Adventures in Plant Based Living and Sustainability

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  • I don’t know about you all, but now that I’m making three meals a day at home, I’m getting pretty savvy about easy, healthy meal options. Balancing two working parents, homeschooling two children and keeping my sanity (i.e. trying to keep my house clean and get my daily exercise) is proving to be quite the feat! And, while I LOVE being in the kitchen and creating new recipes to share with you all, some days I just need help.🌱 . . Enter @mayakaimalfoods. Recently, I shared a Sweet Potato and Roasted Cauliflower Vegan Vindaloo recipe (see my blog for details) using Maya Kaimal’s Spicy Vindaloo Sauce and it was a true winner at the dinner table. You guys all took to it as well -- saving it for a rainy day that has now, I’m afraid, come upon us. I encourage you to look back to that recipe if you’re looking to bring an easy, spicy, healthy vegan dinner to your table.🌱 . . Continuing in that vein, I wanted to tell you about Maya Kaimal’s Everyday Dal®. These ready-in-90-seconds, plant-based meals taste great and are packed with a list of ingredients that are fully pronounceable. Each packet is a single adult serving, so when cooking for more than one, I simply add other easy ingredients. In this case, I topped two small baked Idaho potatoes with the Black Lentil, Tomato and Cumin meal (my favorite), added some diced tomatoes and a side of steamed broccoli. Viola! A protein-rich, plant-based meal for the whole family.🌱 . . Maya Kaimal offers a ton of variety within the Everyday Dal family, including options like Red Lentil, Butternut Squash & Coconut and Kidney Bean, Carrots & Tamarind combinations. These meal options are widely available at Whole Foods Market, Target, Jewel Osco, Stop n Shop, Fairway, Thrive Market and more, so be sure to pick up a few on your next trip to the store!🌱 . . Stay safe & healthy!🌱
  • Vegan No Coq Au Vin. Recipe on blog (link in bio).🌱 . . Feel the need for comfort food? This recipe is one of my family's favorites -- it's savory while still being packed with vegetables. I make my warm vegan "bacon" sauce to flavor it, which makes the broth very rich and comforting. And don't worry! It's not hard -- the ingredients are probably already in your kitchen.🌱 . . I like to serve this over creamy vegan polenta, but you could also serve it like a stew with a side of crusty bread or over some thick, dense Italian noodles! So much yum!🌱 . . Here's to wishing you all some comfort! Stay well!🌱 . . . #vegandinner #veganmeals #alltheveggies #vegan #govegan #veganrecipes #plantbased #easyveganrecipes #plantbasedrecipes #givemethatplant #theveganbuzz #thekitchn #feedfeed #goodoldvegan #vegan_veganfood #vegangotgame #f52grams #thenewhealthy #thrivemags #worldwideveganfood #eatingwelleats #veganbombs #vegolab #theplantbasedpage #makesmewhole #wholefoodfavs #veganfoodofficial #yourdailyveganfood #veganpowerbowls #veganvitamin
  • Sticky & Sweet Vegan Sushi Bowls with @lotusfoods Jade Pearl Rice™. Recipe below.🌱 . . Inspired by my Vegan Tuna Tower a week ago, I decided to create a vegan sushi bowl with some sticky sweetness. I wanted it to be cheery and colorful at a time when things feel a little bit gray. To do this, I used red Roma tomato "tuna," bright yellow mango and light green edamame. And, of course, that short-grain rice with the lovely blue-green hue? That's @lotusfoods Jade Pearl Rice™. #sponsored🌱 . . To match the sweetness of the mango, I added a touch of maple syrup to my soy sauce marinade and reduced it to a sticky drizzle -- the perfect match for the rice vinegar spiked sushi rice.