Home

betterfoodguru

Proving plants are delicious🌱
Daily recipes in caption✌️
Always colorful, easy, vegan🌈
Betterfodguru@gmail.com
Check out my links👇

Are you in a curry state of mind? It’s super chi

Are you in a curry state of mind?
It’s super chilly so it’s time for warming foods like
this cozy recipe that is inspired by one of my favorite Indian dishes Baingan Bharta. In case you guys haven’t noticed I am obsessed with Indian food. Although my recipes aren’t traditional, I am always so thrilled and grateful for the support and love of my Indian friends. I appreciate you guys so much and thanks for so much wonderful and delicious inspiration. 🙏
👉CURRIED EGGPLANT WITH CAULIFLOWER in a rich tomato and ginger laced curry with rice and cilantro
🤘Curried Eggplant with Cauliflower Recipe
Prep time: 10 mins
Cook Time: 45 mins
Yield: 3-5 servings
Ingredients: 2 large eggplants, 1/2 head cauliflower, 5 tomatoes, 4 cloves garlic, 3 inch nub ginger, 2 inch nub fresh turmeric, 1/2 yellow onion, 2 cups water, 2 Tbsp tomato paste, 1 tsp garam masala, 1/2 tsp coriander, 1/2 tsp cumin, pinch cayenne, crushed red pepper flakes, salt and black pepper to your liking
How to:
1. Half two large eggplants, score with crosshatch pattern, sprinkle with sea salt and smoked paprika put on lightly oiled sheet pan in 400 oven skin up for 20 mins.
2. On same sheet pan, I roasted 1/2 head of cauliflower cut in florets. Flip both at half time
3. Let eggplant cool slightly,peel skin off and roughly chop it will be more of a mush and reserve
3. saute 4 cloves chopped garlic, 1/2 a yellow onion, 2 inch nub of fresh chopped ginger and 1 inch nub of fresh turmeric in evoo until toasty and translucent season with sea salt then add cauliflower and cook for 3 mins
4. Push veggies to the side and add a little oil to temper the dry spices- 1tsp garam masala, 1/2 tsp cumin, 1/2 tsp coriander and cook 2 mins and then mix into veggie mixture
5. add 5 chopped garden fresh tomatoes season with sea salt and ground black pepper and cook for 4 mins until tomatoes release juices and make a Rich sauce.
6. then add eggplant, water and tomato paste, bring to a boil and simmer for 10 minutes to incorporate all flavors. Taste
6.garnish with cilantro, black pepper and chili flakes and serve with rice
Someday I will tell you guys all the other reasons I am obsessed with India but for today CURRY💜

Are you in a rainbow state of mind? After todays i

Are you in a rainbow state of mind?
After todays inspiring inauguration I am feeling like some of the weight of the world has shifted from our shoulders to those of our new, competent leaders. I am more optimistic about the future than I have been in ages! Sounds like a perfect day for a rainbow🌈
👉RAINBOW FARRO SALAD with baby bells, multicolor tomatoes, olives and basil with simplest vinaigrette
🤘Rainbow Farro Salad Recipe
Prep:10 minutes
Cook: 20 minutes
Serves: 3
Ingredients: 2 cups cooked farro, 1 cup halved cherry tomatoes, 4 baby bell peppers chopped, 10 calamatas pitted and chopped, 1/4 bunch basil chopped, 2 tablespoons olive oil, 2 tablespoons white vinegar, 1 cucumber chopped small, 1 teaspoon pure maple syrup, 1/2 lemon squeezed, 1/4 teaspoon italian seasoning, 1 pinch crushed red pepper, 1/4 teaspoon salt, black pepper to taste.
How to:
1. Cook the farro according to package, rinse and drain
2. Mix tomatoes, cucumber, olives, farro, olives and basil in a large bowl.
3. In a small bowl, mix oil, vinegar, maple syrup, lemon, salt, italian seasoning, red pepper and black pepper with a fork
4. Toss the farro salad well with the dressing.
5. Chill and eat within 3 days.
I am breathing much easier and feeling prouder to be an American than I have in the last 4 years💜 yay Biden/Harris💜

