Yields: 6 servings

Recipe from Spicebox Kitchen: Eat Well and Be Healthy with Globally Inspired, Vegetable-Forward Recipes

Recipe & Photo by Dr. Linda Shiue, MD.

We love this veganized version of a Burrata Salad! Over the years, we’ve partnered with Dr. Shiue at local events, as she’s keen on getting folks to eat better and to find ways to plantify their meals. This recipe hails from Spicebox Kitchen: Eat Well and Be Healthy with Globally Inspired, Vegetable-Forward Recipes. BUY IT HERE! Dr. Shiue will be presenting this dish at the Foodwise Classroom at the Farmers Market on Saturday, 7/23/22.

Dr. Shiue is a physician and trained chef who has combined these two passions and runs a culinary medicine program here in the Bay Area, teaching patients, medical staff, and med students the value of #FoodAsMedicine. She believes in delicious food first (just as we do!), eating mostly plants, and finding ways of incorporating healthiest options in the dishes you most care about. Read more about Dr. Shiue here at The Washington Post!

A note from Linda about the recipe:

“Classic Italian caprese salad is made with summer garden tomatoes, fresh mozzarella, and basil; this version swaps in stone fruit for tomatoes (which are technically fruit). Since burrata is basically fresh mozzarella filled with cream, the idea seemed natural—peaches and cream. For a plant-based version, swap out the burrata for kumiage yuba from Hodo. Different herbs work well here—basil, mint, or tarragon are a few I’ve tried. To round out the salad and make it more substantial, I serve it on a bed of peppery arugula, which plays nicely off the sweetness of the peaches. A sprinkling of harissa at the end adds an unexpected smoky and slightly spicy note. Make sure to use ripe, ideally farmers’ market or farm stand peaches for the best results—their juices add to the dressing. “

Copyright © 2021. Available from Hachette Go, an imprint of Hachette Book Group, Inc. Photo by Dr. Linda Shiue, MD.

Try Dr. Shiue’s Kung Pao Tofu recipe here!

Ingredients

• 8oz Hodo Kumiage Yuba or vegan burrata or vegan mozzarella, sliced or torn into half moons (Kumiage Yuba only available at SF Ferry Building Saturday Farmers Market)

• 1 cup arugula

• 1 pound yellow peaches, pitted and sliced in wedges

• 1 tsp olive oil

• Pinch of salt

• Few grinds of black pepper

• Few pinches of harissa powder

• 2 tbsp torn fresh basil, mint, or tarragon leaves

Instructions

1. Scatter arugula on a platter.

2. Arrange peach slices and burrata on bed of arugula.

3. Drizzle with olive oil, a pinch of salt, some pepper, and a few pinches of harissa. Garnish with your choice of herbs.