I started a vegan diet in hopes of alleviating my menopausal joint pain. The added bonus was that I lost 8 pounds without even trying. I ate all that I wanted, didn’t count one calorie, and always felt satisfied. Here is one of the delicious recipes that I created, which is part of my staple go-to dish. Keep scrolling for the recipe.

Sauteed bell peppers, zucchini, summer squash and onions in coconut oil over quinoa with a savory nut based sauce.
Sauteed mixed vegetables in coconut oil over quinoa and a delicious savory sauce.

If you have been following me, you will know that I love coming up with new recipes. I decided to test this one on a few of my friends to get an unbiased opinion. It was a big hit. Everyone loved the savory sauce…which in my opinion truly is the best part. The nutty flavor fused beautifully with the cheesy flavor of the nutritional yeast.

Ingredients

Plant Based Savory Sauce Recipe
1/2 cup pecans
1/4 cup Nutritional Yeast
1/3 cup Almond Milk

Vegetables
Note: You can use any vegetables in season. I used the following:
1 Zucchini Shredded
1 Summer Squash Chopped
1 Red Bell Pepper Chopped
1 Small Onion Chopped
Baby Spinach
1 Tablespoon of Garden of Life Coconut Oil

Directions

Plant Based Sauce: Blend pecans, nutritional yeast and almond milk in a blender and set aside.

Sautéed Vegetables: Melt coconut oil to a large sauté pan on medium high heat. Add vegetables and cook until al dente

Plate: Add a couple of tablespoons of sauce to each serving dish. Add quinoa. Top with vegetables. Add some cracked pepper and enjoy.

If there ever was a time to eat healthy, this would be that time. You see, one of the many benefits of a healthy diet is that it creates a healthy microbiome. I know this because I have read several of Dr. Perlmutter’s books on how certain foods can effect our mood, health, cognitive functions… and prior to reading Dr. Perlmutter’s books I experienced these benefits for myself when I was eating primarily organic veggies, grains, legumes and occasional fatty fish. While living in New England it was common for me to get sick once or twice a year. However, that changed when my diet changed. I no longer got sick and felt such a sense of serenity. That is until I slipped back into my old ways of unhealthy eating. Now I am slipping back into the whole foods made with organic ingredients.

Are you looking for a delicious plant based dessert idea? Then you will love my mixed berry tart with a layer of chocolate.

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If you are looking for ideas to share a recipe with friends, new neighbors or a bride to be, I’ve got the recipe cards for you. Designed using my original watercolor pink hibiscus flowers and tropical monstera leaves, these cards are sure to delight. Shop my complete line in my Zazzle store at Do Tell A Belle