Plate It With Starr

Plating around in the kitchen

Recipes

Plate OF THE WEEK

Buddha Bowl

INGREDIANTS 

1 cup Brown Rice, quinoa, or millet

1/2 cup cucumbers, sliced

1/4 cup carrots, chopped

 1/4 cup red cabbage, shredded 

1/2 avocado, sliced 

1/2 pickled red onions

1/3 cup broccoli florets

2 radishes, sliced

2 sheets Seaweed, crumbled or cut 

green onions, garnish (optional)

sweet potatoes (optional) 

 

Untuna Ingredients

1-2 cups of carrot pulp (get from juicing or shred)

2-3 tbsp vegan mayo, soy free

1 tbsp yellow mustard 

1 tbsp relish or fresh chopped dill pickle

1 tsp dried or fresh dill

1 tsp nori furikake 

1 tbsp sriracha

salt & pepper (desired amount)

 

 

 

 

 

Services

Hi, I’m Starr Fountain

STarr fountain 

Founder/Owner

bio

Hi, I am Starr Fountain, the creator of Plate it with Starr.I get so much excitement plating around in my kitchen with personal and shared vegan recipes.  It has also been a joy  transforming my favorite non vegan favorites into vegan friendly dishes.  I never thought this was possible until taking a leap of faith into this new lifestyle back in February 2020.  My entire life has changed including losing over 20 lbs and becoming the best version of myself mind, body, and spirit.  For a very long time, I recall telling myself vegan lifestyle was too complicated and unrealistic, that was so not true.  Fast forward, I am sharing my plant based vegan journey and restaurant reviews with others through Plated it with Starr.  It is my most sincere desire to inspire others to plate around in their kitchen.    

 

My Journey