A Vegan St. Patrick’s Day Brunch

 I feel like St. Patrick’s Day is secretly my holiday. I’m not really a fan of bars or beer but I do love friendly revelry and all things green. So…I’m claiming it. Happy Day to all!

In celebration, I met up with a group of lovely friends (the Totally Fabulous Vegan Bake-Off crew!) for a pot-luck brunch. Inspired by all the sparkling green hats, clover covered torsos and smiling faces, I passed en route this morning, I decided on a green theme for my offerings.

I created a spring tart to share.

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Mushroom, Asparagus, Arugula Tart

I used this socca recipe as a base. Once cooled, I added the following layers.

Layer 2: Arugula pesto – 2 cups arugula, 1/2 an avocado, 1 TBSP olive oil, 1/2 tsp salt, 1 TBSP lemon juice, 1 clove garlic. Puree in a food processor.

Layer 3: Sauteed cremini mushrooms – In a medium pan over medium-high heat, combine one clove of garlic (finely sliced) and a pint of thinly sliced mushrooms. Cook until the mushrooms are brown and soft. Add a pinch of salt.

Layer 4: Roasted asparagus – Drizzle a bunch of thin asparagus with 1-2 tsp of olive oil, a pinch of salt and some fresh pepper. Toss to coat. Spread evenly on a parchment-lined baking sheet or glass pan. Roast in a 375 oven for 20 minutes.

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Super-powered Green Macaroons

I was inspired by Julie’s recipe to make up a big batch of these macaroons to bring to the brunch. They contain two super-fantastic superfoods: spirulina and matcha. I happened to have both on hand (thank goodness for a power-packed pantry!) so I could whip up a batch yesterday while working on prezi and powerpoint presentations for work.

The only two things I changed was to swap in cashews for the macadamia/walnuts and add 1/2 tsp of peppermint. I did two parts matcha to one part spirulina which I perfer for the flavour profile but I bet if I had reversed the ration the colour would have been a richer emerald green. So, if you give the recipe a try you’ll have to decide what matters more to you design or deliciousness. I made 32 macaroons with my changes.

Raw Mint Oreos

(simply the best use of leftover almond pulp…ever).

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I saw this little gem on Pinterest and just knew I needed to recreate the recipe with a few VeganLisa variations (this version makes 14 small sandwich cookies)

Raw Mint Oreos


  • Chocolate Cookies
  • 1 1/2 cup almond pulp (leftover from straining homemade almond milk)
  • 1/2 cup raw cacao powder
  • 1/4 cup maple syrup
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • Mint Cream Filling
  • 1/2 large avocado, peeled and pitted
  • 2 TBSP agave nectar
  • 1/2 tsp fresh lemon juice
  • 1/2 tsp pure mint extract
  • 1 TBSP coconut oil, melted
  • pinch of sea salt


  1. In a small bowl mix together almond pulp, cacao powder, salt, maple syrup and vanilla. Stir into a smooth dough (use your hands to get a really uniform dough). Form into a ball. Press out onto a piece of parchment paper until it is about a 1/4 inch thick (use a rolling pin to make sure it is even and smooth). Use a small circular cookie cutter (or a bottle cap as I did) to cut out the 28 cookies. For the perfect oreo texture, dehydrate for 8 hours at 110 degrees. Otherwise freeze while you make the filling.
  2. To make the filling, blend together the ingredients in a small bowl, until perfectly smooth. Chill for 5-10 minutes in the fridge to firm up the coconut oil. With a spoon or a small piping bag, add about 1 tsp of filling to the centre of half of the cookies. To form each sandwich cookie, add the top cookie and press down lightly to spread the filling evenly without squishing it out the sides.
  3. Store in refrigerator.

Whatever you’re up to this weekend I hope it involves something you love – be it time with family or friends, a special meal, a walk in the sunshine, completing a crossword, hiking a new trail, reading a great book, closing your eyes to enjoy a favourite song, or simply breathing deeply with gratitude.




  1. Posted March 16, 2013 at 7:50 pm

    You are amazing! Was trying to stay off social media today to get some work done, but cancelling those plans to share your recipes. 🙂 xo

    • Posted March 16, 2013 at 7:53 pm

      Nicole and I walked home from the brunch chatting about wonderful you. I hope you felt the warmth all the way out west. xo

  2. Posted March 17, 2013 at 9:10 pm

    Now these are two ways of using avocado that I can get behind. We’re nearing the end of winter… which means we’re nearing the time of Mad Men.

    My weekend had you. Therefore it was undeniably magical. xo

    • Posted March 18, 2013 at 9:59 pm

      I could use a week of Hannah right now. Let’s rent a cottage and spend the summer by the sea. xo

  3. Erin Pope
    Posted March 18, 2013 at 2:35 pm

    These look amazing! Sorry I missed them yesterday. I was wondering if I’m missing where to find the original recipe for the macaroons? If not, could you post the directions or a link? Thanks!

    • Posted March 18, 2013 at 9:59 pm

      There is a link to Julie’s recipe in the post. I hope you love them as much as I did.

      • Erin Pope
        Posted March 19, 2013 at 11:22 am

        Thanks Lisa!

    • Erin Pope
      Posted March 19, 2013 at 11:16 am

      ooops, got the Julie link working.

  4. julinovotny
    Posted March 18, 2013 at 4:17 pm

    how cool is this? thanks for referencing my recipe. yours turned out beautiful. love it. and your oreos? my goodness. beautiful and yum. thanks for sharing. and your blog is wonderful as well. you take great pics.

    • Posted March 18, 2013 at 9:58 pm

      Julie, that means a lot coming from you. I love your blog – especially your aesthetic (okay, and your amazing recipes!).

  5. www.rockmyvegansocks.vaskor.ca
    Posted March 18, 2013 at 11:44 pm

    Hmmm I thought I was the only one that isn’t a fan of bars or beer (and I’m Irish to boot!).
    Wow – that arugula mushroom dish looks so super tasty! I am looking forward to trying out.
    And the raw mint oreos – I love the idea of using leftover almond pulp! Awesome =)

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