Plant Based Recipes I LOVE
Starting in January 2017, Corey and I decided to wipe out processed foods as well as avoiding animal-based products. "The Plant Based Diet" is basically the same as "Vegan", but we're not going to start holding signs outside of burger places or not partake in a BBQ.
It's had it's ups and downs, but I can definitely say that, not only do we feel better, but we've spent more time in the kitchen then we ever have. We've looked up recipes and have discovered things that I genuinely didn't know existed.
I've heard "what about protein" probably 10 times, and to be honest, that's really not a concern. I don't feel weak, I don't feel like I'm lacking nutrition, and I can confidently say I know exactly what's going into my stomach.
It has also been a HUGE money saver. Our grocery receipt is literally cut in half, yet I've purchased more food then before. MEAT IS EXPENSIVE. Especially when you want organic, non-processed meat from a butcher shop where you probably know the name of the cow.
And one more thing...my child is eating the exact same foods as us and is healthy as a horse. I can just throw produce in a food processor and save $$ on jars upon jars of baby food.
Enough of me trying to prove why a plant-based-lifestyle is cool.
One of the first recipes I've made is a spin on Chipotle's burrito bowl.
I cooked up a ton of brown rice(I like the short grain) and created a corn salsa(jalapenos, red onions, cilantro, and corn), and then topped it with my favorite food on this earth: AVOCADOS.
This is a fancy word for yummy pasta with cauliflower puree'. It is DELICIOUS and actually super easy. You can find the recipe for the Bechamel(or sauce or puree') here . For the pasta, saute' one yellow onion, two cloves of garlic, thyme, and chopped basil for about 10 minutes. Then add the spinach and cooked penne and cook for about 5 or until the spinach wilts. Serve the Bechamel on the side so people can decide how much they'd like to put on!
Squash and Zucchini Tacos
- Sautee 3 cloves of garlic and half of a large white onion in olive oil until glossy
- Add diced squash and zucchini, chili powder, pepper, salt, and a touch of cumin.
- Cover and simmer for about 5-10 minutes
- Add mashed avacado, brown rice, and a pinch of cilantro!
These Vegan waffles are surprisingly delicious, considering there is absolutely no animal products!
- 1 1/4 C. Nut Milk(I used homemade cashew milk)
- 1 tsp Apple Cider Vinegar
Mix ingredients in a bowl and let sit while you measure out everything else
- 1/4 C. Coconut Oil(liquid form)
- 1/4 C. Maple Syrup(Or honey, if you want to cheat on the vegan)
Mix oil and syrup or honey with the nut milk and vinegar. Set aside
-1/2 C. Rolled Oats
-1 3/4 C Whole Wheat Flour
-1 1/2 tsp. Baking Powder
-Pinch o' Salt
-1/2 tsp. Cinnamon
Mix dry ingredients and then add to wet ingredients. If the mixture is too dough like, add some water until more soupy(but not runny). Throw in your waffle maker!
I found this recipe on Pinterest as well, and I am SO in love! The flavors are amazing, and it's fairly simple to make. It's more time consuming then you let on, because you have to pre-cook the quinoa, lentils, and onions. But, other than that, it's great!
Suggestion** I would bake the meatballs instead of sautéing them in the marinara sauce. The sauce ended up scorching, and the meatballs didn't get crispy at all. I would say to spray a baking sheet, and cook them at 350 for 15-20 minutes.