Many moons ago I was a vegetarian, and recently with all the buzz around plant-powered diets I’ve been reminiscing about how I felt when I ate mostly plants. For starters, I don’t ever remember feeling hungry, nor do I remember ever feeling stuffed. It seems a pleasant fullness was usually how I finished meals, and I believe a lot of that had to do with the shape of my plate — vegetables and legumes led the way, filling me up with fiber and complex carbs.
Even though meat is a part of my diet today, making plants a big part of the plate is the number-one step I take when I want to reset my eating habits. That practice is a reminder that these deeply nutritious foods can leave you just as satisfied as any animal protein-packed meal.
So this week we looked at what a crop of vegan cookbooks had to offer by way of hearty plant-based food and asked our food photographer pal, Maria Siriano, a vegan herself, to share her thoughts on the recipes. Finally, we asked Maria to share one of her own hearty vegan dishes. It’s a spicy peanut butter tempeh number that can’t be missed.