Twenty weeks into quarantine and life certainly looks different. Big and small changes, some good some bad. For example, I certainly do not miss my commute – now that I have learned to transition from work to home. My train ride was always that transition time, I spent it primarily with headphones in, podcast on, shutting out the world. Irony. Early in my work at home weeks I spent the time working. That was not sustainable. Now I spend the transition time reading. Good change. In the last twenty weeks I have read over twice as many books as I read in all of 2019. And I rarely have headphones in my ears these days. Good change.
We’ve made a significant effort to support small business impacted by the pandemic. I am in awe watching businesses pivot so creatively and quickly. The reality that some won’t survive, and others have already closed, breaks my heart. Our local bookstore The Book Table has been a life saver with on-line ordering, nationwide delivery and curbside pickup. I’m embarrassed to admit relying Amazon for previous book orders mainly out of laziness. But no more. Good change.
One of my recent book purchases was a new cookbook, The WFPB Cookbook: 100 Foods to Enjoy the Whole Food Plant Based Diet by Justin Weber. Early in the pandemic we stocked out freezer full of meat and did bi- monthly grocery trips to round out the rest. We did at least on meatless meal a week but I noticed my the lack of variety in the produce, being that is was all primarily green. And twenty weeks in we are striving to do at least three meatless meals a week. My goal is not to be vegan it is just to eat better, more whole foods and less meat (but not just sub in imitation meat products), less dairy, and bigger variety of vegetables. This cookbook is perfect for getting me there. Besides, it is a great read chock full of great detail and useful information to support these goals. You know I love a good cookbook to read, and this one is well written. The recipes are approachable, and don’t call for a million crazy ingredients either. Makes the transition to better eating easier. Good change.
So far I have tried a few recipes from the cookbook, all were delcious!
These nachos are topped with refried lentil dip and cashew sour cream. I’ve learned that lentils are a lower-carb, higher fiber and protein option over beans. And I confirmed my blender sucks at small batches, next time my cashew sour cream will be smoother.
Our favorite family meal is “chicken pita” served with all the fixings to be assembled to your liking. Subbed in this recipe for chickpea gyros and it was a hit.
I am always on the look out for breakfast options that are savory and do not involve eggs. I was thrilled to find a few great options in the cookbook. I bookmarked this cauliflower scramble immediately.
Cauliflower for breakfast? Sure why not. Cauliflower is versatile staple, taking on the flavors of other ingredients. And it finally got me to try out coconut aminos.
Straight forward recipe that comes together quickly. I made a few adjustments to the recipe based on my preferences, it called for red and green pepper, left out the green as I don’t like it. In the end I decided it needed some green so I topped it with basil and mint. Turmeric and mint are a match made in heaven.
The end result was a hearty bowl of warm sunshine. The spices were so warming! I made a batch of this and it feed me throughout the week. The leftovers are good for any meal of the day.
Great start to a day. Good change!
Notes
Recipe adapted from The WFPB Cookbook by Justin Weber
Ingredients
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 red pepper, chopped
- 1 T. water, plus more as needed
- 1 head cauliflower, chopped to 1/2 dice
- 1 t. turmeric
- 1/4 nutritional yeast
- 1/4 t. nutmeg
- 1/4 t. cayenne pepper
- 1/4 t. freshly ground black pepper
- 1 T. coconut aminos
- 1 15 oz can chickpeas, drained and rinsed
- 1 t. mint and/or basil, chopped (optional)
Instructions
- In a large nonstick skillet over medium heat, combine onions, garlic and red pepper. Cook 2 to 3 minutes, stirring until onion is translucent (no browned). Add water as needed to prevent sticking.
- Add cauliflower to pan and toss to combine. Cook for 6 minutes or until cauliflower is tender.
- In small bowl, mix turmeric, nutritional yeast, nutmeg, cayenne pepper, and black pepper. Set aside.
- Evenly sprinkle the coconut aminos over the cauliflower mixture and stir to combine. Stir in spice mixture and chickpeas. Stir to combine. Cook for 5 minutes.
- Serve topped with mint and/or basil if you choose.
Yeah! I am so glad you love the cookbook – I got an advanced copy a few weeks ago (digital) and both Justin and I were shocked you were able to get a physical book already – I don’t think its released on Amazon until August 11! That looks delicious, adding that to the list of things to make.
I was so happy when I got the alert it was in!