Plant-Based Recipes for Celebrating Spring
In honour of Earth Day, a plant-based menu — featuring sustainable and organic wines alongside — naturally!
Held on April 22 every year, Earth Day raises awareness about the effects of climate change and what we can do about it. Since diet has a major impact on the environment, we’ve put together a plant-based menu to celebrate this important day. It’s 100 percent vegan and beyond delicious.
Quinoa-Stuffed Mushroom Caps
Start the meal with scrumptious baked mushroom caps stuffed with quinoa, herbs and umami-charged nutritional yeast (aka nooch).
Beet Tartare with Lettuce Cups
This menu's salad course takes the form of a slow-roasted beet tartare in a gingery dressing with crispy lettuce leaves for scooping. While there are plenty of plant-based tartare recipes out there, this one goes the extra mile with a clever technique. Beets are peeled, diced and slowly roasted, which concentrates the sweetness.
Merguez-Style Vegan “Meatballs” with Cashew “Yogurt” With Spring Chopped Salad
Our main course finds plant-based “meatballs” spiced mergez-style with a tangy cashew “yogurt” and a crunchy chopped salad of spring vegetables.
Chocolate-Avocado Pudding with Hazelnuts and Sea Salt
This rich dessert brings chocolaty avocado-based pudding topped with roasted hazelnuts and sea salt.
What to serve
We’ve paired wines with every course in this menu — so no matter which dishes you choose to make, you can match away with confidence!
Malivoire Gamay VQA Vintages Essentials
The juicy cherry, herb and peppery tones in this local red will complement the flavours in our tartare recipe. Best of all, the wine is sustainably made and vegan-friendly.
Cave Spring Pinot Noir VQA
Vegan-friendly and sustainably produced, this red’s red berry and earthy umami elements provide a classic match for the mushrooms and yeast in the mushroom caps.
J.P. Chenet Cabernet Syrah Organic Pays d’Oc
This organic red’s smooth tannins, along with its generous ripe berry, herb and spice notes, will counter the rich textures and bold flavours of the meatball dish.
Taylor Fladgate 20-Year-Old Tawny Port
The nut and chocolate flavours in this port resonate with those elements in the pudding. It offers enough concentration and sweetness to contend with the dessert’s richness.
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Pairing Suggestions
