The Plant-Based Kitchen. Simplified.

Leela and Chris' kitchen vision is one based on a deep-seated passion for celebrating the richness, abundance, and flavor of plants and how to thrive on a plant-based plate. We are on a mission to show the world that plant-based eating can delight, satisfy and fully nourish us.

To simplify the process here are a few tips to set up your kitchen for success.

FOUNDATIONS are important!

Whether it’s breakfast, lunch, or supper, grains and seeds, when prepared thoughtfully (CLICK HERE to learn more about that!), can be a nutrient-dense base. Put simply, that’s a breakfast of oatmeal or chia pudding, embellished with seasonal fruit, drizzled with nut butter, and splashed with a little plant milk. And nutrient-rich grains for lunch and supper, accompanied by a rainbow of veggies and a simple sauce or dressing. Even after a long

day and you’re in need of a super fast and satisfying fix, quinoa, brown rice or buckwheat can become a canvas for a vibrant salad, a veggie bowl or a delicious curry. And there is always pasta. With a well-considered pantry you have a decadent meal in 10 minutes!

Now let’s talk about my fave – BEANS & LEGUMES. They are the superheroes of a plant kitchen. Packed with protein (obv) but also fiber, folate, potassium, iron and zinc. You can whip up creamy hummus with chickpeas or pinto beans, put together a spice-laced, speedy dahl with different lentils or split peas, or create a satisfying soup laden with succulent butter beans or add sauteed garlic and cumin to black beans to top corn tortilla. Beans and lentils can also be sprouted (don’t be afraid! This is SO simple!) for a next-level boost of fresh nutrients from your windowsill. Best of all? They cost next to nothing and are easily stored in your pantry. Want to learn more about how to prepare beans & legumes in the best way? CLICK HERE!

HERBS & SPICES

are like little jars of joy, allowing you to elevate any dish with a light dusting! Cumin, smoked paprika, turmeric, mustard seeds, cayenne pepper, chili flakes, coriander seeds, curry leaves, lime leaves, thyme, rosemary, oregano, and even raw cacao powder to name a few. Keeping these little jars of flavor to hand will act like a magic wand for your taste buds! Not to mention the fact that they can all provide you with another level of nutritional depth. Mustard seeds contain magnesium and selenium, vitamins C & K and antioxidants. Cilantro seeds contain vitamin K and antioxidants. Whilst they aren’t likely to provide a full dose, you can see that adding them to dishes is going to be part of taking full advantage of the spectrum of foods available to us, again for next to nothing and again, stored simply in your pantry.

GADGETS & TOOLS Whilst we won’t advocate for filling your kitchen with useless gadgets (we’ve made a few mistakes over the years…), there are a few tools that will make your life much easier or will elevate your dishes to another level. The number one machine in our kitchen is our Vitamix blender. Yes, it was an investment, but over 10 years on and we are still using it multiple times a day. Its power creates the creamiest of hummus, the smoothest of smoothies, the velvetiest of soups! One thing I wish were different about the Vitamix is the jug, which is made of plastic. I believe there is a metal alternative. (Of course, there are other blenders on the market but, in my experience, the only other to (almost) live up to the Vitamix is the Waring, which also has the benefit of a glass jug). Our Breville food processor is also super powerful and although not used as often as the blender, it’s something we use probably twice a week, for bringing together fast, rich plant pastries or crumbly nut “parmesan”, quick pestos and dips.

FRESH PRODUCE When it comes to shopping for fresh groceries it is powerful to start thinking “seasonal and local”. There is power to this shopping slant, personally and globally. Of course, the simplest place for this is your local Farmer’s Market. Being grown close to you means the crop is appropriate for your body in that seasonal moment. Think about it – when it’s cold outside we crave comforting, warming, hearty soups full of creamy cannellini beans, or a plate of roasted root veggies with a slow-cooked, spice-laced stew. In the spring and summer, we seek out lighter foods such as salads and fruits, or Mediterranean-inspired dishes full of summer veggies such as eggplant, pepper, zucchini and tomato, topped with a summer herb pesto or a zesty, mint avocado sauce. When prepared seasonally, these dishes can be inexpensive and most of them (more often in the cooler months) will freeze so you can batch cook for busier nights.

WEEKNIGHT SOLUTIONS Speaking of busier nights, it is so speedy to whip up a simple plant supper. Keeping a store of oils, vinegars and spices will mean shaking up a dressing in a jar takes only a few minutes. Preparing one or two simple sauces that last a week or so means you are ever closer to a mid-week feast. A simple grain and/or grain (rice/farro/quinoa/millet/amaranth), simmered until soft, topped with seasonal veggies (steamed/roasted/sauteed), some beans mashed up with a little garlic, olive oil and a sprinkle of herb, topped with a simple dressing (a spoonful of nut butter, a pinch of herbs (dried or fresh), a dash of vinegar or a squeeze of citrus and some good oil, shaken up in a jar). Or a simple sweet potato, roasted until soft and topped with black beans and some of those condiments again!

SIMPLE SKILLS

Learning to prepare simple dishes for yourself and your family is also a way of developing a meaningful relationship with foods. And it doesn’t have to be complex! Let it be easy! Whether cooking for family, for friends or for yourself, it is a powerful action of self-care that can easily become a daily ritual.

PROGRESS, NOT PERFECTION Moving towards a more plant-based plate can be simple and enjoyable. Because we are human, there will be days it isn’t as we envisioned it. In those moments it’s important to treat ourselves with grace. Start with ingredients you love and create around that, or dishes you are inspired to try. Look up chefs and cooks who are exploring plant-based cooking and give them a try.

One thing is for sure, we need an abundance of people embracing plant-forward plates rather than a few “perfect” vegan kitchens.