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But in practice, it’s a little more challenging.
She’s sharing some of her go-to recipes from her new book,Everyday Cooking, with SELF.
Her plant-based recipes below are one-pot masterpieces that all require around 10 ingredients.
(Your office microwave will work just fine, too.)
Makes 4 servings
Rinse and dice eggplant into small, bite-sized cubes.
Place in a colander in the sink and sprinkle generously with salt to draw out some of the moisture.
Wait 20 to 30 minutes, then rinse and pat thoroughly dry with a towel.
If youre short on time, skip the eggplant and double the mushrooms.
Heat a large saucepan over medium-high heat.
Add two to three tablespoons of olive oil, the eggplant, and one clove of minced garlic.
Sprinkle with 12 teaspoon of sea salt and stir.
Set aside and coveryou will top the pasta with it.
Once cooked, stir and taste to adjust seasonings.
I added more salt and fresh herbs at this point.
Remove from heat and top with eggplant-mushroom mixture and more fresh parsley or basil.
Serves three to four.
Per serving:427 calories; 13.7 grams protein
2.
“Then arrange on a baking sheet and freeze until firm before packing in a freezer-safe container or bag.
Best freezer meal ever.
Once skillet is hot, add oil, garlic, and onion.
Season with a pinch each salt and pepper.
Saute until onions are translucent and light brown, about four to five minutes.
Taste and adjust seasonings as needed.
Cook for two to three minutes, then remove from heat and set aside.
To make tortillas more pliable, warm in preheated oven for 30 to 45 seconds directly on oven rack.
Alternatively, wrap in a damp towel and microwave for 20 seconds.
Roll into tight, cigar-like shape.
Place seam-side down on prepared baking sheet.
Repeat until all filling is usedabout 10 taquitos, depending on size.
Be sure to spread the taquitos out on baking sheet so they can brown on all sides.
Bake for 14 to 17 minutes, or until crispy and golden brown.
Serve immediately as is, or with salsa and guacamole.
Per one taquito:147 calories; 4.7 grams protein
3.
“Its so hearty when served over rice that its easily a meal in itself.
Chili-spiced mango makes an excellent side dish.”
Heat large pot over medium heat.
Once hot, add oil, garlic, onion, carrots, and potatoes.
Season with a healthy pinch salt and pepper.
Cover and cook over medium heat for four minutes.
Add chickpeas and curry paste.
Cook for two minutes more, then remove from heat.
Add tomato paste, vegetable stock, water, coconut sugar, and turmeric.
Place back on medium heat and cover.
Liquid should barely cover all ingredients, so add more water if needed.
Serve as is or with desired toppings or sides.
Leftovers will stay fresh in the refrigerator for three to four days, though best when fresh.