🌱 . . Looking for a creative vegan recipe these days? Here's how to bring this one home:🌱 . . Serves: 2 Time: ~30 minutes🌱 . . ➡️ Prepare 1 c. Lotus Foods’ Jade Pearl Rice™ in accordance with package directions.🌱 . . ➡️ Wash 5 Roma tomatoes and cut a shallow cross hatch in the top of each. Briefly blanch in boiling water for 1-3 mins, until the skins start to peel. Remove from water and place in an ice bath.🌱 . . ➡️ Combine ¼ c. tamari, 1 t. minced garlic, 1 t. minced ginger & 2 T. maple syrup. Set aside.🌱 . . ➡️ Peel the skin from the tomatoes, then slice into quarters lengthwise. With a sharp knife, remove the seeds from each piece and slice into small pieces (Confused? Check out the Tuna Tower video on my blog for detailed instructions. Link in bio.)🌱 . . ➡️ Marinate the tomato pieces in the marinade.🌱 . . ➡️ Steam 1 c. edamame and cool with a cold water rinse. Peel & cut 1 mango.🌱 . . ➡️ Combine 2 T. rice vinegar, 1 T. sugar & 1 t. salt in a small pot. Bring to a boil & whisk until the salt and sugar are dissolved. Add to the cooked rice and allow to cool.🌱 . . ➡️ Strain & save the marinade from the tomatoes.🌱 . . ➡️ Bring the marinade to a simmer in a small pot, stirring frequently, until reduced to a sticky syrup.🌱 . . ➡️ Prepare the bowl with rice. Top with “tuna,” mango & edamame. Drizzle with the sweet soy sauce. Top with sesame seeds and nori.🌱 . . Stay well friends!!
  • Easy Vegan Recipe! Creamy Tomato Soup with Split Peas and Lentils. Recipe on blog (link in bio).🌱 . . Lately I’ve been thinking a lot about easy vegan, pantry-friendly recipes – a timely subject in uncertain times with the produce section of the grocery stores wiped pretty clean each day.🌱 . . So what does this easy vegan recipe require?🌱 . . Require is a strong word, actually. I would lean toward suggest. To make this, I sautéed garlic and onions, tomato paste (actually, I do think this is essential), dried rosemary, thyme and oregano. Then I added one can of diced tomatoes, a can of full fat unsweetened coconut milk and one quart of vegetable broth. From there, it’s a matter of vegetables and legumes that you have on hand. I added carrots, celery and spinach. But, you could do peas and potatoes if that’s what you’ve got. No vegetables – don’t stress. Just make it as a creamy tomato soup and enjoy it that way.🌱 . . Stay healthy and safe, my friends!🌱 . . . . . #vegan #govegan #veganrecipes #vegansoups #easyveganrecipes #tomatosoup #plantbased #plantbasedrecipes #dairyfree #givemethatplant #theveganbuzz #thekitchn #feedfeed #goodoldvegan #vegan_veganfood #vegangotgame #f52grams #thenewhealthy #thrivemags #worldwideveganfood #eatingwelleats #veganbombs #vegolab #theplantbasedpage #makesmewhole #wholefoodfavs #veganfoodofficial #yourdailyveganfood #veganpowerbowls #veganvitamin
  • Sautéed Tomatoes and Spinach in a Lemon-Garlic Sauce. Recipe below.🌱 . . Here's a simple sauce for you -- it takes about 10 minutes to make and tastes amazing tossed in pasta.🌱 . . Lately, I've been thinking a bit about how to keep pasta creative because...well...I think it'll be on the table a lot in the next several weeks. And, as much as I love a big bowl of carbs with plain tomato sauce (perhaps the dish I would pick if I was trapped on a desert island -- but plenty of time to think more on that one) I want to make sure to mix things up a bit. So here it is - #1 of 101 ways to eat pasta.🌱 . . ➡️ Sauté 2 small shallots and 2 cloves crushed garlic in 2 T. extra virgin olive oil until soft. Shallots are more delicate than onions and can be sautéed with the garlic for the same length of time. Just be careful not to burn.🌱 . . ➡️ Add 1/2 pint of sliced grape tomatoes and 2-3 handfuls of fresh baby spinach. Sauté until the spinach becomes wilted.