Plant-Based for Life

02/01/2016

One of my favorite ways to prepare frozen corn:
https://youtu.be/GS2UZwuiN9U
The perfect snack or soup topping!

1. Dump a bag of frozen corn onto a large baking sheet lined with parchment paper. 2. Shake pan until corn settles into a single layer. 3. Bake at 300 until ...

02/01/2016

Have you ever prepared sweet potatoes by cutting them in half lengthwise, placing them cut-side-down on parchment paper, and baking at 425F until gooey and caramelized? If not, you're in for a real treat! Check out my quick how-to video for more info:

https://youtu.be/cQun3B0nT9E

1. Set oven to 425F. 2. Cut sweet potatoes in half lengthwise, trimming any rough ends. 3. Arrange cut-side-down on a baking sheet lined with parchment paper...

02/01/2016

When preparing asparagus without added oil, I like to bake it covered in a glass baking dish with a marinade. That way, the asparagus spears really stew in those tasty juices and absorb lots of flavor. To give the spears some added texture, I broil them at the end without the cover. Delish!

https://youtu.be/ISgfL--LApE

1. Set oven to 425 2. Cut off rough ends of asparagus, then cut stalks in half 3. Transfer stalks to a baking dish and make the marinade. For each bunch of a...

02/01/2016

We never get tired of quick & crispy potatoes at our house. Minimal prep time, and the end product hits the spot when you're in the mood for fries: https://youtu.be/1nnYvVFjEPc

1. Set oven to 425. 2. Cut washed potatoes in half, trimming any bad parts. 3. Line a large baking sheet with parchment paper. 4. Arrange the potatoes cut-si...

02/01/2016

I'm trying my hand at short recipe videos, with a focus on simple ways to prepare fresh produce. First up: Balsamic-Glazed Brussels Sprouts!
https://youtu.be/kARsqY-59sI

Steps: 1. Wash about 4 cups Brussels sprouts 2. Trim the ends and cut in half 3. Preheat a nonstick skillet on medium high heat 4. Place sprouts cut-side dow...

02/01/2016

Instead of formal meal planning, I like to batch cook at random throughout the week. What do I batch cook? Mainly brown rice (in my ), lentils and beans (ditto), potatoes and sweet potatoes (oven or microwave), and broccoli florets and bunches of kale (steamed on stovetop). These are some of our favorite whole-food, plant-based staples.
When we have options like these on hand, it's easy to throw together delicious and filling meals without following recipes. Take this pic of food that was all prepped at different points throughout the week: a couple of whole starches (potatoes, brown rice) + green veggies + a tasty sauce made by combining a 28oz can of plain crushed tomatoes (another favorite staple) with some chickpeas, frozen peas (another one!), and Indian spices.
With time and practice, managing my fridge and pantry has become second nature. And while I still occasionally run out of things, I can't remember the last time I opened my fridge and thought "There's nothing to eat!" I used to think that all the time back in my junk food days. One of the rewards of practicing this lifestyle is that the simplest foods call to you when you haven't planned ahead and need something NOW: a baked potato, an apple, a banana or two, a handful of steamed broccoli stems, a cup of chickpeas, a bowl of thawed corn and peas.
For me, that kind of simplicity is so convenient, and utterly sustainable. Best lifestyle ever!💚

02/01/2016

Leftovers lunch pile from earlier today: veggie, bean & sweet potato chili; brown rice; and crispy half-potatoes topped with cilantro and scallions. Seasoned with a drizzle of white balsamic vinegar.
In addition to citrus, I love, love, love using vinegar to enhance the flavor of many dishes instead of relying on added salt, sugar, or fat. Its sweet-tart flavor does the trick for my tastebuds, and the endless variety -- Asian, balsamic, cider, infused, malt, sherry, wine, aged -- means I'll have a lot to explore if my addiction to white balsamic ever wanes 😜

02/01/2016

brown rice and refried beans, homemade pico de gallo, steamed baby kale, and corn. Squeezed the juice of 1 lime over it all. Yum!

01/05/2016

Here's an easy, healthy habit for the new year: cut your favorite starchy vegetables in half lengthwise and bake them cut-side-down on parchment paper at 425F for 45-60 min. Sweet potatoes will become gooey and caramelized on the cut side; regular potatoes, like these Yukon Golds, will get brown and crispy on the cut side. The prep couldn't be quicker: just a few chops and you're done!
Side note: for yummy asparagus, trim the ends of two bunches, cut stalks in half, add to a small glass baking dish. In a small bowl, mix together roughly 2T tamari, 4-5 cloves minced garlic, 2 tsp lemon juice, and 1/2tsp hot spice (I used a delicious Japanese hot spice mixture called shichimi). Add the seasoning to the asparagus, cover the dish with foil, and bake at 400 until tender. Remove foil, stir things up, and broil for a few min.

01/05/2016

I'm loving simple, nourishing combos during this lead-up to holiday decadence (whole-food, plant-based style, of course!). brown rice and lentils paired with colorful veggies, all seasoned with white balsamic vinegar and lime juice. The best.

12/09/2015

Japanese sweet potatoes are the sweetest of sweet potatoes and taste like candy, especially when baked like this! Simply trim any rough ends, cut in half lengthwise, place cut-side down on a baking sheet lined with parchment paper (so they'll peel off easily), and bake at 425F for 45-50 min, or until they feel soft to the touch. The cut side will become brown and caramelized, the flesh creamy and sweet, and the skins soft and edible.
We enjoy them plain as a snack or dessert, and they're also great with savory pairings spread on top, like Dijon mustard and steamed kale/collard greens.

In the grocery store, you'll be able to spot them by their purple skin and white flesh.

12/09/2015

Most of my meals look like this: a messy mix of grains, legumes, greens, and veggies seasoned with something acidic, like lime juice or vinegar.
This meal was just as delicious as the meticulously styled ones I often post -- and ready in a fraction of the time 😁