TABLE OF
CONTENT 01
Chef Swan Simpson
03
Vegan Cuisine of Chef Swan Simpson
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Divine Supreme Café
05
Summer Fresh Key Lime Squares
06
The Greenleaf Potion
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Kale Salad
Trap Burgers
Dranks
Served on a vegan butter grilled bun Burgers served GF by request for $3 extra
Trap King
The Don Dada
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@PlantTrapVegan and post your experience for free swag.
$16
Breaded vegan chicken w stack yo’ money toppings (Kale, tomato, vegan cheddar cheese, grilled onion, trap caesar sauce) served with hand-cut trap seasoned fries elevated or nah contains soy can be made GF by request
$16
Breaded vegan crab cake served stacked with Kale & tomato, topped with house-made old bay tartar sauce served with hand-cut trap seasoned fries elevated or nah SF can be made GF by request Add hickory smoked vegan bacon or cheddar cheese $1.50 ea
$10
(already elevated fresh pineapple mango lemonade) GF SF
$16
Seasoned vegan beef with stack yo’ money toppings (Kale, tomato, vegan cheddar cheese, grilled onion, trap sauce) served with hand-cut trap seasoned fries elevated or nah can be made GF SF
Trap Queen
Turnt Up Tonic
The Grand Hustle
Wings Trap Wangs
Desserts $12
Tossed in smoked Memphis sweet BBQ sauce or Lemon Pepper vegan butter sauce served with hand-cut trap seasoned fries elevated or nah
Nachos Baby Girl Nachos
$7
House specialty smoothie with mango, kale, apple juice, avocado, pineapple, and agave. elevated or nah GF SF
$15
Our quinoa chips, elevated vegan queso cheese sauce, crispy vegan chicken or beef, bell peppers, grilled onions, diced Roma tomatoes
The 8 Ballers To The Front
The Most Expensive Dessert In The South
Chef Swan’s Patron soaked elevated vegan brownie topped with coconut whipped cream, agave crushed flower drizzle, and topped with real edible shaved 24K gold price is 1Bitcoin (it ain’t tricking if you got it) SF/GF
Strawberry Hood Cake
$10
Vegan donut topped w fresh organic strawberries, agave, coconut whipped cream and caramelized ginger elevated or nah SF/GF
(remove the cheese for no elevation). Can be made GF/SF with chips, vegan queso & veggies only. Queso is already elevated.
www.PlantTrapATL.com Because we care about the health of our community, everything is Vegan, Non-GMO, and served with all organic local produce. Now where they do that at??
PLANT TRAP baby!!
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infused brand of cannabis and CBD products grown on an organic co-op farm in Colorado. A temporary closure of the restaurant during the pandemic allowed her to re-imagine Canna Bistro’s menu & location by taking it on the road. Canna Bistro is Georgia’s most awarded vegan restaurant with a loyal underground following. Enjoyed by both carnivores and veggie eaters alike, the menu features indulgent vegan, vegetarian, and the occasional pescatarian specials made with organic, clean ingredients that does the body good. In 2021, Canna Bistro was voted Healthiest Black Owned Restaurant as well as Best of Georgia Vegan Restaurants. In addition, Chef Swan & her team at Canna Bistro were awarded by Door Dash’s Mainstreet Accelerator and honored by Discover Card’s Eat It Forward. Canna Bistro celebrity sightings and famous ATL Alien customers include; Big Gipp, Waka Flocka, Lil Scrappy, and even T.I. has a smoothie named after him on the menu.
CHEF SWAN SIMPSON Celebrity Cannabis Chef & TV Personality Founder & Executive Chef, Canna Bistro “Leading The World To Wellness” www.CannaBistroVegan.com Founder & Executive Chef, The Plant Trap Vegan www.ThePlantTrapATL.com “It’s Hella Good” Executive Producer & Host Cannabis & Conversations XOD Network
Chef Swan grew up in the South around great cooks who inspired her to become a Chef. Selftaught for more than 30 years on vegan food innovation techniques, the dream of having her own spot was finally realized. In 2018 she opened Canna Bistro and rolled out her own 1
Canna Bistro has the distinction of being the 1st cannabis infused restaurant to open in the South. Prior to the pandemic, the brand lauded a $12 million dollar valuation in its second year of operation. The challenges of owning a cannabis restaurant in a region where legalization is still an ongoing dilemma brought about the decision to move to private events and catering by evolving into a mobile food brand. This lead to the company’s decision to
close their physical location(s) to support their new mobile direction. A more recent move has since been to retire the company through a transfer of assets. Piggybacking off the success of Canna Bistro, Chef Swan has taken a flavor pivot by launching The Plant Trap. The Plant Trap is an edgy infused vegan brand with a dirty south vibe. This pivot pays homage to Chef Swan’s Memphis roots. Growing up in North Memphis and understanding the cross between southern hip hop culture as it relates to food, Plant Trap is all about the food of the streets mixed with the finesse of a true food boss. The brand is aiming for global recognition through franchising and helping others to become owners in the legal cannabis food game. The concept rolls out with a vision of bringing that Memphis twang to palettes around the world.
