This is the fifth dish in my week-long series of WFPB recipes. So far I’ve done lunch and dinner dishes containing “A Grain, a Bean, a Veggie, a Green, and a Seed”, and I figured it was time to make breakfast. These Plant-Based Black Bean Breakfast Tacos with Tofu Scramble and Avocado Crema are a perfect way to start your morning. They are packed with fiber and protein, and don’t get me started on the rich Avocado Crema!
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This is the fourth dish in my week-long series of WFPB recipes. So far, my “A Grain, a Bean, a Veggie, a Green, and a Seed” recipes have been very cozy and comforting, and so I decided to lighten and freshen things up a bit. Not only is this Avocado and Edamame Flatbread with Pickled Radish and Pea Shoots vibrant with beautiful shades of pink and green, it’s also bright and balanced in terms of flavor and texture. But don’t worry if you don’t have the exact ingredients on hand, this dish is just an outline, and its various components and pieces can be easily varied or swapped.
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This is the third dish in my week-long series of WFPB recipes. Instead of being a ”perfect” representation of my “A Grain, a Bean, a Veggie, a Green, and a Seed” concept like my “Perfect” Bowl, or my “Perfect” Stew, this recipe for Quick Easy Cauliflower Alfredo with Pickled Lentils and Black Bean Fettuccine requires a bit of shoe-horning since some of the ingredients like the bean-based pasta and the sprouting broccoli pull double duty. But it’s still delicious, simple to make, and a super hearty WFPB meal.
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The second dish in my week-long series of WFPB recipes is one that I promised a few weeks ago when I showed you how I make my “Perfect” Bowl. Like that bowl, this Hearty Chickpea and Rice Stew takes my “A Grain, a Bean, a Veggie, a Green, and a Seed” concept very literally. Chickpeas, black rice, and broccoli are simmered in a creamy, savory, cashew-based broth, that turns all of these wholesome ingredients into the most comforting WFPB dish I’ve ever made.
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I wanted to kick off my week of Easy WFPB Meals with a dish that was both gorgeous and packed with flavor. These Indian-Spiced Split Peas with Black Rice and Caramelized Oyster Mushrooms are proof that WFPB eating and weight loss doesn’t have to be bland, boring, or difficult. This whole dish can come together in just about 25 minutes, and the best part is that the main star of the dish can be cooked in the Instant Pot.
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I’m 40 years old now, and I’ve been cooking since I was in middle school. Pretty much for every major gift-giving holiday, my mom or my partner has given me something for my kitchen. My collection is vast and I’m proud of the number of gizmos and gadgets that I’ve accumulated over the years.
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This my “Perfect Bowl”, and it has quickly become my favorite whole-food plant-based meals on Earth. I eat some variation of it at least once a day, every day. For me, it’s not so much about a recipe, but more about a checklist and a ratio. I (try to) make sure that all of my meals contain “a grain, a bean, a veggie, a green, and a seed” because I like to make sure I’m getting a good amount of fiber, protein, and fat in each meal. So far, this system of planning and constructing my meals has been one of the most useful tools that I have to help me reach my weight loss goals.
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I have been on a weight loss journey since the early part of December 2020, and I’m still going strong. My goal is to lose a few pounds by focusing on whole grains, beans, veggies, greens, and whole plant fats. There are no magic foods or magic calories, but I’ve found that by eating these foods together, that I feel my best after each meal, and I feel fuller for longer.
Read MoreI started this journey on December 6, 2020, and decided to document the first week on my YouTube channel, “Monson Made This”. Below are links to each of the videos along with any recipes invented along the way.
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