Do you use frozen vegetables? Frozen veggies are

Do you use frozen vegetables?
Frozen veggies are a great way to make plant-based eating more affordable and more accessible. In such unstable times, trying to reduce shopping trips and save money is prudent and using frozen vegetables and dried beans is an easy way to make it happen.
👉SPICY MOONG DAL curried moong yellow lentils served with Rice, spiced roasted cauliflower, cucumbers, plant based yogurt and cilantro
🤘Spicy Moong Dal Recipe
Prep:10 mins
Cook: 45 mins
Yield: 10 servings
How to:
1. In large pot add 2lb of cleaned moong dal with water to cover plus extra 3 inches, 2 bay leaves, 1 peeled and chopped sweet potato and 1 peeled and chopped carrot, boil and then simmer for 45 minutes total.
2. In a separate skillet, Sauté in 1tsp oil 3 cloves chopped garlic, 1 onion chopped and a 3 inch nub of ginger chopped until golden and fragrant then push to the side and temper 1 teaspoon cumin seeds and 1 teaspoon black mustard seeds until sputtering and fragrant
2. Add 2 chopped fresh tomatoes a sprinkle salt and pepper and cook for 3 mins
3. Add 1 Tbsp turmeric plus a pinch of crushed red pepper, 2 dry red chiles and 1/4 teaspoon cayenne for heat (optional)
4. Check the lentils. When they’re soft, add the cooked mixture to the pot plus 2 tablespoon of tomato paste, 1 teaspoon salt and black pepper. Add 1 teaspoon garam masala and 1 teaspoon smoked paprika. Bring to a boil then turn down to a simmer to really infuse those lentils with flavor. When texture is smooth its ready to eat.
🤘Spiced Roasted Cauliflower Recipe
Prep:5 minutes
Cook:25 minutes
Serves: 3
1. Toss 1 bag of frozen cauliflower with 1 teaspoon oil, 1 teaspoon curry powder, 1/2 teaspoon smoked paprika and a couple pinches of salt
2. Put on a sheet pan and bake at 425 for 20 minutes flipping halfway through cooking. Cook 5 more minutes on broil to get that char.
3. You will never guess this is frozen cauliflower.
Tell me your favorite way to cook frozen veggies👇

Are you starting the week cruelty free? Meatless M

Are you starting the week cruelty free?
Meatless Monday is not only about the animals. Be truly cruelty free and care about your fellow humans.
Let’s do our part to dismantle the systems that oppresses our brothers and sisters. I do mine by reading and having deep and truthful discussions with my kids about racism, sexism and homophobia that will pave the way for a brighter future for all of humankind. I believe in our future and the dream of Martin Luther King Jr.
👉RANCH PASTA SALAD WITH BUFFALO CHICKPEAS AND ROASTED BRUSSELLS, over massaged lemony kale and cabbage with cherry tomatoes and persian cucumbers.
🤘How to:
1. Toss 1 can drained garbanzo beans in 1 tsp avocado oil and bake at 400 for 20 minutes. Toss with buffalo sauce and bake for 5 more minutes
2. Massage kale and cabbage with juice of 1/2 a lemon, drizzle of evoo, salt and pepper
3. Toss some leftover cold pasta with vegan ranch and green onions
4. Put it all in a bowl with some cherry tomatoes, Persian cucumbers and roasted brussells and voila.
Let’s all take a moment and (non-deniminationally) pray for our world together. A major shift is taking place and it is bumpy and uncomfortable and stressful. Let’s look for any chances we can to support our BIPOC family and help the rest awaken to the reality that equal rights and justice for all should be the norm, MUST BE THE NORM and not just an ideal.
My words may seem simplistic, I am food writer not a political writer. A chef, not a philosopher nor a history maker. Nonetheless, staying silent for fear of saying the wrong words implies complicity. And I would rather stumble over my words than go about my business as usual.
Happy Martin Luther King Jr. Day. 🌈✌️

