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Cooking from books, the old-school way

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I love a good cookbook. Paging through a book of beautiful food photos is half the pleasure, and knowing all the potential that your shelf of cookbooks holds for delicious treats is a little bit exciting! Like most millennials, I only really started using the internet for *literally everything* as an adult. I was a bit of a bookworm growing …

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13 ways to eat more beans

In Blog by MurielLeave a Comment

I’ve talked about how important it is to eat beans (or other legumes) every day: they’re a super important source of protein, fibre, iron and many other good things. But when we’re not used to the idea of eating beans regularly, our imagination might not stretch much further than emptying a can of beans into a bowl. We forget that there are hundreds of …

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Easy Pesto with Beans

In Appetiser, Recipes by Muriel3 Comments

Pesto fans, rejoice! Here’s an easy blender-friendly recipe! It’s vegan, but packed with flavour and a cheesy tang. It’s quick and easy, and you can use whatever fresh herbs you have on hand: I used parsley, basil and coriander. No cheese necessary, because nutritional yeast packs a cheesy flavour punch. If you make this recipe and decide to share it …

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Carbs vs Fats

In Blog by Muriel2 Comments

When it comes to dieters and health trendsters, carbs and fats have had avid fans and haters alike, thanks to a very polarised portrayal in the media. As such, we’ve seen both extremes, with low-fat diets minimising fat and oil intake, and low-carb diets minimising all carb-rich foods. Low-fat diets have been around for ages, based on the premise that …

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Fun facts about nuts & seeds

In Blog by Muriel1 Comment

You know how health blogs always harp on about the benefits of nuts and seeds? Well this one is no exception. Indeed, plenty of nutritional studies (including rigorous interventional trials) have found that regular consumption of nuts and seeds significantly reduces the risk of lifestyle diseases and premature death overall. And despite their high calorie-density, they are causally linked to …

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Who gets to use the word ‘meat’?

In Blog by MurielLeave a Comment

I saw a comment on a social media thread recently where someone expressed confusion at the term ‘vegan meat’—as though it was an oxymoron. He’s not an outlier: probably most people around the world refer to meat as animal flesh. But it’s not the only meaning for the word, as you’ll see. And it’s definitely not the only word that’s …

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Meaty Marinated Mushrooms

In Dinner, Recipes by MurielLeave a Comment

While I love a good store-bought vegan meat burger patty or seitan sausage, nothing beats a marinated portobello mushroom. It’s so flavourful, and full of umami: pop it on a bun for a burger, or have it alongside veggies and whole grains. If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @PlantifulCoach + #PlantifulCoach! …

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Turmeric Latte

In Drinks, Recipes by Muriel1 Comment

Warm yourself up with a tasty and comforting Turmeric Latte, and get your anti-inflammatory boost. Did you read my post about the magic that is turmeric? I also explain why it’s a good thing to use black pepper and a bit of oil, when consuming turmeric. I used fresh turmeric, fresh ginger and stick cinnamon. Ground spices work too, but …

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The golden spice you should be eating daily

In Blog by Muriel1 Comment

Turmeric’s been trending on health blogs recently, and with good reason. Curcumin, the pigment that makes turmeric yellow, has been shown in countless studies to be a powerful anti-inflammatory compound, and has actually been used medicinally for thousands of years. Why do we care so much about anti-inflammatory foods? Well, because chronic inflammation (typically caused by our food choices) leads to chronic disease. …

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Supplements on a plant-based diet

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Over the years, I’ve come across folks who feel that taking a supplement is somehow unnatural, and that there should be a way to get 100 percent of your nutrition from natural sources like whole plant foods. It’s a nice idea, but the reality is that the world we live in doesn’t allow for this. Mechanised food systems that are built for production …

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Vanilla Ice Cream

In Dessert, Recipes, Sweet by MurielLeave a Comment

I’ve been making this ice cream for years, ever since I bought my little Krups ice cream maker. The recipe works like a charm, as long as you follow the directions: freeze the bowl properly (the colder the better), make sure the custard thickens nicely, and cool it enough before making the ice cream. A traditional ice cream is made …

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Tips for eating out (or ordering in)

In Blog by MurielLeave a Comment

Avoiding animal products when you’re cooking at home is relatively straightforward, once you’ve got the hang of reading ingredients while shopping, and you’ve got your vegan shopping list favourites. Eating out (or ordering in) is a different ball-game though. If there’s a 100% plant-based eatery you can order from, that’s definitely the easiest! Apps like HappyCow or abillionveg make finding these places a breeze. …

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How to prepare tofu

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Want to know how to prepare tofu? You’re in the right place. I was once at a swanky wedding where the bridal couple had insisted on having a vegan reception dinner (kudos!) much to the parents’ disapproval. What was served up? A big block of tofu with some sauce poured over, and a side of steamed broccoli. Hahahaha. I guess the chef …

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Tofu Scramble

In Breakfast, Dinner, Recipes by Muriel3 Comments

You could fool many an egg-lover with a couple blocks of tofu, a some turmeric, and kala namak (black salt from volcanic rock, with a sulphurous taste). I’ve made variations of this scramble so many times over the years, for vegans and meat-eaters alike, and it’s always a hit. Depending on the type of tofu you use and what you …

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Protein intake on a plant-based diet

In Blog by Muriel2 Comments

“Where do you get your protein?” is of course one of the most-asked questions about a plant-based diet—largely thanks to the meat industry that for decades has sold us the message that we must eat animals to get the protein we need. (Also thanks to the more recent hype around high-protein diets—which are poorly supported by scientific research.) While the term ‘complete protein’ …

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How to make food taste good

In Blog by MurielLeave a Comment

Whether you’re part-time or full-time plant-based, tasty food should be a priority. After all, it’s the most immediate pleasure that brings us back to eating regularly. But we’ve got to find that fine balance, limiting unhealthy foods and focussing on an abundance of whole, plant-based foods. So if we can get healthy food tasting good, we get the best of both worlds, right? I’ve …

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Vegan Crêpes

In Baking, Breakfast, Dessert, Recipes, Sweet by MurielLeave a Comment

I had a bunch of fun in the kitchen trying out different ways to make crêpes (i.e. thin, delicate pancakes, in the French style). Flapjacks (the thicker version, what Americans call pancakes) are super easy to veganise and they’ve been my go-to for years, but somehow I was always intimidated at the thought of trying vegan crêpes, since I’d always …

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Mushroom Risotto

In Dinner, Recipes by Muriel7 Comments

If you’re looking for a bit of wintery decadence, try this. For mushroom lovers only, though: I did not hold back on the mushrooms in this one! A traditional risotto typically uses butter, white wine and parmesan cheese for a rich flavour: this vegan version uses vegan butter (I use Flora Vegan), a good quality white wine, and a generous …

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Lentil Soup

In Appetiser, Dinner, Recipes by Muriel5 Comments

I grew up eating lentils so often, they were a staple in our home. My mom’s Mauritian upbringing meant that lentils were always available to be served alongside a curry with rice, and my dad was always a big fan of a big bowl of lentil soup—and now, so am I. This soup is hearty, rich in flavours, so easy …

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Creamy Garlic Pasta

In Dinner, Recipes by MurielLeave a Comment

This is one for the garlic lovers, for a weeknight where you need something easy and quick, but delicious and a little decadent. If you want, you can stir in some baby spinach for extra greens. I used soy milk for the base, as I find it more creamy than other milks, but almond milk should work well too (I …