Here’s some inspiration for plant-based eating. Not everything is a recipe--sometimes it’s all about getting beautiful ingredients and preparing them simply. My sublime Cashew Crema is surrounded here by the bounty of the season: steamed tiny potatoes, arugula, crispy kale, @cagrownofficial avocados, trumpet mushrooms, greens, and finely shaved raw zucchini topped with vinaigrette. This beauty happens to be @Whole30. If you’re looking for an actual recipe for something similar, try Patrick’s Vegan Feast in the no crumbs left cookbook or head to the blog where I’ve got recipes like Vegan Mediterranean Salad, Vegan Cobb, Vegan Mushroom Inspired Pad Thai or Vegan Crispy Mushroom Marinara. What’s your favorite plant-based summer dinner?

Summer Salad with CA Avocados and Cashew Crema