Plantavor

SIMPLE SUMMER SALADS. Are what I’m living for right now. Do you notice your food cravings change throughout the seasons? With the hot summer weather I constantly crave fresh & easy salads. I’m not joking when I say I eat salads for breakfast, lunch, and dinner. You gotta take advantage of the abundance of local veg at the markets right now, amirite?! And what better way to do that than with salad for every meal. Here’s an easy one for you to try!


ROASTED BEET & CREAMY DILL SALAD:
- Roasted beets - chopped, tossed in olive oil, salt & pepper, roasted (covered) @425 for 30 min. Remove from the oven, stir in fresh chopped garlic clove, and place back (uncovered) for another 10 minutes.
- Creamy Dill Dressing:
- 1/2 cup vegan mayo
- 1 tbsp red wine vinegar (or sub ACV)
- 1 tsp maple syrup
- 1/2 tsp garlic powder
- 1/2 cup fresh dill, approx 2tbsp once finely chopped
- 1/2 cup fresh parsley, approx 2tbsp once finely chopped
- Mix everything together. BOOM.
- Add some extra crunch with chopped cucumber
- Serve over microgreens, arugula, or any local lettuce mix

SIMPLE SUMMER SALADS. Are what I’m living for right now. Do you notice your food cravings change throughout the seasons? With the hot summer weather I constantly crave fresh & easy salads. I’m not joking when I say I eat salads for breakfast, lunch, and dinner. You gotta take advantage of the abundance of local veg at the markets right now, amirite?! And what better way to do that than with salad for every meal. Here’s an easy one for you to try.


ROASTED BEET & CREAMY DILL SALAD:
- Roasted beets - chopped, tossed in olive oil, salt & pepper, roasted (covered) @425 for 30 min. Remove from the oven, toss, stir in fresh chopped garlic clove, and place back (uncovered) for another 10 minutes.
- Creamy Dill Dressing:
- 1/2 cup vegan mayo
- 1 tbsp red wine vinegar (or sub ACV)
- 1 tsp maple syrup
- 1/2 tsp garlic powder
- 1/2 cup fresh dill, approx 2tbsp once finely chopped
- 1/2 cup fresh parsley, approx 2tbsp once finely chopped
- Mix everything together. BOOM.
- Add some extra crunch with chopped cucumber
- Serve over microgreens, arugula, or any local lettuce mix

‘nother post about toast. Rounding out my toast posts with the ULTIMATE crowd pleaser - vegan ‘pulled pork’.


DETAILS: Jackfruit + sweet potato ‘pulled pork’ with sweet n smoky homemade BBQ sauce, topped with avocado lime slaw & garlic lime crema.


I love getting creative with these little layered toasts. We’re in the heart of beet season, so I think my next toast creation has to involve beets.... What would be your fancy go-to toast combo??!

summer bruschetta - one of my favorite classic additions to an appetizer spread.

local organic tomatoes
local organic shallot
BC cherries
local organic basil (grown on my deck 😂)
topped with the best tofu feta .
looking forward to a summer of vegan spreads (though a little different than the 2020 summer I anticipated..) featuring as much local and organic produce as possible♥️🌱

saturday afternoon spread


been a MINUTE since I put one of these together and oh how I’ve missed it. I’m looking forward to sharing food with real live peeps (hopefully🤞🏼) soon. But these last few weeks have given me plenty of opportunity to experiment with new recipes. And for that, I am pleased! Trialed some ‘meats’ and new ‘cheeses’ with this spread. And homemade baguettes for the toasts. A labour of love, but so worth it. Anyway, all this to say my family was very pleased with lunch today! Maybe I’ve even convinced the dog (last pic) to go vegan?! .

On the menu:
Bruschetta w tofu ‘feta’
Ricotta mushroom toasts
Pepperoni sausage
Boursin ‘cheese’
Blue ‘cheese’
Herb n Artichoke ‘cheese’
And a bunch of other bits n bites!


charcuterie

I could live off little toasts for the rest of my life, especially if they’re topped with garlicky white wine glazed mushrooms and herbed ‘ricotta’ cheese 🤤🌱