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Tag: vegetarian

How Many Veggies In a Glorious One-Pot Meal?

Reader question: Hi Elizabeth! Thank you for your talk last week at the over 50 summit. I’m a BLE eater and just purchased yr cookbook. We eat a lot of veggies. Can we double the veggies in yr recipes and expect a good outcome? Thx so much. ~ Mary V.

Hi Mary!

I’m thrilled to learn that you enjoyed my masterclass on the weight-loss inflammation connection and have purchased Glorious One-Pot Meals! It will become an invaluable tool to use for following the Bright Line Eating plan as every single ingredient in every single recipe can be substituted or omitted without a hitch.

To answer your specific question: YES! Of course you can double or triple the amount of veggies in a meal, or even make a 100% vegetable recipe! You’ll even find an entire Vegetarian section in the cookbook to give you some inspiration, but every recipe could easily contain more vegetables and less or no meat or grains. Once you understand the technique, you’ll make very GOPM exactly the way you want it to be, with whatever ingredients and flavors you choose to include.

The only time to pay a bit more attention is when you want to include grains like rice or quinoa, pasta, or other dry goods. Then you’ll want to be sure to check with the Common Measurements section in the front of the book to determine exactly how much liquid you need to hydrate that dry good.

There are lots of video demonstrations on this website and on my YouTube channels to help you along the way.  🙂

Happy cooking! ~Elizabeth

Miyoko’s Vegan Cream Cheese from Cashews and Coconut Cream

If you are living dairy-free, it can be hard to find a good, satisfying cream cheese, so I was thrilled to discover Miyoko’s Plainly Classic Vegan Cream Cheese. A little tangy, smooth and spreadable, it’s seriously yummy.

Made from cashews and coconut cream, it’s a safe option for many people on restricted diets, or following a customized anti-inflammatory LEAP dietary program for maximum relief from inflammation.

Enjoy it anywhere you’d enjoy regular cream cheese: on wheat products like bagels, crackers, or toast; or, if you’re trying to avoid wheat and gluten, try it with gluten-free bagels, rice crackers, or even gluten-free matzohs (made from potatoes).

You can even bake with this vegan cream cheese: hello cheese cake! I’ll let you know if I make the attempt to make a dairy-free, wheat-free cheese cake with this. If you make one, please share the recipe in the comments below!

If you want to know more about the anti-inflammatory benefits of a customized LEAP diet, contact me to schedule a free initial phone consultation to learn more about it.

Baby Artichokes with Cashews and Lemongrass

I must confess I’m a little obsessed with lemongrass right now.

I’m intrigued by its lemon-y flavor without the citrus-y tang. I’m finding it does great things to Glorious One-Pot Meals (see the recipe for Great Grape Scallops, too!)! Here’s a delicious vegetarian recipe I whipped up, inspired this time by a clamshell of baby artichokes on sale for $3.99 at Whole Foods recently.

Baby Artichokes with Lemongrass
Baby Artichokes with Cashews and Lemongrass

While my kids love eating large steamed artichokes — scraping the base of the leaves off with your teeth, savoring the delectable heart — the last time I trimmed, halved, and sauteed baby artichokes the reception was lukewarm, at best. This time, they pulled the outer leaves off of the babies and ate the infused flowers as if they were larger chokes, then chowed down on the center hearts with relish, so I think it must have been more acceptable (familiar?) to them. The adults ate the chokes in one scrumptious bite, of course!

The cashews add protein to this vegetarian meal, as well as an addictive flavor and crunch. Besides, it’s something different than the usual ho-hum protein source.  🙂

Here’s the recipe for Baby Artichokes with Cashews and Lemongrass:

1 Tbsp. grapeseed oil or canola oil
3/4 cup quinoa
1 cup broth or water
1 shallot, thinly sliced
1-2 large beets, scrubbed and sliced thinly
2 cups cauliflower florets
10-12 baby artichokes, trimmed and quartered
1/2 cup shelled cashew nuts
1 Tbsp. balsamic vinegar
1 stalk lemongrass

Preheat the oven to 450F. Wipe the inside and lid of a cast iron Dutch oven with grapeseed oil.

Pour in the quinoa and broth and swirl to settle in an even layer and coat every grain. Sprinkle with shallots.

Arrange the beets in a layer, topped with the cauliflower. Set the artichokes on top and scatter the cashews. Drizzle with balsamic vinegar.

Split the lemongrass stalk and smash with the flat of a knife. Set on top, cover, and bake for about 45 minutes, or until 3 minutes after the aroma of a fully-cooked meal escapes the oven.