Learn easy, irresistible plant-based recipes that will sustain you, and more! Calling all food enthusiasts and wellness seekers! Welcome to Plant'ish, where cooking meets wellness in the most delightful way! As the Curator of Plant'ish, I'm an award-winning chef with a passion for plant-based cuisine. Join me as we explore global flavors, unlock mouthwatering recipes, and discover the incredible benefits of plant-based eating. Subscribe to Plant'ish now and join our vibrant community of food lovers and health enthusiasts. Let's savor the art of cooking and nourish our bodies and souls together! In June of 2023, I curated the first-ever plant-based dinner menu in the history of the White House State Dinners, in honor of the Republic of India's Prime Minister Narendra Modi. It was truly a pinnacle moment in my career.
We had a blast raising hell about the dairy industry and the future of plant-based foods with Sorosh Tavakoki, founder of Stockeld Dreamery! Tap in and give a listen. Share your thoughts and any questions!
I'm thrilled to have been invited by the Plant-Based Foods Association (PBFA) to create a special food truck activation menu using products from 15 incredible PBFA brands! 🌱🚚 All five menu items, grab and go options, and iced coffee lattes were FREE during #ClimateWeekNY for the amazing folks of New York! 🗽🍎💚 Such an epic event-stay tuned for more to come‼️ #PBFA #PlantBasedChef #SustainableFuture #ClimateAction #VeganChef #NYCClimateWeek
It's Tantalizing Taco Tuesday‼️ And, I've got not 1, not 2, not 3, but 5 'Tantalizing Taco' recipes to whet your appetite in the most scrumptious way❗️🤤🌱🌮 Tacos have become as ubiquitous as burgers and fries, capturing the hearts and taste buds of food lovers everywhere. Their versatility and simplicity make them a perfect canvas for showcasing a variety of plant-based ingredients. Whether you’re a seasoned vegan or simply looking to incorporate more wholesome and nutritious options into your diet, these five tantalizing recipes will delight your palate and nourish your soul! 🎆✨️🎇 Pick your flavor 😋 🌮🥑🌶 1. Hearty Walnut & Lentils 🌮 🍅 2. Smokey Seared Jackfruit 🌮 🥭 3. Savory Shiitake Mushrooms 🌮🍄 4. Marinated Hearts of Palm 'Fish' 🌮🌶 5. Southwest Yam & Beans Open Face 🌮🍠🫘 Whichever you choose, you can't go wrong‼️Enjoy 🤤💚 Full article + recipes! www.womenfitness.net/five-gourmet-taco-recipes/?amp=1 #TantalizingTacos #TacoTuesday #PlantBasedRepresenting ##FoodToLiveFor Is your appetite whet yet⁉️🤤
Have you ever craved something so much that you can’t get it out of your head? 🤤✨🤯 This Kimchi Fried Rice is exactly that-an unforgettable blend of flavors and textures that keep you coming back for more. 😋🌱 🍚🌶 Imagine, leftover takeout rice crisps up perfectly in the pan, paired with turmeric tofu ‘egg’ scramble and the bold, tangy kick of kimchi. 🔥 Every bite burst with the warmth of ginger, garlic, and onions, creating a vibrant dance of flavors. 🙌🏽🎆✨️🎇 Then comes the smoky heat of gochujang and the deep umami of shiitake mushrooms, taking this dish to crave-worthy heights. 🌶️🍄 💥 And it’s not just about taste-it's the fresh pop of cilantro and scallions, the nutty finish of toasted sesame oil, and the crunch of homemade rice vinegar and kimchi paste pickled cucumbers on the side that makes it smack! 🫦🌱✨Finish it off with a sprinkle of green nori furikake, and you’ve got a dish that’s visually stunning and bursting with flavor. This isn’t just fried rice-it's an experience that will leave you craving for more with every bite. #PlantBasedCravings #KimchiFriedRice #VeganComfortFood #Cravealicious #MeatlessMonday Are you ready to dig in⁉️
