For January, I am doing a Whole Foods Plant Based Diet. And although this sounds super simple, when you take a deep dive it can just get more confusing. So let’s talk about this! You may find a healthier way of living…
I like to make January an eating challenge, a “reset” if you will. Last year I did Whole30, which was great (and hard) but I was a little alarmed at the amount of meat I ate. This year I decided to go Whole Food Plant Based (or at least vegetarian, I’m keeping my olive oil for now) for January. Turns out this Instant Pot Vegan White Bean Soup was the perfect dinner, with plenty of leftovers for lunches! Flavorful and filling, you won’t miss the meat.
As many of you know, I’ve long been a fan of Meatless Mondays – one day a week where I try to eat meatless. It’s not usually much of a stretch for me (I’m a former long time vegetarian), but it was an adjustment when I started cooking for my meat eating family. I’ve found, over the years, that the key to really great plant based cooking is not trying to replicate meat based meals (i.e. veggie “bacon” etc) but to celebrate the amazing flavors, textures, and nutrients of the plants themselves. Plant based cooking is a fun, economical, and tasty way to enjoy food! When I became a vegetarian, classic books like Mollie Katzen’s Moosewood Cookbook and Deborah Madison’s Vegetarian Cooking for Everyone were key to learning how to really eat as a vegetarian (and you should still check out those books, by the way, they are classics for a reason). Now, the internet also provides a treasure trove of recipes and techniques to make plant based eating an easy reality for you and yours! This week’s Good Food Reads is a collection of plant based (mostly vegan, all vegetarian) recipes full of flavor and fun!…