Plant based cooking and nutrition
When it comes to fall food, soup is on my list of favorites. This soup, or bisque, combines savory flavors with spices normally found in sweeter dishes. The cinnamon, nutmeg and ginger make this bisque taste like fall! While this soup will bring you comfort, …
I love lettuce wraps and this version is like a mini stir-fry on a leaf of lettuce. The different colors and flavors of the veggies and edamame paired with the sauce make this light meal both beautiful and delicious, not to mention loaded with nutrients! …
Since switching to a plant-based diet in 2013 (with occasional dairy, eggs or fish), I’ve been asked more times than I can count if I miss meat. The answer? Not anymore. When I changed my diet, I made the decision not to compare veggies to meat, nor did I try to find meat alternatives. I wasn’t going to try to recreate the flavor of meat in a veggie dish. It just wouldn’t be the same and I’d probably walk away from this lifestyle very disappointed. I’m thankful God gave me the wisdom to do this and really believe it is why I have been able to stick with a vegetarian lifestyle all these years. I also believe it’s why I get so excited to create plant-based recipes.
(Side note: I’m sharing this to encourage those that have struggled with staying on a plant-based diet. It’s not always easy for me either, but we can choose to embrace the sloppy parts of this beautiful journey that ultimately make us stronger. If it is your heart to live this lifestyle, maybe all you need is a little change of perspective and some grace. I am rooting for you!!)
With that said, there are times I enjoy biting into a hearty sandwich or burger… this is where lentils come in. As mentioned in a previous post lentils are a great sub for meat when it comes to bulk and texture… especially in these fantastic lentil sloppy joes. These are seriously delicious!
** Gluten free friends! This recipe calls for a small amount of Worcestershire sauce. For a vegan/gluten free option, you might want to try this: https://amzn.to/2RrlRSg
I’d love to get some recommendations on GF hamburger buns?? Please comment below.
For those that do eat gluten and are looking for a healthier hamburger bun, this brand did not disappoint: https://amzn.to/32m8fhk. I would’ve preferred these but used the unseeded version to be kid friendly.
Topped with some mustard and dairy free coleslaw (see recipe below) and a side of baked sweet potato fries, these sloppy joes make a casual and easy dinner.
[lt_recipe name=”Lentil Sloppy Joes” servings=”6″ prep_time=”15 MINUTES” cook_time=”35 MINUTES” total_time=”50 MINUTES” difficulty=”Easy” summary=”A familiar favorite with a plant-based twist.” print=”yes” image=”https://myplantbasedglow.com/wp-content/uploads/2020/09/sloppy-joes-4-225×300.jpg” ingredients=”8 oz dried lentils, rinsed;3 cups vegetable broth or water (or more as needed);1 bay leaf;1 tsp chili powder;1 tsp onion powder;1 tsp garlic powder;3 oz tomato paste;1 tablespoon olive oil, broth or water for saute;1 clove garlic, minced;¼ cup chopped onion;¼ cup chopped bell pepper;1-2 splashes of Worcestershire sauce (make sure to find vegan if strictly plant based and GF for those that can’t tolerate gluten).;1 tablespoon maple syrup;Salt and pepper to taste;Hamburger buns” ]In a medium saucepan, add lentils, bay leaf, chili powder, onion powder and 2 cups vegetable broth or water. Bring to a boil, then turn down to medium-low. Adding more liquid as needed.;While lentils are cooking, chop onion and peppers. ;In a saute pan, over medium-high heat, add olive oil (sub broth or water for oil free option). Add minced garlic, saute for a minute, add peppers and onions and cook until onions are translucent. Remove from burner and set aside. ;When lentils are tender and most liquid is absorbed, reduce heat to low and smash lentils with a fork or potato masher. ;Add sautéed veggies, Worcestershire sauce, maple syrup, tomato paste and another ½ cup water if needed. Add salt, pepper and after taste test add a dash more garlic powder, onion powder and chili powder (if needed).;Scoop onto hamburger bun. ;Serving suggestions: Top with mustard and/or coleslaw and serve with a side of sweet potato fries. Dairy free coleslaw recipe below.;[/lt_recipe]
[lt_recipe name=”Dairy-free coleslaw” servings=”(4-6) as sloppy joes topping” prep_time=”5 MINUTES” total_time=”5 MINUTES” difficulty=”Easy” summary=”Pairs well with Lentil Sloppy Joes” print=”yes” image=”https://myplantbasedglow.com/wp-content/uploads/2020/09/coleslaw-247×300.jpg” ingredients=”1 ½ cups shredded cabbage;1 tsp mustard;1/2 tablespoon apple cider vinegar;1 tablespoon maple syrup;1 ½ tablespoons olive oil;½ teaspoon celery seed;Salt and pepper to taste;” ]Except for cabbage, whisk together all ingredients. Mix into cabbage, refrigerate until ready to serve.[/lt_recipe]
This stuffed acorn squash is a delicious fall meal that is both filling and satisfying. Loaded with healthy grains, fiber rich beans and veggies, it’ll fill you up with nutrient dense calories that will be fuel for your body instead of making you feel sluggish. …
Yum, a bowl of warm delicious soup on a cool fall day. Okay, it’s technically not even fall yet, and it isn’t cool either, at least not where I live. Like I said in my first blog post, I won’t let some warm weather stop …
Acai – The Purple Powerhouse
Native to Central and South America, the acai berry has gained a lot of popularity in recent years, and for good reason. Dubbed a ‘superfood’ by many health experts, they are rich in vitamins, minerals and antioxidants (which help prevent free radical oxidation and cell destruction). Not only are these purple berries good for you, they make a pretty great breakfast. When it comes to acai, I find it more appealing to enjoy as a bowl rather than a simple smoothie. The fun part is adding toppings to this ‘smoothie in a bowl’. Try topping with your favorite fresh berries, seeds, coconut flakes and even some raw oats.
Where can I find it?
Acai can be found in the freezer section of the grocery store along with other frozen berries and fruit, I buy it unsweetened. In this recipe, I blend in half of a frozen banana to add a hint of sweetness.
Here’s a healthy tip…
On the days I know I will not be eating as healthy as usual I’ll add some spinach to my smoothie blend to get a head start on my greens for the day. Keep in mind that your beautiful purple blend will turn a dark green color which may not look as appealing but will be equally delicious!
[lt_recipe name=”Acai Breakfast Bowl” servings=”1″ prep_time=”5 MINUTES” total_time=”10 MINUTES” difficulty=”Easy” summary=”This smoothie in a bowl is packed with nutrition and flavor!” print=”yes” image=”https://myplantbasedglow.com/wp-content/uploads/2020/09/acai-bowl4-218×300.jpg” ingredients=”1 packet frozen acai pulp;¼ cup milk of choice (I prefer soy or almond);¼ cup water (as needed);½ banana, frozen; Topping suggestions:; ½ cup raw oats;1 tablespoon chia seed;1 tablespoon raw pumpkin seeds;½ banana, sliced;¼ cup fresh sliced strawberries;¼ cup fresh blueberries;1 tsp ground cinnamon;¼ cup unsweetened coconut flakes (optional);” ]Add acai pulp, frozen banana, milk and water (as needed) to blender cup and blend until smooth. The acai may take a few pulses to break up. Add more water or milk if you prefer a thinner consistency. ;Pour into a bowl and add toppings. I prefer fresh berries (whatever I have in the house), banana, chia seeds, raw oats, pumpkin seeds, coconut flakes and cinnamon. Before you take that first bite, just give it a mix so the oats and chia will absorb moisture making them easier to digest. Enjoy! ;;;[/lt_recipe]