Build Your Plant-Based Repertoire (One Delicious Meal at a Time)

How do you decide what to eat each day? Is it purely based on health? Mood? What you find in your pantry or fridge? Do you eat the same meals on repeat, or do you prefer variety?

For me, it’s a mix of all the above—though I plan ahead so I have plant-based staples on hand: grains, legumes, nuts and seeds, fresh fruits, and vegetables. Preparation is key, especially if plant-based eating is new to you. It’s easy to fall back into old habits without the right ingredients ready to go.

When I first went vegan, I ate the same few meals on repeat, which worked... for a while. Eventually, I missed cooking and longed to make something delicious. At the time, I didn’t recognize half the ingredients in plant-based recipes and shied away from trying to cook. The whole idea of cooking with those weird ingredients kind of freaked me out.

Taking my first vegan cooking class changed that by introducing me to these new ingredients. Cooking along with the instructor gave me the confidence I needed:
“Oh! That’s what nutritional yeast does.”
“Ohhh, that’s how you make tofu taste like something you'd actually want to eat!”

From there, I started trying new recipes on my own and building a repertoire of meals. Now I have a notebook (falling apart, actually—note to self: replace it!) filled with recipes—some I make regularly, others waiting to be tried.

Breakfasts tend to stay the same: usually oatmeal with fruit, or overnight oats in warmer months. Lunch varies depending on leftovers; otherwise, I throw together a big salad. Dinner is where the fun and variety live. I rotate through different types of meals to get a good mix of plant foods each week—and keep it interesting.

Some regulars in my meal rotation include:

· A plant-based protein (tofu, tempeh, or soy curls) with vegetables and brown or black rice – I have about 10 go-to meals in this category.

· Bowls with protein, rice, veggies, and greens – 3 or 4 of these in regular rotation

· Fajitas or tacos- yes, plant-based and yes, delicious and easy.

· Veggie burgers- super easy weeknight meal.

· Pasta with a range of sauces depending on the mood or season (5–6 options, plus eggplant parm or lasagna on occasion)

· Falafel

· Soups and stews

And then there are the new dishes I try just for fun.

I even keep a handy list of favorite dinners to consult when I need inspiration.

Since cooking classes made such a difference for me, I now teach healthy plant-based cooking to others. It’s such a joy sharing my favorite meals with plant-curious folks.

Here’s a taste of what we’ve cooked in past classes:

· Chili

· Cornbread

· Tofu Caesar Wraps

· Savory Tofu Scramble

· Overnight Oats

· Peanut Butter Oat Bars

· “Guacamole” (Vegetable & Avocado) Salad

· Quinoa Tabbouleh

· Sweet & Savory Oats

· Zucchini Pasta

· Pasta Alfredo (with optional peas or mushrooms)

· Tofu Teriyaki Dinner (with Broccoli & Brown Rice)

· Strawberry Mousse

· Chocolate Fudge

· Chocolate Pudding

· Cheese & Cheesy Sauce

· Lentil Pasta Bolognese

· Sriracha Tofu Bowl

· Ribollita Soup

· Blueberry Muffins

· Vegan Bulgogi (with Broccoli & Brown Rice)

And that doesn’t include the classes I hosted but didn’t personally teach. Those are some great recipes too.

Everything I’ve taught is something I personally enjoy and regularly make at home—but there’s still so much more I haven’t even taught yet. So… what should I teach next??

Three of the classes were co-taught by a plant-based registered dietitian and covered how plant-based foods support the reversal and prevention of chronic diseases like diabetes, heart disease, and certain cancers. Another, co-led by a psychologist, focused on the food-mood connection. These classes were especially powerful.

Do any of the dishes above appeal to you?
Do you cook plant-based meals already?
Do you simply want new recipes, or are you interested in learning how to cook plant-based?

So many questions—I’d love to hear your answers! As much as I love teaching and coaching, I’m always learning too. There’s so much variety available now. It’s an exciting time to be eating plant-based.

If you’re curious about cooking plant-based—or simply want some new inspiration—check out my recorded cooking classes.

👉 Visit my website to browse the full menu of deliciousness.