Plant Based Yogi

Plant Based Yogi's purpose is to share the benefits of health and yoga through inspirational recipes, stories and philosophy. My blog is aimed at helping and inspiring others to thrive on plants and savor the deliciousness of life.

Tuesday, February 27, 2018

Thin crust mushroom, tomato, raddish, sweet pepper pizza made with Trader Joe's new sprouted whole grains dough. Made on a preheated pizza stone, this is the closest I've come to the taste of wood fired restaurant quality at home! #veganpizza #wfpb #wholegrains #oystermushrooms #comfortfood #thincrustpizza


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Posted by Plant Based Yogi at 7:47 PM No comments:
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Thursday, February 22, 2018

Whole wheat rigatoni with velvet pioppini mushrooms simmered in tomato sauce, with roasted butternut squash, steamed spinach, crispy baked lemon oyster "popcorn" bites, topped with shaved nut cheese, fresh basil and nooch. My first time cooking with pioppini, another local farmer's market favorite from @shibumifarm  It has a rich, earthy, subtly sweet flavor that bursts in tomato sauce. . . . #wfpb #wholegrains #incrediblemushrooms #yogafood #dairyfree #vegandinner #eatarainbow #farmersmarket #pioppini #oilfree #veganoitaliano #umami #plantspackedwithprotein


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Posted by Plant Based Yogi at 6:52 AM No comments:
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Thursday, February 15, 2018

How to eat #wfpb when work colleagues take you to a fish restaurant?  Asked for a salad, hold everything but the greens, add all the side vegetables on the menu, steamed, and ask for lemons and avocado to use as a dressing.  This was a great lunch! #makingitwork #veganlunch #howtoeathealthywhenthemenuhasnoveganoptions #steamedveggies #greens #avocadolemon


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Posted by Plant Based Yogi at 5:10 PM No comments:
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Thursday, February 8, 2018

Tofu scramble with oyster mushrooms, zucchini, yellow pepper, purple cabbage, wilted spinach, onions, garlic, nooch, and cilantro.  Served with millet pilaf topped with sweet corn sprouts (so delicious!) and guac with sunflower sprouts. . . #wfpb #tofuscramble #incrediblemushrooms #sprouts #breakfastfordinner #yogafood


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Posted by Plant Based Yogi at 6:21 AM No comments:
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Saturday, February 3, 2018

Quinoa beet burger on whole grain bread with cauliflower roasted pepper queso, topped with dill carrot pickles and pea and sunflower sprouts. . . . #wfpb #beetburgers #wholegrains #cauliflowercheese #nondairy #veganlunch #oilfree #fermentedfoods #veggieburger #foodRx #plantstrong #yogafood


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Posted by Plant Based Yogi at 6:59 AM No comments:
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Friday, February 2, 2018

Crispy gilded grey oyster mushrooms prepared with a turmeric garlic cumin chickpea batter, using beautiful giant fresh @shibumifarm oyster mushrooms, roasted at high heat without oil, finished with chives.  Simple, delicious. . . . #wfpb #amazingmushrooms #chickpeaflour #oilfree #ovenroasted #healingspices #goldenfood #yogafood #highvibes


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Posted by Plant Based Yogi at 7:00 AM No comments:
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      • Thin crust mushroom, tomato, raddish, sweet pepper...
      • Whole wheat rigatoni with velvet pioppini mushroom...
      • How to eat #wfpb when work colleagues take you to ...
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