Crummz Brunch and Bake in Murrells Inlet offers the ultimate vegan experience

MURRELLS INLET, S.C. (WBTW) — Crummz Brunch and Bake in Murrells Inlet makes Caribbean and West Indies-inspired cuisine for foodies along the Grand Strand.

Founder Gently Bernadette created the company in 2013 but relaunched and rebranded it in 2017 after she started having health implications caused by eating meat. Now, recipes are vegan-based, offering many health benefits to her customers.

Bernadette came to the WBTW studios to make her Salted-Phish Tacos and Carrot Cake Pops using the recipe below. If you’re interested in trying this vegan chef and baker’s products, contact Bernadette at Crummzbb84@gmail.com or visit her business Facebook page by clicking here .

Salted-Phish Tacos

Get a taste of Caribbean cuisine (Trinidad) with this vegan twist on saltfish & bake. Instead of an air-fried bake, we used a flour tortilla and savory sautéed salted heart of palms for a tasty breakfast. Heart of Palms are low in cholesterol, rich in potassium, contain Vitamin C, and are high in fiber.

Salted Heart of Palms

• 1- 14 oz. can of whole Heart of Palm
• 2 cups boiling water
• 1 tablespoon Kelp Seasoning & 1 tablespoon flaky salt
• 3 tablespoons avocado oil or high-heat oil
• 1 large yellow onion diced
• 4 garlic cloves grated
• 1 medium tomato diced
• 1/2 green bell pepper sliced
• 1/2 red bell pepper sliced
• 1 tablespoon dried or fresh thyme
• 1/4 cup cilantro leaves finely chopped
• 1 scotch bonnet or habanero diced (optional)
• 1 tablespoon coconut aminos (optional)
• fresh cilantro chopped to garnish

Rinse the heart of palm under running water until all of the brine is removed, then soak it in two cups of boiling, salted (kelp seasoning & flaky salt) water fully submerged for 15 minutes. Drain and rinse. Taste a piece of the palm for saltiness and sea flavor. Adjust seasoning for your dietary needs and taste buds.

Remove any hard pieces from the heart of palm. Gently flake it with a fork. Turn your skillet on medium heat and add the avocado oil. When the oil is hot, add the onions and cook until translucent. Click here to see the full recipe .

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Annette Peagler is an evening anchor at News13. Annette is from Philadelphia, Pennsylvania. She joined the News13 team in December 2020. Annette is an Emmy-nominated journalist and has won journalism awards in Mississippi and Tennessee. Follow Annette on X, formerly Twitter, and read more of her work here .

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