Welcome to my new recipes section!
I have mixed feelings about starting this section.
It’s important to me to show people how to cook simple plant-based meals without recipes, because I think becoming confident in preparing healthful, delicious meals with little effort requires liberation from recipes. No need to waste time measuring everything, procure obscure ingredients that will sit in your cupboard or fridge unused because you don’t know how to use them, or spend time poring over recipes and creating elaborate meals that leave you exhausted and calling for take-out the next night. I cringe when I see recipes for a bowl, like two cups of lettuce and half a cup of cabbage—no! Just use the veggies you like or have on hand and in the quantities that you like or have on hand.
At the same time, I recognize that recipes can serve as a source of inspiration, a jumping off point for sharing ideas, processes and ingredients. And replicating a dish does require replicating the quantities and ingredients; measurements are how we record and communicate this information. I have definitely used many recipes over the years, and still reach for cookbooks when making old favourites. But these days, most of the time I’m free styling, and I hope to empower you to do the same!
So I’ll be sharing some recipes, but an invitation: don’t follow them! If you have an extra half cup of beans, toss em in. Missing a spice? Skip it! If you don’t like a particular veggie, use one you prefer instead. If you follow my Instagram stories, you know that I toss in veggies and spices pretty casually with half of my attention on my kids. It’s always fine! Except when it’s not, because failure is part of learning, and it’s no big deal!
I hope you enjoy the recipes, and I also hope you adapt, ignore and improve them. Happy cooking!