🌱 . . ➡️ Add 1 T. fresh lemon juice and toss the sauce into the pasta of your choice. Season with salt & pepper and top with vegan parmesan (look for that recipe in the next week or so).🌱 . . Stay safe everyone!🌱 . . . . #pasta #pastasauce #veganpasta #easypasta #easyvegandinner #veganrecipes #vegan #govegan #givemethatplant #theveganbuzz #thekitchn #feedfeed #goodoldvegan #vegan_veganfood #vegangotgame #f52grams #thenewhealthy #thrivemags #worldwideveganfood #eatingwelleats #veganbombs #vegolab #theplantbasedpage #makesmewhole #wholefoodfavs #veganfoodofficial #yourdailyveganfood #veganpowerbowls #veganvitamin
  • Ginger Miso Spring Noodle Bowl. Recipe below.🌱 . . Spring is in the air! For some of us anyway. Up here in the mountains, there's a promise to be buried in snow at least until May. But, I can live vicariously through those of you experiencing a break in the weather AND I can help you celebrate with this easy vegan Ginger Miso Spring Noodle Bowl. As you can see, it's loaded with vegetables and features @lotusfoods Organic Forbidden Rice® Pad Thai Noodles, making it a healthy, gluten-free option. #sponsored🌱 . . I know I throw around the term "easy vegan recipe" a lot and sometimes...well, let's just say that I recognize that "easy" is a relative term. But, in this case, I feel confident that this recipe is universally easy. And refreshingly delicious!🌱 . . Here's how you bring this one home:🌱 . . Serves: 2 Cook Time: 30 mins.🌱 . . ➡️ Prepare the Organic Forbidden Rice® Pad Thai Noodles in accordance with the package instructions.🌱 . . ➡️ Prep your veggies! I spiralized 1 carrot and 1 cucumber and chopped 1/2 a red and yellow pepper. Also included: 1/4 head of purple cabbage, edamame and scallions.🌱 . . ➡️ For the ginger-miso dressing, combine: 1/4 c. avocado oil (or other neutral-tasting oil), 3 T. unseasoned rice wine vinegar (if you’re concerned about gluten, confirm that your brand is gluten free), 1 t. toasted sesame oil, 1 t. fresh ginger, 1 t. fresh garlic and 1 T. miso paste in a mini food processor and pulse until smooth.🌱 . . ➡️ Toss the noodles and vegetables together in the dressing and serve with sesame seeds and fresh lime. Chopped cashews and peanuts are great additions as well! . . Happy Spring!
  • Creamy Polenta with Mushroom Ragu. Recipe on blog (link in bio).🌱 . . Do you ever swap out your pasta for polenta? If not, you should give it a try! Polenta offers up a creamy, savory alternative to pasta that complements Italian-inspired sauces with style.🌱 . . This vegan recipe is one of my all-time favorites, with the Mushroom Ragu being a simple dish to put together. The recipe is on the blog (link in bio) along with tips on how to shop for and cook polenta. I hope that you'll check it out! 🌱 . . . . . #vegan #govegan #polenta #mushroomragu #veganrecipes #plantbased #plantbasedrecipes #veganmeals #foodphotos #givemethatplant #theveganbuzz #thekitchn #feedfeed #goodoldvegan #vegan_veganfood #vegangotgame #f52grams #thenewhealthy #thrivemags #worldwideveganfood #eatingwelleats #veganbombs #vegolab #theplantbasedpage #makesmewhole #wholefoodfavs #veganfoodofficial #yourdailyveganfood #veganpowerbowls #veganvitamin
  • Did you think you’d have to give up sushi to go vegan? You were right! 😜 I promise you won’t miss it though. Not with this Vegan Tuna Tower recipe.🌱 . . This dish is every bit as satisfying as the original. I sub in roma tomatoes -- marinated in tamari, garlic, ginger and sriracha -- for the tuna. The rice got special treatment too: I mixed it with a rice vinegar, sugar and salt solution so that when you close your eyes, you’ll think you’re at your favorite sushi joint.🌱 . . And, finally, my secret weapon – crushed pistachios. Every sushi dish needs something unusual doesn’t it? Imagine your local sushi joint if you will, but it’s got nothing on me. Pistachios? Who would have thought? 