Vegan cooking tip: Keep it simple {Vegan MoFo #7}

4 years ago
My Vegan MoFo theme this year is “Go Vegan with JL…In the kitchen!” in which I reply to your questions about cooking in your vegan kitchen.  (I explain a bit more about my theme and plan for my October posts here.)


Today’s issue:

“I love to cook…and often make overly ambitious recipes that frustrate me.”

Me, too! I like the idea of fancy vegan recipes but ultimately they intimidate me and take much longer to prepare than I like.  Good news! It is easy to make interesting, delicious and healthy meals with very few ingredients.

This week I returned home from a trip to Colorado (where I’m moving!) and I had not yet gone to the grocery store. I had purchased a bunch of curly kale, impulsively, the day before we left and it was still fresh and lovely in the crisper of the refrigerator. I scanned my mason jars and saw some black lentils in my cupboard.  I also hadhomemade vegetable broth in an airtight container in the refrigerator. Those three things, plus avocado oil, garlic, onion, almond slivers and a bit of Bragg’s Liquid Aminos and I was ready to make a super-easy eight ingredient meal.

Post image for Vegan cooking tip: Keep it simple {Vegan MoFo #7}

I love the ease of using a rice cooker so I put the lentils and veggie broth in it (I used 2 cups dry lentils + 4 cups vegetable broth; this made a huge batch of lentils and I froze half), set it on the brown rice setting and let it go for 40 minutes. [click to continue…]

JL Fields, a vegan lifestyle coach, writes the blog JL goes Vegan and writes/edits the community blog Stop Chasing Skinny.

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