I've recently been immersed in the world of charcuterie boards, only with a twist. I love the look, vibe, taste and aesthetic of "boards", but I prefer whole, plant-based foods. A little googling and some imagination have sparked a new zest in me for some eye-catching boards rich in color, flavor, and all-around appeal.
What Is Charcuterie?
The literal definition of charcuterie, according to the dictionary, is "a delicatessen specializing in dressed meats and meat dishes; also, the products sold in such a shop".
Technically then, my boards can't be called charcuterie.
I don't really mind since cured and processed meats are not high on my list of healthy foods. Actually, they're not on the list at all! Luckily, the idea of "boards" has gone beyond charcuterie and become a trend in its own right.
Imagine replacing the dull browns, pinks, and beiges of processed meats with the color and vibrance of fruits, vegetables, nuts, whole grain breads and crackers, and flavorful fruit and veggie-packed spreads. The result is a feast for the eye as well as the body.
Skills Required
Here's the good news: if I can create a board, anyone can! I'm no artist and I don't like to cook. Luckily, boards don't require skills in either department.
There aren't any real rules in laying out the board, but there are a few things that will make the process go smoothly:
Choose a board or platter made of wood, marble, ceramic...anything sturdy. Choose a size that is large enough to feature a nice spread, but not so big as to be unmanageable or too expensive to fill.
For spreads, nuts, dips and sauces, be creative with the dishes. Small food jars, different sizes and colors of bowls and dishes -- the more eclectic the better! I like small wooden bowls, and I've seen cute little metal dishes and pots. Look around the house -- you may find what you need already within reach!
Decide where your dishes will go first and place them on the board. Avoid symmetry. Use different sizes, mediums, and colors.
Fill in around the dishes. Avoid making just little piles of food. Create a cascade of crackers from the salsa to the nuts, or a sunburst of carrots around the hummus. Build a winding path of peppers between dips, or a stack of celery next to the strawberry dip. You get the picture. Distribute colors and textures liberally across the board for variety.
Garnish liberally! I've used everything from fresh parsley, rosemary, and mint (the mint actually wilted pretty fast so I don't recommend) and other herbs to frozen raspberries and freeze dried dragon fruit. Even live flowers can be a nice touch. Extra points if they're edible.
Things will go much more smoothly if you assemble the board on-site! It's possible to transport fully or partially assembled, but not easy.
Recipes and Inspiration
I can pinpoint the exact moment that charcuterie boards caught my fancy. It was when I saw the photos and recipes for plant-based boards on the Monkey and Me Kitchen Adventures website.
My very first board was an almost exact reconstruction of one of their photos, using all of their recipes.
Their recipes really are phenomenal! Absolutely delicious. With the exception of the stuffed celery (in my opinion).
Here are a few favorites from their site:
Since that first attempt, I've experimented with other dips, sauces, and salsas. Every board is an adventure!
Thrive-Style Boards
Thrive freeze dried foods enhance my boards in multiple ways. On fruit boards I use different combos of freeze dried blueberries, strawberries, raspberries, peaches, apples, and more. I scatter them among the "fresh" fruits for variety in color and texture.
Dragon fruit, as mentioned earlier, has an extra appealing natural purple color that makes a beautiful garnish or, after powdered, a colorful addition to sauces and dips. Thrive cranberries are also good for garnishes and color.
For fruit dips I powder strawberries (or any other freeze dried fruit you prefer) to add to yogurt (plant or dairy-based) with a little honey for a delicious fruity and colorful dip.
Strawberries and cream cheese (also plant or dairy-based) with a little added honey are another good combo and a colorful way to stuff celery or top flatbreads.
Thrive freeze dried vegetables like asparagus, red and green pepper strips, green beans, and broccoli can be displayed on the board or broken or powdered for garnish and color and flavor in dips.
One major benefit of having Thrive foods around is that I have what I need when I need it. For instance, this weekend while preparing a board for a party, I wanted to make my favorite cranberry salsa. The recipe calls for fresh cranberries, and I sadly discovered for the first time something that everyone else probably already knows: you can't buy fresh cranberries after January in the United States.
I quickly remembered that I have Thrive cranberries, and the problem was instantly solved. The salsa was exactly as good as the version I make with fresh cranberries!
I've found that in addition to expanding my choices, using Thrive fruits and veggies gives me a creative edge. It's fun to see the curiosity and satisfaction of people as they see and sample them for the first time.
Winning In Every Way
Whether eating plant-based is your thing or not, it can't be denied that fruits and vegetables lend some serious star-power to platters and boards. There's something so appealing about serving them up in that way.
And the best part of all is that it's not just a taste adventure, but also a satisfyingly healthy way to fuel your body!
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