DIY Delights HEMP IS ON THE MENU AT COPPER MOUNTAIN RESORTS...AND YOUR HOUSE! BY SOPHIE WELLS Copper Mountain Resorts has partnered with Planet Based Foods, which uses a hemp seed base for its products, to offer vegan options at the ski destination this winter. And according to Planet Based president and CEO Braelyn Davis, the hemp dishes have already been a big hit. The company’s hemp burger and breakfast sausage patties are served at eleven locations within both the high- and mid-mountain resort areas, including Copper’s Ten Mile Tavern, Jack’s Slopeside Grill, Mulligan’s Irish Pub, Solitude Station and Koko’s Hut. “We pushed [Copper Mountain Resorts] out during their fi rst quarter in November and they sold through it, over 1,500 pounds, and they’ve already processed re-orders,” he says. Hemp seeds are high in omega and essential fatty acids, along with 21 grams of protein and 6 grams of fi ber per Planet Based Foods serving. Those with dietary restrictions are also covered, according to Braelyn, as hemp seeds don’t tend to cause allergy fl are-ups. Planet Based Foods’ current line features burg- ers, crumbles and breakfast patties consisting of a non-GMO hemp seed, brown rice and pea protein blend. In order to produce the most fl avorful options, the company spent around six years developing and fi nalizing its backlog of seasoning profi les, ranging from mesquite to zesty. Want to try some out for yourself? Planet Based Foods has shared its Spicy Green Chili Burger and Vegan Taco recipes for your next Meatless Monday. Cheers! Spicy Green Chili Burger (serves four) For Habanero Sauce: 2 cups of Vegenaise 1/2 cup of habanero hot sauce For Spicy Slaw: 1 cup of shredded green cabbage 1 cup of shredded purple cabbage 1/2 cup of habanero sauce mix For Serving: 4 Planet Based Foods Southwest Green Chili Burgers 4 brioche or vegan wheat buns, lightly toasted (or substitute gluten-free buns) 4 slices of vegan pepper Jack cheese 2 fresh jalapeñ os, cut into 1/8 inch slices 1 avocado, cut into quarters and thinly sliced 22 WESTWORD HIGH STYLE 2022 Copper Mountain skiers have been chowing down on hemp green chili burgers this winter. Directions: 1. In a medium bowl, stir together Vegenaise and habanero hot sauce. Transfer to a squeeze bottle (optional). 2. In a medium bowl, add green cabbage, purple cabbage and habanero sauce. Toss well to coat with dressing. Set aside. 3. Heat a gas grill to 400°F with the lid closed for ten minutes or prepare a charcoal grill fi re. Clean the grill grate well, then use tongs and an oiled paper towel to grease the grate. 4. Grill burgers until browned (about three to four minutes). Flip and add pepper Jack cheese. Cook for an additional three to four minutes or until cooked through. 5. To serve, spread both sides of the buns with the habanero sauce. Add spicy slaw to the bottom buns. Top spicy slaw with burgers. Place three to four fresh-cut jalapeñ os on top of the cheese and add avocado slices. Top with bun and serve. Tip: If you don’t have a grill, heat 1 to 2 tea- spoons oil (avocado oil preferred) in a pan over low-medium heat, and slowly cook for three to four minutes, fl ipping until golden brown. Vegan Tacos (serves eight) For Taco Filling: Two 8-ounce bags of Planet Based Foods Orig- inal Crumble 1 tablespoon of organic avocado oil (or your preferred oil) 2 minced garlic cloves 1 cup of diced yellow onion 1/4 cup of veggie stock For Taco Seasoning (recipe makes extra): 1 teaspoon of cumin 2 tablespoons of ancho chili powder 2 tablespoons of smoked paprika 1 tablespoon of garlic powder 2 tablespoons of onion powder 2 teaspoons of black pepper 1 tablespoon of oregano 1 teaspoon of cayenne (optional for extra heat) For Serving: 8 corn taco shells 2 avocados, thinly sliced 2 large tomatoes, chopped 1/2 cup of chopped cilantro 1 lime, cut into wedges 1 cup of your favorite salsa Directions: 1. Preheat oven to 350 degrees. 2. In a bowl, blend all of the seasonings together. 3. Heat skillet to medium, then add oil. 4. Sauté onions with garlic in the pan until fragrant and translucent (about three minutes.) 5. Add Planet Based Foods Original Crumble and cook for three to four minutes. 6. Add pre-mixed seasoning (we recommend starting with 2 to 3 tablespoons). Add veggie stock to the pan. Stir. Once heated up, cook until any excess liquid has cooked off. Turn to low and cover. 7. Place the corn taco shells in the oven and warm them for fi ve minutes. 8. Stuff warm shells with a few spoonfuls of taco fi lling. Add tomato, cilantro, sliced avocado and a squeeze of lime. Top with salsa or hot sauce. COURTESY OF PLANET BASED FOODS
