Quinoa Risotto with Asparagus

I love asparagus in the spring time! I always try to find new dishes to make with it each year, and this time it’s a quinoa dish. Check out Last Year’s Asparagus Dish! Basically this dish is a healthier version of a risotto. Although making risotto with quinoa is a little less creamy than with the arborio rice, the flavor was just as great and the dish is not dry! The flavors came together better than I expected and it’s good hot or cold. I’m sure there will be more asparagus recipes soon to come. But check this one out! It’s creamy and full of flavor, and the flavors, although Italian, go great with anything grilled or BBQ.

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My Anniversary Trip to Palo Duro Canyon

Hello all!

Last month was our 7th year anniversary! We took a small road trip (5 1/2 hours) to Amarillo and went to Palo Duro Canyon State Park. Since I had posted not that long ago about Roadtripping with a Mixed Food Family, I wanted to share with you our trip and how we did it, what I found, and how I prepared.

I just wanted to say, that for vacations, and on special nights, like our anniversary dinner nights, I’m not strict. I don’t want to worry about food, I just want to enjoy myself and my husband wherever we are without it being that big of a deal. With that being said, I try my best without it being a “deal” to stay plant based, but with some things, as you will see, I don’t mind having these times as my “cheat” days or meals. I don’t like calling it that because I don’t feel like I’m cheating on anything – I just feel like it’s a special time and I’ll eat what I want – whether that’s plant based or vegetarian.

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Mushroom Stroganoff

One of my favorite dishes when I was young was beef stroganoff. We would either put it over egg noodles or mashed potatoes. But for my plant based recipe it’s just good ol’ rotini pasta, or you could put it over mashed potatoes if you wanted a more heavier meal. I decided not to just do a mushroom stroganoff but to also make some of the mushrooms with a more “beefy” taste so it could be close to a beef stroganoff without having tofu or seitan.

So the beginning of the recipe is how I made the portabella mushroom strips have a more “beefy” taste to them, and then the rest of the sauce and flavors follow. I hope you enjoy it! I know I did!

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Greek Chickpea Salad with Tzatziki Sauce

Spring time always gets me thinking of cold dishes with fresh ingredients and especially fresh herbs. So naturally Greek and Mediterranean food comes to my mind. I love making this and having it for lunch for a few days.

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James doesn’t really care for onions, tzatziki sauce, or chickpea – at least not cold, so I get to make this all for myself. The best part is that it is whole food plant based, and it’s low fat. What more can you ask for?!

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Why Whole Food Plant Based? And What Is It?

Why whole-food plant based and not just plant based?

Since I launched the new index to show the list of only whole-food plant-based recipes on my blog, I wanted to talk a little about why recognizing the whole-food part is important. It is really easy to start thinking that as long as it’s “vegan” or “plant-based” that it must be healthy. To some degree that can be true, but not always.

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When you are looking at two recipes and you see the ingredients side by side, the vegan (plant based) one will most likely have less fat and will not contain any cholesterol since the only dietary cholesterol you can consume comes from animal products. So if it’s already plant-based, why worry about it being whole food? No matter what diet you are on, or what you consider to be healthy or not, I’m sure we can all agree that processed ingredients are not healthy. Processed products are stripped of nutrients and fiber, some more than others, and those products have additives in them as well like “natural” flavors, or “natural” colors. Which that discussion will be for another post.

What sets whole-food plant-based aside from plant-based?

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