My Plant-Based Family

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

Unprocessed

Meal Plan Monday: Trying New Dinner Recipes

by Leave a Comment

Breakfast Tacos
Breakfast Tacos

We really enjoyed last week’s Soup Week. It was probably the most delicious week we have had in a while.

We didn’t do our normal weekly grocery trip this weekend, I’m sure we will have to go at some point this week but my hope is it use up odds and ends to save a little money and avoid another shopping trip. We will have to run out for more fruit. We are down to two bunches of bananas, a dozen apples, and 2 oranges along with a few other splurge items. That wont last long around here.

Meal Plan

Breakfast will be a little different this week. We normally have oatmeal most days but we are almost out so I’ll be mixing it up a bit. We will probably have pancakes, baked sweet potatoes, Breakfast Quinoa, and maybe even cereal.

Lunch will be leftovers most days. My kids like almond butter sandwiches a lot, I usually serve them with sliced apples. I’ve been craving salads since the last Healthy Cravings so I may have a few gargantuan Italian salads. I may even make a pot of soup too to use up the veggies I don’t really like eating plain, like celery.

Snack is usually fruit. Apples, bananas, and oranges are typically available but right now I also have a lovely pineapple and blueberries. We may have smoothies too because I have a big bag of kale.

Dinner may be a little tougher without making a trip to the store. I love breakfast for dinner. Last week I made Breakfast Tacos for a potluck and everyone loved them. I’ve been daydreaming about those tacos ever since. I’d love to do a Chickpea-Quinoa Stir Fry too, maybe even add a little of that pineapple. I’m in the beginning stages of coming up with a sautéed mushroom and lentil dish, I’m still trying to decided what I want to serve it over, maybe potatoes or rice but I’d really like a more interesting (and GF) option. If I really get creative we may have homemade GF pizza. I haven’t made gluten-free pizza before but I’d like to give it a try soon. I have a medium-sized pot of beans soaking now so I’ll be making something with those as well.

If these new recipes turn out I’ll be sharing them, if not…well just forget I mentioned it.

What are you eating this week? I like trying new things and mixing and matching different ingredients I think (hope) will taste good together. During the day I’m content with eating the same thing most days but in the evening I want variety. What about you?

Meal Plan Monday: The Week of Experimentation

by Leave a Comment

This week I’ll be experimenting with a lot of new recipe ideas. I hope I didn’t get your hopes up and make you think I was talking about scuba diving, rappelling, or wind surfing. I have done all of those things, but not recently. My idea of a good time is far less adventuresome these days.

Parfaits

Meal Plan

Breakfast is still oatmeal. No, I’m not tired of it yet; I change it up daily. It is the best way for me to get my omega 3s in early. If I don’t I usually don’t get them. Plus my boys love oatmeal and cheer when I made it. Some mornings I may have toast with almond butter and apple slices.

Lunch is usually leftovers but we are a little bare in that department right now. I’ll make extra for dinner this week so we acquire some. I also plan to have veggie stuffed pitas for me and almond butter sandwiches for my boys. Bean and grain bowls are easy to throw together too.

Snack will be fruit, parfaits, or smoothies. I haven’t been eating near enough fruit lately so I want to focus on intentionally eating more.

Dinner will be new recipes. This weekend I created a delicious plant-based lasagna that I’ll post soon. Monday I made an incredible soup with brown rice, black beans, green chilis, and cilantro. My husband didn’t get any because he had a dinner to attend, I was supposed to go but I was sick and so was my babysitter. Double Whammy! I’ll be making a much larger pot of it again tomorrow and hopefully I’ll get some better pictures. I took a few on my phone and posted them to Facebook but it was too dark and I was too hungry to spend any more time on it. I plan to take a swing at a Baked Mac and No Cheese. I have a specific vision in mind for this so I’m really hoping it turns out well. I will probably cook one other big meal but I don’t know what it is yet. I have some black-eyed peas soaking so it may involve them but I’ll also make more beans this week.

