Four menu ideas for roasted vegetables

Before I adopted a whole food plant based diet, I did not have much experience with roasting vegetables. Now it has become one of my favorite methods of cooking. Because I have been in Community Supported Agriculture (CSA) at times, or frequent farmer’s markets in the late fall and winter, I have been exposed to root vegetables that I probably would never have purchased at … Continue reading Four menu ideas for roasted vegetables

Four menu ideas for sauteed vegetables

As I have said in this blog, my method for simplifying a whole foods plant based diet is to choose vegetables that can be grouped together by cooking style–mainly roasting or sauteing. Vegetables that are best roasted tend to be dense and include potatoes, winter squash, cauliflower, root vegetables, etc. Vegetables that are better sauteed are softer more water laden vegetables like peppers, greens, mushrooms, … Continue reading Four menu ideas for sauteed vegetables

Beginner Plant Based Diet Cooking–Ingredients and a method

I was quite pleased recently when I picked up the Wednesday issue of the Washington Post food section and read the first paragraph of the “Weeknight Vegetarian” article by Joe Yonan: I love my sheet pans, I do. Just about every Sunday…I spend most of the afternoon rotating them in and out of my oven, as I roast vegetable after vegetable. I use those vegetables … Continue reading Beginner Plant Based Diet Cooking–Ingredients and a method