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Vegan Corn Dip

I recently made this to serve at an art exhibition called *Shift* at the shop and it was a hit! Lots of people were asking for the recipe so I thought I'd share ( : It's also a great way to enjoy all that summer sweet corn!  Ingredients: -5 ears of boiled corn cut off the cob, I like to char half on the grill after boiling for an added smokey flavor!  -1 cup Raw Cashews -1 Sweet Onion -3 cloves garlic -2 tbsp Avocado Oil -1 Red pepper -1 Jalapeño pepper -1/2 cup Nutritional yeast -1/2 cup Vegan mayo -Smoked Paprika -Chopped fresh cilantro -Salt/Pepper Directions: 1. Soak raw cashews in 1.5 cups boiling water (you can substitute vegetable...

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Vegan Cream of "Crab" Soup

This soup is OUT OF CONTROL GOOD!!! We used Lion's Mane to replace the crabmeat, which I found on the clearance rack at Lemon St. Market for $1 (SCORE!) We got the inspiration after going to Bistro Barbaret for breakfast, they had these incredible French baguettes and I couldn't leave without one. George suggested we try making a bisque with the lion's mane to pair with the bread for dinner.

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Summer Harvest Zoodles

My garden is in full bloom right now, popping out zucchini's faster than I can eat them! One of my favorite ways to use up a bunch is to make ZOODLES! They're the perfect base to get creative with, adding whatever sauce and veggies you have around. I settled on my go-to cashew sauce for this dish, adding a healthy handful of fresh basil. My cherry tomatoes are also overflowing so I decided to get a little fancy and placed some in the dehydrator, transforming them into delicious sun-dried tomatoes! I couldn't resist tossing in some Lancaster corn too, it perfectly balances the dish, adding a bit of sweetness and texture ( :

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