Plant-powered cuisine is really having a moment. Last year at CES, I was delightedly lined up for my second (or maybe third) Impossible Foods pork sandwich, amazed at the scintillating juiciness and real-life texture and flavor. I couldn’t wait to see them in the main grocery and food chains! Now every commercial and digital ad is a popular fast-food joint launching a new plant-based alternative to a classic.
Luckily, the surge in meat-alternative innovation has gone hand-in-hand with plant cuisine advancements and content. No longer do restaurants offer salads as their only “vegetarian option.” And with the rise in chef-celebrities and pandemic-induced Instagram Live segments, we have infinite amounts of great content to sift through and mix up for plant-based kitchen nirvana.
Here are a few of my favorite finds for plant-based recipes and resources:
When I have 5 minutes… A delicious pico de gallo recipe. 
Mix the following ingredients in a bowl:
- 5 tomatoes (diced)
- 1/2 red onion (diced)
- A small handful of coriander leaves (chopped)
- 1 small jalapeño pepper (seeds removed and diced)
- Juice of half a lime
- Salt and black pepper to taste
When I have 20 minutes… “DIY Grain Salad” from Run Fast. Cook Fast. Eat Slow.
Ingredients:
- 1 cup whole grains, rinsed using a fine-mesh strainer
- 1 large bunch kale, stems removed, chopped
- 2 cups seasonal veggies, chopped or grated
- 1/2 cup something salty (Parmesan, feta, olives)
- 1/2 cup chopped toasted nuts or seeds
- Apple Cider Vinaigrette
Cook the grain and set aside in a large bowl to cool. Next add kale, veggies, cheese or olives, and nuts or seeds to the grains and toss to combine. Add the dressing and salt and pepper to taste. The fall variation of brown rice, kale, roasted mushrooms, winter squash, toasted walnuts, parmesan, and lemon miso dressing is also quite good.
When I have 45 minutes… “Braised fennel with capers” recipe by Yotam Ottolenghi. This dish is savory with a perfect balance of ricotta and lemon zest. The simmering vegetables and garlic cloves fill the kitchen with a smell that borders on divinity. I am also looking forward to perusing Yotam’s plant-forward new release, Ottolenghi Flavor.
Since we will be doing this thriving-in-the-home-kitchen-thing for a bit longer as vaccine distribution continues, now is the perfect time to transform plant-based culinary adventures. I will continue testing and sharing new ideas and recipes and please be sure to do the same!
