Operation Eat All The Plants

Fettuccine Alfredo with mushrooms tonight!

Alfredo sauce made with the fantastic recipe from The Jaroudi Family , we substituted one package of tofu for the white beans and it came out great!

Recipe & video here: https://youtu.be/b8gcDxchl_4

Big Mediterranean inspired salads for lunch today. The star and inspiration for this salad is "Brian's quick greek-style chickpeas " recipe from Krocks In The Kitchen (recipe link in comments)

We put the chickpeas on top of a base of finely chopped broccoli, mixed greens, diced red onions, black olives and diced tomatoes. If we had cucumber that would have been on there for sure!

The dressing is a homemade garlic dressing. Followed a creamy garlic dressing recipe (link in co) substituting homemade mayo from white beans for the mayo and sour cream. We also added some dill and probably would have added cucumber too.

Quite possibly our favorite WFPB pancakes.

https://youtu.be/Rj889omwroY

Easy Whole Foods Plant Based Pancake Recipe Forks over Knives Meal Planner: http://try.forksmealplanner.com/rqSg7 Written Recipe is not posted due to copyright laws. Please purchase the meal planner. ...

Homemade sushi for dinner tonight! A sweet potato & cashew cream cheese roll and a cucumber, dill & cashew cream cheese roll. Both topped with creamy cashew Sriracha sauce and toasted sesame seeds.

Cream cheese from Nora Cooks here: https://www.noracooks.com/vegan-cream-cheese/ we substituted miso for the salt.

We've been so busy lately that we've been sticking with our easy go-to recipes and not creating many new dishes to share.

One of our go-to dressings is this honey mustard style dressing and somehow we hadn't shared that recipe with you. So, here it is!

This dressing does use a good bit of date paste/ maple syrup so we don't suggest using it as an everyday dressing if you're in diet mode.

There is a print option on the website.

http://operationeatalltheplants.com/2020/11/18/wfpb-sweet-mustard-dressing-honey-mustard-nut-dairy-salt-sugar-and-oil-free/

WFPB Sweet Mustard Dressing (honey mustard) – Nut, dairy, salt, sugar and oil free. Recipes, Salad Dressings WFPB Sweet Mustard Dressing (honey mustard) – Nut, dairy, salt, sugar and oil free. November 18, 2020 We love a good, giant salad but dressings are always the hard part. Especially with limited dairy and oil free options available. One of our favorites had always been hone...

One year Whole Food Plant Based! The first photo was taken 10 days before we changed our way of eating, the second photo was taken exactly one year later. We have lost over 150lbs combined and seen improvements in health across the board! It has been a transformative year to say the least and we are beyond happy with that decision we made a little over a year ago!

We are planning to make a video about what the first year of this adventure was like and what we have learned along the way. If you have any questions or topics you'd like us to touch on, please comment below or send us a message.

Last night's dinner was grilled tofu served over stir fry veggies on quinoa. All topped with a garlicky mixed nut butter sauce. It turned out fantastic.

When using tofu in a dish like this we always like to freeze it first, it really helps the texture.

When people ask what Dawn and I usually eat to lose weight, the one constant for us is a giant salad for lunch. I thought a picture showing this salad larger than my head may help put that "giant" size into perspective. It's also not a boring salad. This one has finely chopped broccoli, cabbage and spring mix, topped with cilantro-lime riced cauliflower, black beans, smokey taco seasoned jackfruit, fire roasted corn & tomato salsa, diced bell peppers, pea guacamole and hot sauce. You may notice it's mostly leftovers from taco Tuesday ;)

This will be our biggest meal of the day. Breakfast was a big bowl of mixed berries and fruit. Dinner will be portabella burgers with a side of mixed veggies.

This is the basic formula we've used to drop over 150lbs in the last 10 months. Fruit for breakfast, sometimes with oats > giant salad for lunch with tons of greens and usually beans > vegetable rich dinner with very limited grains and nuts throughout the day.

