Planted Society at Wheatsville

On Saturday July 22, 2023 we partnered with Wheatsville Co-Op to present at their annual Taste of Plant Based event. Here are the recipes demoed by Planted Society and our restaurant partner, Mr. Natural!


2 lbs Red Potatoes, washed
5 Sprigs Parsley
1/2 Bunch Dill
3 Green Onions
1 Lemon, Juiced
1 Cup Vegan Sour Cream/Mayonnaise
½ tub FYH parmesan
2 Tablespoons Dijon Mustard
Salt + Pepper



  1. Dice the potatoes into bite-sized pieces.
  2. Add your potatoes to a large pot of COLD salted water. Bring to a boil & simmer until potatoes are fork tender, (10-15 minutes).
  3. Drain and let cool off completely in a large tupperware container.
  4. Mince the parsley, Dill and Green Onions and toss into a bowl.
  5. In the same bowl, add the sour cream, lemon juice, dijon mustard, and parmesan.
  6. Drizzle the dressing mixture over the potatoes and stir gently until they are fully coated.
  7. Add salt and pepper to taste AFTER you have tried a bite!
  8. Cover and let the potato salad rest in the fridge at least an hour before serving.

Fruit Salad:

2 Peaches

2 Mini Cucumbers or 1 English Cucumber

1 Pint of Cherry Tomatoes

10 Fresh Cherries

Salt & Pepper to taste

Sweet Balsamic Dressing:

¼ Cup Avocado Oil

¼ Cup Balsamic Vinegar

1 Tablespoon Agave OR to taste


¼ Cup Follow Your Heart Feta Cheese

¼ Cup Roasted Pepita Seeds



  1. Rough chop Peaches and Cucumbers; Half Cherry Tomatoes and Fresh Cherries; Toss in a bowl.
  2. Shake up the Avocado Oil, Balsamic Vinegar and Agave Nectar in a jar or tupperware; Drizzle into the same bowl and stir until all fruit is coated.
  3. Season with Salt and Pepper to your taste.
  4. Served topped with Feta Crumbles and Roasted Pepitas.


1 cup of hydrated TVP (textured vegetable protein), hydrated with Kelp in water for a fish-like taste
2 cups diced tomatoes
1 cup diced purple onion
2 cups peeled & diced cucumbers
1/2 cup of lightly fresh chopped cilantro leaves
Juice of 4-8 limes (adjust to preference)
1 – 2 cups ketchup (adjust to preference)
1/2 Nori paper, chopped into pieces
Cholula hot sauce to taste (or your preferred hot sauce)
2 cups diced avocado (more if desired)
1/2 – 1 teaspoon salt (adjust to taste)



  1. In a large salad bowl, combine the hydrated TVP, diced tomatoes, purple onion, diced cucumbers, chopped cilantro leaves, chopped Nori paper, and diced avocado.
  2. In a separate bowl, whisk together the ketchup, lime juice, Cholula hot sauce, and salt until the dressing is well mixed and the flavors are combined.
  3. Pour the dressing over the ingredients in the salad bowl.
  4. Gently toss the ingredients together to ensure the dressing is evenly distributed and coats the vegetables and TVP.
  5. Taste and adjust the lime juice, hot sauce, and salt levels according to your preference.
  6. Serve the vegan ceviche with salty crackers or tortilla chips, allowing the flavors to meld together.
  7. Enjoy your refreshing and flavorful vegan ceviche!
  8. Feel free to customize the quantities and ingredients to your taste, and remember that the lime juice and hot sauce quantities can be adjusted based on your personal preference for acidity and spiciness.


2 tablespoons olive oil
1 cup diced zucchini
1 cup diced yellow squash
1/2 cup diced onion (sweet onion preferred)
1 cup fresh corn kernels
1 cup diced sweet potato
1-2 teaspoons of fiesta mix (contains dried tomato, chili, and cumin)
Salt to taste



  1. In a pan, heat olive oil over medium heat.
  2. Add diced sweet potato and sauté until fully cooked and slightly golden. Make sure the sweet potato is tender.
  3. Add zucchini, yellow squash, onion, and corn kernels to the pan. Cook for 10-15 minutes, stirring occasionally.
  4. Season the mixture with salt to taste and sprinkle with the fiesta mix.
  5. Remove from heat and set aside.


1 can of chipotle in adobo
1/2 cup vegan mayo
1 garlic clove, peeled
Juice of half a lime (about 1-2 teaspoons)
1 teaspoon agave
1 teaspoon olive oil
Salt and pepper to taste



  1. In a food processor or blender, blend the chipotle in adobo, vegan mayo, peeled garlic, lime juice, agave, and olive oil until smooth.
  2. Season the sauce with salt and pepper to taste. For a creamier consistency, add an additional 1/4 cup of vegan mayo.


1 cup white rice
2 cups water
1/4 cup chopped fresh cilantro
Juice of 1 lime
Salt to taste



  1. Rinse the white rice under cold water until the water runs clear.In a medium saucepan, combine the rinsed rice and water.
  2. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is cooked and the water is absorbed.
  3. Once the rice is cooked, fluff it with a fork and let it cool slightly.
  4. Add chopped cilantro, lime juice, and salt to the rice. Mix well to combine.
  5. **Assembling the Tacos:**

    1. Warm your corn tortillas according to your preference.
    2. Spoon some of the cilantro lime white rice onto each tortilla.
    3. Top with the sautéed veggie mixture.
    4. Drizzle the creamy chipotle sauce over the veggies.
    5. Serve your delicious Veggie Grilled Summer Tacos and enjoy!

    Feel free to adjust the quantities and seasoning according to your taste preferences. Enjoy your meal!