Vegan Cuisine Month is this February! Although I didn’t celebrate my now four years of plant-based eating the way I should have, I am grateful nonetheless. Changing my diet has quite literally changed my life but that’s for another post. 🙂
Of course, the next best thing after celebrating this milestone is to encourage you in your journey. If you’ve been wanting to add more vegetables to your diet without going vegan, here are five easy ways to do so. And yes, I use these tips all the time; especially when I know I’ve been slipping!
1. Keep frozen soup stock on hand. This has been a game changer for those lazy weeknights. I’ve made this miso ramen recipe over and over again but unlike the author, I prefer to sauté my veggies in water or broth, use red miso and eliminate the tahini altogether. Simply defrost, add a generous helping of vegetables along with glass noodles, bring to a boil, and eat! Sometimes I cook out the broth, add a splash of oil and turn it into a stir-fry. Or I use it to finish off al dente pasta for an umami-loaded dish. To save time on washing and chopping vegetables, I recommend a bag of Trader Joe’s Cruciferous Crunch Collection instead.
2. Stop making salads. Who wants to be chopping all the time? Instead make a grazing plate. Wash a few lettuce leaves, carrots, cucumbers and bell peppers . Grab your hummus and a fork (or not) and you’re set. [Here is my jazzed hummus dressing recipe to go with those raw veggies. So easy and good.]
You can also change how you cook your vegetables. Try roasting or grilling them with a basting sauce for a different flavor profile.
3. Eat your greens first. Just get it over with so you can enjoy the rest of your meal in peace. At least that’s what I tell myself when I take my vitamins. 🙂 You can also place your main meal over the greens to mask the taste. I’ve been known to ladle a stew or a thick soup over a salad to act as my “dressing.”
4. Choose to always have something green on your dinner plate. It can be as simple as steamed broccoli or a side of sliced cucumbers. Everyday, make it a point to do this. Start with a handful, and increase your intake over time.
5. Tuck vegetables into your favorite meals. Most likely, you won’t notice the change in taste. Spinach, cooked cauliflower, or a boiled sweet potato make great additions to smoothies. Grated zucchini is not noticeable in some desserts or lasagna. Neither are chickpeas in blondies or black beans in brownies. I also love adding boiled carrots to my pasta sauce.
Which one of these do you plan to try in 2023? Let me know!
