Eating the WFPB way is not rocket science. Anyone can do it. Really. Case in point: my culinary-challenged boyfriend cooked the inaugural Project Squishyplum dinner in my honour. And it was damn good!
When I say this man is a neophyte in the kitchen, I’m not exaggerating. Until that day, he had never — and I mean never ever — cooked a dish from a recipe or prepared a meal that involved much more than heating something up. His culinary repertoire rested solidly on such gourmet classics as Cup Noodles and Lipton Sidekicks. Indeed, cookbooks, kitchen gadgets, and small appliances frighten him. But after a quick lesson in knife skills and a tour of our spice cabinet, this fledgling cook managed to pull off a bloody delicious Three-Bean Tomato Curry Soup. (Thank you to Dreena Burton for her fabulous cookbook: Vive Le Vegan. Check out Dreena over at www.plantpoweredkitchen.com or on Twitter @dreenaburton.)
Kickstart your own WFPB adventure. You can do it. And you don’t have to be a whiz in the kitchen. Grab a plant-based cookbook from the library (I currently have Dreena’s The Everyday Vegan checked out) or peruse the shelves of your local bookstore. Here are a few ideas that I have in my kitchen to get you started:
- Eat, Drink & Be Vegan by Dreena Burton
- The China Study Cookbook by Leanne Campbell
- The Get Healthy, Go Vegan Cookbook by Dr. Neal Barnard
- Skinny Bitch Ultimate Everyday Cookbook by Kim Barnouin
- Vegan Soups and Hearty Stews for All Seasons by Nava Atlas
My scrumptious Project Squishyplum kickoff meal of Three-Bean Tomato Curry Soup can be found on page 79 of Dreena’s awesome Vive Le Vegan! Simple, Delectable Recipes for the Everyday Vegan Family. (To limit consumption of refined oil products in this and any recipe, I would recommend using a splash of veggie stock instead of olive oil to sauté the veg. I’ve been doing it for all my culinary experiments with happy results.)
Give this soup a whirl! You’ll be glad you did.