Plant You Scrappy Cooking: a Cookbook Review

 

Cover Design by Amanda Kain (cover copyright © 2024)

Plant You scrappy cooking:140+ Plant-Based Zero-Waste Recipes That Are Good for You, Your Wallet, and the Planet, by Carleigh Bodrug is an eye-catching hardcover cookbook.

From the colorful photo of Carleigh and delicious looking front cover fruit and veggie display to the very end where pages suggest ways to grow your own vegetables from scraps and how to freeze odds and ends for future use, it's chock full of food tips, ideas, and meal prep information. Each page is filled with hacks designed to help home cooks make the most of the food they already have in their fridge and pantry.

Recipes are whole food plant-based, and easy enough for a novice cook to follow along. Each recipe also has beautiful color illustrations, featuring small thumbprint sized pictures of the ingredients, making it quick and simple to see what ingredients to use at a glance. It also makes the book more appealing, as you can flip through the pages and choose recipes with ingredients you enjoy.

Carleigh focuses on sustainable vegan recipes that help us prevent waste. She offers food prep tips to help use up produce, nuts, seeds, grains, and beans and legumes before they go bad. She also includes a number of recipes that include stuff we’d normally throw away, like onion peels and lemon peels.

 

Another neat feature of this cookbook is it offers ideas for ingredient substitutions, allowing us to save money and use more of the ingredients we have on hand.

Even though I have been making vegan dishes for over forty years, I discovered new planet friendly drink recipes, “Pineapple Skin Tea” and “DIY Ginger Ale” that I liked, but never even imagined making before I read this book.

 

Carleigh divides the recipes into categories and some of the catchy titles are Scrappy Sunrise (breakfast foods), Souperb Soups, Sustainable Sammies, Wraps & Salads, Dressings, Dips & Saucy Things, and Preserves, Powders, Ferments & Other Fun Stuff.

Use the book to look up yummy dinner ideas including “Super Loaded Harvest Bowl,” “Firecracker Tofu with Coconut Rice,” and “Cuppa Joe Chili.” Also check out a recipe called “Luscious Lemon Dressing” and “(Almost) the Whole Can Hummus” too.

People in the United States consumed the most beef in the world last year, yet many people are unaware or ignore animal products' environmental impact. Beef production results in massive amounts of waste, deforestation of the world, worsening of water and air quality, and species extinction. This cookbook shows us alternative recipes that are earth-friendly, cuts down on waste, and are satisfying for our whole family.

The hardcover book is substantial ( 384 pages), with cover design by Amanda Kain (cover copyright and book copyright © 2024). Look for this book at Hachette Book Group both in a hardcover and eBook format (288pages).

Carleigh Bodrug is a NYT bestselling cookbook author, food blogger at Plantyou.com, and social media influencer. Along with producing weekly cooking videos and creating recipes, Carleigh also runs a digital meal planner and hosts a podcast called PlantPod. Her approach is centered on "scrappy cooking" to reduce food waste, and a desire to make healthy and delicious plant-based meals accessible to everyone. 

 

Before you leave get additional ideas and tips about food prep, plant-based recipes, and eco-friendly living at Colors4Health.com. Find links to blog posts below, and see what I mean. 

Amazing Garlic Facts and Recipes for Garlicky Sautéed Spinach

Key Reasons to Eat Mindfully with Tips to Succeed

Food-waste-not-want-not-checklist

Please comment below.

In what ways have you already learned to make conscious decisions about what you eat and how you spend time, energy, and resources to get the best quality food you can afford?

Do you think you'd like to own this cookbook? I checked it out from the public library for a test run, and am so glad I did. Borrowing it from the library is free, and helped me determine to purchase the ebook, because it's a keeper. 

 

Did you learn anything new from the post, or want to report about other plant-based recipes? Please share in the comments section below.

I love to get feedback, questions, and input from my readers, but will not be able to publish those comments that contain links. Thanks for understanding.

Thanks for visiting! If you like what you see, please share on social media with a link back to this post. Don't forget to visit Carleigh's blog, and comment there too.  

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Vegan Fajita Recipe that's Colorful, Satisfying, and Fun to Eat

A fajita is a Tex-Mex term for a delicious grilled entrée, usually served with flour or corn tortillas.

 

Both savory and spicy, this plant-based fajita recipe features hearty-tasting marinated portabella mushrooms, red and yellow bell peppers, zucchini, jalapeño pepper, garlic, onion, and a mix of additional seasonings served sizzling hot.

 

Rather than use the traditional strips of beef or chicken, my veganized fajita rendition is budget-friendly and chock full of colorful, satisfying, and fun to eat mushrooms and veggies.

