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.

Monday, October 29, 2018

It’s been challenging to make time to cook lately. Our friends and family have been so graciously helping by offering to make us delicious #wfpb meals and running errands. Having extra prepared meals around has been tremendously helpful. We are so grateful and appreciate all the support as we adapt to being parents. #sleepyallthetime When I do have the energy to cook, I have been into making breakfast anytime of day or night. Here’s some fresh homemade 100% whole wheat sourdough toast with hummus, tofu scramble topped with heirloom cherry tomatoes, and a mixed farm share greens salad with apple, sweet peppers, and lemon tahini dressing. . . . #wfpb #tofuscramble #wholegrains #sourdough #veganparenting #veganfamily #eatarainbow #breakfastanytime #foodRx #highvibes #getbywithalittlehelpfrommyfriends #yogafood


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Tuesday, October 9, 2018

Taco bowl: white bean, kale, and sweet potato crumbles covered with kabocha jalapeno queso, whole grain blue corn (salt, oil, sugar-free) tortilla chips, raw sweet corn salad with Carmen peppers, avocado, cucumber, and lime, stuffed poblano pepper with rice and black beans, and arugula salad with squash and sprouted spiced pumpkin seeds. We have the sweetest neighbors who made the stuffed poblanos and delivered them to us, which inspired the rest of our Tex-Mex dishes.  Feeling grateful to be in such a caring and sharing community as we are nesting and not getting out as much. . . . #wfpb #tacotuesday #vegantacobowl #vegantexmex #SOSfree #wholegrains #eatarainbow #organicproduce #localCSA #sproutedseeds #meatlesscrumbles #magicbeans #veganqueso #fallveggies #pumpkineverything #halfrawhalfcooked #spreadlove #foodsharing #circlesofcompassion #yogafood


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Posted by Plant Based Yogi at 10:21 AM No comments:
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Monday, October 8, 2018

Eggplant "parm' over whole grain farfalle and black bean fussili.  Thickly sliced eggplant, dredged in soy milk and whole wheat bread crumbs, roasted until crispy, topped with homemade heirloom pasta sauce, and slabs of @avantgardevegan 's cashew "parm" cheese.  Garnished with parsley, red pepper, and garlic chives. . . . #wfpb #wholegrains #veganoitaliano #veganeggplantparm #vegancheese #localCSA #homemadepastasauce #heirloomtomatoes #beanpasta #quickandeasy #veganpasta #vegan100 #yogafood


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Posted by Plant Based Yogi at 12:21 PM No comments:
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Thursday, October 4, 2018

Beet Fudge Brownie with Dark Chocolate Mousse.  I adapted @thehappypear 's beet brownies to be completely made of whole foods (no oil and no refined sugar) by using Einkorn flour, dates, and almond butter.  It came out as a fluffy, velvety brownie bite that tastes oh so decadent!  Garnished with freshly picked raspberries and chocolate mint from our organic CSA farm. . . . #wfpb #thehappypear #beetbrownies #lettuceturnipthebeet #veganbrownies #wholefoodsforthewin #einkorn #wholegrains #anscientgrains #dates #datesweetned #veganchocolate #chocolatemousse #yogafood #healthyanddelicious


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Posted by Plant Based Yogi at 4:21 PM No comments:
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      • It’s been challenging to make time to cook lately....
      • Taco bowl: white bean, kale, and sweet potato crum...
      • Eggplant "parm' over whole grain farfalle and blac...
      • Beet Fudge Brownie with Dark Chocolate Mousse.  I ...
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