Nothing says summer to us like some of these staples. Here’s a step by step guide of MW’s version of the ultimate plant-based BBQ. If you’re starting with appetizers, you can’t go wrong with guac. A massive salad is also of course a staple (current go-to right now is the Ella’s Flat’s Filling Salad). Last but not least, instructions for some plant based friendly mains below…enjoy!

INGREDIENTS (ALL ORGANIC):

• Portobello mushrooms
• Corn on the cob
• Baby potatoes (any kind)
• Olive Oil

PROCESS:

1. Rinse all veg thoroughly and chop romaine lettuce, cucumber and tomatoes for salad
2. Boil water then add rinsed potatoes whole for 8-10 minutes
3. Add olive oil and sea salt to taste to portobello mushrooms
4. Use fork to cut through potatoes to make sure they are done then drain water and cut them in 1/2
5. Add olive oil and sea salt to taste to potatoes
6. Turn on the grill and let heat up for a few minutes before putting on any food
7. Add corn with husk – no preparation needed. Simply add them just like that for 10 minutes. Turn every 2 minutes until husk is slightly burnt
8. Add portobello mushrooms (cap side in the grill) for 10 minutes until they soften and become very juicy
9. Add sliced potatoes face down for 10 minute until they start to brown
10. Make sure corn is a bright yellow before taking off the grill

Recently, MW’s go-to has been this salad, but she also loves a mixed green salad with cucumber, tomatoes, and her Simple Salad Dressing recipe below:

Simple Salad Dressing Recipe (Click here for full recipe)

• Raw apple cider vinegar
• Lemon
• Sea Salt
• Olive Oil