Welcome to the first installment of my Eat with the Seasons Series! I’m so excited to start us out this season with a purely vegan selection, borrowing from different cultures, from the exotic Thai salad wraps to Indian Tikka masala and homemade naan bread. This month will feature fresh rhubarb, Veg-e-tate Market Garden microgreens and shoots, tomatoes and herbs from DeBruin’s greenhouse and Brule Creek stone ground flour. If you are a vegan, admire and believe in eating a more plant-based diet but don’t know where to start, or just curious, this class is for you!
Thai salad wraps with fresh market shoots and dipping medley
Falafel tacos with red cabbage and new rhubarb slaw
Tikka masala bowls with coconut curry and roasted cashews and fresh made naan
I love this time of year when belluzfarms strawberries are in season; just waiting for me to pluck them and turn them into freezer jam for the many catered breakfasts of the winter!… instagram.com/p/BlYP…
I don’t know why it look me so long to use this BBQ hack to avoid scorched skewers: aluminum foil! Pictured here: my Greek marinated kabobs for tonight’s party at sleepinggiantbrewing… instagram.com/p/BlOW…