Hey guys! I’ve been fully WFPB for about a year, and have recently discovered my love for cooking. I’ve gotten tons of ideas from this sub, so I wanted to share some of my meals for inspiration! Recipes are below 🙂
PIC 1 – Sauté your veggies (I did broccoli, cauliflower, zucchini, chinese eggplant, cabbage/carrot slaw, bok choy, shiitake mushrooms, baby corn, and water chestnuts). Once cooked, add a splash of tamari to the pan and coat – Cook forbidden rice (I follow stove-top directions from the bag) – Assemble plate and top with mango (I microwave from frozen), avocado, sriracha, and sesame seeds
PIC 2 – Saute bell peppers, mushrooms, zucchini, and greens (I did spinach) with mexican spice blend seasoning – Steam broccoli – Chop sweet potato into chunks and place in air fryer to bake at 400F (time depends on size and type of air fryer/oven) – Prepare black beans (I rinse from canned) – To make sauce, boil potatoes and carrots until soft. Add to blender with veggie broth, miso, nutritional yeast, tamari, and a slash of acv. I just eyeball the proportions. – Topped with cherry tomatoes and micro cilantro
PIC 3 – Stir fry veggies in a large pan (broccoli, cauliflower, shiitake mushrooms, trumpet mushrooms, zucchini, chinese eggplant, and green onion). – In a separate pot, boil water for noodles. I love the millet and brown rice ramen from Lotus Foods – To make the sauce, combine tahini, a scoop of miso paste, rice vinegar, tamari, and water to thin. Again, no specific proportions, just whatever tastes good 🙂 – When the veggies are cooked and the noodles are done, add the noodles and sauce to the pan with the veggies. Stir until combined – Add to bowl and top with sriracha. I usually add chopped green onion too, but I was out this time
PIC 4 – Prepare rolled oats (I cook them with water in the microwave). Once they are almost ready, add banana slices and mix. Put them back in the microwave for the final 30 seconds (the bananas get warm and gooey and are absolutely delicious). Remove from microwave and stir in cinnamon. – Add fruit (bananas, strawberries, blueberries, blackberries, raspberries), walnuts, and pumpkin seeds – Prepare pb powder by mixing with water and add – Top with more cinnamon
PIC 5 – Prepare mexican spice/fajita veggies (see pic 2) – Cook sweet potato (I like to microwave mine. Poke holes and cook for 3 or 4 mins on each side) – Place sweet potato and veggies over a bed of lettuce. Add cherry tomatoes and black olives. – Add refried beans (I really like the Whole Foods 365 fat free refried beans) – Top with salsa and nutritional yeast
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Hey guys! I’ve been fully WFPB for about a year, and have recently discovered my love for cooking. I’ve gotten tons of ideas from this sub, so I wanted to share some of my meals for inspiration! Recipes are below 🙂
PIC 1
– Sauté your veggies (I did broccoli, cauliflower, zucchini, chinese eggplant, cabbage/carrot slaw, bok choy, shiitake mushrooms, baby corn, and water chestnuts). Once cooked, add a splash of tamari to the pan and coat
– Cook forbidden rice (I follow stove-top directions from the bag)
– Assemble plate and top with mango (I microwave from frozen), avocado, sriracha, and sesame seeds
PIC 2
– Saute bell peppers, mushrooms, zucchini, and greens (I did spinach) with mexican spice blend seasoning
– Steam broccoli
– Chop sweet potato into chunks and place in air fryer to bake at 400F (time depends on size and type of air fryer/oven)
– Prepare black beans (I rinse from canned)
– To make sauce, boil potatoes and carrots until soft. Add to blender with veggie broth, miso, nutritional yeast, tamari, and a slash of acv. I just eyeball the proportions.
– Topped with cherry tomatoes and micro cilantro
PIC 3
– Stir fry veggies in a large pan (broccoli, cauliflower, shiitake mushrooms, trumpet mushrooms, zucchini, chinese eggplant, and green onion).
– In a separate pot, boil water for noodles. I love the millet and brown rice ramen from Lotus Foods
– To make the sauce, combine tahini, a scoop of miso paste, rice vinegar, tamari, and water to thin. Again, no specific proportions, just whatever tastes good 🙂
– When the veggies are cooked and the noodles are done, add the noodles and sauce to the pan with the veggies. Stir until combined
– Add to bowl and top with sriracha. I usually add chopped green onion too, but I was out this time
PIC 4
– Prepare rolled oats (I cook them with water in the microwave). Once they are almost ready, add banana slices and mix. Put them back in the microwave for the final 30 seconds (the bananas get warm and gooey and are absolutely delicious). Remove from microwave and stir in cinnamon.
– Add fruit (bananas, strawberries, blueberries, blackberries, raspberries), walnuts, and pumpkin seeds
– Prepare pb powder by mixing with water and add
– Top with more cinnamon
PIC 5
– Prepare mexican spice/fajita veggies (see pic 2)
– Cook sweet potato (I like to microwave mine. Poke holes and cook for 3 or 4 mins on each side)
– Place sweet potato and veggies over a bed of lettuce. Add cherry tomatoes and black olives.
– Add refried beans (I really like the Whole Foods 365 fat free refried beans)
– Top with salsa and nutritional yeast