Plant-Based Practical

01/03/2021

Sheet pan dinner for the win!

19/02/2021

Chickpea Scramble Tacos 
 
Ingredients  
* 1 white onion, chopped 
* 1 green pepper, chopped 
* 1 Roma tomato, chopped 
* 1 tbsp olive oil 
* 2 cups chickpea flour 
* 1 cup plant milk 
* 1 tbsp baking powder 
* 1 tbsp onion powder 
* 1 tbsp garlic powder 
* 1 tsp Tumeric 
* 2 tsp salt 
 
Method 
Heat oil in skillet over medium heat. Add onion and peppers and sauté until translucent. Add spices, 1 tsp salt and tomato. Sauté for 2 minutes.  
 
In a bowl, combine chickpea flour, baking powder and 1 tsp salt. Pour into hot pan with sautéed veggies. Let the mixture set for 2 minutes, then scramble the way you would eggs.  
 
Voila!  
 
 

14/02/2021

Mardi Gras season always makes me think about my favorite Louisiana dishes. This steaming bowl of red beans and rice is topped with plant-based chorizo and Louisiana hot sauce. It transports me right back to my mom’s kitchen.

12/02/2021

Roasted brussels sprouts, cherry tomatoes, cucumber, baby carrots, Tofurky chick’n, goddess dressing. plantbased

09/02/2021

I threw a bunch of frozen and canned stuff into a pot.  
 
To my surprise and delight, it tastes like gumbo.  
 
I’m one happy Louisiana transplant.  
 
Ingredients  
* 2 cans Great Northern beans, drained and rinsed 
* 2 cans diced tomatoes  
* 1 12oz bag frozen soup mix (with okra) 
* 1 bag frozen brown rice 
* 4 cups vegetable broth 
* 1 tbsp garlic powder 
* 1 tbsp onion powder 
* 1 tbsp Italian seasoning 
* 2 tsp salt 
* 1 tsp red pepper flakes 
 
Simmer all ingredients in a large pot for 30 minutes. Voila!  
 
 

18/01/2021

As promised, here is the Crispy Chickpea Nugget recipe! These little protein- and fiber-packed delights are perfect for picky eaters. They are a total crowd pleaser. Enjoy!

https://www.plantbasedpractical.com/recipes/recipe/60a0a175-48c6-46a7-9f9f-39e64671c105

17/01/2021

Fresh out the oven - Chickpea Nuggets! Recipe to follow, tomorrow on the blog.  
 
 
-friendlyhealthymeals

11/01/2021

This week's meal plan is up, with some awesome time-saving hacks that make this seemily-daunting spread doable. Happy cooking!

This spread may look daunting, but I used some smart shortcuts to make it manageable! Double Chocolate Muffins Okay, this is a serious hack, but a delicious one. I use Kodiak muffin mix, sub flax for the egg and Oat milk for the whole milk, and voila! A quick and delicious way to get my son to load....

07/01/2021

2 tbsp peanut butter
6 dates, pitted
1 banana
2 cups plant milk
1 cup quick oats
3/4 cup almond flour
¼ cup chia seeds
1 tbsp baking powder

* Heat waffle iron to medium.
* Mix the first 4 ingredients in a high-speed blender until smooth. Add to a mixing bowl.
* Add the last 4 ingredients to the bowl.
* Mix, then spoon 1/2 cup batter into the hot waffle iron at a time.

06/01/2021

Garden Veggie Lasagna from this week’s meal plan is delicious, nutritious, and under 300 calories per serving.

https://www.plantbasedpractical.com/post/plant-based-meal-prep-breakfast-yogurt-parfaits-black-bean-burgers-and-garden-veggie-lasagna

05/01/2021

The Best Black Bean Burger. Recipe here: https://www.plantbasedpractical.com/post/plant-based-meal-prep-breakfast-yogurt-parfaits-black-bean-burgers-and-garden-veggie-lasagna

04/01/2021

Hot off the presses: This week's meal prep! Each meal is under 400 calories, packed with nutrients, and totally yummy.

Please share your photos in the comments if you make any of these recipes. I'd love to see them!

