For those classic burgers and shakes, look no further! They got cute sliders, too, for a little taste of all the flava’s!
Planetary Burger is located at 3088 Main St, Vancouver, BC
I got to taste all four of their burgers a couple of weeks ago, and my favorite was the mushroom burger. I am an avid believer that variety is the spice of life, so I was excited to try each burger. The current burger line up offered is the Beet, Cauliflower, Mushroom, and the Classic Cheese.
The Strawberry shake was good, but a little tart for my liking. I think they mentioned they use real strawberry, so that’s probably why.
I’m used to that artificial flavor? (Hopefully no beaver butt!). I also got to taste my friend’s vanilla shake, and did I ever wish I ordered that one! – Next time! It was sweet creamy heaven. I felt the price for these small milkshakes was a little on the hefty side at $8 somethin’, but if you’re hankerin’ for a vegan milkshake, it could be just what you need.
The poutine wasn’t anything special. The fries weren’t crispy golden-brown and fluffy on the inside. The gravy was savoury with a nice smooth texture. I felt the cheese though was particularly disappointing as it was just too… soft. Yep, I want some cheese that bites back! My friend liked it though, so go try it for yourself if you’re into poutines 🙂
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I was at The CHFA exhibition at the Vancouver Convention Centre and was blown away by all the plantbased foods. Got lotsa swag and met some new friends (and old).
Our friends at Plantropy hooked us up with delicious golden nuggets! These lil nuggs crisped up nicely in the air fryer. They have the crisp and crunchy breading you would expect from nuggets. The meaty jackfruit was moist and chewy.
They were already tasty on their own, but I had ‘em with VH plum sauce that I got from Walmart. They would pair nicely with good ‘ol ketchup, sweet chili sauce, or “hunnay” mustard (can be made with vegan mayo, mustard, maple or agave syrup).
So, the great thing about this recipe is that the basic recipe consists of commons ingredients we all have at home: peanut butter, dill pickles, onions, and vegan mayo (okay, maybe this one isn’t as common).
So, the core of the recipe is really simple: just 4 ingredients. You can eat it just like that, with the crunchy pickles and onions, and the sweet and savoury peanut butter, and the creamy mayo, or just add whatever else you like.
In the recipe video above, I added lettuce, spinach, and mustard. Maybe next time we can try siracha, banana peppers, or something spicy 🙂
Try it before you forget about it. It’s healthy and easy. A real game-changer for when you’re hungry and haven’t gone shopping.
It’s perfect for when you want to change it up a bit. It’s really simple too: just add spices like paprika, pink salt or spicy herbamare, cayenne, cayenne or chili powder, coriander, and cumin. It’s really up to you, so season it to taste as they say!
My recommendation is to eat here (or order takeout like we did) with friends. You can order a bunch and try a little of everything, because these guys have a lot to choose from!
Oh, and don’t you just LOVE it when menus have vegan food clearly labeled? Paliotti’s has a whole 3-page section labeled “Vegan Menu” (and they have an extra “Chinese Food Menu” with “V” clearly indicating vegan options. Before trying their food, I already knew I would love them! Find their full menu here or on their Facebook page.
Next time you’re in (passing by) Maple Ridge, try out Paliotti’s Westside (not to be confused with their other Paliott’s locations that don’t have a plethora of amazing vegan options).
Paliottis Westside at 20757 Lougheed Hwy., Maple Ridge, BC V2X 2R2.
With a few friends, we decided to have a vegan taco night the following week because we felt like it would be a great way to improve our communication and effectiveness as a team.
Each person volunteered to bring some ingredients. Together in the kitchen, we would work on different tasks (prep, chop, season and cook the meat, make sauce, squash up guac, etc.)
Plus, tacos and guac are delicious af. Super summer friendly. I hope you guys enjoy the fresh colorful ingredients and taco wrap ideas.
Try putting the hard shell inside of the soft shell for a nice crunch but with the secure feeling of a soft wrap holding everything together.
Chef Will created a delicious plant-based ground meat using a mix of three different plantbased meat alternatives that we had in our freezers. Without giving away his secrets, he built up layers of base flavours with caramelized onions, garlic, and loads of seasonings. Great job, chef!
By the way, have you ever heard what a tortilla sounds like on a record player?
This tasty dish uses the mock chicken from Happy Veggie World in Richmond, which I’ve blogged about before. I love the chewy meaty texture of the mock chicken, which I just deep fried, seasoned with garlic powder, onion powder, cumin, salt, mushroom seasoning powder, and chili powder. Topped it all off with fresh chopped cilantro and had it with a bowl rice (with sesame seeds and hemp hearts for extra health!).
The cabbage, potato, carrot stir fry is super simple. Just pan-fry them with some oil and garlic, season with mushroom seasoning powder, and salt and pepper to taste. I like to go light when paired with other salty dishes. It’s a nice contrast and way to balance out the saltiness of the salty peppery chikin’.
Hope that gave you some great ideas and you come up with your own recipe, because I cooked from the heart on this one (read: there ain’t no recipe). Enjoy!
This tasty comfort food is a piece of cake to make! William Yeung from YouTube has a 9-minute video demonstrating how to make this savoury, spicy, and zingy tofu dish. The dish has that soft tofu mouth-feel and a satisfying sauce covered over white jasmine rice. It’s all topped off with some aromatic chopped green onions.
We thought the recipe instructions were really easy to follow along and totally worth it. Why not give it a try yourself. Here’s the link to Will’s mapo tofu recipe. Enjoy!
These delicious little nuggets are super crispy and remind me a lot of Yves chick’n nuggets, but at a fraction of the price! You can buy them bulk from Happy Veggie World in Richmond.
They are imported from Taiwan, and in my experience, that means darn good quality! Taiwanese culture tends to be pretty health conscious. We air-fried these bad boys and made a nice honey mustard (vegan, of course) using mayo, maple syrup, and mustard.
Check out the store in Richmond and enjoy these crispy tender little nuggets for yourself!
On the weekend, I juiced up some jumbo carrots in my Breville juicer to make delicious creamy carrot juice (I find the jumbo carrots are much sweeter than regular carrots). With the leftover carrot pulp, I decided to make a soup stock out of it. It was really simple, just add it to a pot of water with sea salt, add onions and mushroom seasoning powder (umami), and lemongrass chili oil, pineapple juice for sweetness and tanginess.
I added loads of veggies as well as vegan lemongrass chick’n and “ham” purchased from Happy Veggie World in Richmond. I made a post last year about this awesome faux meat supplier. I used rice noodles, but I’m sure you can use whatever you want. I imagine a vermicelli or udon would go nicely as well.
For dessert, I made sticky rice with mango. It was made of some sticky rice, with a simple sweet and salty coconut cream sauce, frozen coconut flakes, topped with yellow mung beans toasted in the pan. For a trial, it turned out pretty well. After watching some YouTube videos, I realized that I needed to steam the rice, not cook it in the rice cooker. There will be a round 2!