Lettuce celebrate

Dinner tonight was these delicious and messy taco lettuce wraps with cilantro lime riced cauliflower, black beans, smokey taco seasoned jackfruit, fire roasted corn & tomato salsa and pea guacamole.

Today is Dawn's birthday so that means cake! We celebrated with a double layer chocolate Adonis cake, covered in cherries.

Happy birthday to the most amazing wife, mother and plant eating adventure partner ever!

Cake recipe: https://plantstrong.com/plant-strong-recipes/top-engine-2-recipes-adonis-cake

Important information especially for people with food allergies.

The FDA's Recent Guidance Has Made Ingredient Labeling Less Reliable. Here's How SnackSafely.com Can Help Our agreements with 130 food manufacturers ensures you have the latest information.

We don't have it too often but avocado toast sure is delicious! We covered each of these slices of toast with slices from half of a small avocado, sprinkles of garlic powder, onion powder and black pepper and topped it with a couple of tomato slices and cilantro leaves.

We turned one of our favorite guilty pleasure into a healthy whole food plant based favorite and we are happy to share the recipe with you!

Plant based and oil free Skyline chili copycat Recipes Plant based and oil free Skyline chili copycat May 23, 2020 Jump to Recipe Cincinnati style or Skyline chili is not your average chili. You won’t find this chili at the office chili cook-off and it’s not something you eat on it’s own. This chili is known for being served over a pile of...

Fish style tacos made with hearts of palm were on the menu tonight. They turned out really good!

Find the recipe from Zardyplants here: https://zardyplants.com/recipes/vegan-fish-tacos-with-tangy-cabbage-slaw-and-chipotle-aioli/

We made the corn tortillas using this recipe from the The Whole Food Plant Based Cooking Show: https://plantbasedcookingshow.com/2019/01/13/corn-tortillas/

Lunch is growing nicely!

We are trying our hand at container growing different types of baby lettuce to enjoy regularly in our salads. We haven't had the greenest of thumbs in the past so we are starting easy and love seeing the deliciousness growing.

Tonight we had this delicious veggie lasagna by THE SIMPLE VEGANISTA. We even have a 2nd one in the freezer! We made both the cashew and tofu ricotta recipes and used half in each one. We also made the homemade marinara and almond parmesan linked in the recipe! Highly recommend!
Recipe linked in comments.

Tonight we put the whole food plant based spin on Skyline or Cincinnati style chilli and it came out great! We served it over whole wheat pasta with diced red onion and a chipotle cheddar cheese sauce.

Occasionally we allow ourselves takeout pizza. While we know there is likely salt and oil in the sauce and crust as well as other processed ingredients we prefer not to eat, we do our best by ordering it without cheese and only veggies. Once we get our hands on the pizza we will often doctor it up with WFPB goodness. On this particular pie we added microgreens, cashew cheese sauce and a BBQ sauce.

Every now and then it's ok to take a break from the kitchen and just do your best to keep it as healthy as possible!

Peanut tofu on coconut rice topped with some broccoli microgreens. This was so delicious and easy!

Recipe here: https://pin.it/2U3KfYO

We did substitute out canned coconut milk for our own homemade version. It was made from blending almond milk, cashews and coconut flakes together.

We went back to our Chipotle style burrito bowls to celebrate taco Tuesday tonight. For this one we went with taco seasoned and grilled soy curls over copycat black beans and cilantro lime rice. All of course plant based and oil free. It was a hit with the whole family!

Today's giant lunch salad was delicious! Inspired by and topped with "Spicy buffalo-style chickpeas" from the Krocks In The Kitchen and paired with a WFPB ranch from Monkey and Me Kitchen Adventures. Links below.

The salad also had chopped broccoli, mixed greens, grape tomatoes, red onion and shredded carrot. So good!

Check out the "Spicy buffalo-style chickpeas" video: https://youtu.be/k4gk8N4xm7c

Ranch dressing recipe: https://monkeyandmekitchenadventures.com/no-oil-vegan-ranch-dressing/

We hope everyone is staying healthy and somewhat sane during quarantine time! While our sanity may be questionable we have managed to stay healthy. Here are a few of the delicious plant based dishes we've enjoyed and actually took pictures of over the last few days. The taco pizza here is certainly a favorite comfort food for us, what is one of yours?

