My Plant-Based Family

Eating Whole Food, Plant-Based Diet recipes, On a Budget.

Plant Based Diet

Meal Plan Monday: Cooking All Day

by Leave a Comment

mealplanmondaysept

This week I’ll be traveling to Miami to participate in a “cook off” at the Pritikin Longevity Center. If you remember back a few weeks I was in a recipe contest, the top two bloggers won the trip.

To prepare for my time away I’ll be doing all of our cooking (for the whole week) tomorrow. Ekk! It will be a busy day. Today I’ll do some prep so everything is ready. The Black Beans are simmering away right now.

Meal Plan

Breakfast

Since it is a busy week I’ll keep things simple by relying on easy breakfasts.

Lunch

Since I’m already cooking a lot to prepare for my trip lunch will be super simple meals and leftovers.

  • Veggie Sandwiches
  • Sunbutter Sandwiches
  • Leftover Pasta with salad and/or raw veggies
  • Taco Potatoes with fresh salsa and a side salad or bowl of beans
  • Leftover Veggie Burgers with Baked Potatoes and salad
  • Veggie Stuffed Pitas in a GF wrap

Snacks

Any guesses? Yes, super simple fruit and veggies.

Dinner

I’ll cook large portions of dinner so it can be used as leftovers for easy lunches.

Do you cook all of your food in one day? Although it makes for a busy day I love the free time I have the rest of the week.

What is your favorite quick meal?

Crock Pot Mexican Casserole

by 85 Comments

Dairy-free, gluten-free, taste-full and made in a crock pot!? This recipe is definitely a keeper. The savory flavors develop so well that I come back to this meal over and over again.

The colorful ingredients of Mexican cuisine combined with the convenience of a slower cooker result in a dish that is not only delicious but incredibly easy to prepare. I found it so flavorful that I didn’t even want to add salsa or guacamole. It’s that good!

Slow Cooker Mexican Casserole {Plant Based}

One of the best aspects of preparing a Mexican casserole in a crock-pot is the convenience it offers. With just a bit of chopping and assembly, you can set it and forget it, allowing the slow cooker to work its magic while you go about your day.

Slow cooking allows flavors to meld together over time, resulting in a dish that’s rich, complex, and utterly satisfying. As the ingredients simmer gently, the aroma from your kitchen will tantalize your taste buds and build anticipation for the delicious meal that awaits.

crockpotmexicancasserole

Vegan Mexican Casserole Recipe Variations

As always, make this recipe your own. Need more protein? Add it! Don’t have black beans? Use pinto beans! There are many easy swaps and additions that can make the perfect Mexican casserole for you. Mix it up to keep your meal rotation exciting. This staple recipe is an easy place to start.

  • Add veggies – Feel free to customize the casserole with additional vegetables such as zucchini, mushrooms, or spinach.
  • More protein – For extra protein, add cooked lentils or tofu to the mixture.
  • Spice variations – Experiment with different spice blends and seasoning combinations to suit your taste preferences.
  • Make it spicy – If you prefer a spicier casserole, add a diced jalapeño or a dash of hot sauce to the ingredients.

Crock Pot Mexican Casserole

This recipe doubles and triples really well if you are feeding a crowd. The photo above is a triple recipe.

Ingredients

  • 1 cup uncooked brown rice
  • 3 cups water
  • 1 8 oz can of tomato sauce
  • 1 tsp salt (optional)
  • 1 tsp onion powder
  • 1 tsp chili powder
  • ½ tsp garlic powder
  • ½ tsp cumin
  • 2 cups cooked beans (or 1 can drained beans) – pinto or black beans work well
  • 1 cup corn (optional)

Instructions

Step 1 – Dump and Stir

Pour all of the ingredients into your slow cooker and stir gently.

Step 2 – Slow Cook

Cook on high for 4 hours or low for 6-8 hours.

Step 3 – Serve

This is delicious served on its own but would be incredible wrapped in a warm tortilla or with organic tortilla chips. It really doesn’t need anything else.

Storage

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for longer-term storage. Simply reheat in the microwave or oven before serving.

More Plant Based Mexican Recipes

If you like this recipe, try these other plant based Mexican dishes:

Yield: 6 Servings

Crock Pot Mexican Casserole

Crock Pot Mexican Casserole

Let your crock pot slowly meld all these rich flavors together to form a savory Mexican casserole.

Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes

Ingredients

  • 1 cup uncooked brown rice
  • 3 cups water
  • 1 8 oz can of tomato sauce
  • 1 tsp salt (optional)
  • 1 tsp onion powder
  • 1 tsp chili powder
  • ½ tsp garlic powder
  • ½ tsp cumin
  • 2 cups cooked beans (or 1 can drained beans) - Pinto or black beans work well
  • 1 cup corn (optional)

Instructions

  1. Pour all of the ingredients into your slow cooker and stir gently.
  2. Cook on high for 4 hours or low for 6-8 hours.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for longer-term storage. Simply reheat in the microwave or oven before serving.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo

Meal Plan Monday: A Few New Things

by 11 Comments

Do you regularly try new things? I have been lately although not necessarily relating to food.

Last Thursday I spoke to a group of 30 or so about our journey as a plant-based family and demonstrated making one of the most popular recipes on this site, Easy Mexican Rice and Bean Casserole.

Later that evening we hosted the first Healthy Cravings group of the semester at our home. We had a great turn out with 14 people (which is pretty much the limit on my dining room).

Saturday I was able to speak to another group and demonstrate a new recipe for Lentil Quinoa Veggie Salad. This group was a part of a 21 Day Clean Eating Cleanse with Simplicity Fitness.

Remember that recipe contest I was involved in about a month ago (where I shamelessly begged for your votes). Well the top 2 people won a trip and I’ll be heading to Miami in less than two weeks to compete in a cookoff at Pritikin Longevity Center & Spa!  Woot Woot!

So life is good; although I did reach for some almond milk ice cream earlier in a weak moment but put it away and had carrots and hummus instead.

mpm916

Meal Plan

Breakfast

I often cook breakfast’s late morning or in the evening for a quick reheat the next day.

Lunch

I like a lunch that is quick or at least a quick prep time. I’ll often throw leftover veggies together for a soup or boil some noodles for my kids.

Snacks

We usually have raw fruit or veggies for snack and something to dip them in. Even when your tempted to reach for the non-dairy ice cream you’ll be happy you opted for the apple.

  • Cucumber, carrot sticks and bell peppers with roasted red pepper hummus
  • fruit (apples, bananas, peaches, pears, grapes, and plums)
  • I have a new snack bar recipe debuting soon!
  • popcorn

Dinner

Last week I adapted a family favorite to a crock pot version I hope to do the same this week as well as experiment with a few new recipes.

  • Broccoli and Mushroom Stir Fry
  • Lentil and Potato Burritos
  • SW Barbecue Lentil Salad (New Recipe Coming Soon)
  • Broccoli and Brown Rice Casserole (I’ll be adapting this to a low sodium recipe)
  • Pinto Beans and Gluten-Free Corn Bread

 Have you tried anything new lately? Was it a good or a bad experience?

Cinnamon Apple Raisin Breakfast Rice

by 30 Comments

Do you need a cheap and easy breakfast idea? If you have an intolerance to oats or can’t handle the sticker shock of quinoa this may be the perfect whole grain breakfast rice for you.

As the mornings grow colder and the aroma of cinnamon and spices fills the air, there’s no better way to start the day than with a warm and comforting bowl of breakfast rice. Cinnamon apple raisin breakfast rice is a delicious twist on classic oatmeal, offering a delightful blend of flavors and textures that transform ordinary rice into an indulgent morning treat. This plant-based breakfast option is perfect for those who love starting their day with something hearty, healthy, and full of fall flavors.

The Perfect Fall Breakfast

There’s something magical about the combination of cinnamon, apples, and raisins. This trio is synonymous with fall and winter, evoking memories of apple picking, holiday baking, and cozy mornings spent indoors.

  • Cinnamon, known for its warming properties, has been a staple in traditional medicine for centuries. It’s believed to help stabilize blood sugar levels, making it a great addition to breakfast dishes.
  • Apples bring a natural sweetness and slight tartness, adding freshness and balancing the spices. They are also rich in fiber, particularly pectin, which supports healthy digestion.
  • Raisins add a burst of sweetness and a chewy texture, complementing the softness of the cooked rice. They are high in natural sugars and provide a quick energy boost, making them a perfect ingredient for breakfast.

These ingredients come together in a symphony of flavors, creating a dish that tastes delicious. This has been a family favorite for weekend breakfasts for about a decade. But if your family is used to Fruit Loops they may need a little more sweetener than this recipe includes. I love that I can make this with pantry staples.