 

Colorful, Satisfying, and

Fun to Eat

 

Vegan Fajita Recipe

 

Ingredients: 

6-8 oz. Portabella Mushrooms

1 Red and 1 Yellow Sweet Pepper

1 Large Red or Yellow Onion

1 Medium Zucchini

1 Tablespoon Whole Wheat flour or naturally gluten-free corn flour, with 2 Tablespoons of water to mix away lumps.

1-2 Tablespoons olive oil (use water or veg broth if you want dish to be oil free)

½ teaspoon chili powder

1 teaspoon oregano

1 teaspoon cumin

1 teaspoon paprika or smoked paprika

1 small jalapeño pepper(cleaned,de-seeded,and chopped)

2 Tablespoons Bragg Liquid Aminos, or soy sauce

2 teaspoons onion powder

2 or 3 cloves minced fresh garlic or to taste

½ cup chopped fresh cilantro or parsley if preferred

2 teaspoons tomato paste or 2 teaspoons tomato sauce

Juice from 2 fresh limes or lemons (reserve 8 drops of juice to sprinkle on at the end)

8 Corn or flour tortillas

Guacamole or sliced avocado

Salsa

Optional Ingredients: beans, brown rice, corn kernels, tofu, tempeh, greens, and other colorful veggies.

 

 

What to do:

 

Make the marinade first. In a medium size mixing bowl, combine the flour and water until lump free. Add lime juice, oil, spices and seasonings, Bragg Liquid Aminos or soy sauce, tomato paste, and salt and fresh ground black pepper to taste. Mix it or whisk well.

 

Clean veggies and mushrooms, and cut into strips of approximately the same size. The variety and amount of veggies you use is flexible.

 

Place in a storage container and blend in marinade until fajitas are well coated. Cover with a tight fitting lid, and shake well.

 

Select a cook method that's practical and easy for you. 

The first method I suggest is to find a broiler safe pan. Put a few drops of water in the bottom of the pan so veggies don’t stick. 

Place marinated veggies in the pan and cover with aluminum foil. Roast in a preheated 400° F oven for 15 minutes. Then uncover and place veg fajita mixture under broiler for 4-5 minutes or longer to give this dish that grilled look.

A second way to cook fajitas is to spread marinated veggies and mushroom strips on a piece of parchment paper that covers a sheet pan. Then roast the fajitas in a preheated 400° F oven for 15-20 minutes or until tender.

Note: do not put parchment paper under broiler as it will burn.

A third way to cook this dish is on an indoor or outdoor grill. 

I prefer to use the first cooking method, because it's easy to keep fajitas juicy this way. I also don't want to be bothered with running outside in the winter to use the grill. 

 

Cook fajita mixture immediately or refrigerate until ready to cook. The longer the veggies marinate, the more flavorful they get. Before cooking this dish, shake the fajita mixture again. Use within 3 days.

 

When ready to plate cooked fajitas, scoop a portion of this mixture into a flour or corn tortilla, one that's already been warmed in a 350° F oven for 5 minutes.

Drizzle on a drop of fresh lime juice, dollop of guacamole or avocado slices, and salsa onto the veggie mixture. Garnish with sprigs of cilantro or parsley and lime slices. Two tortillas make one serving.

 

Another way to serve it is to put it all on a bed of brown rice and black beans. That way everyone can help themselves. 

Vegan Fajitas are a healthy south of the border treat. Serve it on Meatless Monday, for weekday lunch or dinner, weekend meals, and fun gatherings.

 

Satisfy even the heartiest eaters, by serving this dish with a portion of whole black or pinto beans, and rice or corn. Why not include a tossed green salad as well?

 

This recipe serves 4 people. Leftovers can be refrigerated and eaten within 3 days. If you'd rather freeze extra food, place is an airtight container and keep in the freezer for up to a month.

Please comment below.

 

Have you ever made fajitas? Even though this recipe has many ingredients, it's a snap to put together and cook. It can be ready in no more than 30 minutes, and is brimming with bold and bright flavors, interesting textures and colors, and has a tantalizing aroma.

 

Kids, adults, and the pickiest of eaters are sure to say Vegan Fajitas are one of their favorite meals. In my house, I get raves.

 

Do you think you'd like to add additional veggies to this recipe or substitute others? Please share those ideas below. 

I have made this with veggies including strips of carrots, Calabacitas, beets, and broccoli stalks.

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How to Create Flavorful, Filling, User Friendly Vegan Salads

Updated 7/24/2023

Leafy Green Salads are loaded with vibrant plant energy, flavor, crunch, and plant-based protein. Greens, when served raw, are alive with chlorophyll, the building block of cells. It's the substance that your body converts to energy for that great "get up and go feeling." 

