Plant based eating

Wheatberry Salad

I mentioned at one point that I wanted to find a wheatberry salad recipe after really liking the wheatberry sloppy joe recipe I made last fall. CLICK HERE if you missed that recipe. I found THIS SALAD RECIPE and it was was very good. It is definitely a different salad with the roasted veggies and wheatberries which added unique textures and flavors. I have enjoyed cooking with wheatberries and experimenting with them. I am sure I will find new recipes to share soon, but for now, here is how I made the salad. You will need about 4 leeks and a red onion. Slice them up thinly. Be sure to thoroughly wash the leeks. Use parchment paper or foil to line the pan. Spray the veggies with cooking oil. Roast the veggies in a 400 degree oven until they are slightly browned and soft. Stir half way through for even browning. Cook about…
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Penne Pasta with Spinach and Chick Peas

During these last few weeks, health has been our major concern. Well, it’s been my major concern ever since I went plant-based — not just for the past few weeks. Food should always be your number one defense when it comes to your health. In today’s climate we need healthy food more than ever. You simply cannot be healthy if you don’t eat the right foods or get the nutrition you need. This is a very simple 5 ingredient meal I made in about 15 minutes. Even people who don’t like to cook can make this. It is so easy and delicious PLUS it will give your body the nutrients it needs to stay healthy. Just look at the color! Eating the rainbow leads to better health. Stay safe out there! INGREDIENTS: 10 oz. fresh (preferably organic) spinach, chopped About 2-3 cups whole grain penne pasta 2-3 tbsp. veggie broth 6-8 cloves garlic — I…
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Quinoa Breakfast Cookies

At this point, I’m sure many of you are as stressed out as I have been about this pandemic we are currently facing. Stress causes people to eat things they really shouldn’t and I am no exception. In an effort to cut down on my sugar intake, but still be able to have something sweet, I decided to try this recipe. It does have some sugar (organic) but there’s not too much. A lot of the sweetness comes from the oranges and the cranberries (which I substituted for the stone fruit). I was also intrigued by the fact that quinoa is a key ingredient. I am still amazed that I was in my 50s before I ever knew what quinoa was. Once I tried it, I loved pretty much everything I made with it. There are so many benefits from eating quinoa. It is one of the most complete plant-based proteins. It’s also gluten free…
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Immune Boosting Chili

As you know we are experiencing interesting and unprecedented times with the outbreak of the coronavirus. The health of you and your loved ones is of utmost importance. Having a strong and vibrant immune system is the best protection from ANY virus that may be lurking about. There are many ways to help improve your immunity and strengthen both your physical and energy body. One of the best ways is to eat nutritiously dense food which are ALWAYS PLANTS. I know that it is March and there are signs of spring in the air, but the nights are still cold and the weather has many ups and downs in temperature. So, I decided to make some immune boosting chili which will help keep me warm on these chilly nights. I call it immune boosting because it is full of healthy plant-based nutrition with no oil. Health starts in the gut so let’s feed it something…
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Wheat Berry Sloppy Joes

Have you ever heard of wheat berries? I hadn’t until recently. These tasty little nuggets are what wheat products are made from. Sorry to those who are gluten intolerant — these aren’t for you. Wheat berries contain all the healthy stuff that is often stripped away when making wheat products. As far as nutrition goes, they are packed full of protein, iron, magnesium, vitamin E, and fiber. In addition, they are low in calories and very filling. While I chose to make sloppy joes, you can use wheat berries as you would any other grain and can stand in as a substitute from time to time. They also make a great meat substitute as you will see with the sloppy joes. I think I might try adding them to chili next time instead of lentils. Wheat berries may be hard to find in your local grocery store, though. Look at your local food co-op…
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Confession: I Love Bread!

I know that bread is an evil food these days with everyone counting their carbs, but this is one food I could never give up. The more I learn about carbs the more I realize they are not the problem if you eat the right ones. Of course, there are bad carbs, but many are good ones too. The real culprit is protein — we eat way too much of that. Read my blog post about protein by clicking HERE. This bread is filling, wholesome, plant-based, and above all –DELICIOUS! This recipe is adapted from a Martha Stewart boulle recipe. I made a few tweaks to make it a little better (in my opinion). Starter: 1/2 cup organic flour 1/4 tsp. yeast 1/3 cup lukewarm water Ingredients: 1 tsp yeast 1 2/3 cup lukewarm water 3 tsp. salt 4 cups organic flour Mix the ingredients for the starter. Make the starter at least 8-12…
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Harm None Pumpkin Pie

The holidays can be a real drag for the plant-based folks who are often ridiculed or belittled because of their beliefs. Not taking part in the food festivities can be uncomfortable, but there are options and it is the perfect opportunity to get people to taste something plant-based (and they don’t even need to know). Pumpkin pie is one of my favorite desserts this time of year. When I became plant-based I had to give up a lot of the desserts I was used to eating because most contain eggs, milk, and/or butter. However, with the plant-based movement gaining momentum, there are so many options available. This is one of them. I hope you enjoy this plant-based pumpkin pie. PIE SHELL Any pie shell recipe will do as long as it does not contain butter. If you purchase one at the store, just check the ingredients first. FILLING 2 cups pumpkin puree OR canned plain…
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Coconut Rice

I found this recipe online some time ago, but it included meat. After I went plant based I decided I liked it enough to modify it. I am so glad I did because it is an easy meal to make. It also makes a lot so I am set for the week. I put everything in my rice cooker and it’s done in about an hour. Plus the list of whole food ingredients is small, so it’s simple and fairly inexpensive to make. Enjoy! Coconut Rice 3/4 of a large onion, diced 1 inch ginger, finely grated veggie broth 1 can coconut milk 16 oz. orange juice 2 cups rice (I used the amount my rice cooker called for which is slightly less than 2 cups) 2-3 carrots, sliced 1 can kidney beans Salt to taste — I recommend black salt, but any salt will do Saute onion and ginger until soft. Cut up carrots….
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Moroccan Stew

I’m sure everyone is still transitioning to the colder weather as we get deeper and deeper into the fall season. What better time to make a hearty stew! This is a Moroccan stew that I got from the following website: The Jazzy Vegetarian. This link will take you to the recipe for the Moroccan stew along with some other recipes you might like to try. This is a wonderful resource for plant based eaters. If you haven’t checked out this website, or her TV show on Create TV, you should! Literally everything I have made from her site has been delicious.

Plant based eating

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