I say this was a weekend breakfast because it takes about 45 minutes to cook brown rice. Now we will make a large pot and reheat leftovers quickly. Even my 4 year old who has been very picky lately LOVES this. I also have an Instant Pot version for a more hands off approach!

How to Make Cinnamon Apple Raisin Breakfast Rice

Ingredients

  • 2 cups brown rice (I prefer short grain)
  • 4 c water
  • 1-2 cups plant milk
  • 1 Tbsp cinnamon
  • 1 diced apple
  • 1/4 cup raisins (or other dried fruit)
  • 1/4 cup maple syrup (optional)

Instructions

Step 1 – Cook Rice

Pour rice, water and cinnamon into large sauce pan and cook over medium heat set timer for 45 minutes.

Step 2 – Add Apples and Raisins

When there is 15 to 20 minutes left add 1 cup plant milk, diced apples and raisins then give it a good stir. Once the timer goes off the rice should be soft, most or all of the liquid will be absorbed and the apples will be soft.

Step 3 – Serve

Allow to cool for a few minutes before serving, stir in extra plant milk if needed.

Serving Suggestions

Cinnamon apple raisin breakfast rice can be served in various ways to suit different preferences:

  • Classic bowl: Enjoy it warm with a sprinkle of cinnamon on top and a drizzle of maple syrup for extra sweetness.
  • On-the-go option: For busy mornings, you can prepare it in advance and reheat it throughout the week. Store it in individual containers for a quick grab-and-go breakfast.
  • Dessert-style: Turn leftovers into a cozy dessert by serving them chilled with a scoop of dairy-free vanilla ice cream or a dollop of whipped coconut cream.

Breakfast Rice Variations to Try

One of the joys of breakfast rice is its adaptability. Once you master the base of cinnamon, apples, and raisins, the possibilities are endless:

  1. Nutty Delight: Add a handful of toasted almonds, walnuts, or pecans for extra crunch. Nuts not only enhance the texture but also provide healthy fats and protein, making the dish more filling.
  2. Berry Twist: For a burst of color and flavor, try adding fresh or dried berries. Cranberries, blueberries, or strawberries can introduce a tangy note that contrasts nicely with the sweet raisins.
  3. Spiced Up: Experiment with different spices. Cardamom, nutmeg, and ginger can add depth and complexity, giving the dish a unique twist.
  4. Coconut Dream: Sprinkle some shredded coconut on top for a tropical flair. Paired with coconut milk, this variation can transport your taste buds to a sunny beach, even in the middle of winter.
  5. Creamy Indulgence: For a creamier texture, stir in a dollop of plant-based yogurt or a splash of cream just before serving. This adds richness and makes the dish feel extra indulgent.

Cinnamon apple raisin breakfast rice is more than just a meal; it’s an experience that brings comfort and warmth to your morning routine. Whether you’re enjoying it on a quiet weekend or preparing it for a busy weekday, this dish offers a nourishing start to your day. It’s a celebration of simple, wholesome ingredients that come together to create something special.

More Plant Based Breakfast Ideas

If you love this recipe, you’ll love these breakfast ideas too:

Yield: 4 Servings

Cinnamon Apple Raisin Breakfast Rice

Cinnamon Apple Raisin Breakfast Rice

Start your day with a warm, comforting bowl of cinnamon apple raisin breakfast. A cozy, plant-based delight full of sweet apples, juicy raisins, and aromatic spices.

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

Ingredients

  • 2 cups brown rice (I prefer short grain)
  • 4 c water
  • 1-2 cups plant milk
  • 1 Tbsp cinnamon
  • 1 diced apple
  • 1/4 cup raisins (or other dried fruit)
  • 1/4 cup maple syrup (optional)

Instructions

  1. Pour rice, water and cinnamon into large sauce pan and cook over medium heat set timer for 45 minutes.
  2. When there is 15 to 20 minutes left add 1 cup plant milk, diced apples and raisins then give it a good stir. Once the timer goes off the rice should be soft, most or all of the liquid will be absorbed and the apples will be soft.
  3. Allow to cool for a few minutes before serving, stir in extra plant milk if needed.

Notes

Add a little liquid when reheating leftovers.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo

Meal Plan Monday: Cooking for the Weather

by 2 Comments

Is it autumn in your town?

If so you may be dreaming of creamy soups and hot apple crisp. It’s not quite fall yet but it is below 100° for a few days and it’s rainy so I’m pretending. Yesterday I made soup and cookies.

