on Mother’s Day, what Mama wants, Mama gets.
So without further ado, here’s a gluten-free, vegan, spring brunch menu that comes together quickly and tastes great. (Mom-approved, no less!)
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