It's Meatless Monday and we're not missing a 'beet'! This Chick'n Kimchi Fried Rice is here to satisfy every craving! 🌱🥢 Fried rice has a fascinating history dating back to ancient China, where it was originally a way to repurpose leftover rice and ingredients. Fast forward to today, and it's a global favorite for its scrumptious simplicity and versatility. The best rice for this dish is day-old, cold rice. It's less sticky, making it perfect for stir-frying and absorbing all the flavors. 🤤✨️💚 Storage Guidelines for Cooked Rice: Cool the rice quickly after cooking and store it in the refrigerator within two hours. Once refrigerated, it's best to use within 1-2 days. Reheating rice thoroughly to a steaming hot temperature before use can also help to reduce the risk of food borne illness. This version takes it up a notch with @elmhurst1925 + @eat.terrameat plant-based chicken, adding a protein-packed twist. The pickled cucumbers? They bring a zesty crunch that perfectly complements the tangy kimchi. 🥒✨️🌶 Why is fried rice such a hit for Meatless Monday? It's endlessly adaptable--swap in your favorite veggies, use different plant-based proteins, and create a dish that's uniquely your whole keeping it 💯 plant-based. 🌱✨️🌱 What's your favorite fried rice combo? 🌱🍚💚 I'll be sharing this recipe during my culinary demo @plantbasedworldexpo, Thursday, September 12th, at 11:15 am! 🤤🍚🌶🥢 #MeatlessMonday #PlantBased #KimchiFriedRice #VersatileMeals #QuickMeals #VeganFoodie Do you love fried rice ⁉️
Feeling the heat? 🌞🌡 It's climbing to 113 degrees in my area! As the heat is predicted to continue to rise, staying hydrated is key for keeping our bodies healthy and functioning.💧 Here are a few thoughts to keep on top of mind. 💭🌡😓 1️⃣ Drink Plenty of Water: Remember to drink half your weight in ounces of water each day, especially when it's this hot! 🌡 2️⃣ Hydrating Foods: Enjoy juicy fruits like melons, watermelon is carrying me right now, and hydrating veggies like cucumbers, celery, lettuces, bell peppers, tomatoes, and all the summer fruits. 🍉🍇🍒🍍🥝🥭 3️⃣ Super Hydrating Green Juice: Blend up or juice this refreshing recipe packed with hydrating goodness: cucumbers, celery, lemon, apples, kale, ginger, and parsley. This recipe makes approximately 2-3 servings. What's your favorite go-to 'Beat the Heat' juice recipe⁉️ 🥒🥬🍋🍃🍏 Super Hydrating Green Juice: Ingredients: Organic as much as possible. 1 cucumber 2 celery ribs 1 lemon (peeled 2 apples Handful of kale 1-inch piece of ginger Small bunch of parsley Juicer Method: Wash all ingredients thoroughly. Cut them into sizes that fit your juicer chute. Juice each ingredient, starting with the softer ones like cucumber and lemon, and finishing with the leafy greens. Chill and enjoy!. This recipe makes approximately 2-3 servings. Blender Method: Wash and chop all ingredients into smaller pieces. Add them to your blender with a little water or coconut water to help with blending. Blend until smooth. Strain through a nut milk bag or fine mesh strainer to remove pulp. Chill and enjoy this hydrating green goodness! Stay cool and hydrated, wop, wop, wop ☀️💦 Do you juice regularly ⁉️
Craving calamari but want a plant-based twist? Meet the Royal King Trumpet Mushroom 'Calamari'! 🌱✨ These mushrooms are the perfect alternative, with a meaty texture, the real deal in my book! Packed with nutrients and low in calories, they’re a fantastic addition to your plate. When the heat is on, dehydrating our food is a game changer. Not only do you avoid the stove or oven, but dehydrating at temperatures no higher than 118°F keeps those precious food enzymes intact. Enzymes help our bodies digest food, absorb nutrients, and maintain healthy skin, energy levels, and overall well-being. 🥗💪🏽 Pair this with the ultimate raw vegan tartar sauce made from creamy macadamia nuts, tangy capers, and a hint of nutmeg, and a bold and tangy raw vegan cocktail sauce featuring sun-dried tomatoes and a spicy kick of horseradish. These sauces bring an explosion of flavors to every bite! Serves 4 Ingredients: 6-8 Royal Trumpet mushrooms 1 cup ground golden flaxseed 1/8 cup extra virgin olive oil 1 tbsp fresh lemon juice 1 tbsp dried parsley 1/2 tbsp dried basil 1/2 tbsp dried oregano 1 tsp onion powder 1 tsp garlic powder 1 tsp smoked paprika 1 tsp sea salt 1/2 tsp fresh ground black peppercorn Prepare the Mushrooms: Cut the stems off the