🌱 . . The recipe for this is the video, but in case it moves too fast, here are a few tips (you can also find it on my blog (link in bio):🌱 . . ➡️ You only need to blanch the tomatoes until the skin begins to peel. Then, remove them and put them in an ice bath. This will stop the cooking process. You don’t want mushy tomatoes!🌱 . . ➡️ That marinade? So good! But make sure that your garlic and ginger pieces are small. They’ll end up in the final dish.🌱 . . ➡️ The mixture I add to the rice is not to be missed! It helps the rice to stick together and adds flavor.🌱 . . ➡️ I like to serve this with pickled ginger and a wasabi/tamari sauce. Most likely, you can find wasabi powder in your local grocery store. Mix it with a little water until it becomes a paste.🌱 . . ➡️ And, finally, that’s a food ring that I use to build the tower. You can find a link to shop for one on my blog in the recipe for this dish.🌱 . . . . #vegansushi #vegan #govegan #tunatower #givemethatplant #theveganbuzz #thekitchn #feedfeed #goodoldvegan #vegan_veganfood #vegangotgame #f52grams #thenewhealthy #thrivemags #worldwideveganfood #eatingwelleats #veganbombs #vegolab #theplantbasedpage #makesmewhole #wholefoodfavs #veganfoodofficial #yourdailyveganfood #veganpowerbowls #veganvitamin @plantd.co @plantbasedgala @thevegansclub @veganvultures @goodoldvegan @contemporary_vegans @glowingplants @vegspirationfeed @veganbowll @thrivemags @bestofvegan @veganbowls @pbnfood @vegan_feature @food52
  • Black Bean & Sweet Potato Enchiladas. Recipe below.🌱 . . Vegan dinner has never been easier! This vegan enchilada recipe features cumin-spiced black beans, sweet potato (which counters the spice SO NICELY), spinach and @lotusfoods Organic Red Rice. #sponsored🌱 . . As I was dreaming up this recipe, I kept thinking about how good red rice would be paired with the creaminess of the sweet potatoes. Good, because of the nutty, chewy perfection of red rice AND because of Lotus Foods’ #dothericething mission. Because what you put on the table is as important is how it gets to your table. Check out my blog post for the deets on that!🌱 . . I kept this easy dinner option vegan by topping it with a cashew cream – a simple cheese substitute. To really make it sing though, I topped it with fresh tomatoes, avocado slices, torn cilantro and pickled red onions (they just make everything better, don’t they?)!🌱 . . Here’s how to bring this one home:🌱 . . Serves: 4 Total Time: ~1 hour🌱 . . . ➡️ Wash and bake 1 sweet potato at 425 for 40-50 mins.🌱 . . ➡️ Cook 1 c. of @lotusfoods Organic Red Rice as per the package instructions.🌱 . . ➡️ Chop ½ yellow onion & mince 2 cloves garlic. Sauté in 1 T. olive oil. Add 1 T. cumin and ½ T. chili powder. Stir to coat.🌱 . . ➡️ Rinse and drain 1 14 oz can black beans and add to onions along with ½ c. water. Simmer until the water evaporates and the beans are soft.🌱 . . ➡️ Add the beans to the cooked rice.🌱 . . ➡️ Add a handful of chopped spinach.🌱 . . ➡️ Scoop out the meat of the potato and add it to the rice, beans and spinach. Stir to combine.🌱 . . ➡️ Add a thin layer of enchilada sauce (I used a store-bought sauce) to the bottom of a shallow baking dish. Add 2-3 spoonfuls of the enchilada mixture to a large corn tortilla. Roll and place in the dish with the overlapped edges facing down. Continue until the dish is full.🌱 . . ➡️ Add enchilada sauce over the tortillas. Drizzle on the cashew cream (you can find the recipe on my blog).🌱 . . ➡️ Bake for 20 minutes at 350.🌱 . . ➡️ Top with fresh chopped tomatoes, sliced avocado, cilantro pickled red onions and fresh lime wedges.

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