Tahini with garlic, lemon juice and water to thin out as needed.
peanut butter, vinegar, date syrup, garlic, miso for a great peanut sauce
cashew sauce can be made in so many different ways
hope this gets you started
I love this stuff! I buy the big thing at Costco and while we can’t always eat it all before it goes bad, it’s still cheaper than grocery store prices.
Hahaha touché.
Sounds like some variety would help too. I like doing bowls with cauliflower rice as a base, and change up from Mediterranean toppings (sundried tomato, olives) or Mexican (avocado/guacamole, salsa, sautéed onion and peppers).
Make a sheet pan / air fry some cubed sweet potatoes with garlic powder, onion powder, paprika, salt and pepper and throw them in everything to make it more interesting and colorful 😊 good luck!
Ohhh that does sound good. Thanks so much. I've been a "you can use the microwave you can cook for yourself" since I was a kid so I never built up any cooking skills 😂
Spices - play heavily with your spice cabinet. They are some of the healthiest foods on the planet (not the salt heavy mixed bottles). Turmeric, rosemary, cumin, garlic paprika and so on. Especially strong on antioxidants.
Easiest meals are a grain, a bean and a bunch of veggies in a bowl. Then spice it up.
Rice I love cooking with lemon juice, lemon zest, pinch of turmeric and garlic to give it some flavor. Lentils I will mix up some lemon juice, olive oil and Dijon. I will also make a cucumber cashew tzatziki and dump that on all my grains and veggies. Yum! Vegan yogurt is also great to dollop on too!
Ohhh haven't thought about Dijon. Never tried tzatsiki before. I tried an almond milk vegan yogurt and HATED IT 😂 I'll need to trial and error the yogurt. Thanks!
I agree on the almond milk yogurt. Coconut yogurt will taste strongly of coconut, so I bear that in mind when adding it to dishes. I find soy yogurt to be the most versatile, yet it has become hard to find in the US (at least for me).
Yeah seems like all I saw was almond and coconut. I only have main stay grocery stores near me though so no trader Joe's or whole foods to find all this hard to find stuff people keep mentioning.
Sriracha goes a long way with everything. But as others have said play up your spice cabinet. I use old bay, garlic and onion powders, and then liquid aminos and rotate between those 3 often.
I felt the same - and I am recent to PB myself - as in about 6 months - here is the best thing I have found, that helps a lot - because it tastes really good and you can mix it with things - you can have it with rice, or even just by itself, or you can put it on toast - its a great stable - but the best part about it, its like a base for anything really - here is the recipe:
1 cup split peas
1/2 cup black beans
1 can of tomatoes
1 onion
half a cup of mushrooms
Boil all this in water for 5min, then turn down to very low, and slow cook for six hours - it will turn into a thick broth - depending on how much water you add, or even take away, you can spread it on bread, you can even add some water, some more mushrooms, and have it with rice - it becomes very creamy and very good in everything - as a base to have in the background all day.
I use this as my stable, go to - of course, you can add way more things in there -
Hope that helps - try it out, don't give up -
There are so many amazing vegan stews, soups, curries etc. usually I just need to type the name of a bean and the name of a grain into google and I'll immediately be greeted with a laundry list of ideas (ex. "Beluga lentils" "quinoa" "vegan" combined in a Google search for me to a great dal recipe!)
Outside of that, you can try experimenting with some WFPB dressings / sauces to top your rice and beans. I make a simple tahini dressing by combining tahini, lemon juice and a tiny bit of maple syrup that I'll drizzle on salads or grain-bowls when I need a bit of extra flavour. Blending avocado with fresh herbs and a bit of water makes for a delicious, creamy dressing as well!
Lentils cooked with tomato sauce, chickpeas, onion, smoked paprika, vegetable broth and red pepper flakes(taste of home recipe). Black beans cooked with vegetable broth and cumin.
Absolutely love trader joes chunky garlic sauce & peri peri sauce. I quite like trader joes for experimenting with sauces because the quantity is not too big. Can try different kinds as per your palette
Yogurt sauce with plant yogurt is amazing. I like to use soy yogurt with a bit of Tahina for creaminess.
Also, you could change the way you cook your beans. If you blend a part of them in the pan, and adjust for water/oil /spices, you could get a delicious creamy sauce from the beans directly
For rice, I sometimes just blend up aromatics such as garlic, cilantro etc. And put it right into the cooking water.
As for sauces, I've had good luck looking up goddess or Buddha bowl recipes. A few of my favorites:
[Mango Tahini Sauce](https://heatherchristo.com/2018/01/04/vegan-zoodle-fresh-rolls-with-mango-tahini-sauce/)
[Bitchin Sauce Dupe](https://www.thefauxmartha.com/bitchin-sauce/)
[Lemon Garlic Cashew Sauce](https://www.zestedlemon.com/creamy-lemon-garlic-cashew-sauce)
[Preserved Lemon Vinaigrette ](https://www.therealrecipes.com/preserved-lemon-vinaigrette/)
Tahini with garlic, lemon juice and water to thin out as needed. peanut butter, vinegar, date syrup, garlic, miso for a great peanut sauce cashew sauce can be made in so many different ways hope this gets you started
I'll add tofu and cauliflower for 'creamy sauces'. 🖖
That peanut sauce sounds delicious!
I love the bitchin' chioptle sauce. I use it on everything... avocado toast, tofu, rice, veggies etc. Trader Joe's also has their own version.
I love this stuff! I buy the big thing at Costco and while we can’t always eat it all before it goes bad, it’s still cheaper than grocery store prices.
