Beyond the Table

Cooking a meal can bring out the good and the bad. We all have our own ideas – how we should cook a specific dish, what would pair best when creating a salad – and sometimes these ideas… well, they can clash. But, it is these differences that create harmony. We get the opportunity to work together and feed off of each other when preparing a meal. Everyone can have their individual tasks and bring their own flare, but in the end, when shared, it is all one.

During these times, we encourage you to continue trying those recipes, creating your own, and cultivating joy in your home through the food you make and enjoy together. We’ve created a plant-based picnic spread that we would love to share with you to try in your own backyard or on your next hike! Don’t forget to pack the fresh fruits and veggies, and cheese of your choice! Our favorite plant-based cheeses are Violife Vegan Feta and Miyokos Mozzerella.

 Food builds community. It can be an expression of love. More love is what we need right now.

Salad tongs created by the talented Joy Fire

“Egg” Salad Sandwich

No-Egg Salad
- 1 can Chickpeas - whole or mashed
- 1 block Firm Tofu – crumbled
- 1 cup Veganaise
- 1 tbsp Dijon Mustard
- 2 tbsp Nutritional Yeast
- 1/4 diced Red Onion
- 1-2 tsp Dill
- 1/4 tsp Paprika
- 1 tsp Garlic Powder
- 1/2 tsp Turmeric
- 1/2 tsp Lemon Juice
- 2 pinches Chili Powder
- Salt & Pepper to taste

Olive Ciabatta Rolls

Sprouts

Cucumber

Shredded Carrots

Kale Salad

1 head Curly Kale
- Lightly toss in olive oil, lemon juice, and salt and pepper

1 half Butternut Squash
- Cut into small pieces and oven roasted

2 cup Tricolor Quinoa
- Seasoned lightly with garlic powder, cumin, and turmeric

1 cup Pomegranate Seeds

1/2 cup Raw Pumpkin Seeds

1/2 block Violife Vegan Feta – crumbled