Are you craving all the cheezy carby comfort? Even

Are you craving all the cheezy carby comfort?
Even though its vegan, you won’t feel deprived of decadent comfort food with this uber cheezy baked pasta.
👉VEGAN BAKED ZITI with tofu ricotta, vegan smoked provolone and quick marinara sauce. Served with a side salad.
🤘Vegan Baked Ziti Recipe
Prep Time: 10 minutes
Cook Time: 25 minutes
Serves 5
Ingredients:
1 pound ziti
For sauce:
1 teaspoon olive oil
3 garlic cloves minced
½ onion small dice
1 (28 ounce) can crushed tomatoes
1 cup water
1 teaspoon Italian seasoning
1 pinch crushed red pepper
½ teaspoon salt
1 teaspoon maple syrup
1 red bell pepper cut in cubes
For tofu ricotta:
1 pound extra firm tofu, drained and crumbled
2 tablespoons nutritional yeast
1 teaspoon salt
1 teaspoon Italian seasoning
4 slices vegan smoked provolone diced fine
How to:
1. Preheat oven to 375. Cook pasta according to the package directions. Drain and set aside until last step.
2. Make sauce: Meanwhile, in a saucepan over medium heat, heat oil. Add the garlic, onion, and pepper and cook for 5 minutes, until toasty. Add the crushed tomatoes, water, Italian seasoning, crushed red pepper, salt and maple syrup and boil. Simmer 5 minutes while you make the ricotta.
3. Make ricotta: In a bowl put the tofu, salt, nutritional yeast, vegan provolone, and Italian seasoning.crumble the tofu and mix all of the ingredients until combined
4.assemble: In a large casserole dish, mix the cooked pasta and sauce. I like to use mine saucy but use to your preferences. Once the pasta is coated with the sauce, crumble the ricotta mixture over pasta and mix it in gently.
5. Cover with aluminum foil and bake for 25 minutes at 375 until it is hot in the center.
When looking for vegan “cheese” in the store, I always choose the “smoked” versions like this smoked provolone because It has less of that American cheese processed taste to it. This recipe is also good without the “cheese” and just using the other ingredients if you shy away from those products.
Isn’t baked pasta the ultimate in cozy comfort food?

Have you tried seitan? If you don’t know what it

Have you tried seitan?
If you don’t know what it is, seitan is a meat substitute originating from China that is made from wheat gluten. It is versatile, has a great meaty texture and has more protein than tofu!
I am stoked to become an ambassador for @blackbird_foods who makes some of the best seitan on the market! Pick some up through the link in my bio and use the code BETTERFOODGURU for 10% off.
I created this Soul food Inspired bowl using their BBQ seitan and it was 🔥
🤘BBQ SEITAN, COLLARD GREENS AND BUTTER BEAN BOWL
Prep Time: 10 minutes
Cook Time: 15 minutes
Serves 4
1 pack BBQ Seitan @blackbird_foods chopped
1 tablespoon extra-virgin olive oil
2 garlic cloves
1 bunch collard greens, washed and chopped small
1 red bell pepper, seeded and diced small
1 cup frozen corn
2 cups frozen brown rice
1/4 cup water
1 can butter beans
½ teaspoon salt (optional)
½ teaspoon pepper
1 avocado, quartered and diced small for serving
1. In a large saucepan or wok, over medium high heat, cook the garlic for 2-3 minutes until fragrant, then add the collard greens and bell pepper and stir well. Cook for 5 minutes until wilting.
3. Push veggies to the side and add the BBQ seitan and cook for a couple minutes then stir into veggies
4. Add corn, frozen brown rice, butter beans, water, salt and pepper, stir until combined and cover the pan to finish cooking with steam from the water. About 5-7 minutes.
5. Top with the avocado when serving.
Betterfoodguru is evolving to include some more quality convenience foods and quicker recipes to make plant-based eating more attainable to you!
Want to try?

Did you know wild rice has less calories but more

Did you know wild rice has less calories but more protein than brown rice?
Incorporate more of this nutritionally dense grain into your diet by adding it to soups like this one. Save this recipe for a weekend cooking project that will set you up for healthy eating success for days.
👉CHICKPEA AND WILD RICE STEW with sweet potatoes, butternut squash, carrots, corn and herbs
🤘Chickpea and Wild Rice Stew
Prep: 10 minutes
Cook 45 minutes
Yield: 10 servings
Ingredients: 1 cup wild rice, 1 tablespoon fresh thyme leaves, 10 cups water, 2 sweet potatoes peeled and chopped, 1 cup butternut squash fresh or frozen cubed, 1/2 cup frozen corn, 3 carrots peeled and chopped in rounds, 1 stalk celery cut thin, 1 (15 ounce) can chickpeas drained, 2 teaspoons salt, 2 tablespoons onion powder, 1 tablespoon garlic powder, 1 tablespoon smoked paprika, 1 teaspoon oregano, 3 bay leaves, 2 tablespoons tomato paste, black pepper to taste
How to:
1. In a large pot on high heat, bring wild rice, fresh thyme and water to a boil.
2. Meanwhile chop the sweet potato, carrots, butternut and celery and then add to the boiling soup
3. Add the chickpeas, corn, salt, onion powder and garlic powder, smoked paprika,oregano, bay leaves, and tomato paste, and continue to boil until rice and vegetables are tender. This will take 45 minutes from start to finish.
This soup gets better with time and I am looking forwards to some cozy time on the couch with a blanket and a steaming bowl this weekend.
Should I keep the soups coming?

