Spring is here! This means that brunch at home is in order so I decided to take a stab at a plant-based, whole-foods, vegan and zero waste charcuterie board.
For this board, I roasted four veggies in the oven: watermelon radishes, okra, asparagus and red potatoes. I added some tamari almonds and chili olives from the bulk sections of our grocery store as well as kumquats, kiwis, raw red pepper and fresh parsley from our produce section. Finally, I made shiitake bacon with mushrooms from bulk and pan searing lightly with olive oil, soy sauce, cayenne and paprika with a hint of maple syrup at the end.
This is now my favorite brunch. So much variety! So many flavors! What else could you ask for?
Huge shout out to Mother Earth for making all of these beautiful plants and vegetables that make our bodies happy and healthy! Thank you to the farmers who harvested these gorgeous foods and to the distributors who brought them to our neighborhood.