On a recent Vancouver brunch adventure, I decided to switch up my regular routine of lining up for two hours outside a brunch spot a la Portlandia. Instead, I dropped by Culver City Salads brunch party over at the Juice Truck Shop, and I was sure glad I did. My taste buds were treated to a spectacular vegan spread which included to-die-for potato pancakes, a stuffed portobello mushroom, homemade kombucha (recipe to come!) and this show-stopping garnish. Seriously, I wanted to stuff my pockets with it just so I could munch on it all day.

Culver City Salads’ Smoconut

Ingredients:

2 tablespoons tamari, Bragg’s aminos or soy sauce

1 tablespoon liquid smoke

1 tablespoon pure maple syrup

1/2 teaspoon smoked paprika

3 1/2 cups large flaked coconut

Ground mineral salt for sprinkling (optional)

Coconut oil (or sesame oil) for greasing the pan

Method: 

– Toss all the ingredients with coconut to coat.

– Lay on a parchment-lined cookie sheet (it likes to get sticky).

– Toast in the oven at 350 degrees for about 20 minutes or until golden and crunchy. Flip smoconut after 10 minutes and be sure to give it a good shift around or the outer edges may burn otherwise.

Try this gem on top of your next salad, Luvo meal or flatbread and let us know what you think in the comment section or on Twitter @Luvoinc

Christina has always followed her passions and her heart, and food has always played a powerful role in her life. As the oldest daughter in a tight-knit family of eight, satisfying the conflicting desires of a large family of athletes sparked in her the beginnings of the healthy and creative cooking that would eventually inspire the creation of Culver City Salads.