The many components to this recipe may seem daunting, but are simple and make this dish flavorful and super fresh or as I like to say, supa fresh. (more…)
This was so simple. Kaylie quickly marinated (more like “tossed”) whole green onions in soy sauce, and then we grilled them – straight on the barbecue, though it’d work just as well wrapped in tinfoil, if your grill is saturated with meat or something. We served them with grilled mango slices – the mango was slightly less than ripe, which helped it hold together without too much loss of juice. This is a great side for your summery grilled meal.
This salad is pretty simple, but it was incredibly tasty. I whipped this up as a side dish to Kaylie’s portabello mushroom open-faced sandwich and panfries, and made the dressing from scratch. The salad is organic baby greens with sliced mango and orange, and we tossed some candied walnuts on top. We also added some red onion to counter the sweetness.
Founded in Vancouver, BC, in Spring 2010. We are a traveling roadshow of vegan cuisine, made up of Chefs Kaylie and Malloreigh. For more information about who we are and where we come from, read about the vegans.
We host occasional vegan brunch events in Vancouver. For more information, read about Vancouver Vegan Brunch or contact us.