Most greens are rich in calcium, iron, potassium, and B vitamins too. Prepare a chilled, refreshing tossed green salad with all the trimmings. Elevate your health as well as savor a simple to prepare, delicious one dish meal.

The color green helps you focus on self-improvement, weed out old messages, and sprout new growth. Visualize green to give you motivation to turn over a new green leaf. 

Are there facets of your eating plan that require attention? If you want to increase your health quotient, pay attention to what you eat. Notice how quickly health improves, when you eat more fruits and veggies. 

Green energy stimulates health, facilitates new beginnings, and is the symbol of freedom and wealth. To feel better emotionally, spiritually, physically, and intellectually put more green into your life. 

Did you know that lettuce has an average glycemic index of 15? Because it has only one calorie per cup, its glycemic load is considered zero. Foods with low glycemic indexes are great for anyone watching their blood sugar. Eating salad with low fat or fat-free dressing is a great way to manage weight. 

Romaine, guacamole, pinto beans, and colorful veggies

Leafy greens are often available in markets or farm stands in an organic state (organic varieties are more nutritious and don’t contain toxic pesticides like conventional ones). Look for the prewashed, packaged salad blends for convenience. Buy individual heads of lettuce, that usually stay fresh longer and are less expensive than the prepackaged kind. 

Salad add-ins like tomatoes, red cabbage, red pepper, and spinach, are chock-full of antioxidants. Scoop on leftover beans, peas, or lentils, and make a simple meal that's hearty, as well as increase daily protein and fiber count. 

Whole food plant-based entrée salads are an excellent way to satisfy hunger, fuel your body so it can work at peak efficiency, aid digestion and elimination, and is a delicious meal that’s cholesterol free. 

Brightly colored green veggies like celery, cucumbers, watercress, and zucchini squash are fun to use in salads. Add other colors too like carrots, radishes, beets, red onion, and cauliflower. 

Fruit Salads that include strawberries, apples, blueberries, and melon are tasty additions to your weekly meal plan. Check out this  Delicious Arugula Salad with Watermelon and Tofu Feta from Diane at Plant-based Cooking.

 Mix or Match These Healthy Add-ins Instead of Using Junk Food Toppings

Cooked Whole Grain Pasta or Brown Rice 

Canned Black Beans or Kidney Beans

Raw Brazil Nuts or Sesame Seeds

Fresh fennel, celery root, jicama, radicchio, endive, escarole

Fresh papaya, mango, pineapple, Napa cabbage

Cooked artichokes, asparagus, Brussel sprouts

Olives, capers, onions, sundried tomatoes, roasted garlic

Note: It often follows that the more vibrant the color of the plant-based food, the more eye appeal and nutrients within.

Organic Greens, Tomato, Wheat Berries, Whole Grain Toast, and Vinaigrette

Dr. Michael Greger, author of How Not to Die and founder of NutritionFacts.org, advises people to eat cruciferous vegetables every day. He says, “I recommend at least one serving a day (typically a half cup cooked cruciferous veggies) and at least two additional servings of greens a day (one cup raw veggies equals a portion)." 

One simple way to include this type of food is to put broccoli, cabbage, collards, or kale into salads.  

Dr. Greger’s favorite greens are arugula, beet greens, collard greens, kale (black, green, and red), mesclun mix (assorted young salad greens), mustard greens, sorrel, spinach, Swiss chard, and turnip greens. 

See 6 Foods I Recommend Eating Every Day for a Long Life: A Doctor Explains. 

🌾🌿🍉🍈🍇🍆

Discover how simple, satisfying, and nutritious it is to chop up and put together a main course salad. 

Note: Your Salad Dressing Choices Matter. All the good work you do eating plant-based salads is for naught, if you smother your salads with fatty dressings. Here’s a terrific low-fat Tahini Salad Dressing. The Recipe is from Diane at Plant Based Cooking. 

Have fun and take it easy this summer, especially when the weather gets hot. 

To add to your enjoyment, click on this link to hear Norah Jones singing "Summertime."

Learn More About Plant-based Goodness By Clicking on the Links That Follow: 

4-Key-Reasons-to-Eat-a-Variety-of-Colorful-Fruits-and-Veggies-Each-Day.

4-Day-Color-Packed-Vegan-Menu-Reveal.

Why-Beets-are-Tops.

Why-We-Need-to-Eat-Orange-Fruits-and-Veggies-Daily.


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For tips about wellness visit my Website. 

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