Like most people during this quarantine, I have been doing a LOT of cooking.
Now, I did a lot of cooking before COVID-19 struck. But my pre-pandemic cooking was typically just following a recipe from Hello Fresh and chopping up and throwing pre-portioned food into a skillet.
With the difficulties presented by being in lockdown (unreliable food deliveries, fewer options at the grocery stores), I have become a lot more careful about using all of my food in a healthy and responsible way. Which means no more tossing away the green onion roots, or forgetting the leftover carrots in the back of the fridge. Everything gets used and reused.
0 waste takes a lot of creativity, but it has been a really great growing experience for me. I have branched out and tried foods I had never even thought of, and discovered I can eat just about anything if it is prepared properly. Long gone are the days of turning up my nose at beets and celery. I am quit happily eating anything and everything.
One of the biggest and best changes from all of this has been the increase in our fruit and vegetable consumption. I have been able to get Misfits Market produce deliveries most consistently, which means I have a lot more fruits and veggies on hand than meat, dairy, or processed foods.
At first I just chopped all the produce up and tossed it in a salad, but after a while cold salads got pretty boring so I started researching and experimenting, and repurposing my deliveries into really delicious, satisfying, fully vegetarian meals.
Below I have compiled my 5 favorite plant-based meals to come from my quarantine cooking adventures so far: