Confession: I am not a great chef.
For someone who loves (and talks about) food as much as I do, you'd think I'd be a master in the kitchen, right?
Not so much. Do I totally understand and appreciate what I'm eating? Yep, sure do. Am I a reliable food critic with pretty darn high expectations? Sure am.
And yet, I'd say I generally fall into the "sous chef" category (at best) at our house. I never had to get creative (or especially skilled) at cooking, because I was blessed with a husband who is an amazing chef and loves to cook.
His initial reaction to my decision to eschew animal-based food, however, was not so amazing. (Fortunately, he is now very much on board! But that's a story for another day.) Point is, I was forced to learn to cook things for myself. (And I use the term "cook" very loosely here.)
Since becoming a plant-based foodie about a year and a half ago, I've gotten a lot more up close and personal with food than I ever used to be. Why? I was forced to. I told my husband I didn't care what he decided to eat (lie), but that I was going to be changing my diet (so there). The fact that I was willing to take on food preparation is a testament to how committed I was.
Early on, my most common approach to cooking was picking a few ingredients, throwing them together, heating them up, and then eating them. Not much rhyme or reason. Not much use of (the many, fabulous) cookbooks I enthusiastically purchased, or the multitude of spices and seasonings at my disposal.
Fortunately, my newly-acquired taste buds (they change when you start eating this way) loved all those crazy concoctions. It all tasted great to me! But not everyone had taste buds like mine...
I want to create healthy, delicious meals that I'd be proud to share with my family and friends. This is my goal, and I'd like to share that journey with you. Whether you're an amateur or an expert, I hope you enjoy the recipes I'll be sharing here from time to time.
And please share your favorites with me, too! Together, we can build an arsenal of healthy deliciousness.
BROWN RICE PILAF
WITH BABY BROCCOLI AND EDAMAME
This one was a winner.
1 cup brown rice
2 cups water
1/4 cup raisins
1 teaspoon cumin
1/2 cup diced onion
1-2 cups broccoli, cut into bite-size pieces
1-2 cups frozen edamame
sea salt and tamari sauce to taste
- Combine water, brown rice, raisins, and cumin in medium-sized pot. Cover and bring to boil.
- Once boiling, reduce heat, stir once, recover, and simmer for approximately 45-50 minutes, addiing chopped onions to top of mixture after about 20 minutes of simmering.
- While the pilaf is cooking, prepare broccoli and edamame. Place aside.
- Remove pilaf from heat, uncover, and fluff with fork. Allow to cool for approximately 10 minutes.
- I served equal parts pilaf, broccoli, and edamame, sprinking sliced almonds over pilaf and drizzling less than a cap-full of tamari over the whole bowl.
And for dessert:
CHOCOLATE CHIA PUDDING
Don't knock it till you've tried it!
1 cup chocolate almond milk
1/4 cup chia seeds
- Combine milk and chia seeds.
- Mix thoroughly.
- Wait approximately 1 hour.
- Mix thoroughly.