Pictured are a taco pizza, cold oats cereal with cooked apples and blueberries, sweet and sour tofu with pineapple brown rice & veggies and finally an Asian inspired giant salad made with leftover pineapple brown rice.

We made The Jaroudi Family Reese's eggs this evening and they turned out great! They are not exactly like a Reese's egg but they are a fantastic plant based treat that is refined sugar free, oil free, salt free and even nut free.

Here's the recipe video: https://youtu.be/eKCInghTa-M

Fueling up for a day of spring cleaning with a plant packed tofu scramble! This one turned out delicious.

Here's the recipe we used today, these are very much to taste with most ingredients being optional. Have fun experimenting with it!

Ingredients:
1 package of firm tofu
1/2 red onion
8oz sliced baby Bella mushrooms
2 cloves garlic minced
1 1/2 tsp ground tumeric
1/2 Tbsp smoked paprika
1/2 Tbsp onion powder
1/2 Tbsp garlic powder
1/4 tsp ground black pepper
2 Tbsp nutritional yeast
1 cup fresh spinach
4 oz grape tomatoes halved
Fennel fronds ( optional )
Hot sauce ( optional )

Drain and press one package of firm tofu.

Slice half a red onion and water saute in a large skillet on high heat until translucent

Add 2 cloves of minced garlic and cook for about 30 seconds.

Add sliced mushrooms and continue to saute until moisture is released and is mostly cooked off.

Lower heat to medium and crumble the tofu into the skillet.

Add in tumeric, smoked paprika, onion powder, garlic powder and black pepper and stir until tofu takes on an egg like color.

Add nutritional yeast and stir to combine.

Add spinach, allow to wilt stirring occasionally. Once spinach is wilted, remove the scramble from the heat.

Plate the scramble and add halved grape tomatoes, garnish with fennel frond ( optional ) and a drizzle of hot sauce ( optional ).

We hope everyone had a fantastic weekend! We made bread and jam for the first time and it turned out great.

Both recipes are from The Jaroudi Family and are super easy:
Whole wheat bread recipe: https://www.thejaroudifamily.com/post/four-ingredient-whole-wheat-bread-easy
Raspberry jam: https://www.thejaroudifamily.com/post/easy-raspberry-jam

Butternut squash toast for breakfast! Steamed chunks of butternut squash smashed and mixed with garlic & onion powder, then spread on whole wheat toast. That was topped with wilted spinach and a drizzle of black cherry balsamic vinegar. Yum!!!

Today we celebrate World Down Syndrome Day! To kick things off we made one of our little guys favorites, donuts! Ok, there a favorite of ours too! These just happened to be whole food plant based, apple cider donuts with a maple cashew icing and rice paper bacon crumble. Recipe in the comments.

Why is today 3/21 world Down syndrome day? Down syndrome occurs when a person has 3 copies of their 21st chromosome, just like the amazing ! We use today to bring awareness to all the abilities and potential people with Down syndrome have and how important inclusion is in helping them reach that potential, just like it is for everyone else. Happy 3/21!!!!

What is the one food we would be willing to skip our usual Friday night pizza for? TACOS! These tasty tacos started with homemade corn tortillas, then a lime quinoa, a filling of sauteed red onion, bell peppers, and soy curls seasoned with a homemade taco seasoning, followed by homemade guacamole, salsa, hot sauce and fresh cilantro.

They were easily some of the best tacos we've had in a while!

Besides eating all the plants, we are working on squeezing in more exercise. It's a little harder with closed gyms and less than ideal weather but today we got in a nice family walk. The fresh air did wonders! What do you do to get your body moving?

We decided this seemed like a great time to give Misfits Market a try. Opening that big box of goodies was like opening a plant based Christmas gift. We used a couple oranges, apples, Brussels sprouts and lemon right away in our lunch salads. Now to eat the rest!