It dawned on me that I share photos of some of the foods I eat (whether I’ve cooked them or not) on social media. But not everyone sees everything I post on social media. So, this post is a little tour of some of the foods I enjoy, (when I actually remember to take a photo. I can’t tell you how often I finish a meal and say “oops, I should have taken a photo.”).
Here’s why I’m sharing these photos. When I first went vegan, I thought I was doomed to a life of boring salads and pasta. (I LOVE salads and pasta, but it felt so limited.)
Alas, there is so much amazing plant-based food available to cook and eat. It just takes a little commitment and willingness to learn something new. (Learning new stuff is good!) These photos just scratch the surface of what I’ve learned to cook and what I now eat (and what I’ve shared). Cooking and eating this way is delicious, healthy, creative, compassionate and fun. This is all possible for you too.
Enjoy the photos! (Where there are recipes available, I share how you can find them.)
A few months back I shared that I had the opportunity to take a cooking class with Miyoko. We cooked Moroccan Lentil Pancakes with her, and I was able to duplicate the recipe at home!
Remember the Bundle back in March? I discovered many new wonderful recipes. One of my favorites on dinner rotation is Falafel. For a minute I had a garden box with lettuce on it and this falafel was super special because it was atop greens from my very own tiny garden.
I now always have Healthy Raisin Walnut Oat Muffins (from Ellen’s Healthy Kitchen) on hand. They freeze well so I can make a batch and freeze what I don’t eat immediately. If you didn’t get the bundle, you can buy her ebook on her website.
In addition to the falafel that I learned to cook from the bundle, I also learned to make a Greek Buddha Bowl. (Below)
While I do cook most nights, we sometimes get takeout and love Café Gratitude in Los Angeles. I love this colorful take on a Greek salad. (Above)
And then there’s travel. When I was in Manhattan, I discovered the grain bowl below from Slate Restaurant which has multiple locations around the city.
The photo above is one of my favorite bowls. It’s from Ann and Jane Esselstyn’s cookbook Be A Plant-based Woman Warrior.
I recently shared that one of my favorite summer breakfasts is a simple bowl of berries atop plant-based yogurt with a sprinkle of granola.
We shared this plant-based eggplant parm in March, but I never shared my very homespun photo. Both my husband and I love eggplant parmesan. It did take more time than I usually spend on a weeknight dinner, but it was totally worth it and we had leftovers for two more meals. If you would like to cook this dish, you can find the recipe at The Almond Eater’s blog.
Stay tuned here at What’s Plant-Based Cooking Good Looking? for more opportunities to learn how to cook and enjoy healthy plant-based food.
