Today I’d like you to meet Whitney J. Weiss! She is a digital marketer and blogger at Bows, Boots & Blue. Whitney creates nut-free, plant-based recipes that are free from faux “food” products.
Despite being from Texas, I fully removed meat from my diet after experiencing an upset tummy. Through the years, I have discovered that the best way to feed my family and friends is by utilizing plants in a creative way that doesn’t necessarily “take the place” of meat. I strive to highlight vegetables in my cooking and have no formal training, so it’s something anyone can do even with limited tools and limited kitchen space. I have found some of my most obstinate eaters asking for my recipes, so I must be doing something right. I hope you enjoy my original recipes!
- Chilled morning quinoa bowl: avocado, quinoa, wilted spinach, red bell peppers or slightly spicy red peppers
- Homemade granola
- Steel cut oatmeal with seasonal fruit (currently, I’m eating my way through California peaches-unbelievable this time of year!)
- Morning shake: blended spinach, kale, blueberries, strawberries, & rice milk
Lunch: I mostly rotate salad options, which I prep on Sundays, but every once in a while I crave sandwiches!
- Curried cauliflower couscous salad is an epic lunch. Makes plenty for the week too! This is by far my favorite.
- Vegetarian Wild Mushroom & Asparagus Salad (sans cheese!)
- Fava Bean Salad
- My specialty sandwich is an “FBLAT”: This is a tempeh bacon, lettuce, avocado, and tomato sandwich- best served on whole grain bread from Rudi’s. If you can’t find any tempeh bacon (you guys, no cheating, eat the real fake stuff with no GMOs, brown rice, & very high in protein).
- Looking for a fancier sandwich? Try these cauliflower and radish sandwiches.
Snacks: At my last office, they knew where the bag of carrots in the refrigerator belonged.
- Carrots & hummus
- Sweet potato & beet chips
- I love a quick taco dish- and sometimes throw it over quinoa instead of tortillas. Gobble up my drunken asparagus & oyster mushroom tacos.
- I can’t get enough of summer squash! This purple kale pesto pasta bowl is hard to beat.
- Bibimbap is a great, quick way to create a hearty plant-based meal with loads of flavor. (this recipe contains egg but it is optional and can be removed)
- Do you have a butternut squash or sweet potato lying around? It will make for some great vegan butternut squash burger patties. Make extra quinoa and serve it over quinoa instead of buns!
- My farrotto is a whole grain, vegan version of risotto that uses pureed squash instead of cream or butter! Leftover squash from burger night is perfect for this dish.