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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Vegan Wild Rice Soup 

Dice 1 white onion and chop baby carrots into small pieces. 

Add 1 tbs of avocado oil to a large pot or Dutch oven on medium high heat. Add mushrooms and cook until they brown. Reduce heat to medium then add in onions and carrots. Cook until the slightly softened. Season with salt and pepper to taste. Add minced garlic and cook until fragrant.

Sprinkle in flour and mix thoroughly.  Add wild rice, vegetable stock, thyme, Oregano, salt, black pepper and mix thoroughly. Simmer covered for 1 hour then add in coconut milk and chopped kale. Season to taste with garlic powder, onion powder, crushed red pepper, salt and black pepper. Simmer for another 2-3 minutes until kale in tender.

PlantbasedBrandon

Vegan Wild Rice Soup

plantbasedbrandon