I don't know about you, but I'm perfectly happy eating the same meal day after day, especially when it's extra yummy and nutritious. This week I was short on time, so I chose three simple meals: breakfast, lunch and dinner. And as always, everything was done in two hours. Breakfast: Plant-Based Yogu...

03/01/2021

Prepping for this week’s garden veggie lasagna. Recipe to follow tomorrow!

03/01/2021

No better way to start the day than a Kale Smoothie.

1 date
2 small honey crisp apples
1 banana
4 cups kale
1 cup almond milk

Serves 2.

I like mine more juice-like, so I didn’t add ice. You can if you prefer a more smoothie-like texture.

01/01/2021

Homemade chick’n and broccoli pizza with a Kale Caesar salad.  
 

31/12/2020

Chickpea Omelet with Kale

In 2021, I’m committing to eat dark leafy greens every day. Here’s a great way to get in a heaping amount of greens (they shrink down as the omelet cooks). Enjoy!

1/3 cup chickpea flour
Pinch turmeric
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp baking powder
Pinch salt
Plant milk

Mix all dry ingredients, then slowly add the plant milk as you whisk with a fork. Add enough milk until you have an egg-like consistency.

Heat a small amount of oil in a pan on medium. Slowly pour the mixture into the hot pan to control the spread. Once the mixture starts to bubble in the pan, flip. Add your fillings, close and cook 2 minutes on each side.

30/12/2020

Homemade oat waffle, fresh fruit, kale smoothie.

30/04/2020

I bring to you the most perfectly-balanced accidental salad there ever was. Arugula, bib lettuce, carrots, onions, mandarin oranges and cooked bulgur tossed in Poppy Seed dressing. Topped with tofu tossed in soy sauce, garlic powder and nutritional yeast and baked till crisp. Literally just what I had in the fridge nearing the end of the week, but it tastes so much more calculated.

28/04/2020

When my plate is this colorful, I know I’m practicing self care.

25/04/2020

Baked tofu and orzo pasta salad on a bed of spinach and kale.

24/04/2020

Wheat pasta, broccoli, kale, yellow pepper, Tofurky sausage.

24/04/2020

There’s no way to go wrong with brown rice, tofu and veggies. I could live off it.

23/04/2020

The anatomy of a perfect bite.

22/04/2020

Baked tofu tossed in Sumac and soy sauce. Have you ever had this delicious Turkish spice? It’s my fave.

21/04/2020

Jambalaya with a side salad. Quick and delish.

18/04/2020

Spiced lentils, brown rice and a side salad. What more could anyone need?

14/04/2020

There are few things that I enjoy more than raw zucchini noodles with veggie meatballs and marinara. Simple, fresh, comforting, and light-yet-hearty.

13/04/2020

Chickpea Omelet⁣
⁣
1/3 cup chickpea flour⁣
Pinch garlic powder⁣
Pinch onion powder⁣
1 tsp baking powder⁣
1/4 cup plant milk⁣
⁣
Mix all ingredients. Heat a small amount of olive oil in a skillet over medium heat. Pour the mixture into the pan, slowly to control spread. ⁣
⁣
Flip when you start to see bubbles in the batter. Fill 1/2 with desired ingredients, fold and cook 2 minutes each side. ⁣
⁣
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11/04/2020

Veggie-Packed Broccoli Cheese Soup⁣
⁣
-2 Russet potatoes, peeled and chopped⁣
-1 yellow onion, chopped⁣
-3 large carrots, peeled and chopped⁣
-1/2 cup sunflower seeds⁣
-4 cups veggie broth⁣
-1cup plant milk⁣
-1 head broccoli, cut into bite-sized pieces⁣
-tsp turmeric⁣
-tsp garlic powder⁣
-tsp onion powder⁣
-tsp salt⁣
-tsp hot sauce ⁣
-smoked paprika and green onion (garnish)⁣
⁣
Sauté onion in a small amount of olive oil until translucent. Add potatoes, carrots, sunflower seeds and veggie broth and simmer until veggies are soft. Transfer to high-speed blender and process till smooth. ⁣
⁣
Return the mixture back to the pot, add remaining ingredients. Cover and simmer until broccoli is tender. ⁣
⁣

09/04/2020