VegeWednesday returns with another vegan recipe from Chef Dobbie at Redstone Restaurant and a VegeCert Certified Vegan wine from Tawse Winery;
the newest vintage and recent Silver Medal winner at the Wine Align National Wine Awards of Canada….the 2020 Grower’s Blend Sauvignon Blanc!

Summer Veg on Toast


  • 2 tbsp Basil Pesto
  • 1 tbsp  fresh Peas, Blanched
  • 2 pc Asparagus, Cut in ½
  • 4 pc Wild Asparagus
  • 1 cup Baby Arugula
  • 2 pc Morel Mushrooms, Halved 
  • 2 pc Cherry Tomatoes, Cut in ½ 
  • 1 tsp Preserved Lemon, Julianne
  • 3 pc Kale Chips
  • ½ Cup  Vegetable Stock
  • 10 pc Pea Shoots
  • 1 slice Watermelon Radish, Julianne
  • 2 tbsp   Olive Oil
  • TT  Salt & Pepper
  • 1 pc  Sourdough Bread, Grilled


  1. Brush The Sourdough Bread with Olive oil and Grill on Both Sides. After the bread is grilled put a 1 tbsp of pesto onto the top of the bread.
  2. Heat a sauté pan over medium heat. Start with Olive Oil, Mushrooms, and Asparagus, Sauté for a couple of minutes or until soft, next add the peas, tomatoes, baby arugula, and vegetable stock and just heat through. Season with Salt and pepper.
  3. Arrange the cooked vegetables on top of the grilled bread with pesto. Top with Preserved lemon, Pea shoots, Radish & Kale Chips.
  4. Drizzle the remaining basil pesto around the plate with a few peas for garnish.

The Pairing

This is a seemingly simple but extremely flavourful dish whose rich vegetal and herbacious notes will harmonize perfectly with the brightness and acidity of the 2020 Grower’s Blend Sauvignon Blanc!

Receive 20% off your online order of the
2020 Grower’s Blend Sauvignon Blanc
by using the code NEW2022
Basil Pesto


3 bunch basil, picked

3 cloves garlic, crushed

100mL pine nuts, toasted

1 lemon, zest only

250mL pecorino, rasped

100mL Canola Oil

1 Ice cube

Salt and black pepper to taste

  • Combine all ingredients in a food processor,
    season with salt and black pepper
Kale Chips


Canola Oil for deep frying

1 bunch of Kale

Kosher Salt

  • In a large heavy pot heat 2 to 3 inches of oil to 350 degrees F.
  • Thoroughly wash the kale and remove the stems. Tear the leaves up into large bite-size pieces and dry them, either in a salad spinner or on paper towels.
  • Drop 5 to7 leaves in the hot oil at a time and fry until the kale is crisp and almost transparent, about 60 to 90 seconds. Let drain on a wire rack set over paper towels and season with kosher salt while hot.