If you like to cook, have the space to linger in the prep of a meal and its enjoyment, then cooking plant-based can be very very appealing. The making of a meal can start a whole day prior with the soaking of beans and nuts or the simmering of a homemade broth. For many reasons, I think we all need to get back to this way, but that’s a process. If that doesn’t appeal to you or you think you “can’t” then just start more simple.
Keep 4 things on hand:
- Quinoa (“keen-wa”)
- Sweet Potatoes
- Kale
- A dressing of choice
Quinoa is easy and readily available, just ask if you are shy! You cook it like rice. Of course you can use rice instead! But choose one that packs some nutritional punch like heirloom or wild or violet.
Sweet potatoes are just my addiction, you don’t have to, but WHY WOULDN’T YOU!? lol. I chop mine in 1/2″ rounds, brush them with coconut oil and then sprinkle with turmeric (again, WHY? ‘CAUSE I CAN!), then throw them in the oven at 390F for about 20-30mins. If you are feeling super fancy, which I often am obviously, you can grab some Laird Superfood Turmeric Creamer and stir it into your melted coconut oil and then brush those yummy orange seductresses with that. Ok, so I think you get the picture.
You can use any green but kale has a great texture. I go for the “black” variety as I like its taste most and it is WAY easier to clean.
Dressings. Another addiction. Here are some to try. Get yourself a NutriBullet , throw everything in and go wild.
OSG Lemon-Tahini Dressing:
- 1 large garlic clove
- 1/2 cup fresh lemon juice
- 1/4 cup tahini
- 3 to 4 tablespoons nutritional yeast, to taste
- 3 to 4 tablespoons extra-virgin olive oil, to taste
- 1/2 teaspoon fine sea salt
OSG ALMOND MAPLE LIME dressing:
- 1 garlic clove
- 1/4 cup raw almond butter (or roasted peanut butter)
- 2 tablespoons fresh lime juice
- 2 tablespoons low-sodium tamari
- 2 tablespoons water
- 1-2 teaspoons maple syrup (or other sweetener), to taste
- 1-2 teaspoons toasted sesame oil, to taste (optional)
- 1 teaspoon freshly grated ginger (optional)
PPW PESTO:
• Leaves from two large bunches basil (about 2 cups)
• 1 cup raw almonds
• 1 tablespoon olive oil
• Juice of 1 medium lemon
• 1 teaspoon large grain Celtic sea salt
• Filtered water (add slowly until you get the consistency you want)
I also love the Minimalist Baker’s Queso sauce or Plantpower Way’s fettuccini alfredo sauce.
Anyhoo … so what is my point here?
Every week when you have some space, cook up a batch of quinoa and potatoes. That will take about 20-30mins. While they are cooking, make a dressing. Then keep some kale in your fridge.
NOW, when you need a quick meal, you’ve got options! Either chop the kale into fine ribbons and place it in the bottom of a bowl (and I mean 1-2 handfuls here folks, don’t be shy), then warm up and layer quinoa and sweet potatoes on top and douse them with your dressing of choice – OR – stir-fry up the kale with whatever veggies you have in the fridge (ideally a whole variety of wild mushrooms, this will take less than 5mins) and pop that on the quinoa and … douse away -OR- divide up your 4 fantastic ingredients into Tupperware, et voila!, lunches for the week!
Have fun and enjoy 🙂