COOKING WITH HOPE – The Plant Base And Preparing A Fresh Summer Salad
This week, we are taking a peek at a new start up located in our historical grounds of Amherstburg. At 126 Richmond Street, you will find Amherstburg’s first eatery that guarantees quick, plant based wholesome food called The Plant Base.
Danielle Girard is the owner of this great new business. While having to take a few months off work as a Chef at a Montessori school, Girard had a lot of time to think of how she could find a way to make some extra money on the side.
With an idea in mind, she started to sell soups and layered Buddha bowls in mason jars out of her home. Very quickly, there was not enough room in her kitchen to make as many jars that were ordered.
In a matter of time, a perfect tiny space became available on a popular corner in Amherstburg with just enough room for an oven.
The Plant Base provides the community with incredible plant-based options and dishes. With a menu that changes weekly, providing a wide variety of many different options that everyone will love. From Buddha jars, smoothies, salads, hummus, cold press juices and cheascake (yes this is the correct spelling).
Offering catering services, and custom orders to support your dietary needs, restrictions, and sensitivities, as they can provide quality dishes that are soy-free, gluten-free, dairy-free, egg-free, and refined sugar free.
They recently launched a “Wellness Wednesday” program to help staff from local businesses easily commit to healthy eating once a week.
The Plant Base has recently expanded their team by hiring a Content Strategist and Social Media Manager. They hope to expand even more in the near future and provide potential employment opportunity to the Amherstburg community.
When the COVID-19 pandemic started in March, The Plant Base held a FREE soup giveaway for anyone who showed up. Reaching over 30,000 people on social media beforehand, they ended up giving away 100 litres of plant-based comfort soups.
The Plant Base sprouted from a love and passion for mindful eating, and a desire to share it with the community. Their growth includes building a large community of like-minded customers, reaching unexpected sales goals, and achieving their vision of being sustainable and eco-conscious.
Take a drive out to the beautiful Amherstburg by the water and grab a bite to eat at The Plant Base. They are open noon until 4 p.m. Tuesday to Friday and noon until 3 p.m. on Saturday.
Customers are welcome to walk in and stock up, or pre-order meals. The Plant Base is asking customers to respect social distancing and to remain 6 feet apart.
For more information and weekly menu updates, check their Facebook page, and follow them on Instagram @theplantbaseinc
Let’s Get Cooking!
As the weather gets nicer, we tend to start to BBQ more, eat dinner outdoors, and just simply want to enjoy our time outside more and to be in the house less! This is a quick and easy lunch/dinner idea that is fresh, light, fun to make and tastes like summer. It is the perfect dish to whip up and to enjoy eating outside with the family.
For This Fresh Summer Salad You Will Need . . .
1 cup chickpeas
1 cup black beans
1 red onion chopped
1 sweet potato (cubed and steamed)
1 zucchini spiralized (keeping it raw)
1 tablespoon hemp hearts
1 tablespoon balsamic dressing (you may use more if wished)
How To Prepare . . .
1. Strain and rinse your cans of beans and chickpeas. Measure and set aside.
2. Peel the skin off the sweet potato and cube it. Steam your sweet potato for 1 to 12 minutes.
3. Chop up your onion and pepper.
4. Using a spiralizer, spiralize your zucchini.
5. In a large bowl, add all of your ingredients to it, leaving the zucchini out. Stir to combine them all.
6. Assemble your plate! Add your zucchini as the base, then your bean and veggie mixture.
7. Top it with your hemp hearts, balsamic dressing and sprouts if you have them.
Make sure to tag @localplanteater in your post if you recreate this.