Zen of Plant-Based Cooking
Whether you're a committed vegan or just looking to take a break from meat, our Zen Blends make it easy to feed your family delicious, satisfying, vegetarian meals.
A vegetarian is in the house!
Oxfordshire, UK, 2015: On a walk around the magnificent Blenheim Palace estate grounds, Connie (Jane’s then 6-year-old daughter) learned of the fate of the resident pheasants. She turned vegetarian and never looked back. With the support of Jane and her family, Connie stands committed to influencing the dinner table in the McKay house, inspiring Jane to create unique plant-based recipes using our Zen blends!
Tips and Tricks
- Grains and beans together make a great foundation for any meal (see our many thoughts on beans below.) Here are some basics:
- Keep a can or two of coconut milk on hand -- we like the full-fat kind, so we can scoop off the creamy deliciousness at the top to thicken soups and stews.
- Onions, carrots, celery and potatoes hold up well in the slow cooker and Instant Pot, but other veggies can get overdone quickly so add them at the end of cooking time.
- We are living in a world where plant-based meats and cheese are becoming part of the norm, and there are some amazing options out there! Our Balsamic Sausages and Peppers are delicious using vegan sausage.
Some of our favorite vegetarian recipes:
Make beans your BFF.
One of our favorite uses for the Instant Pot is making beans from scratch; once you've tasted them this way you'll never go back to cans! Not to mention the money and bin space you'll save.
Tips and Tricks
- To soak or not to soak...? There is no right answer. Soaking dried beans for 8-12 hours before cooking helps with digestion, but you absolutely can cook them without soaking.
- Make a habit of cooking up some beans every few weeks (we like chickpeas!) and keep them in the freezer for a quick add to salads and soups/stews.
- Check out our Bean and Lentil Cooking Chart