spaghetti squash
My First Attempt at Spaghetti Squash

I did some experimenting last week too. I made spaghetti squash for the first time. It was ok but I had forgotten why I stopped making spaghetti. It is too messy for a two-year old! I’ll stick to small noodles for a while. I also made a chocolate swirl banana bread that was pretty good but I was going for more of a coffee cake. I plan to tweak it more before I share it with the world. Lastly, I made my first tofu scramble. I know, I don’t use tofu. You’re right I don’t but I do like to try new things and I had some left from making Somer’s Ranch Dressing. My boys loved the scramble. I didn’t eat it because I had just had dental work and opted for Potato Soup. I don’t think the scramble will make it into our regular rotation but it may make an appearance every once in a while.

lasagna
Lasagna Side View Before Baking

So you like to try new things, either in the kitchen or in everyday life?

Meal Plan Monday

by Leave a Comment

Garden Salad

Believe it or not I haven’t been doing near enough cooking. To remedy that I plan to do more cooking this week. I’ve already made a BIG pot of beans today. There are so versatile when I need a quick meal. I know they will keep us from hitting the drive-thru.

Meal Plan

Breakfast will be oatmeal most days. I’m really trying to avoid the expense (and nutritional void) of store-bought cereal but I want to mix up a big batch of granola and maybe even some granola bars for those on-the-go mornings. I have busy mornings planned for almost everyday this week so having something I can grab as we run out the door will be a big help.

Lunch will probably be sandwiches as we rush in from those busy mornings. I can get creative with those but my boys don’t really require much creativity. I use gluten-free bread for my youngest and whole grain wheat for me and my almost 4 year old. Peanut butter, almond butter are regulars but I like to use different kind of fruit instead of jelly. We also use apple butter. When I’m in the mood for something different I’ll have a veggie sandwich with hummus. My husband takes leftovers to work most days.

Snack will probably be fruit. I bought blueberries, strawberries, oranges, apples, and bananas for a good price. I may make smoothies with spinach and some combination of fruit.

Dinner will be a little more labor intensive but my evenings are mostly free this week. Potato Soup will be my soup of choice after I go to the dentist. We plan to make a bunch of bean burritos one evening. Most of the burritos will be frozen for future meals. I have some tomatoes waiting to be made into pico de gallo and avocados waiting to accompany the burritos. Speaking of burritos, this Breakfast Stir Fry makes a filling meal, especially when served in a tortilla. I may also make some Mexican Rice to go along with any leftover beans. Lasagna (GF and vegan) will make an appearance late in the week along with a really colorful salad. If I need any other dinners I’ll make soup, possibly Enchilada Soup.

I’m meeting with a few people this week to help them with their meal plans. I prefer an unstructured meal plan that I can change based on the days events or groceries on hand. I know many people like a more structured meal plan with each meal scheduled. Which style do you prefer and why? 

Healthy Cravings Recap: Are You Ready for the Super Bowl

by Leave a Comment

I don’t watch football but I don’t mind attending a Super Bowl Party, especially if there is good food. Since my idea of good food varies greatly from that of the average person this months Healthy Cravings focused on Super Bowl and party food.

Most of the recipes I’ve been posting lately were recipes presented at Healthy Cravings. Almost all of the recipes were given rave reviews.

Nachos

We started with  Nacho Bar! A friend let me borrow here Crockpot Trio which contained Quinoa-Lentil Tacos, Unfried Beans, and Faux Cheese Sauce. I also had salsa, guacamole, black olives, jalapenos and of course tortilla chips.

I also had the typical veggie tray with Somer’s Vegan Ranch Dressing. Everyone liked it, I used rice milk instead of soy and it didn’t get as thick. Somer told me the soy milk is better so you should try it that way instead.

CHICKpea salad

We also had the CHICKpea salad in lettuce wraps. One of the ladies who attended had just told her husband that she did not like chickpeas; her mind was changed once she tasted these.

I made a gluten-free chocolate cake for dessert but I’m still tweaking the recipe. Hopefully I’ll be sharing it soon.

