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A Few of our Summer 'Savor'ite Recipes

A Few of our Summer 'Savor'ite Recipes

Although the Chefs are taking a break and won't be cooking in the Savor kitchen this week, we didn’t want to leave you hungry! So, here are a few of our summer 'Savor'ites for you to try on your own in your kitchen! 

Vegan Rainbow Potato Salad


Serves 5 cups

  • 1.5 lb Rainbow little potatoes, quartered
  • 1 tsp salt
  • 5 tbsp vegan mayo
  • 3 tbsp pickle juice
  • 1/4 tsp paprika
  • salt and pepper to taste
  • 1/4 cup carrot, grated
  • 1/4 cup celery, thinly sliced
  • 3 tbsp dill, finely chopped
  • 1-2tbsp dill pickles, finely chopped
  • 1 tbsp red onion, chopped
  • 2 tbsp green onion, finely chopped
  • 2 tbsp green bell pepper, finely chopped
  • 1/4 cup red bell pepper, finely chopped


  1. In a large pot, cover the quartered potatoes with cold water, add 1 tsp of salt and bring to a boil over high heat. Turn down to a simmer and cook until tender, about 10 minutes. Do not overcook.
  2. In a small bowl, combine the vegan mayo, pickle juice, paprika, salt, and black pepper. Add the dressing to the potatoes while they're still warm. Mix with a fork, mashing slightly to thicken the dressing.
  3. Cool the potatoes and dressing in your fridge or freezer until they are room temperature or cooler.
  4. Gently mix in all the remaining ingredients: carrot, celery, dill, pickles, red onion, green onion, red and green bell pepper. Taste and adjust the seasoning.
  5. Refrigerate for at least 1 hour before serving. The flavours will marry and intensify if you refrigerate overnight before serving. Garnish with paprika and dill.

Chipotle Maple Glazed Tofu Burgers

6 Burgers


  • 1 block extra-firm tofu
  • 1/4 cup maple syrup
  • 1/2 tsp chipotle powder (or sauce)
  • 2 tbsp soy sauce
  • 1/2 tbsp olive oil
  • 1 clove garlic, minced

Chipotle Mayo:

  • 1/3 cup vegan mayo
  • 1 tsp sriracha
  • 1/4 tsp chipotle powder
  • 1/8 tsp garlic powder

Garnish with - guacamole, spinach, tomato, red onion.


  1. Cut block of tofu in half (so you have 2 square blocks) and then slice each block lengthwise into thirds to make square patties.
  2. Drain the tofu.
  3. If baking, preheat the oven to 450F. Combine the rest of the marinade ingredients in a shallow dish and marinate the tofu patties for 35 minutes, flipping halfway through.
  4. Scrape off the extra marinade before cooking and reserve the excess.
  5. Heat a small saucepan over medium-low and add the leftover marinade. Bring to a simmer and cook until just thick. Remove from heat.
  6. Baking: Place patties on a baking sheet lined with parchment paper. Bake for 10 minutes, flip and bake for another 10 minutes. Top with ½ of the thickened glaze and bake for 4 minutes, flip and top with the remaining glaze and bake for another 4 minutes. Warm buns in the oven during the last 2-4 minutes of cooking time.
  7. Pan-frying: Heat ½-1 tbsp oil over medium-high heat in a large skillet. Place patties in hot oil and cook until browned around the edges, about 5 minutes, flip and brown the other side. Top with ½ of the thickened glaze and flip, cooking until the glaze bubbles and thickens. Top with the remaining glaze, flip and cook until both sides are coated with glaze.
  8. In a bowl, combine all mayo ingredients. Prepare other desired garnish.


Peach Crumble


Serves 6

  • 8 ripe peaches, halved, pits removed, chopped
  • 1 cup rolled oats
  • 1/4 cup almond meal
  • 1/4 cup flour
  • 1/2 cup chopped pecans
  • 1/4 cup brown sugar
  • pinch of salt
  • 1/4 cup coconut oil


  1. Preheat oven to 350 degrees F ( 176 C) and lightly coat an 8x8 (or similar size) baking dish with coconut or olive oil.
  2. Add peaches directly to the dish as you chop it and spread flat.
  3. In a bowl add crumble ingredients (including 4 Tbsp oil) and, using your hands or a wooden spoon, mix until all everything is combined.
  4. Add to the top of the fruit in an even layer and bake for 40-45 minutes, or until the fruit is bubbling and the top is crisp and golden.
  5. Serve as is, or with dairy-free ice cream, such as Raspberry Ripple or Cherry Pie! Best when fresh, though leftovers keep for 2-3 days covered in the refrigerator.


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