Well here we are 4 months later and I’m still consuming a mostly plant based diet. I do dairy every now and then, and sometimes eggs. But I’ve just not had the desire for my old favorite friend catfish, or any kind of fish, and no chicken either. So I just wanted to share some of the recipes I’ve come up with and been enjoying. The last recipe does contain eggs and dairy, fyi.
White Bean and Kale Tomato Soup
I. Love. This.
3 cloves garlic
cooking oil
sun dried tomatoes
diced tomatoes – 4 Roma or one can
vegetable stock – about 3-4 cups
2 cans white beans
4 cups chopped kale
I sautéed the garlic just a bit then added the sun dried tomatoes and continued to sauté for another minute. Do not burn the garlic. Add chopped tomatoes, white beans and stock. Let it simmer to heat all ingredients. Add the kale and allow it to simmer until the kale is cooked. Done. Delicious. For your meat lovers you can add chicken Italian sausage. My family loved it without the meat. We’ve come a long way.
Buffalo Chickpea Bowl
I saw the recipe online somewhere for the chickpeas and can’t remember where. This turned out to be hubbys all time favorite salad. You are welcome to change out the ingredients to meet your needs. I’m just listing what I did that my family enjoyed.
Romaine lettuce
Avocado
Black olives
Red onion – chopped
Roasted corn
Tomato – diced
Chickpeas – about 2 cupts
Butter or vegan butter
Hot sauce – 1/4 cup
Dressing – I used Just Mayo Chipotle flavor, thinned out with some lime juice and water.
Tear lettuce into bite sized pieces and place in serving bowls. Arrange all veggies on top. In a skillet warm the butter. Drain and rinse the chickpeas if using canned and add to the skillet. Add hot sauce to the skillet and allow to simmer until evaporated. Add the chickpeas to the bowls and serve.
I have a habit of keeping some frozen fruit, bananas and leafy greens on hand. I wasn’t sure I’d like peaches and bananas together with spinach but I thought it would be worth a try. It was a keeper!
2 cups frozen peaches
1 banana
2 handfuls of fresh spinach
1 cup of plant based milk
Blend. And take a pic because it will be a beautiful green. Enjoy.
Finally, if you haven’t seen it on line or tried it, the frittata in muffin tins is a nice and simple breakfast or brunch option. I make these every Monday for my daughter so that she can cut down on carbs for breakfast. I usually use a veggie or two and cheese, depending on what I have on hand. Makes 12.
Spinach and pesto mini frittatas
6 eggs
1 to 1 1/2 c milk
Pesto sauce
A handful of fresh spinach
A couple of tablespoons of cream cheese
Salt and pepper
Blend milk and eggs. Season with salt and pepper. Pour into oiled muffin tin. Add a bit of each of the remaining ingredients to each muffin space. Bake at 350 until set, about 20 minutes.
So those are a few of the meatless dishes we’ve been enjoying in my home lately. Let me know if you try any of them and what you thought!
