What I ACTUALLY Eat: Part 2

Written by on in Blog, Recipes

Last week I shared part one of several examples of what I actually eat. And today I’m sharing some more! Check out the video for plant-based meal inspiration and find the loose “recipes” below.

Crock Pot Dump Soup

large bowl filled halfway with mashed purple sweet potato and half filled with lentil veggie soup next two a small bowl of salad

Ingredients

  • 1 cup dried black lentils, rinsed
  • 2 small onions, chopped
  • 3 garlic scapes, chopped, or 2 to 3 minced garlic cloves
  • 1 fennel bulb, chopped
  • 1 zucchini, chopped
  • 1 red bell pepper, chopped
  • 2 carrots, chopped
  • 2 celery ribs, chopped
  • 1 cup mushrooms, chopped
  • 15 ounce can diced tomatoes
  • Veggie broth or water (just enough to barely cover the veggies)
  • 1 or 2 tablespoons dried herbs to taste (Italian seasoning or combo of basil, oregano, parsley, thyme, etc)
  • 1 bay leaf

Directions

  1. Add everything to a slow cooker.
  2. Cook on low for 4 hours or high for 2 or 3 hours until the lentils are soft and veggies are cooked through.
  3. Serve with crusty bread, your favorite whole grain, or over a baked potato or sweet potato.

Instant Pot Steamed Purple Sweet Potatoes

Instant Pot full of uncooked whole purple sweet potatoes

Ingredients

  • purple sweet potatoes
  • 1 cup water

Directions

  1. Add trivet or steamer basket into your Instant Pot liner along with 1 cup water.
  2. Wash potatoes and poke with a fork or cut the ends off to prevent splitting, then add as many potatoes as you want to cook to your Instant Pot.
  3. Cook at high pressure for 15 to 25 minutes depending on the size and allow a natural release.

Purple Sweet Potato Cookies

plate of purple sweet potato cookies topped with date syrup

*Please note, I did not write this down when I made these, so amounts are estimated. I never measure, I just start mixing the various ingredients together until it becomes the right consistency to form cookies that aren’t too sticky. My apologies for my very un-scientific method!

Ingredients

  • 1 cup mashed purple sweet potatoes (but any variety will work)
  • 1 or 2 cups rolled oats
  • 1 tablespoon ground flax or chia seeds
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla powder
  • Optional: date sugar, date syrup, or maple syrup to taste
  • Optional add-ins: raisins, nuts, or chocolate chips

Directions

  1. Mix everything together and adjust amount of oats or potato as needed to make everything stick together. You may need more oats if the potatoes are really wet, or less oat if the potatoes are dry.
  2. Form into cookies of whatever size you like. I usually do 1 or 2 tablespoon scoops.
  3. Bake at 350 degrees Fahrenheit until the cookies are golden on the outside and firm to the touch.
  4. Drizzle with a little date syrup if more sweetness is desired.
  5. Store in the fridge for up to 3 or 4 days or store. These also freeze well.

Cabbage Smoothie

Mason jar of purple smoothie

Ingredients

  • 1 cup chopped red cabbage
  • ½ frozen banana
  • ½ frozen apple
  • ½ cup frozen cherries
  • Optional: ¼ cucumber, 1 rib celery, ¼ cup soybeans
  • Water or plant-based milk to blend

Directions

  1. Add everything to a high speed blender with enough water or plant milk to blend and enjoy!

Fast and Easy Cheesy Potatoes

large bowl of hashbrown potatoes topped with vegan cheesy sauce and herbs, bowl of watermelon, bowl of shredded cabbage

Ingredients

Directions

  1. Spread hashbrowns out on a parchment- or silicone-lined pan, and bake until brown and crispy, stirring as need once the edges start to brown.
  2. Pour as much vegan Rotel dip as you want over the potatoes and top with fresh herbs.

Salsa Summer Squash and Rice

plate of rice mixed with salsa and summer squash next to salsa, hummus, and corn chips

Ingredients

  • leftover cooked brown rice
  • 1 onion, chopped
  • 1 summer squash (zucchini or yellow squash), chopped
  • Salsa

Directions

  1. Sauté the onion in a dry skillet until it starts to brown. Add splashes of water as needed to prevent sticking.
  2. Add squash and cook until desired texture is achieved.
  3. Mix in as much leftover rice and salsa as you like, and cook until everything is heated through.
  4. I served this with more salsa, hummus, and corn chips.

Hummus Pasta for Two

large bowl of spaghetti next to small bowl of salad

Ingredients

  • 4 ounces spaghetti noodles
  • 1 or 2 cups reserved pasta cooking water
  • 1 small onion, chopped
  • 2 to 3 cloves garlic, minced
  • 1 or 2 tablespoons balsamic vinegar
  • 1 pint cherry tomatoes, halved or quartered
  • 1 cup hummus
  • 1 large handful fresh basil, chopped
  • Optional: vegan parmesan cheese for topping

Directions

  1. Cook spaghetti per package directions.
  2. Meanwhile, sauté the onion in a large dry skillet until it starts to brown. Add a splash of balsamic vinegar as needed to prevent sticking.
  3. Add garlic and cherry tomatoes and cook another minute or two.
  4. Add the hummus plus some of the pasta water until you get a nice creamy sauce consistency.
  5. Once the pasta is done cooking, add it to the skillet with the sauce along with the chopped basil.
  6. Serve with a salad and top with vegan parmesan.