Another popular item was deviled potatoes that are posted at Happy Herbivore; they were really easy too. I wanted to make Buffalo Cauliflower but as time got short they were cut from the line up. Two friends helped out by bringing a few things. We had Pesto Stuffed Mushrooms using this walnut-pesto recipe from Veggies In My Freezer; another friend brought a pea dip and some delicious energy balls. I don’t have the links for those unfortunately but they were good.

We had great conversation and watched some clips from the Forks Over Knives Extended Interviews. One of the ladies who started coming to Healthy Cravings in September and switched to a plant-based diet in October shared how she has lost over 40 pounds. She is eating healthier and so is her daughter.

Not everyone who comes is eating plant-based but many are trying to eat healthier or just get more ideas and add variety to their diets.

What are you favorite party or Super Bowl Foods? I think the Nacho Bar was my favorite!

Quinoa-Lentil Tacos

by 19 Comments

For an easy and tasty crowd pleaser, try this vegan taco meat for quinoa-lentil tacos. They are budget friendly and perfect for meal prep too.

We eat a lot of Mexican food around here. A few of the first recipes I posted were Lentil Tacos and Quinoa Tacos. Most of the time I prefer a combination of the two. Enter Quinoa-Lentil Tacos.

Few dishes can claim to be as universally beloved as the taco. Originating from Mexico, tacos have transcended borders and cultures, becoming a staple in kitchens and restaurants worldwide. Their versatility is one of their greatest strengths, allowing for endless variations that cater to all tastes and dietary preferences.

Easy Vegan Tacos

It’s easy to throw these together with ingredients that are already cooked. When I make a big batch of quinoa and lentils, I’ll make these when I don’t have a lot of time to cook.

This is also a great meal for repurposing leftovers. Grab all those odds and ends out of the fridge, and throw them into a tortilla or lettuce taco. Get creative and try different combinations of flavors.

Why Quinoa and Lentils?

Quinoa and lentils are both nutritional powerhouses, making them an ideal combination for a satisfying meal.

Quinoa: Often referred to as a “superfood,” quinoa is a complete protein, meaning it contains all nine essential amino acids that our bodies cannot produce on their own. This makes it an excellent protein source. Its nutty flavor and slightly crunchy texture provide a delightful contrast to the softness of the taco shell.

Lentils: Lentils are another excellent source of plant-based protein and are packed with essential nutrients such as folate, iron, and manganese. Lentils come in various colors and sizes, each with its own unique flavor and texture.

Customizing Your Quinoa-Lentil Tacos

The beauty of tacos lies in their customizability. Once you have your quinoa-lentil base, you can get creative with your toppings.

Fresh vegetables such as lettuce, tomatoes, and avocados add a refreshing crunch, while ingredients like pickled onions, radishes, and jalapeños bring a tangy, spicy kick. For added creaminess, consider topping your tacos with a dollop of vegan sour cream or a drizzle of lime-infused cashew cream.

The possibilities are endless, allowing you to tailor each taco to your (and your kid’s) personal taste preferences.

Meal Planning with Quinoa-Lentil Tacos

Adopting quinoa-lentil tacos into your regular meal rotation can be simple and enjoyable. Here are a few tips for incorporating them into your lifestyle:

  1. Batch Cooking: Prepare a large batch of quinoa and lentil taco filling at the beginning of the week. This can be stored in the refrigerator and used for quick and easy meals throughout the week.
  2. Meal Prep: Assemble your tacos in advance and pack them for lunches or dinners on the go. This is a great way to ensure you have a nutritious meal ready when you’re short on time.
  3. Experiment with Flavors: Don’t be afraid to experiment with different spices, herbs, and toppings to keep your tacos exciting and flavorful.
  4. Share with Friends and Family: Introduce quinoa-lentil tacos to your friends and family as a delicious and healthy alternative to traditional meat tacos. You might be surprised at how much they enjoy this plant based option.

