PlantbasedBrandon

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Red Pepper Flakes

Onion Powder

Chef's Knife

Everyday Pan

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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.

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Red Beans and rice

Add olive oil to a soup pot, add your veggies and sauce for 10 mins. Season with salt and pepper. 

Add garlic, kidney beans, vegetable broth, thyme, oregano, bay leaf, smoked paprika, black pepper, cayenne pepper and give it a good mix. Bring to a boil, cover and reduce to simmer for 2 hrs. Then uncover, smash some of the beans to the side of the pot then cover and simmer for 30 mins.

Serve over brown rice and garnish with green onions.

PlantbasedBrandon

Red Beans and rice

plantbasedbrandon