After the wedding we had about 8 pounds of sliced limes and lemons leftover, so we’ve been having citrus drinks and meals ever since in a desperate attempt to not waste any food.

I decided to roast some potatoes with some salt, garlic, fresh lime (of course!) and oregano to go with my very much anticipated plank roasted burgers. They were pretty good, but like I said before it’s hard to go wrong with fresh and delicious ingredients.

I had high hopes for my cedar planked veggie burgers, I felt that people who ate meat couldn’t have all the fun and that vegan burgers could get that amazing taste too:

I topped the patties with mangoes, guacamole (using more limes!), sliced radishes, and vegan mozzarella. It was TASTY, silky smooth…

I then used another recipe from Vegan Grilling Style to make these spicy corns on the cob. (is that how you say it?) Um why didn’t I think of a cream based sauce for corn before?!?

Rich and I did spend some time outside of the cabin at the Rockwater Resort (who made an amazing chickpea vegan meal!) and along the Sunshine Coast- if you’re visiting BC in the summer it’s worth taking a ferry or two to explore!