So the beginning of the week I’ll keep living in denial of autumn bliss but by the end of the week I’ll be back to reality.

Weather is actually the biggest factor in my meal plans. When it is hot we eat more salads and cook on the stove or grill and when it’s cool I use the oven more.

Nutty Apple Cinnamon oatmeal

Meal Plan

Breakfast

Breakfast is usually quick and easy, as the weather cool down warm oatmeal and breakfast rice will take center stage. Fruit is usually added to every breakfast, or at least a mid morning snack.

Lunch

I’ve been enjoying baked potatoes  a lot lately. They are so easy that I’ll add them to most lunch options. I like to add a side salad or raw veggies to lunch also.

Snack

Usually fruit and veggies make up our daily snacks but if I get a chance to bake we may have muffins also.

  • Apples with sunbutter
  • Baby Oranges, a.k.a. Cuties
  • Carrots, cucumbers, bell peppers and hummus
  • Veggie Wraps (because sometimes I need MORE)
  • Cookies, yes I made sunbutter cookies.

Dinner

While dinner is usually the most “complicated” meal of the day at our house it’s usually pretty easy. I like to make extra for lunches. If I’m cooking one thing on the stove I might as well cook something else next to it to save time later.

I’ll save time by cooking a lot of potatoes today to use throughout the week. The same thing goes for anything with beans and some of the dishes with grains. I washed and sliced veggies yesterday for grab and go snacks. I may even make a few dishes today since I’m in a cooking mood.

Is it autumn yet in your area? Are you ready for pumpkin recipes?

 

One-Pot Pizza Pasta (Gluten-free and Vegan)

by 16 Comments

This gluten-free and plant-based Pizza Pasta is just what you need for a quick and easy dinner!

Who loves pizza? Let’s see a show of hands!

We love pizza too but if you are trying to eat gluten-free it’s a little tough. Gluten-Free Pizzas are expensive and usually tiny. It is difficult to find one without egg and dairy too. I could make my own GF crust but I live in Arizona where the high temperatures are still over 100° so I’m not really interested in turning on the oven. What’s a girl to do?

Easy and delicious gluten-free and plant-based Pizza Pasta!

How about add all of our favorite pizza toppings to pasta instead!

Pizza Pasta Ingredients

One-Pot Pizza Pasta

Ingredients

  • 1 package (16 oz) Gluten-Free Noodles (you can use wheat noodles)
  • 1 diced bell pepper
  • 2 diced roma tomatoes
  • 1/2 c diced onion
  • 4 diced baby Portobello mushrooms (about 1 cup)
  • 2 cups cooked lentils (optional)
  • 1 jar pasta sauce
  • 1/4 cup nutritional yeast
  • Your favorite ingredients

Do

  1. Bring water to boil and add noodles. Cook according to package directions.
  2. As noodles begin to cook chop all veggies and set aside.
  3. Add veggies to boiling noodles half way through their cooking time and cover with a lid.
  4. Once noodles and veggies are soft, drain well then add lentils (optional), sauce, and nutritional yeast (optional) then stir well.

Serve

Serve the dish along side a green salad and Sweet & Tandy Oil-Free Salad Dressing! This is an easy dish to make and reheats well.

If it is still warm where you live try these try these Chocolate No-Bake Bites!

Easy and delicious gluten-free and plant-based Pizza Pasta! Don't stress about dinner!

What is your favorite Pizza topping?

Yield: 4 Servings

Pizza Pasta

Easy and delicious gluten-free and plant-based Pizza Pasta! Don't stress about dinner!

All the flavors of pizza in a pasta, and it's gluten free!

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1 package (16 oz) Gluten-Free Noodles (you can use wheat noodles)
  • 1 diced bell pepper
  • 2 diced roma tomatoes
  • 1/2 c diced onion
  • 4 diced baby Portobello mushrooms (about 1 cup)
  • 2 cups cooked lentils (optional)
  • 1 jar pasta sauce
  • 1/4 cup nutritional yeast
  • Your favorite ingredients

Instructions

  1. Bring water to boil and add noodles. Cook according to package directions.
  2. As noodles begin to cook chop all veggies and set aside.
  3. Add veggies to boiling noodles half way through their cooking time and cover with a lid.
  4. Once noodles and veggies are soft, drain well then add lentils (optional), sauce, and nutritional yeast (optional) then stir well.

Notes

Add any of your favorite pizza toppings.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Heather Mayes