How are you coping while staying at home due to Covid19?
With relentless daily news stories about the rapid spread of the Coronavirus and a focus on deaths linked to the virus, it’s completely understandable to feel alarmed or uneasy.
Much of the currently available research reveals that many of these deaths are linked to underlying conditions. While that can feel frightening for those of us in at-risk groups like those suffering from obesity, asthma, heart disease, high blood pressure, type 2 diabetes, and other chronic illnesses — which are considered risk factors for the most serious COVID-19 outcomes — the good news is that many of these underlying conditions are often reversible.
These underlying conditions are profoundly impacted by your diet and lifestyle. We also know that a healthy and optimally functioning immune system is a critical line of defense against viruses of all kinds.
The best news?
Many lifestyle-related health conditions have been shown to be reversible with a nourishing plant-based diet.
Plants are our best prevention and defense against many chronic illnesses and it is never too late to transform your health by adopting a plant-based lifestyle.
Plants are your best prevention and defense against many chronic illnesses and it is never too late to transform your health by adopting a plant-based lifestyle.
But even with all that we know about the benefits of plant-based living, it can still be confusing to learn how to adopt this way of eating. Many worry about getting enough protein, vitamins, and minerals like iron and calcium — or having vegan recipes that you and your family will like and are easy to make.
Can’t find great plant-based/vegan food to cook while at home 24/7?
Well, you’re in luck!
These six delectable vegan recipes are a must-try!
Chickpea Pancakes with Kale and Fennel (2 servings)
“Socca is rich in protein, and reinvents freshness,” says Lily Stanley, vegan blogger.
- ½ cup chickpea flour
- 6 Tbsp. extra-virgin olive oil, divided
- A pinch of Kosher salt
- 3 garlic cloves, divided
- 1 15-oz. can chickpeas, drained
- 1 Tbsp. za’atar
- 1 small Tuscan kale (stemmed, halved)
- 1 fennel bulb
- ¼ cup tahini
- 2 Tbsp. fresh lemon juice
Whisk chickpea flour, some oil, salt, and water. (10 minutes-1 hour).
Medium-heat 2 Tbsp. oil and 2 garlic cloves (3 minutes), chickpeas (7 minutes), za’atar, salt, kale and fennel (2 minutes).
Whisk with tahini, lemon juice, 2 Tbsp. oil, 2 Tbsp. water, and salt.
Cook batter with 1½ tsp. oil (3 minutes).
Flip sides (1 minute).
Garlic-Chile Bean and Grain Stew (4 servings)
A vegan fan favorite, thanks to chef Danny Newberg!
- 1 medium onion (halved)
- 2 cups cranberry or pinto beans
- Kosher salt
- 1 cup combined black barley, rye and/or wheat berries
- 4 cups whole wheat sourdough bread
- ¾ cup and 2 tablespoons olive oil, divided
- 1 sliced red chile
- 2 tablespoons seasoned rice vinegar
- 1 head of garlic
- 5 ounces small maitake
- 1 Tuscan kale (small)
- 2 tablespoons red wine vinegar
- Black pepper
- 1 tablespoon lemon juice
- 2 tablespoons chives
Heat medium-high with foil.
Char onion until dark (15 minutes).
Stir beans and water (2 hours).
Boil and cool grains in salted water (1 hour).
Preheat oven to 300°.
Toss bread with ¼ cup oil and salt. Bake (40 minutes).
Simmer garlic and ½ cup oil (13 minutes).
Cook mushrooms (2 minutes). Add kale (6 minutes).
Add 4 cups cooked beans to the 2 cups grains. Simmer.
Add red wine vinegar and ⅓ cup garlic oil.
Add mushrooms and kale (chopped), and then lemon juice, croutons, and garlic bits.
Coconut-Apple-Ginger Dal (4 servings)
Give lentil soup new life!
- 2 Tbsp. virgin coconut oil
- ¼ tsp. cayenne pepper
- ¼ tsp. ground cumin
- ¼ tsp. ground turmeric
- ½ large onion
- 2 garlic cloves
- 1 3″ peeled ginger
- 1 large apple (grated)
- 1½ cups red lentils
- 1 13.5-oz. can coconut milk
- 2 Tbsp. fresh lime juice
- Kosher salt, freshly ground pepper
Add spices (1 minute); then onion, garlic, and ginger (3 minutes).
Add apple and lentils, while adding coconut milk, 2½ cups water, and lime juice
Cook for 25 minutes then serve.
Loaded Sweet Potatoes (2 servings)
Who doesn’t love sweet potatoes?
- 2 small or medium sweet potatoes
- 5 Tbsp. extra-virgin olive oil
- Kosher salt
- ½ cup black lentils
- ¼ cup chopped unsalted peanuts
- ½ tsp. red pepper
- 1 Tbsp. lemon juice
- 1½ cups sliced citrus fruits (grapefruit and/or oranges)
- ¼ cup feta
Preheat oven to 400°.
Roast potatoes (45 minutes). Smash.
Add 1 Tbsp. oil and salt. Roast again (15 minutes).
Boil lentils (25 minutes).
Add 1 Tbsp. oil and salt.
Medium-heat peanuts and 3 Tbsp. oil (2 minutes). ‘
Toss red pepper, salt, lentils, citrus, feta, and lemon-juiced dressing.
Curried Tofu Wraps (4 servings)
“You can find curry pastes at the supermarket,” says Teresita Muncy, food writer. “They’re especially good on tofu.”
- 5 scallions
- 4 grated garlic cloves
- 2″ peeled ginger (grated)
- 1 Tbsp. vegetable oil
- 2 Tbsp. Thai red curry paste
- 1 14-oz. tofu (drained, chopped)
- 1 cup unsweetened coconut milk
- Kosher salt
- 1 Tbsp. lime juice
- 1 bunch collard greens
- ½ cup cilantro leaves
- ½ cup toasted unsweetened coconut flakes
- Lime wedges
Cut and refrigerate scallion tops.
Mix light parts with garlic and ginger.
Add curry paste (2 minutes), then tofu, coconut milk, and salt. (6 minutes).
Plate with lime juice, collard greens, scallion tops, coconut flakes and lime wedges.
Spiced Coconut Carrot Soup (4 servings)
- 1 tablespoon coriander seeds
- 2 tablespoons extra-virgin olive oil
- 4 cups carrots, 1 thinly-sliced
- Kosher salt
- 2 red chiles
- 1 large shallot
- 1-in. peeled ginger (grated)
- 4 garlic cloves
- 2 teaspoons curry powder
- 1 15-oz. can unsweetened coconut milk
- 2 tablespoons lemon juice
- Red pepper flakes, sesame seeds, and/or cilantro leaves
- Mortar and pestle
Grind coriander seeds.
Add carrots and salt (6 minutes), spices and coriander (5 minutes), and coconut milk and 1½ cups water (25 minutes).
Purée with a blender, and add lemon juice, red pepper, sesame seeds, and/or cilantro leaves.
Try these six recipes, and enjoy healthy, easy, delicious vegan cuisine while you stay at home!
About the Author
Beverly R.Gibson writes for Luckyassignments.com and Gumessays.com with attention to detail. As a writer, she’s up for any writing challenge, and understands what people want to hear and see in articles and newsletters.
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