The ideal Fourth of July meal is full of bright, fresh flavors and light enough to be satisfying but not overwhelming on a hot summer day. Claudine Molson-Sellers of Strive Foods suggests a healthy plant-based menu that hits the mark so deliciously even the most dedicated carnivore won’t find anything missing in the meal.
When Molson-Sellers moved to Atlanta 10 years ago, she organized a group of moms from her children’s preschool who were all interested in healthy eating. Within a year, she was prepping foods she would offer to the moms. “It was just an item that would help them eat healthy during the day. A little kale salad, or a wrap.”
What started as one item a day became a list of 10 to 20 items for preorder, and she enlisted friends and clients to help with the prep. “It started snowballing in the best way possible.”
In 2013, she founded Strive Foods, focusing on plant-based, gluten-free prepared food. She found commercial kitchen space and began delivering her food to retail markets and selling at the Marietta and Sandy Springs farmers markets.
In October 2021, she moved into space on Hilderbrand Drive in Sandy Springs, with plenty of room for prep, a large space for retail sales and a few tables for customers to enjoy their food on the spot. Most recently, she’s started serving Sunday brunch, by reservation only.
The coolers are filled with her signature cauliflower crust pizza in six flavors, breakfast items such as Japanese breakfast yams, and bowls like her Dragon Bowl that includes quinoa, roasted sweet potato, tempeh and sprouted lentils. There are baked goods like seasonal scones and raw desserts like “Snickers” bites.
“I love watching people’s eyes light up when they see all this variety of food and learn that everything is plant-based and gluten-free.”
Credit: CHRIS HUNT
Credit: CHRIS HUNT
Molson-Sellers has a degree in physical education and knows the importance of fueling our bodies with good food, specifically good plant-based food. She remembers reading “Slaughterhouse: From Animal to Meat” by Gail Eisnitz when she was 14. “It opened my eyes to the atrocities happening in the factory farming industry and ignited something in me. I knew I wanted to be part of the solution.”
When asked how she creates so many colorful, interesting dishes, she credits childhood memories of her parents entertaining, browsing through two decades worth of Gourmet magazine that lived on the family’s bookshelves, and travel adventures that exposed her to food from around the world.
She has plans for a Strive cookbook and expanding the opportunity to serve people in the shop. “It’s been a dream of mine to have people come to a place where I could serve them something I just made.”
RECIPES
Everything in this colorful plant-based Fourth of July meal can be prepared at least a day ahead, leaving only the burgers to bake, saute or grill before serving.
Credit: CHRIS HUNT
Credit: CHRIS HUNT
Mango-Zpacho
Claudine Molson-Sellers had two inspirations in creating this recipe. First was that she’s always loved gazpacho, dating back from when her mother would make cold soups every summer including traditional gazpacho. Second was that she and her husband were on safari in the Serengeti and Masai Mara back in 2001, and the juices served at the Serena Lodges where they stayed had chopped fruit in them. “It was a simple addition but so satisfying. And since my husband loves mango, I combined those inspirations for this recipe.”
We tested this recipe with Ataulfo, or honey, mangoes, and it took four mangoes to make 2 cups diced fruit. We also tested it with the commonly available Tommy Atkins mango and needed about 2 1/2 mangoes for the same quantity of fruit.
Credit: CHRIS HUNT
Credit: CHRIS HUNT
Enchilada Lasagna Burgers
Molson-Sellers created these burgers as a riff on her best-selling Enchilada Lasagna, which uses corn tortillas in place of pasta. She suggests using any one of three binders (masa harina, oat flour or gluten-free panko), depending on what’s in your pantry, but the masa harina comes closest to reproducing the taste of the corn tortillas.
She likes the soy chorizo from Trader Joe’s for this recipe. The water and flaxseed make the plant-based equivalent of an egg, helping to bind the mixture.
In contrast to many veggie burgers, these hold together perfectly. Our recipe suggests baking them, but you can saute them in a skillet with a little oil, or even grill them.
In our photo, the burger is served on a collard green leaf and garnished with blistered shishito peppers and hemp seeds.
Credit: CHRIS HUNT
Credit: CHRIS HUNT
Credit: CHRIS HUNT
Credit: CHRIS HUNT
Credit: CHRIS HUNT
Credit: CHRIS HUNT
Credit: CHRIS HUNT
Credit: CHRIS HUNT
Blueberry Lemon Cheesecake
This brightly flavored “cheesecake” combines two favorite summer flavors in a creamy, satisfying dessert. For the smoothest textured filling, Molson-Sellers recommends a high-powered blender like a Vitamix. Made in a regular blender, the mixture will not be quite as smooth, but will still set just fine.
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