Do you like trying new things? If you are feeling

Do you like trying new things?
If you are feeling adventurous you need to try this warm salad. Warm salad? You heard me right, this salad is a combo of hot and cold ingredients: a warm lentil and vegetable mix and cold spinach and cabbage. Save it to try!
👉WARM MEDITERRANEAN LENTIL AND SPINACH SALAD with purple cabbage, purple cauliflower, yellow peppers, calamata olives, sunflower seeds and a tomato, garlic and balsamic dressing
🤘Recipe
Prep Time: 10 minutes
Cook Time: 35 minutes
Yield: 2
½ cup dry brown lentils, 3 cups water, 2 teaspoons evoo, 2 cloves garlic chopped. 1 tablespoon Italian seasoning ½ purple cauliflower, cut in florets, 2 yellow baby bell peppers chopped small, 2 compari tomatoes diced small, 10 Kalamata olives chopped, 2 tablespoons balsamic vinegar, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 4 cups baby spinach, 2 cups red cabbage shredded, 2 tablespoons sunflower seeds
1. First, boil lentils, a pinch of salt and water in a saucepan for 25 minutes until the lentils are soft. Keep the water level stays about two inches over lentil line and stir often. Once soft, drain the lentils, rinse them and reserve. This step can be skipped if you wish to use 1 can of lentils.
2. In the meantime, heat the oil in a large skillet or wok and add garlic and Italian seasoning, and cook until golden about 2-3 minutes
3. .Then add the cauliflower, peppers, tomatoes, and olives, season with salt and black pepper and cook for 2-3 minutes, stirring often, add the balsamic vinegar and cook for 2-3 minutes to caramelize.
4. Add the lentils plus 1 cup water to the skillet and bring to a boil for 2-3 minutes. Turn off the heat. You will have a saucy lentil and vegetable stew.
5. Put the spinach, cabbage and sunflower seeds in a large bowl. Top with the warm lentil and veggie mix and toss into the raw spinach and cabbage with tongs. They will wilt from the heat but retain some integrity.
6. Eat as is or for a heartier meal add in 1 cup of cooked pasta or serve over brown rice.
Want to try?

What are your goals for the year? Since 2020 was s

What are your goals for the year?
Since 2020 was such a doozy, and this year has already started out with a bang it’s best to keep your goals simple. My humble suggestion is to simply EAT MORE VEGETABLES. This goal is easy to execute and you will reap the benefits immediately by having better digestion, more energy and a flood of antioxidants to combat all the stress of living in limbo while we all wait for stuff thats way out of our control to pass.
👉RAINBOW CHOP SALAD WITH ORANGE TAHINI DRESSING and a bevvy of colorful veggies: bell peppers, watermelon radishes, persian cucumbers, carrots, cherry tomatoes, spring mix and fresh parsley for the mega vitamin infusion, avocados for healthy fat and pumpkin seeds and slivered almonds for protein.
🤘ORANGE TAHINI DRESSING
Ingredients: 1/4 cup sesame tahini, 1/4 cup orange juice, 1/2 squeezed lemon, 1/2 cup water, 1/4 teaspoon salt, black pepper to taste.
How to: put all ingredients in a small bowl and whisk with a fork. Taste for seasoning and adjust to your tastes. If you like sweeter add a couple drops of pure maple syrup. Since tahini brands differ, you may add a little more water if needed to make the dressing more pourable.
Salads like this are super filling and a treat for the eyes and soul. It’s easy to make, just chop up every color of the rainbow, include some healthy fats and slay your day. Even if that day is laying on the couch and binge watching the news or netflix! You still have reached your goal🌈