At the time of this printing, Franchising opportunities are available in Georgia, Ohio, Nevada, District of Columbia, Tennessee, Mississippi, Alabama, Florida, and Colorado. Plant Trap makes its market debut during the month of August in Atlanta at the Women Who CANnabis Business Expo. Chef Swan recently signed a deal with XOD Network to create cannabis related food content. She makes her network debut with Cannabis & Conversations, a cooking show centered around the kind of food you will find only at the Plant Trap. The show will stream later in the year.
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VEGAN CUISINE OF CHEF SWAN SIMPSON
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DIVINE SUPREME CAFÉ “Sip Good, Live Well” https://divinesupremecafe.com
DORA CHAMBERS
Founder & CEO Divine Supreme Café Dora is a seasoned professional that is committed to operating at the highest level of excellence. She has over 35 years of combined experience in business and leadership development. In 2020, under the coaching of Chef Swan Simpson, she launched Divine Supreme Café to be a hemp-based CBD infused virtual café; serving coffees, teas, desserts, lemonades, juices and wellness products. Divine Supreme was an instant hit with fans and followers around the country. The company recently expanded its offerings in stores across major metropolitan areas in the South. Dora has been honored as a recipient of many awards for both her business achievements and community activism. She currently serves as a Board of Director Member for several organizations and she was recently appointed as a Commissioner of the African Women Mobilization Commission; a Pan African Women Movement.
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SUMMER FRESH KEY LIME SQUARES Crust • 1-1/4 cups graham cracker crumbs • 1/4 cup light brown sugar • 6 Tbsp unsalted butter, melted Filling • 1 (14-oz) can sweetened condensed milk • 3 large egg yolks • Zest of 1-2 limes, finely grated • 1/2 cup Nellie & Joe’s Famous Key West Lime Juice
• •
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Directions
Preheat the oven to 350°F. For the crust, place 1 ½ packs of graham crackers in a food processor then place the graham cracker crumbs and the brown sugar in a medium bowl and mix until combined. Pour melted butter and stir until fully incorporated. Press evenly onto the bottom of a 2.5-qt rectangular baking dish. Bake for 8 minutes and then remove from the oven and cool completely. For the filling, use the bowl of a stand mixer fitted with the whisk attachment. Whip the condensed milk, egg yolks, and lime zest on medium speed until evenly incorporated. Reduce the speed to low and add the lime juice and mix until just combined. Pour the filling out evenly over the crust. Bake for 10-12 minutes or just until filling is set. Let cool completely and refrigerate at least 6 hours (or overnight). This recipe makes 6 bars. Double the recipe and bake in 9 x 11 pan to make 1 dozen bars. 5
THE GREENLEAF POTION “It’s not just an experience, it’s a whole vibe.” https://www.thegreenleafexperience.com
I owe the ability to cook to my grandparents. Watching them in the kitchen as a child has given me such fond memories. All discussions, decisions, good times and bad, were resolved over a good meal and family. In 2001, I was diagnosed with a number of health issues that gone untreated, could have ended my life. Over the years I was given several different medications to mask symptoms or manage pain. None of the medications proved to be helpful long term.
One day I decided to try cannabis as a pain relief. Surprisingly, cannabis was the answer to a lot of my health issues. In 2010 I decided to study the benefits of cannabis and share what I’d found with family and friends. The response I received was an overwhelming shift in the universe. I became drawn to cannabis. A passion sparked. I decided to take my love for cannabis and cooking and combine the two. In 2016, The Greenleaf Potion was birthed to remove the negative stereotypes of cannabis use and provide an ultimate experience.
Robyn Little, Owner
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TRY THE GREENLEAF POTION AT HOME RECIPE
KALE SALAD
INGREDIENTS: • • • • • • • • •
DIRECTIONS: •
• • • •
In a large bowl, mix kale, red onion with CBD oil and lemon juice to saturate (do not over saturate) Add Adobo seasoning and ground red pepper to taste Add sundried tomatoes and cilantro Final step, add nutritional yeast Chill for 2 hours. Enjoy!
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Fresh Kale Lemon Juice Infused CBD Oil Red Onion Sundried Tomatoes (Julian cut) Red Pepper Flakes Cilantro Adobo Seasoning Nutritional Yeast (try your local farmer’s market)
Ready To Make Boss Moves With A $12Million Dollar+ Proven System? Plant Trap Cannabis Infused Restaurant Franchise We Keep Everythang 100! 100% Organic Infusion 100% Plant Based Vegan Menu 100% Mobile 100% Financial Freedom Rebrand or Co-Brand your existing food truck or get a new mobile cart no-credit check financing from us. We even offer layaway! Set Up At Festivals, Tradeshows, Events, Pop-Ups, or Start Delivery Only Restaurant. Low Start Up Cost around $30K or less includes all licensing & training. $200 Reservation Deposit Gets You Started Today! www.PlantTrapVegan.com/Franchising
