Best Plant Based Diet Recipes

Hi Jason,

my current favorite is Butternut Squash Bisque. You can easily change the quantities of the ingredients without negative repercussion. Here's what you do:

Sauté an onion for about 5 minutes in butter or olive oil. Add cubed butternut squash (about 2 or 3), cubed potato (about 2 or 3), five cups of vegetable broth and a teaspoon paprika (hot or mild, depending on preference). Bring to a boil and cook for 35 minutes. Then blend everything, season with salt, and you are done.

To win the battle of man against butternut squash, it helps to nuke them for about 2 minutes before trying to peel and cube them. That way you don't need the chainsaw.

Enjoy :-)
Karin Singleton
www.meltnc.com

Hello Jason,

You will want to talk to your doctor and a nutritionist for the best advice. Also, change your diet gradually.

I like to make smoothies with greens and fruit. Using kale, collard, watercress and spinach will spike the nutrition for you. Just look for recipes that call for a cup of one of the listed greens.

Have fun.

As a rule of thumb I'd highly suggest cowboy caviar.

This is an answer to a similar question asked earlier... www.thefresh20.com

I recently went plant based and the best recipes I still get are from forks over knives, engine 2 diet and Lindsey Nixon (she wrote the Happy Herbivore cookbook series). Also, Jeff Novick, RD is a great resource (also from Forks) who gives a lot of good insight. For a protein base, I found Raw Meal protein to drink in the morning blended with almond milk a frozen fruit.

Aloha. I love to make and eat all veggie soups anytime of year. It is very easy to make almost any vegetables into soup. You can chop the vegetables into chunks about 1 inch cubed size or slightly larger. I generally put one large onion in a large pot with a little olive oil (you can skip the olive oil) and let it cook on medium heat. Then I micorwave 2 to 4 cups of water (depending on how much soup I want to make) and add a teaspoon to a tablespoon of vegetable "better than boullion" vegetable base (which I also leave out sometimes). I add that broth or just hot water to the onion and let it continue on medium heat. Then I just chop up whatever else I will be adding to make the soup. I add garlic and other seasonings (sometimes no seasonings), you don't really need a lot of salt though. I have used cabbage (inexpensive and loaded with nutrients), broccoli, carrots, zucchini, various mild and spicy peppers, whole fennel (the plant, not the seed),tomato, potato, kale, chard, spinach, various lentils, beans, etc. I look for the best deals on veggies at the market and anything in the fridge that is close to being past its prime goes in as well. I cook whatever combination of veggies I will be using as the soup base for about 20 minutes and then toss them in a blender (we have a vitamix that is pretty powerful) and pulverize it all into a creamy soup. We sometimes add small pieces of various veggies to have something to chew on.

I will put unflavored protein powder in some for a quick post workout meal. And I like to keep a few bowls on hand in the fridge so I can grab a quick and nutritious meal on the run. I don't know how long they will keep in the fridge because the soup never lasts more than a few days. I have been making the soups about once or twice a week for a while now. Everybody that has had some of the soup asks how to make it. It is pretty easy to make. I usually just fill a 6 quart pot with chopped vegetables and add the broth/water to about two inches from the top. I stir it once or twice, but I have gotten sidetracked and not stirred it all and it turned out just as good.

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