What is your favorite bean? You need to start inco

What is your favorite bean?
You need to start incorporating more beans in your diet! They are full of fiber, protein and vitamins but lower in fat and calories than animal products. This makes them heart healthy and a great option for center of the plate! Save this easy recipe that is similar to chili with an Indian twist!
👉SPICY RAJMA MASALA or spicy curried kidney beans, with freekeh, cilantro and charred baby bells.
🤘Spicy Rajma Masala Recipe
Prep: 5 mins
Cook: 20 mins
Yield:4
Ingredients: 3 cloves garlic and 2 inches fresh ginger minced, 1 yellow onion chopped, 2 cans kidney beans drained, 4 tablespoons tomato paste, 2 cups water, 1 tsp neutral oil, 3 teaspoons curry powder, 1/2 tsp cumin seeds, 1/4 tsp crushed red pepper, 1/2 tsp salt, 1/4 teaspoon cayenne, ground black pepper and cilantro to your taste
How to:
1. Sauté ginger, garlic and onions in a wok or large pan until toasty and browned 3-5 mins
2. Push to the side and toast the cumin seeds until very fragrant 2 mins
3. Add the water, remaining spices, kidney beans and tomato paste and bring to a boil for 5 minutes
4. Take a potato masher and mash some of the beans gently or take a cup of cooking beans and puree in blender and add back in. This mashing/blending of beans will make the Rajma super creamy and thicken the “gravy” texture. Simmer for another 5-8 mins
5. Serve with grain of choice, cilantro and some roasted green veggies
Even if going plant based is not your MO, eating beans a few times a week instead of meat is a no brainer, especially if your Doc has mentioned things like high cholesterol or blood pressure.
Tag your plant curious friends to enjoy this recipe!

Are you an optimist? Trying to ride a positive vib

Are you an optimist?
Trying to ride a positive vibe is hard, especially lately. Nobody needs me to list all the reasons to be anxious or enraged but we all need a rainbow salad to remind us that life is beautiful and rife with color. This wonderful world we live in is full of culture and differences and that is good. Make no mistake, my allegiance rides with good, the champions for racial and gender equality and kindness toward all living things.
👉RAINBOW FRUIT AND VEG FREEKEH SALAD with golden beets, roasted baby peppers, pineapple, cara cara oranges, crispy spiced chickpeas, parsley, romaine, red cabbage, pumpkin seeds and citrus vinaigrette
How to:
1. Cook freekeh according to package, set aside to cool
2. Toss 1 can chickpeas with 1 teaspooon oil, 1/2 tsp smoked paprike, 1 pinch cayenne, 1 pinch salt and 2 pinches garlic powder and roast at 425 for 20 minutes
3. Roast baby peppers in the oven for 15 minutes, let cool and destem
4. Boil golden beets for 10-15 minutes to soften. Set aside to cool
5. Make a bed of romaine and red cabbage and top with fruits, peppers and beets, freekeh, chickpeas and pumpkin seeds
6. Make the dressing: 2 tablespoons extra virgin olive oil,3 tablespoons orange or lemon infused vinegar, 1 teaspoon maple syrup, 1 pinch garlic powder, 1 pinch salt, 1 pinch italian seasoning mix well
7. Drizzle and demolish
Are you starting this week out riding high?

Do you like Mexican food? You gotta save this one,

Do you like Mexican food?
You gotta save this one, it is so scrumptious, so satisfying and so different. This vegan twist on traditional Mexican Pozole Rojo soup is sure to impress and make any day seem like a fiesta. While the cooking time is longer than my usual share, it is perfect for a Sunday project or a snowy day.
👉VEGAN POZOLE ROJO
With corn on the cob, butternut squash and sweet potatoes and topped with shredded lettuce, radishes, cilantro, avocado and
A squeeze of lime.
🤘Vegan Pozole Rojo Recipe
Prep:15 mins
Cook: 2 hours
Ingredients: 8 ounces dry hominy soaked overnight or sub 3 (15 ounce) cans hominy to cut cooking down to 1 hour, 5 guajillo chiles, 5 ancho chiles, 3 chipotle chiles or 5 arbol chiles optional as these make hotter soup.
6 garlic cloves, 1 onion, 2 sweet potatoes cubed, 6 small frozen corn on the cobbs, 2 cups cubed butternut squash, 2 carrots cut small, 1 teaspoons salt, 1 tablespoon oregano, 1 tablespoon smoked paprika, water
How to:
1. In a large pot, boil the soaked and rinsed hominy in enough water to cover plus 5 inches over the level
2. In a separate pot, reconstitute the dry guajillo chiles, ancho chiles and chipotles/arbols by boiling them for 20 minutes in 3 cups water then transfer to the blender with the onion, garlic and the water they were boiling in and blend until smooth. Then add to the pot of hominy.
3. Once the water with the hominy is boiling, add the sweet potato, corn, butternut and carrots to the pot and continue to boil, stirring often, it will be about two hours total. Season with salt, oregano and smoked paprika and add water if the level starts to be low. This is a brothy soup rather than a stew.
4. The soup is done when the pozole is tender and all the veggies are soft. Taste for salt and adjust if desired. Top with all the fixings for an amazing taste and texture sensation!
This was actually our Christmas day meal. Since my family is mixed Mexican and American, we always do Mexican food on Xmas day and as I veganize the classics, we are pleasantly surprised at how amazing they are!
Tag your Mexican food lovers!! This one will blow them away🌈

