The Plant Based Heart

02/23/2023

Bubbie’s Buddha Bowl💚
Atop a swirl of brown rice noodles, we have so many colors! 🌈
Carrots, purple cabbage, edamame, radishes, red peppers, baked tofu, clover and cabbage sprouts, and pickled red onions. Eat the rainbow every day!
So much goodness for the gut!
The dressing is from Jane and Anne Esselstyn’s new book, “Be a Plant Based Woman Warrior”.

02/14/2023

In today’s episode of , we present Double Devil’s Food Chocolate cupcakes with buttercream icing.

Did you know that many boxed cake mixes are ? You can sub flax meal for the chicken eggs and get some extra fiber too!

The buttercream icing is from Cooking on Caffeine and Oh. My. Gawd- is it good and easy! (If you don’t want to make your icing- many canned icings are also accidentally vegan!

01/18/2023

“Ann’s Open Faced Twice Baked Potatoes” from Ann and Jane Esselstyn’s new book, “Be a Plant-Based Woman Warrior”
One of the (many!) benefits of eating this way is how easy it is to make substitutions based on what you have on hand. I didn’t have a Japanese sweet potato, but I did have a standard sweet potato, and no kale? But Yes! I have some mixed greens! I added a little Mrs. Dash and some extra black pepper… perfect!!a small side of more mixed greens and lemon. I’m satisfied, happy, and best of all, !

01/16/2023

Oil free Potato Pancakes with applesauce. Great start to the morning!

10/31/2021

Butternut Squash Risotto with Sage Brown Butter and crispy sage leaves

10/31/2021

Peanut Butter and Jelly Scones! Homemade Concord grape jam, thanks to CSA

07/05/2021

Hey!! Wanna learn how to cook lentils? And a bunch of other really super delicious food?
See you in our next series, Starting July 13!

07/05/2021

There's still time to join us! For newbies--- we have FUN in school! Hope to see you there!

There's still time to join us for our Food For Life short summer series!

06/29/2021

Deconstructed tacos!
Apparently I’m into destruction lately ⚠️⚠️
This meal is made with the tomato and lettuce from CSA box this week, picked red onions from earlier and….. some packaged staples! I’m giving you permission to take shortcuts when you want to. ! This included an Ortega Taco Kit that we used canned chickpeas with ( !), a vegetarian store brand retried beans, packaged Mexican rice mix.
If you’re watching sodium- be sure to drink extra water, but otherwise, balanced with whole plant foods throughout the day, it’ll even out.
Check link in bio to join us for our summer cooking class series - starting 7/13!

06/29/2021

Join us for Summer School! A super fun and cool short session where we'll revisit all of our favorite classes from school along with exploring some incredibly delicious and easy recipes! Don't be late! https://www.theplantbasedheart.com/event-details/summer-school-session

06/16/2021

How ‘bout this!? A “Deconstructed FLT”. What’s “FLT”? Facon, lettuce and tomato. What’s deconstructed? Well, I wanted to use the lettuce in my CSA box, and I wanted to use much more than would fit on a sandwich. So, chop chop I go 🔪, added the tomatoes 🍅 and red onion 🧅from the box too. Diced up the whole grain toast to use as croutons, made some super easy tempeh bacon, and a low fat smoky mayo to top it all off.
Delicious 😋!

06/15/2021

First meal using ingredients from my CSA! In this first box of the season, we got a head of leafy lettuce bigger than my human head! Topped that with some seasoned black beans, brown rice, tomatoes 🍅 (from the CSA) yellow pepper, red and green salsas and a little bit of guac 🥑
Did you join a CSA this year? What’s in YOUR box? 📦