I haven’t share any recipes on my blog yet, but I’m hoping to do more in the future. Since, I’ll be moving to Australia in a few months which means, I’ll be moving out of my parents’ which also means, I’ll be living all myself as an adult. So, unlike living with my parents when my mum does the majority of cooking, I’ll have to start cooking for myself unless I want to starve or eat pizza daily. But on the bright side, I’m trying to adapt a plant-based diet because, I find it is much more healthier for my body. I feel a whole lot better when I minimize consuming diary and meat out of my diet. At the same time, I will be saving animals. It’s a very sensitive topic to bring up; so many people have different opinions and I’m not saying that everyone should follow me. Personally, I love animals I think they are such beautiful creatures that share the same planet as we do. Yet, I can’t say that I love them without feeling guilty. I will always have that guilt with me whenever I see those animals living in it’s own habitat, thinking how one day they’ll die because of what I need. I adore them all very much, they deserve to live just like we do. I love them and I don’t want to have that guilt inside of me when I go pet them or I call them ‘cute’, because at the end of the day I’m the one who will be eating their flesh or at least, their species. It’s just not right in my head. I understand the food cycle and all, but I don’t want to be the one known as the predator. I haven’t been able to start the diet, because I’ll eat whatever that was cooked for me. But, when I live alone I will have full control on my meal plans and will try to stick with the plant-based diet as much as I can. Nevertheless, I’m already starting this plant-based diet from now, just to get me going.
Anyway, that was quite an introduction, but I thought I will share it with you anyways and I will keep you updated on my new diet plan as I go.
This is probably one of my favorites plant-based dish, it tastes incredible and full of my favorite veggies. I kind of just put this and that and create a really nice meal, so just like all times I will share it on my blog.
Two servings (Under 30 minutes)
- 1 head of broccoli
- 2 small carrots (or 1 big carrot)
- 1 potato
- 1 mushroom
- 2 – 3 garlic cloves
- 2 tablespoons of olive oils
- Salt, to taste
- Pepper, to taste
- 1 tablespoon of low sodium soy sauce
- ½ lime or lemon (optional)
- A bowl of rice (optional)
Note: The ingredients seen in all the photos are for one serving.
Step 1: Bring out all of your veggies. I got my vegetable from the farmer’s market so, it is 100% organic and fresh. As you can see the dirt is still freshly there on the carrots and potatoes (since they grow underground), so wash them off before you begin.Step 2: Peel away the skins from the carrots and potatoes. Step 3: Boil some water in a pan or pot. You can season the water with some salt if you want, it’s totally optional. While, you’re waiting for the water to boil; chop the carrots and potatoes into tiny cubes, the broccolis from their stems (slice it in half if it’s too big) and thinly slice the mushrooms. And, finely dice the garlics as well.Step 4: Put all the goodies into the boiling water, except for the mushrooms. Then, bring it to a boil. Once, it’s done. Strain the water away.Step 5: Heat up your pan on low, put in the olive oils then, add the mince garlics. Wait for it to turn golden brown before you put in the mushrooms. Let the mushroom cook thoroughly before you put the rest of your boiled veggies.
Let it sits in the pan for 10- 15 minutes until it turns golden brown. Then, season the veggies with some salt, pepper and soy sauce.
Step 6: Stir it well before you put it off the heat then, plate it. For better taste, squeeze some lime juice drizzle on top before serving.
It kept me full and energize through out the day, and it tastes delicious! I hope you like this recipe as much as I do, send me photos on Instagram or Twitter if you make it; I would love to see your recreation.
Lots of Love,