Plant-based cooking

I follow a plant-based foodie named Carleigh Bodrug and now have 2 of her cookbooks. PlantYou was the first book I purchased and then she put out Scrappy Cooking and both are great. She has an amazing food philosophy which she calls a “conscious approach to eating that aligns with your love of self, planet, and animals”. She cooks without oils which is amazing to me because everything I’ve tried is great and I am pretty sure there’s no cheese or eggs in anything. I know, how can that be?? Who knew anything could be great without cheese? This book was my first foray into plant-based cooking and I was not disappointed.

There’s a whole chapter breakfast which includes overnight oats and breakfast puddings which if you haven’t tried, you need to try. My husband and I love overnight oats and enjoy creating different flavor profiles in our oats. They are a handy way to have a great breakfast ready for you in the morning. I always use Bob’s Red Mill Old Fashioned Rolled Oats and be careful not to use quick oats as I don’t think they hold up overnight as well as the old fashioned kind. Anyway, Carleigh has several options for overnight oats as well as a chia pudding and a flaxmeal puddding. I do put some chia seeds in my overnight oats but usually not more than a tablespoon as I don’t love the texture of chia pudding. I like her Midnight Chocolate Cherry oats and my husband likes the PB & Jelly. All of them give you a great starting point for overnight oats and you can put your own spin on them to create what you like. Then there’s her Bravocado Toast if you are an avocado fan which I am. Yum and yum. And then the smoothies…another great staring point to help you create your own tasty options. I made the Dreamy Zucchini Breakfast Cookies today with some shredded zucchini from my father-in-law’s garden and they were great. They don’t contain any oil or egg and I can’t believe they taste as good as they do! Love this breakfast-on-the-go idea!

Now how about some Minestrone Soup, Roasted Red Pepper & Cauliflower Soup and, my favorite, Butternut Squash Soup? Fall is upon us and you know I love soup and Carleigh’s soups are great. There’s a recipe for Wild Rice & Lemon Soup that is calling my name. And a ramen!! Oh my goodness. I might have to try them all.

The Superloaded Veggie Wrap looks amazing as does the Crunchy Peanut Shredded Salad. Both would be welcome addition to my lunchbox! We’ve made the Plant-packed Pad Thai with tofu and the Pineapple Cauliflower Fried Rice and loved both. There’s a chapter for sauces and dressings and I’ve made several of her salad dressings. There’s just nothing like homemade dressing to elevate any salad.

This book is simply jammed with great recipes you can feel good about and feel good about feeding your family. Follow Carleigh Bodrug on socials, you will love her! She had a baby recently and cooks with her little bundle swaddled to her which is so stinking cute.

Here’s an affiliate link to her book if you want to pick it up.

https://amzn.to/3JRW18n