Just Visiting?

So it’s January. Or as I’ve also heard, Veganuary…  A month of clean eating repent for the holiday glut. Maybe, it’s the start of a year long commitment to eat more plant-based. But here, there is no judgement. Try it out. I’m here to help! I know, I know, the idea of doing something new is tough. New is unknown, but after over a decade of writing hundreds of Vegan Visitor recipes, I’ve learned, and tasted so much. Thirteen (!) years later,  it’s easier than ever to practice a plant-based diet — even if you’re just visiting. Diets seem to be ever evolving, but vegetables never go out of food fashion.
Easing into plant-based eating and feeling forgiven to be on that veggie grayscale can make it so much more comfortable. Testing the waters and eating this way part time, may be less of a commitment, but come February, you’ll discover clean eating isn’t that tough and will not only make you a bit more fit, but happier. It’s great to feel healthy, but you’ll be doing a little bit to lighten your “food-print” too!

Being on both sides of the food fence, I know what I need to feel satisfied during a meal and these recipes will leave you happy, healthier and satiated too.

Vegan isn’t as tricky as some might think to adapt into their everyday, so don’t fret! I’ve been doing this a long time and have put a lot of recipes to the test.

There’s everything from comforting classics to tasty one-tray dinners, simple pasta dishes to hearty winter stews. Start with this deliciously simple idea from my forthcoming book for lunch! It’s probably everything you have in your pantry already, so no stress. Adapting plant-based isn’t supposed to be. It’s here to make you feel better, ease the planet in the process.

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Creamy White Bean & Arugula Toasts

1 Can White Cannellini Beans (260g)
3 Tablespoon Extra Virgin Olive Oil
2 Cloves Garlic, minced
1 Cup Baby Arugula, packed
3-4 Fresh Basil Leaves, chopped
1 Lemon, zested and juiced.
¼ teaspoon Salt
Crack of freshly ground pepper to taste
Chilli Flakes

Drain and rinse the beans. Heat olive oil over medium low. Add the garlic to lightly sauté, followed by the beans, salt and pepper. Once warmed through, about 5 minutes, mash the beans slightly with the back of a wooden spoon to break down and make everything even creamier. Add the arugula to wilt, basil and lemon zest, tossing to combine.

Toast some grainy slices of bread and top with some the bean mixture. Lightly drizzle it with more olive oil, if desired and top with more arugula, lemon  zest, some flaky sea salt and chilli flakes.

 

 

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Published by

Dayna

I'm a chef, food stylist, cancer survivor, recipe developer, art director and photographer. My obsession for food, how it looks and makes me healthier has driven my passion for chronicling my journey through photos. Find more about me on: http://restarteating.com http://veganvisitor.com or my portfolio at: http://www.foodandphotography.com

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