Do you like curry? If you haven’t tried cooking

Do you like curry?
If you haven’t tried cooking one at home yet, this recipe is a great start. It has minimal ingredients, easy execution and is super tasty and comforting.
👉EASY DAL CURRY split red lentils served with Rice, cauliflower and cilantro
🤘Easy mm##Dal Curry Split Red Lentils
Prep:10 mins
Cook: 35 mins
Yield: 6 servings
How to:
1. In large pot add 1 lb of cleaned split red lentils with water to cover plus an extra 3 inches, boil and then simmer 25 mins
2. In a separate skillet, Sauté in 1tsp oil 4 cloves chopped garlic, 1 onion chopped and a 3 inch nub of ginger chopped until golden and fragrant
2. Add 4 chopped fresh tomatoes a sprinkle salt and pepper and cook for 3 mins until tomatoes release juices
3. Add 3 Tbsp curry powder plus a pinch of crushed red pepper and cayenne for heat (optional)
4. Check the lentils. They cook really fast like within 25-30 mins they should be pretty soft. When they’re soft, add the cooked mixture to the pot plus 3tablespoon of tomato paste, 1 teaspoon salt and black pepper. Bring to a boil then turn down to a simmer to really infuse those lentils with flavor. When texture is smooth its ready to eat. Eat alone or with rice, and be sure to douse it in cilantro and black pepper
What do ya say, want to try it?

Are you weirded out by soup and salad in one bowl?

Are you weirded out by soup and salad in one bowl?
In a dm, a confused follower asked me about this pic that they saw in my stories last night. Yup this is a bowl that is half soup and half salad. Absolutely, this is how I roll, and tbh, after plating, styling and snapping the pic I stirred it up and devoured it. I love the different textures and I also love having less dishes to deal with😂
Full disclosure: my husband was not amused by this presentation either🤣 and he he reluctantly ate it.
👉SWEET POTATO AND LENTIL SOUP
Prep Time: 10 minutes
Cook Time: 35 minutes
Serves 8-10
Ingredients:
1 pound Lentils
1 teaspoon olive oil
1 onion, chopped small
3 garlic cloves minced
3 carrots, peeled and diced in rounds
2 sweet potato peeled and diced
1 cup cubed peeled butternut squash
2 teaspoon Italian seasoning
1 tablespoon smoked paprika
1 (15 ounce) can crushed tomatoes
1 teaspoon salt
Pepper
Crushed red pepper
1/2 lemon to squeeze

How to:
1. In a large saucepan over high heat, boil the lentils in enough water to cover plus 3 inches for 25 minutes,until soft.
2. Meanwhile, in a skillet over medium heat, saute the onion and garlic in oil until fragrant, about 5 minutes.
3. Add carrots, squash and sweet potatoes and cook for an additional 5 minutes then add the mix into the boiling lentils pot.
4. When the 25 minutes are up, check the lentils. If they are soft, add the tomatoes, and spices and boil for 10 minutes to combine all the flavors well. You will likely have to add more water, depending on how brothy you like your soup
5. Taste for salt. Garnish with crushed red and black pepper and squeeze of lemon
So what side of the fence are you on? Would you eat this happily or with trepidation?

