PlantbasedBrandon

Contact Me

Red Pepper Flakes

Onion Powder

Chef's Knife

Everyday Pan

Essentials

In 2021 I was working 50-60 hour weeks at the post office and eating mostly fast food for convenience. I was always tired and even on my off days I barely had any energy to function. I wasn’t showing up as my best as a husband or a father because I was always tired. I was so frustrated because I felt I was too young to always be so tired. This led me to start to pay more attention to how the foods I ate made me feel afterwards and I came to the conclusion that my diet was why my energy was so low. Being the impulsive person I am I decided to go Plant-based cold turkey to see if that would change things for me. I researched Plantbased recipes and made it a point to make meals without using processed vegan items. I started cooking meals like vegetable soup, plant based chili and mushroom, spinach and cherry tomato pasta. After a week of eating plant-based I felt so much better that I knew I could never go back. I was so excited and amazed by my results that I created my food page @_PlantbasedBrandon on instagram. I wanted to document my journey and to dispel the misconception that vegan food is limited and less flavorful.

About Me

Subscribe to receive access to all of my recipes and exclusive giveaways.

Cherry tomato and summer squash pasta

Quarter your zucchini and yellow squash vertically and then sliced into ¼-inch wide wedges. Chop parsley and set aside. Add your zucchini, yellow squash, cherry tomatoes to a baking pan, add oil, salt, pepper, Mary Green’s seasoning by @kendospice (Omit if you don’t have any)  and mix thoroughly with your hands.

Cook your pasta as directed on the box. Save 2 cups of pasta water.Once pasta is done add lemon juice, vegan butter, vegan shredded Parmesan, minced garlic, red pepper flakes, 1/4 cup of pasta water and mix thoroughly. Add in your baked veggies, pinch of salt, and a little bit more crushed red pepper.

or your favorite pasta (I used Cascatelli)

Salt and freshly ground black pepper, to taste

to 2 tablespoons chopped fresh parsley or basil

PlantbasedBrandon

Cherry tomato and summer squash pasta

plantbasedbrandon