As labels like “organic,” “natural” and “local” get more popular, you may have also found yourself intrigued by the idea of a plant-based lifestyle. As Michael Pollan puts it in his book Food Rules, plant-based eating can be summed up in seven, simple words: "Eat food, not too much, mostly plants."
Going plant-based doesn't mean you have to give up eating the occasional steak or wearing leather. It just means you are readjusting your lifestyle to be more focused on products derived from plants(vegetables, fruits, unrefined grains, legumes, nuts).
The benefit? You'll be living a life that is healthier, balanced and more sustainable.
If you’re curious about learning more about the journey to a plant-based lifestyle, read on for 10 of our favorite benefits...
No matter how new you are to the idea of plant-based eating, you’re probably aware that eating more veggies is good...
I have a bunch of acorn squash from my CSA (Community Supported Agriculture) For Thanksgiving I'm going to be making a big casserole dish of these! Pretty easy to prepare and I think they taste better as they cool and become closer to room temps. This makes your planning easy if you have an oven full of stuff cooking.
Years back I used to make two Thanksgiving dinners to make the whole family happy. No more of that going on here. All plant-based stuff now.
I hope you enjoy and have a great Holiday!
PREHEAT OVER TO 375
Two acorn squash ends cut off, seeds removed, and then cut in half to make four circles.
1 tablespoon of extra virgin olive oil
1 med onion
1 pepper any color
2 cloves of garlic
1 can of diced tomatoes
Dash of liquid smoke(optional)
1 tablespoon of chili powder
½ cup of vegan sausage crumbles (also optional)
½ cup of vegan cheese
2 cups of cooked brown rice(cook in veggie stock)
Heat olive oil...
This is one of the first vegan things I learned how to make. Its a great replacement for the tuna sandwich, so yummy! This salad is good on a sandwich, a bed of lettuce, and in a wrap. It's a definite classic in my house now, everyone loves it! This doesn't happen too often.
Quick and easy to make with very few ingredients, very easy to whip up last minute without needing a run to the grocery store. Perfect for that summer night you don't want to cook. Guess what, It's pretty healthy too!
What do you need?
2 Carrots shredded
2-3 Stalks of celery diced
1 small onion diced
1 tablespoon of fresh dill(you can use dry, just do half the amt)
1 Tablespoon spicy brown mustard
1 can of chickpeas rinsed.
½ cup of vegan mayo. Add more if its a little dry.
Salt and Pepper to taste
What do I do?
Put rinsed chickpeas in a large bowl and smash them up good with a fork. Add the shredded carrots, diced celery, and diced onion.
Mix together mayo, mustard, dill, and salt and...
It's getting close to Thanksgiving and I'm definitely going to be having this dish on the table! Most of the dishes I make are based on the veggies I get from my local CSA. This one was so yummy my son licked the plate. That's always a good sign!
What you need:
3 to 4 sweet potatoes
3-4 red potatoes (Or whatever you have in the fridge)
1 can of coconut milk
¼ cup of nutritional yeast
3 tablespoons of flour
1 large clove of garlic
salt and pepper to taste
nutmeg and breadcrumbs optional.
The first time I made this I also used turnips because I had so many of them in the fridge. This turned out quite well and I'm sure it would be delish either way!
Preheat the over to 375 degrees.
Grease pie dish with coconut oil.
Slice potatoes and turnips if using thin and even.
Take the rest of the ingredients and put in a blender and blend until smooth. If you don't have a blender mince the garlic and mix ingredients with a whisk until...
These tasty bites are something I make quite often. I make a bunch too so I have leftovers! They are a great snack, side dish for dinner or even with some tofu scramble for breakfast. I add them to wraps and burritos. Anytime you need something sweet with a kick they're good.
Super easy to make with just a few ingredients, these are a great plant-based, whole-food recipe to add to your favorites!
4 Medium Sweet potatoes, peeled and diced into half inch pieces.
2 Tablespoons of extra virgin olive oil.
1/2 Teaspoon of cinnamon.
1/4 Teaspoon of cayenne pepper. Add as much as you like. You might like it really spicy!
Salt and pepper to taste.
Preheat oven to 425 degrees. Combine the sweets with all the other ingredients and mix well. Prepare a cookie sheet with parchment paper and place the sweet potato mixture on the cookie sheet. Spread out evenly. Bake the sweets for 25 mins. or until slightly browned on the outside. Remove from oven...