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Getting back to center

Ever feel like your body is yelling at you for vegetables?  

As a family we got that message a few weeks ago.  It had been a long weekend. Doug was away with friends and the kids and I were surviving.  

Part of survival was a few too many meals out.  They had been vegan – but certainly not plantbased!

Finally, by Sunday, when all the ballet and baseball and galavanting with friends was done, we decided we needed lots of whole foods — STAT!

In the fridge I had mushrooms, cauliflower, broccoli, baby potatoes, spinach and tempeh.  What to do with that?

I ended up making a few things:

  • I cut the baby potatoes in half, tossed them with salt and pepper and roasted them on parchment paper at 400℉ for 30-45 minutes.
  • With the mushrooms I made mushroom gravy from the Engine2 Cookbook – adding in the tempeh for more bulk.
  • I roasted the broccoli and cauliflower…same as the potatoes but only for 15 minutes.

To serve we put down a bed of spinach, put the potatoes and broccoli-cauliflower on top, then doused it all in the mushroom gravy.

The Plant Partners.  Getting as many vegetables and nutrients in our belly as possible!
Getting as many vegetables and nutrients in our belly as possible!

Yum!


Now part two of this story is that I was able to use the leftovers for two more meals!  Which is a bonus.

The next day, Doug was home from the firehouse and I was working at home so I used the veg for lunch.

This time I took the already cooked broccoli-cauliflower and sauteed it with more garlic, lemon juice and spices. 

I also toasted walnuts and pulsed with nutritional yeast and a pinch of salt. I mixed the vegetables and walnut mixture together and put it over the spinach and warmed up potatoes.

The lemon with the walnut-nutritional yeast added a nice flavor to the vegetables.

The Plant Partners.  Roasted vegetables, toasted walnuts over bed of spinach.
Roasted vegetables, toasted walnuts over bed of spinach.

Finally, the next night, I had a hankering for a stroganoff and there was still a bunch of mushroom gravy left.  However, growing up we used cream of mushroom soup, egg noodles and either beef or chicken in our stroganoff.

So I adapted the mushroom gravy, adding some soy milk (the kind from the shelf-stable carton), garlic (always), nutritional yeast, thyme and fresh parsley.

We added that to the Banza brand chickpea pasta – which you need to try – and it was a hit.  Not a sniff left.

The Plant Partners.  Cate chowing down on plant-based stroganoff over Banza pasta.
Cate chowing down on plant-based stroganoff over Banza pasta.

So moral of the story:

  • get back to center after an indulgent weekend,
  • make double batches of everything so there’s leftovers, and
  • experiment – have fun in the kitchen with different foods and flavors.

Best, Catherine

1 Comment

  1. Sounds delicious and you make it sound so easy!! Guess what I’m making for dinner? I have many of the same ingredients on hand and my belly can use a re-set. Thanks for sharing!!

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