Learning to Cook Vegan Meals

I’m a gardener and love my herb garden. My cooking tends to have several meatless meals every week. In summer, vegan meals are practical and they celebrate my home-grown vegetables.

Quinoa-Stuffed Pepper with cannellini salad, pistachios.

After a life time of meat centered meals, sometimes, I simply don’t know what to use instead of ham or bacon as seasoning in vegetables. Thanks to the chef created recipes at Green Chef, I’m learning how to make crunchy stuffed bell peppers and savory stuffed squash without loads of meat or cheese filling.

Stuffed Zucchini

Stuffed zucchini with sautéed chard & roasted chickpeas, couscous salad.

“A nourishing veggie-centric dish perfect for spring nights. Sautéed zucchini, garlic, and shallot are mixed with a basil cashew cream, then piled into zucchini halves. Sprinkled with pine nuts and breadcrumbs, the stuffed zucchini are roasted to a tender finish. Israeli couscous studded with peas and carrots, plus cooked chard and chickpeas…” – Green Chef

The instructions for beautiful and tasty Stuffed Zucchini is on the Green Chef website. With all the chard and squash about to burst into production, this recipe is a gardeners treat.

In summer, recipes like vegan fajitas, tacos and wraps are going to show off my booming vegetable garden. They are also lighter and faster meals on hot summer days.

Super grain Collard Wraps with sunflower seeds & pepitas, mint, roasted potatoes.

I like the delivered meals and, I’m learning to make good vegan meals that my meat-and-potatoes loving husband will eat. Once I make something like Green Chef wraps or stuffed peppers, I’m confident enough to try my hand using the vegetables I grow.

One of my favorite things about these filling meals, is that they include seasonal recipes with fresh ingredients and herbs. Being a herb gardener, that’s a big plus. The recipes in these photos are on the Green Chef website.

Or try some of these meals for yourself. If you use this link, I get a credit and you get 4 free meals.

I’ve bought vegan cookbooks and pinned a ton of vegan recipes on Pinterest. But, I’ve been using butter and bacon all my life. And learning to prepare a really good meal without those familiar ingredients isn’t always easy.

After working so long and hard to produce great herbs and vegetables, it makes sense to prepare and serve them at their best.

Herb Pasta Primavera with asparagus, artichoke hearts, snap peas, tomatoes.

 One of my favorite meals was Herb Pasta Primavera. After learning to make this vegan recipe, it’s easy to take the recipe and use it as a basis for my garden grown creations.

This is not to say I am a vegetarian. But I’m eating less meat and dairy and my  cholesterol and blood pressure are lower. I’m proud that I’ve lost a little weight and I feel better.

We spend part of the grocery money at the farmers market every week. We don’t grow all our food, but I like to garden and have the time and energy to grow some of our fruits, vegetables and herbs.

My goal is to grow all the tomatoes we will eat this year. So for me, it’s the year of the tomato. Vegan style.

All the photos are from Green Chef.

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