Change your diet to a plant-based. You can do this slowly, one meal a day or one day a week (meatless Mondays or at least avoid sugar, red meat, and dairy). Or jump right in and change 100% to a plant-based diet overnight like I did. It is good for your health, the planet, and the animals.
Eating whole foods, unprocessed plant-based diet will reduce your body’s overall inflammation. This will help clear up your skin, reduce pain and improve your cognition, amongst other things.
I will be posted some favorite plant-based dishes that my friends and I enjoy eating. I encourage you to buy organic for the same reasons – fewer chemicals, which is better for you, the planet, and the farmers.
My next few posts will be family tested recipes. Bon Appetit. Bonne Santé.
All of these portions can be customized to your own taste preferences. Serves 6-8.
2 1/2 cups of dried red kidney beans (Prepare in Instant Pot pressure cooker. You can also prepare with traditional method of soaking for several hours and boiling)
6 cups of vegetable broth *
1 cup raw coarse bulgar **
1.5 cups marinara or spaghetti sauce
4 cloves garlic, finely chopped
1 large onion, chopped
Olive oil to sauté
1 cup each, chopped:
celery
carrots
sweet green peppers
2 cups tomatoes, chopped
1 Tbsp lemon juice ( juice from 1/2 lemon)
1 tsp ground cumin
1 tsp dried basil
1 tsp chili powder (more or less, depends on how spicy you like it)
3 Tbsp of tomato paste
3 Tbsp cooking wine
Parsley, chopped
Salt and pepper
Rinse beans. Place in Instant Pot and add vegetable broth. Make sure there is a few inches of liquid above the level of the beans (water height should be at least double height of dried beans). Cook in pressure cooker, high pressure for 20 mins. You can do quick release of pressure for al dente beans or let it slow realize for softer beans. Strain beans and set aside.
Meanwhile, add bulgar to tomato sauce. Let sit until all the liquid is absorbed. Let it stand at least 30 mins.
Sauté onions and garlic in olive oil. Add rest of carrots, celery and spices. When vegetables are almost done, add peppers.
Combine all the ingredients and heat by simmering, stirring to prevent burning. If too thick, add more fresh vegetable broth. Simmer until veggies and bulgur have the texture you desire. Takes about 15-20 mins.
Serve topped with chopped parsley.
ADDENDUM:
*I do not reuse the bean broth. Although tasty, it is high in sugars that can cause bloating and gas. If you want to thin out the chill, add more fresh vegetable broth. https://pubmed.ncbi.nlm.nih.gov/12489819/
**The grain used in this recipe is for texture. It need not be bulgar. I tried the grain Folio the other day (in photo). It’s from Africa, grows in poor soil conditions and drought tolerant. Follow the package direction. https://en.wikipedia.org/wiki/Fonio
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