Quinoa-Lentil Tacos Recipe

Ingredients

  • 2 c cooked quinoa
  • 2 c cooked brown lentils
  • 1½ tsp garlic powder
  • 1½ tsp onion powder
  • 1½ tsp chili powder
  • 1 tsp cumin
  • 4 oz tomato sauce
  • salt and pepper to taste
  • crushed red pepper (optional more spice)
  • add your favorite taco fixings like lettuce, tomatoes, salsa and tortillas

Instructions

Step 1 – Heat

If quinoa or lentils are cold, heat in the microwave or on a stove until warm.

Step 2 – Mix

Next mix the lentils, quinoa, seasonings and tomato sauce together in a large mixing bowl.

Step 3 – Assemble

Now assemble the tacos with your favorite ingredients.

Serving Suggestions

The taco filling can be kept warm in the oven or a crockpot until ready to eat. Try Quinoa-Lentil Tacos with Faux Cheese Sauce, Unfried Beans, and Mexican Rice.

This recipe is pretty mild since I serve it to company and kids often, but I love to spice it up with extra red pepper. Try using this taco filling on baked potatoes for some variety too. It’s delicious!

If your family is not following a plant-based diet this recipe could be added to your traditional tacos to make them healthier, more filling, and more frugal.

This recipe will make about 4 cups of taco “meat” and you can use about 1/4 cup per taco for a total of 16 tacos give or take a few and about half as many burritos.

More Plant Based Mexican Recipes

If you like Mexican food, try these plant based versions of my family favorites:

Yield: 4 Cups (About 16 Tacos)

Quinoa-Lentil Tacos

Quinoa-Lentil Tacos

Stretch your budget and please a crowd with customizable, plant based quinoa-lentil tacos.

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 5 minutes

Ingredients

  • 2 c cooked quinoa
  • 2 c cooked brown lentils
  • 1½ tsp garlic powder
  • 1½ tsp onion powder
  • 1½ tsp chili powder
  • 1 tsp cumin
  • 4 oz tomato sauce
  • salt and pepper to taste
  • crushed red pepper (optional more spice)
  • add your favorite taco fixings like lettuce, tomatoes, salsa and tortillas

Instructions

  1. If quinoa and lentils are cold heat in microwave or on stove until warm.
  2. Mix the lentils, quinoa, seasonings and tomato sauce together in a large mixing bowl.
  3. Assemble tacos with your favorite ingredients.

Notes

  • Add red pepper for more spice
  • Keep warm in the oven or crockpot until ready to eat

Did you make this recipe?

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

© Holly Yzquierdo

Meal Plan Monday: Under the Weather

by Leave a Comment

We have been a little under the weather here which you may know if you follow My Plant-Based Family on Facebook. We had a nice little discussion going on this weekend, many people left their favorite tips for beating the flu. While we are mostly better we will stay quarantined as much as possible, especially the kids. My husband and boys were hardest hit by illness, I’m hopeful that I wont get as sick as them, but I do have some cold symptoms.

Since I’m not really sure how we will be feeling I’m not making a formal Meal Plan but I’ll share a little of what we will be eating.

Meal Plan

Breakfast will likely be oatmeal, toast, and fruit or some combination of those. I’ve been feeding my boys a pint of blueberries a day, they love them.

Lunch will likely be leftovers as we have quite a bit. Two new delicious soups, nachos, hummus and veggie sandwiches, beans, and Chickpea Salad (I’ll post this recipe this week).

Snacks will be fruit and veggies. I’m trying to keep things easy.

Dinner will be a lot of soups. They are so easy you really should be making them too. We have a ton of broccoli we need to eat so I foresee Potato and Broccoli Soup, Taco Soup, and probably a Chickpea (GF)Noodle Soup. I may work in some more interesting meals if we are all feeling better later this week. We have so many leftovers though I’m not worried about cooking much.

There are a lot of great things about this Meal Plan; its frugal, it’s easy, it’s gluten-free, and it will be very nourishing as we recover. I’m so happy I made a new batch of my Dry Broth Mix last week. It will come in very handy. I have a lot of basic ingredients ready in the refrigerator including: pinto beans, lentils, quinoa, chickpeas, and plenty of fresh fruit and veggies.

What is your favorite thing to eat when recovering from illness?