Plant-Powered Plates
Eating plant-based is a dietary choice to feel great about. Every day, three times a day, you have an opportunity to align your actions with your values and eat in a way that remedies many of the ills that afflict humanity and our planet.
Concerned about climate change? You can be part of the solution. Eating plant-based is one of the single most impactful things we as individuals can do to protect the environment.
Motivated to minimize your risk for chronic diseases such as type 2 diabetes, heart disease, certain forms of cancer, and obesity? Plant-based dishes can be an important component of a healthy lifestyle – a way to eat for optimal wellness. Plant-based foods tend to be nutrient dense, low in saturated fat, and high in fiber and antioxidants. They’re also devoid of cholesterol. These nutritional qualities are consistent with minimizing disease risk.
My goal is to share culinary shortcuts and information about the benefits of plant-based eating for your health, the planet, and all its inhabitants. I’m thrilled to help you and the people you cook for experience the scrumptious food and sense of well-being this lifestyle can offer.
Excerpted and adapted from Plants For You by Diana Goldman. Copyright © 2024 Diana Goldman. Photographs by Diana Goldman | Beantown Kitchen. Published by Beantown Kitchen. Reproduced by arrangement with the Publisher. All rights reserved.
Prior to one of her visits home, my daughter sent me a New York Times salad recipe by Sue Li and suggested we try to veganize it together. We gave it a go, removing the dairy and adding a few twists of our own. This flavorful summer salad was the successful result, and we’ve made it many times since. If you’re not able to find plant-based feta cheese at a supermarket near you, replace it with another soft plant-based cheese alternative. Also, be careful when preparing the jalapeños. If you touch your eyes after cutting them without washing your hands first, it might be very painful.
These burgers are hearty and slightly sweet with mild Indian spices. For quick and easy assembly, prepare the rice and sweet potato ahead of time. Sweet potatoes cook easily in a microwave in about six minutes. The burgers are delicious served in a bun or on their own topped with mango chutney, pickled red onions, and chives. They also make a fun appetizer, slider-sized, atop a toasted mini pita or bun. As an added bonus, these burgers freeze very well. Make a batch or two, eat some now, and freeze the rest for later.
There are two options for preparing these pretty little chocolate bites. The first option combines sweet dates, nutty pistachios, and tart, juicy pomegranate arils. The second option amps up the nutrition with antioxidant- and nutrient-rich toppings. A sprinkling of sea salt flakes tops everything off with a bit of texture and a pleasant contrast to the sweetness of the chocolate.
Diana Goldman is a vegan chef, Sierra Club cooking show host, and plant-based nutrition and culinary educator based in Boston.
