“I wish I had the time and money to cook (and eat) good food.”
This is a statement I’ve heard uttered repeatedly, especially in response to my electing to be vegan, and my mention of how much I cook.
A couple of weeks ago, I posted the above photo on social media, along with the following note:
“It only takes twenty minutes (or less) to turn a basket of teeny taters into cheesy mash. The fact that this tater basket was only $1 at the produce stand made last night’s dinner taste ever better. Local green beans, broccoli, red pepper, sweet onion, spinach and cabbage were steamed in a pan on the stovetop and enjoyed alongside this mash + a fresh juicy tomato & DIY goddess dressing.”
I also mentioned that I only gave this meal 5-10 solid minutes of prep and stovetop attention and the rest of the time I let it cook itself while I fed the pup, let him outside, went outside with him (with window open to keep an eye on the food), straightened up some things, washed a few dishes, changed clothes…etc.
Truthfully, I’m always slightly baffled (and bummed) when I hear someone say they don’t have the time or funds to cook good, healthy food. Believe me when I say, it doesn’t take fancy ingredients, excess money, or excess time to cook up a fresh, hearty, delicious, local meal, using just a pot and a pan.
Spring is officially coming at us this week! Consider celebrating the arrival of a fresh new season filled with green, by springing for plants—eat vegan for an entire day.
There’s still time to join the masses in making an official pledge to eat plant-based this Friday, March 20, via Meatout.org. Since 1985, this international Meatout event has helped raise awareness of the benefits of eating vegan: helping animals, achieving great health, and saving the planet. Each year, thousands upon thousands make a pledge and join in.
If you are thinking of springing for plants this season—by pledging to do so Friday, or any other day—here are some suggestions to help you eat vegan at all hours, any day you choose.
While my return trip to St. Augustine has required ample rerouting of plans, the past week in the oldest city has been filled with blissful reunitings, welcomed opportunities, and delicious eats.
Immediately upon my arrival, I returned to two local eateries I especially adore—The Floridian for a Saturday night dinner date, and Manatee Café for Sunday brunch. I’ve also gotten back into a joint cooking jive with my boyfriend Andrew.
We decided to play around with a vibrant, mega-sized eggplant he bought down the street at his neighborhood produce stand. We both love eggplant and couldn’t recall the last time we had eaten it, which is a shame, considering it’s delicious and packed with phytonutrients that aid in blood flow, along with fiber and powerful antioxidants.
We knew we didn’t want to simply try and recreate a more typical eggplant dish. Instead, we wanted to create something different. We wanted to create something memorable. We wanted to create something that did this mighty eggplant justice.
So, what exactly did we create?
In less than an hour’s time, we created crispy chia-coated eggplant, paired with sauced tomatoes and quinoa, served alongside a bed of spring mix.
Nothing adds a touch of spring to a salad, like strawberries. Although I enjoy slicing up these reds and pairing them with spinach on a regular basis, I also enjoy changing things up and mixing them with one of my favorite foods—quinoa, which also happens to be a wonder seed of goodness.