Personally, I like to call myself a try-hard-vegan because in my heart-of-hearts I really do hope to eat as a strict vegan one day. But, for now, I eat seafood, the occasional piece of cheese and sometimes eggs. However, I have not eaten animals for 25 years purely because I love animals so much and can just not stomach the thought of eating a furry friend.
I think that I could probably become a Vegan easier if I was able to coordinate a constant array of dishes at each meal time. Unfortunately, this is something I constantly struggle with. I mean, I know how to make a salad, or a vegetable soup or a Veggie burger with dressings but I lack the skills to make a proper meal with a variety of options. So weird though, that for my Son I can whip things up in a jiffy but for me it is like the “lights are on but nobody is home”.
My girlfriend, mother, yoga teacher and sustainable food nut, Sarah Willis AKA YoginiCuisine, graciously put together this posting for me this week of an appetizing vegan meal with a small tasting of different foods.
Sarah calls this the “Early Summer Vegan Plate ” as beginning of the season Radishes, Garlic Scapes, Scallions, Lettuce and Beetroot are all in abundance.
Guacamole with scant diced Red Onion, Pressure Cooked Beetroot, Sliced White & Red Radishes, Torn Green Leaves – All served with a Cashew Scallion Oregano dressing
- Guacamole with scant Diced Red Onion
- Beetroot (American for Beets) either canned, roasted, boiled or pressure-cooked
- Green Leaf Lettuce
- Sliced White & Red Radishes
- Cashew Scallion Oregano dressing (see below for recipe)
**To reduce consuming toxins/pesticides I suggest only using organic or low-spray ingredients
Partial Ingredients to create this fine dish – Garlic Scapes, Red Onion, Scallions, Raw Cashews, Avocado, Lemon, Beetroot and Oregano
Ingredients AMAZING Cashew Scallion Oregano dressing
- Garlic Scapes chopped fine
- 1 bunch Scallions Whites and Greens chopped
- 3/4 cup Extra virgin olive oil
- 2/3 cup Apple Cider Vinegar
- 1 cup Raw Cashews
- Juice of 1/2 Lemon strained
- 1 cup Water
- Sea Salt & Pepper