Tag Archives: Vegan

Plant-Based Healthy Eating: Mouth-Watering Vegan Meal Plans on A Budget, Less Than 25 Minutes Per Meal by Jasmin Walters on Tour with BookSirens

About the Book

Author: Jasmin Walters

Title: Plant-Based Healthy Eating: Mouth-Watering Vegan Meal Plans on A Budget, Less Than 25 Minutes Per Meal 

Jasmin Walters book, Plant-Based Healthy Eating, is written in a simple, easy to understand way. This makes it easier to choose the eating lifestyle you prefer. The photo illustrations are colorful and yummy looking, too, making me want to try them all!

More and more people are turning to vegan and plant-based eating for health reasons, weight loss and personal preference. Walter’s book is a great primer for someone trying to decide if they want to try a plant-based diet, a vegan diet or a combination of both.

There are recipes for breakfast, lunch, dinner, snacks (and my favorite!!) desserts, along with pictures of the finished recipe. I appreciate the ease of the recipes and the pictures of how they look when you are finished. In addition, the book is designed for the budget conscience shopper and for those who don’t want to spend a lot of time in the kitchen. It works for both beginner and “seasoned” cooks.

There are a few grammatical/spelling errors. However, overall, the book has especially handy, helpful information for a vegan and/or plant-based beginner or follower.

I received Plant-Based Healthy Eating from Book Sirens. However, I was under no obligation to post a review.

Friday Food Fun

We made another delicious vegan casserole. However, it was a little labor intensive, but worth it! I forgot about pictures until it was too late!!

Lentil Shepherd’s Pie

Ingredients

1 medium onion

1 1/2 cups uncooked brown or green lentils (red lentils don’t work well)

4 cups vegetable stock

3 pounds yellow potatoes

1-12-ounce bag frozen mixed vegetables

3-4 TBS vegan butter

1 TBS olive oil

Salt and pepper, to taste

Directions

Peel and dice onions.

In a large pot over medium heat, sauté onions in 1 TBS olive oil until lightly browned and caramelized (about 5 minutes).

Add lentils and stock, then stir. Bring to a low boil. Reduce heat to simmer and continue to cook until lentils are tender (about 35-40 minutes).

During the last 10 minutes of cooking, add frozen vegetables and stir. Cover and cook for the remaining 10 minutes.

While the lentils are cooking, thoroughly wash and peel potatoes (peeling is optional).

Cut potatoes in quarters and place in a large pot. Fill with water until just covered. Bring to a low boil on medium-high heat then salt, cover and cook for 20-30 minutes or until soft.

Once cooked, drain and put in mixing bowl. Mash thoroughly. Add vegan butter. Season with salt and pepper to taste. Cover and set aside.

Preheat oven to 425°. Lightly grease a 9×13 pan and set aside.

When lentils and vegetable mix are finished, pour into prepared pan. Top with mashed potatoes, making swirls or fork marks as desired.

Place the 9×13 pan of casserole on a baking sheet to catch any overflow. Bake for 10-15 minutes or until the potatoes are browned on top.

Cool briefly before serving. It will thicken as it sits. Cool completely before covering leftovers. Can be stored in the refrigerator for up to 3 days. Can be reheated in microwave. Freezing is not recommended.

Whew!! I hope that makes sense-the recipe I used didn’t, so I adjusted it!!