mushroom caps. Slice the stems crosswise into 1/4 inch disks. Using a small round cutter, cut a circle out of the center of each mushroom round, creating a ring shape. Reserve the caps and center circles for use in soups, stews, or stir-fries. Marinate the Mushrooms: Toss the mushroom rings in the olive oil, lemon juice, and 1/2 teaspoon of sea salt. Let them marinate for 30 minutes to enhance flavor. Prepare the Breading: In a large bowl, combine the ground flaxseed, dried parsley, dried basil, dried oregano, onion powder, garlic powder, smoked paprika, salt & pepper. Serve with sauces and enjoy! 🍄✨ #PlantBased #VeganRecipes #HealthyEating #Enzymes #Dehydrator #VeganCalamari #RawVegan #FoodToLiveFor
How are you powering through your Meatless Monday? 💪🌱 I'm kicking it off with a refreshing apple, lemon, celery, and greens juice 🍏🍋. Still trying to beat this heat!🌡🥵 For lunch, I'm savoring one of my favorites: a Loaded Kale Salad 🥗. I don't think I left anything out! 😅🌱💚 Snack time features Curry Chickpeas for that perfect crunch & satisfaction. 😋🍿🌱 And for dinner, I'm indulging in a Collard Greens 'Toona' wrap with Hearts of Palm Ceviche Stuffed Avocado and Tortilla Chips 🍀🌶🥑🍋🟩 Bursting with flavors, textures, and taste. Boring where? Share what's on your Meatless Monday menu today! 🎆💥🎇 #PlantBasedPower #MeatlessMonday #FlavorExplosion #FoodToLiveFor #GetYourGrubOn Are You Into Meatless Mondays ⁉️
It's Meatless Monday! 🎇✨️🎆 Debunk & Devour: The V'Sandwich Anatomy Breakdown Did you know the World Health Organization has confirmed that processed meats are a carcinogen? No worries here! Thanks to @primeroots, who cracked the code in making plant-based deli classics with koji that are to 'live for'! I built a flavor bomb that's good for us, the planet, and the animals! 🌐✨️💚 Introducing the V'Sandwich Anatomy 🥪🌱🥪😋 Every epic sandwich needs a solid foundation. Here's how this beauty stacks up: Bread: Baby Boule (classic sourdough!) 🥖🌱 Spread: A dreamy combo of V'Mayo, Prime Roots Black Truffle Koji Pate, @mellodyfoods Hot Honey, mixed with Dijon Mustard. 🍯🌱 Filling: Prime Roots' Koji magic: Salami, Black Koji Forest Ham, Cracked Pepper Koji Turkey, and V'Provolone Cheese! 🧀🌱 Garnish: The crunch crew: shredded romaine lettuce, green & red tomatoes, and tangy dill pickles. 🥬🍅🥒 I came to SLAY the vegan sandwich game, and it's SO satisfying! 👩🏽🍳🔪🌱🥪💚 How do you stack your sandwiches? Have you tried Prime Roots' plant-based deli classics? They're a game-changer! #veganfood #vegansandwich #healthyeating #plantbased #primeroots #ditchprocessedmeat #meatlessmonday
It's National Donut Day! 🍩✨ 🌱😋 Don't worry, there are some really sweet symphony flavors of delectable vegan donuts, even raw vegan ones-proof that you don't have to miss a beat! Did you know donuts have been delighting taste buds since the early 19th century? Originating from Dutch settlers' "olykoeks" (oil cakes), donuts have become a beloved American treat, especially since the first donut machine was introduced in 1920. Today, they’re a staple in the culinary landscape, with millions enjoyed daily across the country. In the U.S., the most popular flavors are classic glazed, chocolate frosted, and Boston cream. Whether you’re a fan of these timeless favorites or more adventurous flavors like matcha and raspberry, there’s a plant-based donut out there calling your name. 📢🍩🌱 What are your favorite vegan donut spots or flavors? 😋🙌🏽🍩 Drop your recommendations below so that everyone can enjoy 🌱🍩❤️ ⬇️
This Tom Kha Soup is a traditional Thai dish that is typically made with coconut milk, mushrooms, carrots and other veggies, lemongrass, ginger, lime leaves, and other seasonings 😋🌱💚 This soup is creamy, rich, and flavorful with a balance of spicy, sweet, and sour. The perfect comfort food on rainy days! 🤤☔️🍲 I promise you won't be disappointed 👨🏾🍳👩🏽🍳👨🏾🍳🔪🌱🔪🌱🔪🌱💚
