Baddies Toronto doesn’t mess around when it comes to brunch.
Remember our favorite Instagrammable Toronto brunch spot, Baddies? They’re the ones who graciously gave us the recipe for the prettiest chia seed pudding you ever will see or eat (honestly). Well, they’re back, this time making all of our vegan dreams come true with their Vegan Avocado Smash. To be honest, we’re pretty game for anything with avocado, and when it’s mashed on top of a caramelized onion and chard polenta fritter? We can’t get to the restaurant fast enough. We’re so addicted to this dish and didn’t want those of you who aren’t in Toronto to have to wait for your next adventure up north to try it, so we’ve brought it to you. Whip this up for your roomies this weekend, and they’ll be bowing at your feet for weeks to come. You can hold us to that.
Caramelized Onion & Chard Polenta Fritter*
sweet potato (sliced lengthwise into quarters)
Pickled Candy Cane Beets***
1. In a large pan, heat a little olive oil and place a polenta fritter and some raw sweet potato to crisp (they should take the same amount of time to cook).
2. Flip the polenta when the underside is golden brown. Same with the potatoes.
3. Using a 1 ½" ring mold, place a spoonful of chili jam and spread to the edges.
4. Take a few pickled beets and arrange them randomly on the plate.
5. Place the polenta fritter opposite the chili jam, and pile the avocado smash on top. Garnish with sweet potato and microgreens.
*CARAMELIZED ONION & CHARD
2 large brown onions (thinly sliced)
4 cloves garlic (chopped)
1 bunch swiss chard (or rainbow chard)
1 can coconut milk
1.5 cups yellow cornmeal
salt and pepper (to taste)
1. Cook the onions and garlic in a large, heavy-bottomed pot with canola oil on medium heat until the onions start to brown. Season with salt and pepper.
2. While the onions are cooking, wash and strip the tops from the chard and cut into ½-inch strips. Thinly slice the stalks, as they are fairly astringent. Once the onions are cooked, add the tops and stalks of the chard and steam for about 5 minutes, or until the greens are tender.
3. Add the coconut milk and a bit more salt, bringing the pot to a simmer.
4. Add the cornmeal and reduce heat to low, and stir for 15 minutes until most of the moisture has evaporated.
5. Pour mixture into a 20×30" baking sheet lined with parchment or wax paper. Spread to the edges and place in fridge to cool.
6. When mixture has cooled, use a 3" ring mold to cut out rounds or cut into squares.
2 large brown onions (diced)
1 small knob ginger (diced)
4 large red bell peppers (diced)
6 long red chilies (deseeded and sliced)
1 cup brown sugar
3 tbsp apple cider vinegar
1 cinnamon quill
2 bay leaves
1. In a medium-sized pot on high, cook the onions, ginger, and peppers until onions are soft.
2. Add spices, vinegar, and brown sugar. Reduce heat to medium. Cook for about 2 hours or until most of the liquid has evaporated and the jam is slightly spicy.
***PICKLED CANDY CANE BEETS
4 candy cane beets (peeled and diced)
1 cup white vinegar
1 cup sugar
1 cup water
pinch of salt
1. Bring water, sugar, vinegar, and salt to a boil.
2. Pour the boiling mixture over [the beets] in a large glass bowl. Let cool at room temperature.
1 large ripe avocado
fresh baby arugula
toasted organic sunflower seeds
1. In a small bowl, mash avocado with a bit of salt and lemon juice.
2. Gently fold in arugula and sunflower seeds.