Today I’d like to share with you something that I love to do! I love to cook! I know. Who doesn’t love to cook? but that has always been something that brought me Joy. Preparing a meal not just for myself, but others. Since Transitioning to a Plant based Lifestyle, I’ve enjoyed sharing all the Recipes that come through my mind with my kids! They have been some hard critics even before the change. And since they still consume some mainstream foods, It’s exciting to see their reaction to these dishes. Today’s Meal is plant based from the main protein source to the starch accompaniments.
Veggie chunks are not a staple in our regular eating regimen, but they meet our needs as we are in a Transitional space with limited access to some alternatives. Im also limiting the amount of meat replacement type products that we consume because I don’t know all that goes into many of them, but that’s a whole different topic for another blog post I’ll share soon. They are created with the byproduc of extracted soybean oils called textured vegetable protein. They are used as a source of protein for this meal. I combined them with a Curry Masala for making Butter Chicken, but not for Chicken tonight. The prep work was done overnight. I washed and soaked a full package of Chunks in Garlic powder, Dulce Flakes, Kelp Powder a bit of Coarse Sea Salt, Parsley and Cilantro Flakes. I only used 3 cups of Chunks for this meal, enough for my family. I prepared the Green Lima beans that were frozen by Boiling them for 20 minutes in 4 cups of water in a sauce pan. I then drained them and set them aside for later. Next came the prep work for the potato blend I used. I did most of the prep of the ingredients at the same time, so give or take 30 minutes total. I chopped 1 small Sweet potato and 1 large Idaho Potato, seasoned with a Plant Based Cauliflower seasoning by Urban Accents. I made 4 cups of Rice in a small Rice cooker, a 20 minute process. My Oldest Sun, is the Designated salad sous chef as I call him. So he was responsible for dicing all the ingredients for the cucumber salad. This si the point in the process where I had to stop, pack everything up and Travel to help out at my Familys Busines. After arriving to our Destinantion, with meal in tow,
Publix for my favorite food and grocery Travel Bags
I unpacked my ingredients and complated preparing the meal in less thank 25 minutes. Andas soon as I served it, there were calls for more … from My oldest, who is on the fence with all things Plant Based, vegan etc… 😂 . Im looking forward to having the roles reversed and seeing all that they have learned over the years to prepare a meal for me. I know it’ll be Bomb.com I’ll share with you when it happens! In the meantime, let me know some of your Plant Based Recipes, if that’s your thing. Are you curious to learn more about this style of eating? Connect with me to learn more. It would be a pleasure to share my journey of Plant Based Goodness with you. I offer Menu/Meal Prep and Personal Chef Services locally and Online!
Ingredients: 3 cups veggie chunks, (seasoning Blend for Veggie Chunks: Seamoss powder, parsley and Cilantro Flakes, Nutritional Yeast, Dulce Flakes, Kelp Powder, Garlic powder, Curry Masala) 4 cups Green Lima Beans, 1 Medium Idaho Potato, 1 small Sweet potato, 4 Cups Long grain Rice For Salad: 2 medium cucumbers, 1 pack cherry tomatoes, 3/4 piece of a white onion, 3/4 piece RedBell Pepper, 1 small scotch bonnet pepper, 2 Tbsp Lime Juice, 1 Tbsp. Sea Moss Powder, 2 tsp. Dulce Flakes, 1 tsp. Kelp Powder, 1/2 tsp Coarse Sea Salt
