#plantbased #vegan #dairyfree #thestarchsolution #eatyourveggies #maximumweightloss #plantbasedweightloss
Eating plant-based doesnāt have to be complicated. Weekly food prep is one way I keep things low key.
BAKED CORN TORTILLA CHIPS RECIPE
WHAT I WISH I KNEW BEFORE GOING PLANT-BASED
THE STARCH SOLUTION
MEALS FOR MAXIMUM WEIGHT LOSS
HUMMUS RECIPE:
CASHEW MILK RECIPE:
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VEGETABLE AND RICE CHILI RECIPE:
1 12 oz bag frozen mixed vegetables
1 cup short grain brown rice
1 6 oz. can of tomato paste
1 brown onion, chopped
1 bell pepper, chopped
1/2 cup chopped mushrooms (optional)
1/2 tsp garlic powder
1 tsp onion powder
1/2 tsp ground black pepper
1 & 1/2 tsp chili powder
1 tsp smoked paprika
1 & 1/4 tsp salt or to taste
Vegan sour cream or plain, unsweetened cashew yogurt (see my recipe above)(optional)
With your instant pot set to the sautĆ© function, water sautĆ© the onion, mushroom and bell pepper, stirring occasionally until theyāre fragrant and translucent.
Turn off the sautƩ function and add in the rest of the ingredients. Stir well, taking care to mix up the tomato paste.
Set the lid to āsealedā and lock the lid in place. Pressure cook for 23 minutes on high.
Allow the pressure to release naturally, then serve topped with a dollop of vegan sour cream or my plain, unsweetened cashew yogurt (see recipe above).
NOTE: This vegetable chili comes out really thick. Lower the rice amount to 3/4 cup if you want it a little thinner.