Are you a soup lover? This quick, easy and nutriti

Are you a soup lover?
This quick, easy and nutritious soup eats like a meal. Super filling and full of plant proteins, fiber and flavor, you need this in your life. Support your systems with comforting stew in this extra stressful time😳 what a sad day for our country yesterday, huh?
👉 HERBED WHITE BEAN AND QUINOA STEW
Prep: 10 minutes
Cook: 30 minutes
Servings: 6-8
Ingredients: 3 carrots peeled and cut in half-moons, 2 sweet potatoes peeled and cut in half-moons, 1 (15 ounce can) of white beans drained, 1 cup quinoa, 6 cups water, 1 (15 ounce) can crushed tomatoes, 1 tablespoon onion powder, 1 teaspoon garlic powder, 1 tablespoon Italian seasoning, 1 teaspoon salt, 1 teaspoon smoked paprika, fresh parsley chopped 2 teaspoons, fresh thyme 1 tablespoon, black and crushed red pepper to taste, Fresh thyme and parsley for garnish
How to:
1. In a large pot add water, carrots and sweet potatoes and bring to a boil
2. Add white beans, dry spices and tomatoes and boil for 10 minutes until veggies are getting soft
3. Add rinsed quinoa (leftover or frozen quinoa will work too and will cut down cooking time by 10 minutes)
4. Cook for 20 minutes, stirring often, until you see the quinoa has released its little spiral germ.
5. Garnish with herbs and pepper.
Tip: The next day for reheating, you must add more water and a little salt as the quinoa will soak up most of the broth overnight. It will not swell unpleasantly like noodles however.
I am breathing a sigh of relief knowing our democratic system has done their duty and the best man won.
Let’s eat some soup.

Do you need a quick and easy lunch idea? This one

Do you need a quick and easy lunch idea?
This one is perfect for the first humpday of Veganuary, quick, easy, filling and versatile as heck.
👉CHICKPEA CHOP CHOP SALAD with romaine, kale, olives, carrots, cabbage, parsley and mint, smoky crispy chickpeas and drizzled with cashew yogurt, balsamic vinegar, pomegranate molasses, chili flakes and black pepper.
🤘How to:
1. Drain 1 can of chickpeas and toss with smoked paprika and garlic powder and bake til crispy on a sheet pan at 400 for about 20 mins
2. While they are crisping chop up whatever you have and throw it in a bowl 🤪
3. Top with chickpeas, herbs, copious pepper and drizzles of cashew yogurt, pomegranate molasses(optional) and balsamic vinegar
4. Inhale it before your three homeschoolers kill each other
Is it Friday yet?😂😂😂

Are you a spice tooth🤣? Since sweet tooth is a

Are you a spice tooth🤣?
Since sweet tooth is a thing, what do you call someone who is addicted to spicy food😜
Most people have their favorite flavors between salty, sweet, spicy, sour and umami. I am obviously a spicy lady and this curry hits like candy to me.
👉SPICY CURRIED POTATOES CAULIFLOWER AND PEAS with organic brown basmati rice, cashew yogurt drizzle and cilantro
🤘Spicy Curried Potatoes Cauliflower and peas Recipe
Prep time: 10 mins
Cook time: 30 mins
Yield: 3-5
Ingredients: 5 medium size potatoes cubed, 3 cloves garlic minced, 2 inch finger ginger minced, 1 small yellow onion diced, 1/2 head cauliflower cut in florets, 3 tomatoes diced, 1 tablespoon cumin seeds, 2 tablespoons curry powder, 1/4 teaspoon chili flakes (optional), 1/2 teaspoon salt, 1 teaspoon garam masala, 1/2 teaspoon coriander, 2 tablespoons tomato paste, 2 cups water,
How to:
1. In a wok or large skillet, start by frying potatoes in oil and cook for 5 mins stirring often so the potatoes begin to brown.
2. Then add 3 cloves garlic minced, 2 inch finger ginger minced, 1/2 a yellow onion and cook 10 minutes
3. Push the potatoes to the side and add cumin seeds and cook for 1 minute until sputtering then mix into the potatoes
2. Then add cauliflower and chopped tomatoes and cook for 2-3 mins until they release their juices.
3. Add water, curry powder, tomato paste, garam masala, coriander, smoked paprika, chili flakes and frozen peas, bring to a boil then simmer about 15 minutes until potatoes are fork tender and the sauce has thickened into a spicy curry gravy.
5. Serve with rice, more chili flakes, black pepper and cilantro and drizzle with cashew yogurt
What is your favorite flavor?