🌱 Embracing @weareveganuary's 'Chicken Free Week' with a mushroom feast! 🍄✨ Ever hear 'I don't like mushrooms'? I always wonder, which ones? With over approximately 14,000 species (2,200 edible!), each offers a unique taste and texture. Why the blanket dislike? Let's explore! 😋🍄🌱 Among my picks: Pink Oyster: Tender, subtly sweet, and a pop of color! Chestnut: Robust and earthy, perfect for hearty dishes. Enoki: Crisp, delicate, and ideal for Asian-inspired cuisine and more. Comb Tooth: Meaty, with a seafood-like flavor, adding depth to any dish. In my Buddha's Soba Noodle and Mushroom Feast, these gems steal the show alongside soba noodles, purple cabbage, snap peas, bok choy, and pickled charred shallots. Truly a plant-based delight! 😋🙌🏽🍄🍜💚 Shoutout to my mushroom purveyor @forest_floor_farming for supplying these amazing mushrooms! What are your favorite 'ditch the chicken' ingredients and dishes? Let's make 'chicken-free' the norm! 🌿🍜 #MushroomMagic #PlantBasedCooking #DitchTheChicken #FungiExploration Which of these mushrooms have you tried? 🍄🌱🍄
🌮🌱 Kale Yeah! It's Taco Tuesday and we're taking flavor to the next level! 💥 🚀💥🚀 These loaded tacos are bursting with deliciousness: soft tortilla shells cradling @fieldroastgrainmeat Spicy Mexican Chipotle Crumble, v. cheese shreds, marinated kale, shredded red cabbage, zesty Pico de Gallo, creamy v. hot honey sauce, and jalapenos! 🔥 Plus, a side of Maduros for that extra yum factor! 😋 How are you loading your tacos today? Share your tasty creations! #TacoTuesday #PlantBasedCheffing #LoadedTacos #TheYumFactor Do you prefer soft or hard shell tacos⁉️
👩🏽🍳🔪*Chef’s tip: Make a date paste by blending 1 cup soaked, pitted dates to a smooth consistency. Keep paste in a glass mason jar, with lid on tight and store in a cool place.
Celebrating Women's History and National Nutrition Month 🙌🏽💐💝🎉 Indulge in this symphony of flavors with my Raspberry Coulis Coconut Meat Cacao Mousse! 🌱✨ Who says you can't have your cake and eat it too? We're celebrating Women's History and National Nutrition Month with this guilt-free indulgence - a dessert that's delicious, nutritious, and oh so satisfying! 🍰💚 Serves: 4 Ingredients: 2 cups young Thai coconut meat 3/4 cup coconut nectar or maple syrup 1/4 cup cacao powder 1/4 cup coconut water 1 tablespoon vanilla extract 1/4 teaspoon sea salt Raspberry Coulis: 2 cups fresh raspberries 2 tablespoons maple syrup 1 teaspoon vanilla extract Pinch of sea salt Preparation: Blend coconut meat, coconut water, sweetener, cacao powder, vanilla extract, and sea salt until smooth and creamy. For Raspberry Coulis, blend all ingredients for 30 seconds. Portion coulis at the glass bottom, top with coconut cacao mousse. Chill for two hours, garnish with coconut shreds, raspberries, cacao nibs, and edible flowers. 🌸🍫 Remember to celebrate yourself daily and honor the inspiring women in your life this month and all year long! 🎉🥰💐🎉 #plantbased #dessertdelight #womenempowerment #nutritionmonth #herstory
Thank you for your question! Ideally yes! Soaking 'raw' nuts and seeds (sunflower & pumpkin) can be a game-changer nutritionally. Not only does it enhance their digestibility, but it also unlocks a wealth of nutritional benefits. Aim for a soak time of generally, 4-8 hours. I often soak harder nuts over night, where 2-4 hours I find to be plenty for softer nuts like cashews. Place your nuts or seeds in a large enough sized bowl to hold them and be able to fill with water, at least 2 inches above the nuts or seeds. They are going to swell so make sure your bowl can accommodate this. This process activates enzymes, breaks down phytic acid, and promotes the release of nutrients, making them more bioavailable. Again, I'm talking about 'raw' nuts, not roasted (once you roast them all the enzymes are destroyed). I either soak the nuts for the mentioned period of time, rinse well and drain and then proceed to make a nut milk or a nut cream to use in a recipe. Or, I buy my bag of nuts, soak, rinse, drain and then dehydrate them so that they have a nice crunch and then eat them as would normally enjoy my nuts and seeds (sunflower & pumpkin). I hope this helps!
