Welcome to our cozy kitchen order on the internet! Are you interested in how a big family eats a plant-based and vegan diet? You’re in the right spot. We just uploaded a video on Sunday that shows what we eat in a day in a very realistic version. Our kitchen is always busy, making healthy vegan meals that everyone in our family loves, from the kids to the adults and we have been trying to cut down on our grocery bill but remain as healthy as possible to retain nutrition.

Today we are sharing with you a higher carb day but hey, sometimes life is just better with cake – am I right? 😉 Be sure to check out our video right after this introduction, where we take you through a day of our plant-based cooking adventures.

The Benefits of Soaking Quinoa: Prepping the night before

To get ready for our breakfast plans of quinoa porridge, there’s a quick prep we do the night before. One important step is soaking the quinoa for our morning porridge. For our family of seven, we soak 3 cups of quinoa. This quantity is perfect for all of us and helps us save money while still eating healthily and sticking to our alkaline diet.

I first learned about the importance of this step from a friendly cashier at Sprout’s, who recommended soaking quinoa overnight. This simple advice opened my eyes to several significant benefits:

1. Enhanced Digestibility: Soaking helps to break down the natural phytic acid found in quinoa. Phytic acid can bind to minerals like zinc, iron, and calcium, making them less available for absorption in our bodies. By reducing phytic acid, soaked quinoa becomes easier to digest and allows for better nutrient absorption.
2. Improved Texture and Taste: Soaking can improve the overall texture of quinoa, making it fluffier and less gritty. It also helps in removing saponins, the natural coating on quinoa that can give it a bitter or soapy taste. This results in a more pleasant, nuttier flavor.
3. Quicker Cooking Time: Soaked quinoa cooks faster than unsoaked grains. This can be a time-saver, especially when preparing meals for a large family or if you’re short on time.
4. Increased Nutritional Value: The soaking process can activate natural enzymes in quinoa, potentially enhancing its nutritional profile. It may increase the availability of some vitamins and minerals, and improve the grain’s overall health benefits.
5. Supports a Healthy Gut: Soaking grains like quinoa can aid in breaking down complex starches and reducing gluten, which can be beneficial for those with sensitive digestive systems or gluten sensitivities.

Watch Our Plant-Based Family in Action on YouTube

Quinoa Porridge 2 Ways for Breakfast

Our day started with a nourishing, frugal, filling and warming breakfast of quinoa porridge. You may have seen almost ALL quinoa videos on Youtube of a sweet quinoa porridge topped with lovely fruits and nuts, however my clever husband came up with a savory recipe that resembles a delicious Chinese/Cantonese congee or rice porridge which we fell in love with. Let’s talk you through how to make this savory version of a quinoa porridge first, this walk through will make 1 serving approximately:

How to make Savory Quinoa Porridge with Broccoli and Onions

• I began by finely chopping onions, green onions, and broccoli. At this point, you can also add a small, chopped piece of ginger if desired. Then, I sautéed everything in grapeseed oil over medium-high heat in a saucepan, seasoned with a pinch of salt. Cook for 3-5 minutes, or until the vegetables start to brown and toast slightly.
• Once the vegetables are toasted to the level you like, add about half a cup of water just so the vegetables do not burn. The water will also help cook the vegetables further. Now you can obviously use any kind of vegetables you love, we’ve tried it with zucchinis or Swiss chard, they both were lovely in this.
• While the vegetables simmer away in the saucepan, drain your quinoa and rinse if you have not already and add 1 cup of quinoa grain to a blender. Add enough water to cover 1 inch over the quinoa grains. Cover and blend this on high until you make a quinoa smoothie texture. The water will turn white in color, that’s because the quinoa grains will be blended throughout the water.
• Add your blended mixture into the pot with your vegetables.
• This is an important step – as soon as you add your quinoa “smoothie”, you must continue to stir with a spoon. As you cook this mixture, it will start to thicken quite quickly. Adjust the heat so your porridge is not bubbling too crazy – trust me, you do not want to get porridge burns from popping porridge mixture.
• Continue to stir and add seasonings such as sesame oil, salt and onion powder. We also love white pepper but we will add this at the end of the porridge if you have. If the mixture is getting thick, you can start adding some water to thin it to your liking.
• Cook this mixture for about 5 minutes and the porridge is done! Serve with a sprinkling of chopped green onions and white pepper and enjoy this warm, delicious savory quinoa porridge.

How to make sweet quinoa porridge with cinnamon and clove

• For the sweet version of our quinoa porridge, the process is delightfully simple yet results in a deliciously creamy dish. I start by blending 1 cup of quinoa grains with enough water to cover them by an inch, creating a smooth, milky mixture.
• Once blended to a smoothie-like texture, I pour this quinoa blend straight into a cooking pot. Over medium-high heat, I cook the mixture for about 5-7 minutes. It’s important to keep an eye on the consistency; if it begins to thicken too much, I gradually add water to achieve the desired creaminess, reminiscent of grits or cream of wheat.
• Stirring is key to prevent clumping, especially when preparing a larger batch. To ensure a smooth consistency, I sometimes use a potato masher to gently break up any lumps.
• As the porridge nears completion, I enrich it with coconut milk, adding a luxurious creaminess. For warmth and spice, a sprinkle of ground cinnamon and clove is stirred in. Sweetness comes next – in our video, we used organic coconut sugar, but agave syrup or honey are also great options.

