A nutritious and unique plant-based meal

Yesterday, I posted a recipe on how to make miso-glazed aubergine the easy way. Today, I want to show you how you can just reach for some leftovers in the fridge and assemble a completely nutritious and unique meal in no time.

Many years ago, when I decided to switch to a vegetarian, more plant-based diet, my sister expressed her opinion on this. To this day, I can still hear her caring words: “Julie, if you want to do this the right way, get some professional advice and to be honest, you’ll have to be more creative in the kitchen!” My sister has been following a vegetarian diet for more than 40 years now, and she is still in excellent health and in great physical shape.

The dish featured above is a cold lunch that I will enjoy as soon as I finish writing this post. It includes a roasted aubergine made yesterday, topped with a carrot, quinoa and lentil stew that I made earlier this week. I could heat this up in the oven, but it’s warm and sunny outside, and I’m in the mood to have it chilled with a cold glass of rosé wine.

The lentil stew comes from Catherine Katz’s cooking site called Cuisinicity. Catherine is the wife of world-renowned physician and nutrition expert Dr. David Katz.

Bon appétit!

Julie Zimmer

Julie has extensive experience in nursing practice and education in a wide range of fields from intensive/coronary care, to medical-surgical to community and public health. Julie has Bachelor Degrees in Psychology and Nursing, and a Master’s Degree in Community Health Nursing Education. She has taught in faculties of nursing and in various communities in Toronto, Canada and in Geneva, Switzerland, and is a consultant to the International Council of Nurses (ICN). Julie also has years of experience teaching English as a foreign language (EFL) in addition to coordinating an English department in a Swiss private school.

5 thoughts on “A nutritious and unique plant-based meal

    1. This had to be one of the easiest and most flavourful meals that I’ve made in a long while. It’s worth cooking in advance and then just assemble your meal later with leftovers in fridge. I’m all for cooking large enough portions and then mix and match different leftover foods that make for a unique meal. I also hate wasting food. That is something that truly bothers me.

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