Recipes (if you can call ’em that…)
Our Food-losophy
We don’t eat fancy meals that take a lot of time to prepare. Our most elaborate meals are soup – and they only qualify as complicated because of how long it takes to chop lots of different veggies. Most of the time we eat several single-ingredient “dishes” in rapid succession and call it a meal. Even the curries we learned to make in during our Lanna Chef classes in Thailand, while time consuming, are not complicated. (And if I had my high-speed blender, I’d probably cheat on operation: pound curry paste.)
Most of these “recipes” are embarrassingly simple and we fully expect, even welcome, an eye roll when you read them. We’ve published them anyway to give you an idea of what we eat on a typical night. Hopefully this will help balance the scales from all the overly-complex whole food, plant based (WFPB) recipes out there.
It’s okay to just eat a bowl of lentils and a side of cabbage. Or skip the cabbage. Who cares! It’s Wednesday and you’ve done enough already this week, don’t make yourself crazy trying to assemble something with a name!
The more you simplify the preparation of your plants – by isolating them from spices and other ingredients (temporarily), the more you’ll learn to appreciate their inherent flavor. Your body will learn what it wants and will guide you toward WFPB success with greater ease. In time you might find that all the variety you thought brought spice (pun intended) into your life was just another cabinet full of jars you had to worry about.
We’ve learned what we really like and, at home, that’s what we focus on. By keeping it simple we’ve saved room for life.