A small note on honey: if you choose to use it, make sure to add it only after the porridge has cooled down a bit. Heating honey can alter its natural properties, and according to some studies, when honey is cooked it can produce hydroxymethylfurfuraldehyde (HMF) which is a compound formed uring the heating process and with large amounts it can have toxic effects.; so it’s best to stir it into the warm porridge just before serving.

• The final result is a comforting, sweet quinoa porridge, perfect for starting the day with nourishment and delight. Serve it warm, and enjoy the harmony of flavors and the gentle sweetness that makes this dish a family favorite.

Vegan Cashew Mac & Cheese and Hemp seed Salad for Lunch

Everyday I’ve been preparing a salad for Trey and I, today we are starting by roasting some broccoli, beets and baby bell peppers on a roasting tray. We seasoned it with grapeseed oil, salt, onion powder, Italian seasoning, cumin powder and lots of smoked paprika and got that going under a hot oven of 425 degrees Fahrenheit convection bake.

I’m a big fan of the convection bake feature on my oven; it consistently delivers better and faster results, primarily because of the efficient hot air circulation, even heat distribution, and the quicker surface temperature rise that it offers.

I cooked the vegetables for about 25 minutes, and topped a bowl of romaine lettuce, added cherry tomatoes, hemp seeds and red onions!

As for the Mac and Cheese, although it wasn’t featured in the video, the sauce was incredibly simple and quick to whip up:

Ingredients:

• 1 cup raw cashews
• 1/4 cup nutritional yeast
• 1-2 teaspoons mustard (adjust to taste)
• 1-1.5 cups water (adjust for desired consistency)
• Salt, to taste (optional)

Instructions:

1. Soak the Cashews: Begin by soaking the cashews. If you’re short on time, soak them in hot water for about 15 minutes. For best results, soak them in room temperature water for 2-4 hours or overnight. This softens the cashews and makes them easier to blend.
2. Drain and Rinse: After soaking, drain and rinse the cashews thoroughly.
3. Blend Ingredients: In a blender, combine the soaked cashews, nutritional yeast, mustard, and about 1 cup of water to start. Blend on high until the mixture is completely smooth and creamy. If the sauce is too thick, gradually add more water until you reach your desired consistency.
4. Season: Taste the sauce and adjust the seasoning, adding salt if needed, or more mustard for a stronger flavor.
5. Combine with Cooked Pasta: Pour the sauce over your cooked and drained macaroni or pasta of choice. Heat the mixture on the stove over low heat, stirring constantly, until it’s heated through and the pasta is evenly coated.
6. Serve: Serve hot, optionally garnished with a sprinkle of extra nutritional yeast, freshly ground black pepper, or chopped herbs.

This sauce is versatile and can be adjusted to your liking. Enjoy your creamy, dairy-free mac and cheese!

Dinner Dinner, Potato and Roast Veg Dinner

For dinner, we whipped up our signature ‘Roast.’ With work commitments pressing for time, I quickly tidied up the kitchen to start preparing the meal. I began by prepping organic russet potatoes for roasting and seasoned red potatoes with a generous blend of grapeseed oil, onion powder, Italian seasonings, and a hearty dose of smoked paprika.

Alongside these, we prepared an array of roast-friendly vegetables like cauliflower, peppers, broccoli, and Brussels sprouts, seasoning them similarly before baking everything at 425 degrees Fahrenheit until they turned perfectly golden brown. As I was busy working, the kids kindly served me a ‘leftover plate’ featuring a small portion of the remaining mac and cheese, a baked potato, some crisped (burnt) vegetables, and 2 slices of lemon cake. Despite its simplicity, I thoroughly enjoyed every bite of this meal after a long day’s work.

Bringing Our Day to a Heartwarming Close

As we wrap up this glimpse into our family’s plant-based journey, I hope you’ve found inspiration in the simple, wholesome meals that fuel our days. From the nutritious start with our savory and sweet quinoa porridges to the comforting simplicity of our signature ‘Roast’ dinner, each meal is a testament to the joy and satisfaction that comes from plant-based eating.

Thank you for joining us on this culinary adventure. Whether you’re a long-time vegan, exploring plant-based eating, or simply seeking new meal ideas, we hope our family’s experiences spark creativity in your kitchen. Remember, nourishing your body with plant-based foods can be both a delightful adventure and a profound act of self-care.

Stay tuned for more recipes, tips, and slices of our family life. And don’t forget to check out our YouTube channel for more insights and fun!

With warmth and wellness, Rosa from The Hai Path Family ❤️