Are you starting the first week 2021 with your bre

Are you starting the first week 2021 with your breakfast game strong?
Jumpstart your day with the ultimate energy bomb, full of plant-based protein, fiber and healthy fats.
👉GRAIN FREE AND GLUTEN FREE BREAKFAST BOMB BOWL with chickpeas, corn, brussells sprouts, roasted potatoes and sweet potato homefries, avocado and chili flakes
👉Breakfast Bomb Bowl Recipe
Prep: 5 mins
Cook: 20 mins
Yield: 2-4 depending on appetite
Ingredients: 2 sweet potato and 2 red potato cubed, spray of avocado oil, salt. 2 cloves garlic minced, 1 teaspoon olive oil, 1 can chickpeas drained, 1 pound brussells sprouts halved, 1 cup frozen corn, 1 cup frozen butternut squash, 1 teaspoon smoked paprika, 1/2 teaspoon salt, 1/2 cup water
How to:
1. Bake the potatoes and sweets for 20 mins at 425
2. In a wok, fry garlic and brussells sprouts for 5-7 minutes until browning, then add butternut, chickpeas, corn, water, paprika and salt
3. Cook for 10 more minutes on medium high. The water will steam all veg and make them tender and evaporate leaving a delicious veggie scramble.
4. Serve with homefries, avocado and chili flakes.
Tell me, are you ready to get back to the grind today?

What is your eating style? Do you like separate p

What is your eating style?
Do you like separate plates for salad or do you like to mix it all in? Eating is really so personal and everyone has their own relationship to food that makes them feel comforted and nourished. I usually snap a pic then mix all the ingredients together for the ultimate in flavor and texture bombs!
👉EASIEST PASTA AND SALAD COMFORT BOWL with rotini in marinara with peas, crushed red peppers and hemp seeds and a colorful salad of mixed greens, persian cucumbers, sugar bomb cherry tomatoes, roasted peppers and calamatas in vinaigrette.
How to have lunch in 15 minutes:
1. Put on pasta water to boil
2. Chop all veggies for salad
3. Cook pasta according to package, add frozen peas to the collander and drain the pasta over them to heat and keep bright green.
4. Microwave your favorite storebought pasta sauce for 2 minutes. Look for a good quality sauce with no preservatives or added sugar.
5. Toss the pasta and peas with the sauce, sprinkle with hemp seeds and stud with crushed red pepper.
Tell me, would you mix it all together or does that make you cringe?

Are you interested in plant-based eating but worri

Are you interested in plant-based eating but worried about protein? People are constantly asking us vegans and vegetarians where we get our protein from. The reality is that plant based proteins are abundant if you eat a varied diet! Look at my bowl here, it is chock full of plant protein.
👉SUPERFOOD BALANCE BOWL with butter beans, collard greens, peas, quinoa, bell peppers, peas and hempseeds.
🤘SUPERFOOD BALANCE BOWL RECIPE
Prep: 5 minutes
Cook: 15 minutes
Yield: 2-4 servings
Ingredients: 2 cloves garlic, 1 teaspoon olive oil, 1 bunch collard greens washed and chopped, 3 baby bells or 1 large seeded and chopped, 1 can butter beans drained and rinsed, 1 cup of frozen peas, 1 cup cooked quinoa, 1/4 cup chopped calamata olives, 4 tablespoons hemp seeds
Ingredients:
1. In a wok or large skillet, fry garlic cloves in 1 teaspoon olive oil until fragrant, then add collard greens and baby bell peppers, deseeded and chopped.
And cook for 5 minutes
2. Add 1/2 cup water, butter beans, and frozen peas and cook for 5-7 minutes stirring often
3. Season with 1/2 teaspoon of salt and pepper to your tastes.
4. Lastly add in leftover quinoa and calamata olives and stir well. Top each bowl with hemp seeds.
Alternately, if you do not have leftover quinoa, you may serve over some freshly cooked quinoa or brown rice.
One of the things on my mind in the new year is being conscious of portions and not eating GIANT bowls of grains. Like most people, I drown my stress in carbs and this is not serving me well. Mixing the grains into the food helps with a more sensible portion size.
Thanks for that great tip @notyourmommasvegetables !
If you want some straightforward and easy to digest information about plant based eating, a great place to start is watching Forks Over Knives or The Gamechangers on Netflix. Both movies are concise, compelling and enlightening.
As I am now entering my third year of plant-based vegan eating, I am getting deeper into the health side of it all which will be reflected in many of my new recipes! I am ditching refined sugars altogether and cooking with very little salt and oil.
Let’s make 2021 our healthiest year yet!🌈

Load More... Follow on Instagram