Ciao! Plant-based pleasures in Positano

Enjoying our last night in Positano at Il San Pietro (1 star Michelin restaurant.) The setting was absolutely spectacular!

Enjoying our last night in Positano at Il San Pietro (1 star Michelin restaurant.) The setting was absolutely spectacular!  We are so coming back here.

Just came back from an AMAZING 4 day mini-vacation on the Amalfi coast, Italy – sans enfants!! So grateful my mom & dad made the trip from Canada here to look after our little minions while we lived it up in the unforgettable Positano.  Italy is probably our fave travel destination, mainly because we loooove the food.  This is the first time we’ve travelled there on our new plant-based diet… I was a little nervous we’d be eating cheese-less pizza everyday.  I need not have worried!  The plant-based options were plentiful, and the chefs were always willing to go ‘off piste’ and make something up once they knew what we ate (and didn’t eat.)  And… we somehow we managed NOT TO EAT GELATO!  We were amazed ourselves, seriously.  We did however have lemon sorbet almost every night.  Almost as good!   Here are some of our other delicious finds… 

So making this at home.  Sliced tomatoes, rucola, green beans, avocado & basil with sunflower seeds and pistachios sprinkled on top.  Olive oil drizzled on top.  Sooo good.  BTW this was originally a chicken dish but we asked to substitute the meat with something else - hence the avocado addition!  Hello, upgrade.

So making this at home. Sliced tomatoes, salad leaves, green beans, avocado & basil with sunflower seeds and pistachios sprinkled on top. Olive oil drizzle. Sooo good. BTW this was originally a chicken dish but we asked to substitute the meat with something else – hence the avocado addition! Hello, upgrade.

Chick pea patties, quinoa salad & mixed greens.  The perfect lunch.  @ Casa Bottega.

Chick pea patties, quinoa salad & mixed greens. The perfect lunch. @ Casa Bottega.

Canneloni bean spread on top of crusty bread.  Recipe for this dip: cook cannelloni beans with chopped up carrots and celery.  Drain and rinse.  Add to blender together with fresh chopped celery, basil, lemon, salt and a little olive oil.  Spread on whatever you can find and eat!

Canneloni bean spread on top of crusty bread. Recipe for this dip: cook cannelloni beans with chopped up carrots and celery. Drain and rinse. Add to blender together with fresh chopped celery, basil, lemon, salt and a little olive oil. Spread on whatever you can find and eat!

Loved this! Bulgur salad with chopped raw veggies, mint & basil, served with cannelloni bean spread on top of crusty italian bread.  I'm making this tomorrow as it's so tasty and easy!  From Casa Bottega (did I mention we went there everyday!?)

Loved this! Bulgur salad with chopped raw veggies, mint & basil, served with cannelloni bean spread on top of crusty italian bread. I’m making this tomorrow as it’s so tasty and easy! From Casa Bottega (did I mention we went there everyday!?)

Pasta with fresh cherry tomatoes, basil and eggplant.  So simple, yet so good.

Pasta with fresh cherry tomatoes, basil and eggplant. So simple, yet so good.

The fresh porcini mushrooms that made my pasta sing.

The fresh porcini mushrooms that made my pasta sing.

Pasta with those fresh porcini mushrooms.

Pasta with those fresh porcini mushrooms.

Juiciest peach on the planet, enjoyed on our little zodiac boat ride along the Amalfi coast.  I just want to keep saying that, Amalficoastamalficoastamalficoast.  Yes, please.

Juiciest peach on the planet, enjoyed on our little zodiac boat ride along the Amalfi coast. I just want to keep saying that, Amalficoastamalficoastamalficoast. Yes, please.

Breakfast at our hotel (Hotel Marincanto, Positano). Not exactly a plant-based feast but definitely enough veggie options to keep us happy.  I really liked the idea of serving shredded raw zucchini with a little olive oil & vinegar, together with sliced tomatoes and fresh basil. Yum!

Breakfast at our hotel (Hotel Marincanto, Positano). Not exactly a plant-based feast but definitely enough veggie options to keep us happy. I really liked the idea of serving shredded raw zucchini with a little vinegar, together with sliced tomatoes and fresh basil. Yum!

Lemonade on the side of the road going through Sorrento

Lemonade on the side of the road going through Sorrento.

Warm vegetable salad... The best veggie presentation I have ever seen!  At Il San Pietro (michelin starred restaurant.)  Overall amazing experience and food presentation lovely but food... not gushing over it.

Warm vegetable salad… The best veggie presentation I have ever seen! At Il San Pietro (Michelin starred restaurant.) Overall amazing experience and beautiful food presentation but food… not gushing over it.

Lovely cherry tomatoes, served on a bed of rucola.  Balsamic/ olive oil drizzle on the side.  Food this simple can be this delicious only when the ingredients are crazy fresh! (in this case, grown on the owner's plot of land next door. Not bad!)

Lovely cherry tomatoes, served on a bed of rucola. Balsamic/ olive oil drizzle on the side. Food this simple can be this delicious only when the ingredients are crazy fresh! (in this case, grown on the owner’s plot of land next door. Not bad!)

Amuse bouche - bruschetta, olives, eggplant slices.

Amuse bouche – bruschetta, olives, eggplant slices.

Liquid sun green smoothies from Casa Bottega!

Liquid sun green smoothies from Casa Bottega!

Inspired and learning from the master... at Casa Bottega.

Inspired and learning from the master… at Casa Bottega.