What's the Trader Joe's version called?
https://www.traderjoes.com/home/products/pdp/almond-chipotle-dip-073711 Almond Chipotle Dip
Ooh thank you! I've been eyeing that for a while
My transition to plant based came with hot sauce on everything 🤣 sweet baby rays wing sauce, basalmic vinegar, melindas Thai sweet chili
See I have Gerd so that wasn't the first solution on my mind 😂😂😂
Hahaha touché. Sounds like some variety would help too. I like doing bowls with cauliflower rice as a base, and change up from Mediterranean toppings (sundried tomato, olives) or Mexican (avocado/guacamole, salsa, sautéed onion and peppers). Make a sheet pan / air fry some cubed sweet potatoes with garlic powder, onion powder, paprika, salt and pepper and throw them in everything to make it more interesting and colorful 😊 good luck!
Ohhh that does sound good. Thanks so much. I've been a "you can use the microwave you can cook for yourself" since I was a kid so I never built up any cooking skills 😂
I always went the pre-packaged and easy and fast as possible route, but plant based really helped me get out of that. I love chopping veggies now lol
Oh yeah the amount of hotdogs and single package burritos. The amount of processed nonsense I've eaten is nuts. Here's to trying better habits 😅
Definitely an adjustment! You got this! Edit to add: i wouldnt be surprised if the GERD improves a lot with this way of eating 😊
Spices - play heavily with your spice cabinet. They are some of the healthiest foods on the planet (not the salt heavy mixed bottles). Turmeric, rosemary, cumin, garlic paprika and so on. Especially strong on antioxidants. Easiest meals are a grain, a bean and a bunch of veggies in a bowl. Then spice it up.
Rice I love cooking with lemon juice, lemon zest, pinch of turmeric and garlic to give it some flavor. Lentils I will mix up some lemon juice, olive oil and Dijon. I will also make a cucumber cashew tzatziki and dump that on all my grains and veggies. Yum! Vegan yogurt is also great to dollop on too!
Ohhh haven't thought about Dijon. Never tried tzatsiki before. I tried an almond milk vegan yogurt and HATED IT 😂 I'll need to trial and error the yogurt. Thanks!
Almond yogurt is gross to me! I like coconut based. Culina I think is the name. Oh and Cocojune!
I agree on the almond milk yogurt. Coconut yogurt will taste strongly of coconut, so I bear that in mind when adding it to dishes. I find soy yogurt to be the most versatile, yet it has become hard to find in the US (at least for me).
Yeah seems like all I saw was almond and coconut. I only have main stay grocery stores near me though so no trader Joe's or whole foods to find all this hard to find stuff people keep mentioning.
Curry, Asian style peanut sauce, chimichurri, marinara sauce, homemade vegan nacho “cheese” sauce, or vegan “ranch.”
Sriracha goes a long way with everything. But as others have said play up your spice cabinet. I use old bay, garlic and onion powders, and then liquid aminos and rotate between those 3 often.
I felt the same - and I am recent to PB myself - as in about 6 months - here is the best thing I have found, that helps a lot - because it tastes really good and you can mix it with things - you can have it with rice, or even just by itself, or you can put it on toast - its a great stable - but the best part about it, its like a base for anything really - here is the recipe: 1 cup split peas 1/2 cup black beans 1 can of tomatoes 1 onion half a cup of mushrooms Boil all this in water for 5min, then turn down to very low, and slow cook for six hours - it will turn into a thick broth - depending on how much water you add, or even take away, you can spread it on bread, you can even add some water, some more mushrooms, and have it with rice - it becomes very creamy and very good in everything - as a base to have in the background all day. I use this as my stable, go to - of course, you can add way more things in there - Hope that helps - try it out, don't give up -
[удалено]
EXACTLY. Every time I'm like "hmm how to make this taste good" everyone goes HOT SAUCE! PEPPERS! CURRY! and I'm like gee, thanks.
There are so many amazing vegan stews, soups, curries etc. usually I just need to type the name of a bean and the name of a grain into google and I'll immediately be greeted with a laundry list of ideas (ex. "Beluga lentils" "quinoa" "vegan" combined in a Google search for me to a great dal recipe!) Outside of that, you can try experimenting with some WFPB dressings / sauces to top your rice and beans. I make a simple tahini dressing by combining tahini, lemon juice and a tiny bit of maple syrup that I'll drizzle on salads or grain-bowls when I need a bit of extra flavour. Blending avocado with fresh herbs and a bit of water makes for a delicious, creamy dressing as well!
Lentils cooked with tomato sauce, chickpeas, onion, smoked paprika, vegetable broth and red pepper flakes(taste of home recipe). Black beans cooked with vegetable broth and cumin.
Absolutely love trader joes chunky garlic sauce & peri peri sauce. I quite like trader joes for experimenting with sauces because the quantity is not too big. Can try different kinds as per your palette
For beans and rice I put garlic salt (or you can use garlic powder without salt), tomatoe purée, and hot sauce. Game changer!
Yogurt sauce with plant yogurt is amazing. I like to use soy yogurt with a bit of Tahina for creaminess. Also, you could change the way you cook your beans. If you blend a part of them in the pan, and adjust for water/oil /spices, you could get a delicious creamy sauce from the beans directly
For rice, I sometimes just blend up aromatics such as garlic, cilantro etc. And put it right into the cooking water. As for sauces, I've had good luck looking up goddess or Buddha bowl recipes. A few of my favorites: [Mango Tahini Sauce](https://heatherchristo.com/2018/01/04/vegan-zoodle-fresh-rolls-with-mango-tahini-sauce/) [Bitchin Sauce Dupe](https://www.thefauxmartha.com/bitchin-sauce/) [Lemon Garlic Cashew Sauce](https://www.zestedlemon.com/creamy-lemon-garlic-cashew-sauce) [Preserved Lemon Vinaigrette ](https://www.therealrecipes.com/preserved-lemon-vinaigrette/)