More people are recognizing the benefits of plant-based eating — for your health, the environment, and your grocery budget. In this class, chef Nicki Sizemore shows you how to make five of her favorite plant-based dishes, from protein-packed grain bowls to a homestyle chili bake that’s as comforting as it is delicious (and nutritious!). Along the way, get Nicki’s timesaving tips for easy make-ahead meals and more.
Nicki begins by showing you how to make sweet pea grain bowls using her simple formula: grain + vegetable + protein + sauce = superpower meal. Start with a simple pea-and-mint pesto. Then spoon it over whole-grain brown rice, fresh snap peas, and a soft-boiled egg for extra protein.
One of the biggest challenges of plant-based eating is creating meals that come together quickly without a ton of planning. Find out how to use a food processor to make quick pan-fried falafel served with a velvety, dairy-free tahini sauce. Nicki also shows you how to freeze the cooked falafel for an easy make-ahead meal.
Say goodbye to overly processed veggie burgers that look and taste like cardboard! In this lesson, Nicki prepares one of her family's favorite recipes: sweet potato beet burgers with homemade sriracha mayo. Yum!
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